The Best Keto Chocolate Cupcakes

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One nice think about the KETO craze is the simple fact that with a little creativity? You can still enjoy cupcakes! We have a basic Keto Chocolate Cupcakes recipe for you – that you can use to decorate as you see fit, or just rip into them after they pop out of the oven.

How to Make the Best Keto Chocolate Cupcakes

Is Keto diet healthy?

The “Keto” diet is any extremely low- or no-carbohydrate diet that forces the body into a state of ketosis. However, many experts say ketosis itself is not necessarily harmful. Some studies , in fact, suggest that a ketogenic diet is safe for significantly overweight or obese people. That being said, I am certainly no doctor. I have whipped up this recipe for my Keto compliant friends to be able to enjoy my fun treats.

How long should you do Keto?

“The first two to six weeks are virtually the ketogenic adaptation phase, where your body is going through the adaptation of switching to relying primarily on fat versus glucose or carbohydrates,” Salter says. He adds that to really see results, you should follow the diet for a minimum of three months.

Three month. I know I couldn’t go three months without a cupcake. I would make a batch or two of these to freeze, if I were you. Simply pull one or two out at a time, let them thaw, then decorate them before enjoying them.

Keto and dairy products

When you buy dairy products, just keep in mind higher the fat content the better is for you. As long as you have no allergy or sensitivity, whipped or sour cream, rich cheeses, full fat and thick yogurts can all be a part of your nutritional ketogenic diet. This recipe uses non-fat sour cream but you can easily switch it up with a full fat version.

Keto Chocolate Cupcakes

You will need:

• 6 tbsp. Special dark cocoa powder
• 2 cups of Stevia sugar substitute
• 1 cup of almond flour
• 1/2 cup of coconut flour
• 2 tsp. of baking powder
• 1/2 tsp. of salt
• 1 tsp. coffee granules
• 1/2 cup non-fat sour cream
• 1/2 cup of melted butter
• 3 eggs room temp
• 1/2 cup unsweetened almond milk

Directions:

Pre-heat oven to 350 degrees. Line two muffin tins with cupcake liners.

Combine the sugar, almond and coconut flours, cocoa, coffee granules, baking powder, and salt together in a medium mixing bowl designed for you stand-up mixer. (I use my Kitchen-Aid). Set bowl aside. In a small bowl combine the almond milk, sour cream, and melted butter. In that stand-up mixer, set it to a low speed and add that milk mixture to all the dry ingredients. Mix until all is well combined. Next add the eggs and mix until combined.

Remove the bowl from your stand mixer and pour that batter into the prepared cupcake tins. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.

Let them cool completely before frosting or decorating.