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. 😉
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 …
- 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.
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.
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
Low Carb Chocolate Cupcake
- 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!