Low Carb Chocolate Cauldron Cupcakes

5 from 3 votes

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 cupcakesÂ in a cauldron recipe!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Keto, Low Carb

Keyword: Low Carb Chocolate Cupcakes

Servings: cupcakes

Calories: 320kcal

Author: Bailey

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!

Notes

Yield is based on the use of the specific silicon molds listed below. Using a muffin tin or different mold may change your yield.

Also, I got the coconut cream by keeping a can of full-fat coconut milk in the back of my fridge for a few days. Once the fat has solidified, you can drain off the rest of the liquid and use just the fat to make this frosting.

Nutrition