Low Carb Chocolate Cupcakes can be made any time of the year. But when it comes to this time of year, we double, double toil and trouble into delicious little Halloween treats with our low carb cupcakes in a cauldron recipe!
Low Carb Chocolate Cupcakes are getting all gussied up! If you love all things Halloween, you’ll have some fun with these low carb cauldron cupcakes. No need to miss out on the mischief and fun that make Halloween one of our favorite holidays!
Change a few ingredients and POOF, you’re magically transported back to simpler times, when your childhood foods didn’t have labels like Low Carb or Keto. These excellent Low Carb Chocolate Cupcake that can be made into Spooktacular cupcakes or normal cupcakes for any other occasion. Because culinary costumes are a thing. 😉
Get ready to sink your spoon into these little cauldrons and find happiness inside. This recipe reminded me and a friend of a keto brownie with chocolate mousse on top. It was delicious!
A note about low carb sweetener
We feel it’s worth noting because we used erythritol, there was a bit of crunch to it.
If you’ve ever used that particular sweetener, you know what we’re talking about. In something cold, it re-solidifies and gets a tiny bit crunchy.
We don’t mind. The slight crunch doesn’t take away from the magic of these low carb cupcakes, but if you don’t think it’s for you, you can easily sub with a different low carb sweetener.
Other helpful tips include …Â
- Flour choice: Almond flour and coconut flour combined are our favorite for the low carb flour option. We realize that some people aren’t a fan of straight one flour or the other, so if you want smooth delicious flavor and low carb, we feel like this is the way to go.
- Storage solutions: Room temperature, covered is best UNLESS you’re opting for dairy based frosting including our Keto Cream Cheese Frosting, then you’ll want to refrigerate and go with an airtight container.
- Freeze and save: Yes, you can freeze these cupcakes if so desired. If they are frosted, freeze on a cookie sheet uncovered and then place in a freezer bag. Unfrosted? Go ahead and pop them into a freezer bag. Beware, the cauldrons could become brittle!
HOW MANY NET CARBS IN THESE KETO FRIENDLY CHOCOLATE CUPCAKES ?
4 Net Carbs per cupcake! Now this is without frosting but you can dollop some Keto Chocolate Frosting or our FANTASTIC Keto Cream Cheese Frosting which if you put 1/4 cup of on top of each cupcake on it would be just an additional .5g net carbs.
4.5 Net Carbs for a cupcake and frosting?! Yessssssss pleaseeeeeee. ? ?
We provide the sugar alcohols information IN the nutrition card now. WOOT! We do subtract all sugar alcohols to get our net carbs so you have all the information provided below in case you need to do it differently. Remember we are a judgement free zone here and please be kind to others if they follow things a bit differently.Â
If you’d like to use another form of sugar alcohol be sure to check out our low carb sweetener conversion chart. This recipe can easily be made sweeter by using more of whatever sweetener you decide to use. We tend to go on the mild sweetener side of things so do what works for you in that regard as well.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs. Or start at our Low Carb & Keto 101 Starter Page.
Turn low carb chocolate cupcakes into Spooktacular cauldrons for Halloween
If you can’t find cauldron cupcake molds locally, you can use a standard sized cupcake liners inside muffin tins instead. We highly recommend silicon because they separate from the cupcakes so much easier, but it’s not a must. The next best thing would be the foil liners and last, the paper liners. Use what you have.
We found our cauldrons at Michael’s but can’t find them anywhere online anymore. What I would suggest is baking the cupcakes and then <arel=”nofollow” href=”https://amzn.to/2nCpzwu” target=”_blank” rel=”noopener”>placing them into these plastic cauldrons! Actually should be a fantastic solution if you can’t bake in the cauldrons themselves.
So if Halloween treats are your deal (We love Halloween!!!!) then give these delicious cupcakes a try. Time to bubble up some low carb magic. 😉
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
Low Carb Chocolate Cauldron Cupcakes
Ingredients
Low Carb Chocolate Cupcake
- 3/4 cup almond flour
- 3 large whole eggs
- 1 tbsp. baking powder
- 1/2 cup light flavored oil (I used grapeseed)
- 1/2 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1 tsp. pure vanilla extract
Chocolate Frosting
- 1/2 cup coconut fat (see note above)
- 1/4 cup erythritol
- 1/4 cup unsweetened cocoa powder
Instructions
- Wash and dry the cauldrons if using. Place them on a parchment-lined cookie sheet. Otherwise, line your muffin tins with your chosen liners.
- Preheat the oven to 350 F.
- In a medium mixing bowl, combine the cupcake ingredients, stirring well to combine.
- Portion the batter out into the cauldrons or cupcake liners.
- Bake for approximately 20-30 minutes. Note that I baked mine in a convection oven, so times in your own oven may vary. These are done when poked with a cake tester that pulls out clean.
- While the cupcakes are in the oven, prepare your frosting by mixing the frosting ingredients together with an electric beater in a small to medium mixing bowl. Store in the fridge until ready to use.
- When the cupcakes are done baking, cool them completely before topping with the frosting.
- Serve and enjoy!
Would love to make these but can I substitute coconuts flour ? I have nut allergies in my house. Thanks
You can. It’s a little tricky having JUST coconut flour – people tend to not enjoy these results but with a nut allergy and staying low carb it might be the best alternative when it’s just those flours. Just coconut flour definitely will alter the texture and taste quite a bit. The general rule of thumb though is 1 cup almond flour to 1/4cup coconut flour…You might find yourself getting better results with something like our baking flour mix. I’d play with the ratio a bit since you’ve got to omit almond flour but think if you did 1/2 cup oat fiber, 1/4 cup coconut flour and 1/4 cup flax meal you might get better results. Just something to consider and thinking out loud. 🙂
I made these today, and I thought they were really good. I love that they’re not that sweet, especially when paired with a sweeter frosting. Even the non-keto family liked them!
If I wanted to use stevia in this instead of erythritol, what would be the substitution? Thanks, Elaine
You are more than welcome to try it out but I can’t guarantee the results as we have not tested it out. With that being said, I’d start with about 2/3 teaspoon of liquid stevia. This is entirely dependent on the amount of sweetness you would like. The only thing that I will mention is that the consistency of the cupcake might be a bit different since the erythritol does change the batter a bit. Hope this helps!