Keto Chocolate Cupcakes
top of page
Search
  • Writer's pictureKeto Upgrade
    • Dec 16, 2022
    • 7 min read

Keto Chocolate Cupcakes

Updated: Apr 5

This is my new keto chocolate cake recipe, it is so soft, moist and delicious and great for cupcakes. My old keto chocolate cake recipe batter was way too thick to easily make into cupcakes. I did make this recipe into a full cake but the problem with a black forest cake is that you tend to eat a bigger slice of cake than a cupcake, so with the cherries being a filling for a cake each slice was very high in net carbs. Cupcakes are just an easy way to control your portions for keto. You also can freeze and defrost these just fine if you don't want all 24 out to tempt you, or cut the recipe in half works also.




I use a dutch chocolate whey protein isolate from Isopure for my cake recipe. This adds more chocolatey flavor and a little sweetness but no extra carbs. If you only have unflavored I would add some cocoa powder to the unflavored then measure out the grams or scoop you need for the recipe. Can use perfect keto or quest protein powders for sure, I just had a bad experience with one protein powder before so now I don't deviate from what I know works. Different protein powders may change your carb counts though. There is extra sweetener added to these powders also, so to make up for that I would add a teaspoon or two for liquid or powdered stevia to the batter. You can also use any chocolate flavored protein powder also like cookies and cream or chocolate peanut butter for different flavors.


You can freeze these for up to a month but they will keep in the refrigerator for 2 weeks. They are best at room temperature though. I pull them out about a hour before I want to serve them to come up to room temperature. You can also make this in 2-8 inch round cake pans or a 9x13 they will probably take 25-30 minutes to bake. If you have two 9 inch rounds they will take less time.


You can make this recipe with butter or avocado oil, they both taste good. The butter just needs to be soft and whip it up well with the sweetener before adding the room temperature eggs. The sweetener you use needs to be a 1:1 with regular sugar because you need that amount of bulk in the recipe for the cake batter to hold together. So I know they make a stevia blend that it 1:1 (Pyure Organic Stevia Sweetener Blend https://amzn.to/3gVPbOz ) then the monkfruit/erythritol and straight erythritol. Allulose can be use in combination with another sweetener but just by itself it may make the cake too moist and it will not firm up and just stay mushy.


The trick to this recipe is the baking soda mixed with the vinegar right at the end and mixed into the batter. It gives the cupcake nice lift and makes for a fluffy cake crumb. For the homemade buttermilk I like unsweetened cashew milk the best but you can use the so delicious coconut milk, milkadeamia, flax milk, oat milk, pretty much anything, even watered down heavy cream mixed with a little bit if vinegar. But the heavy cream will probably add a few more carbs than the other milks will.



Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


Wilton 1 M open star tip (makes roses on cupcake) - https://amzn.to/3ml4zWv

Witon Disposable Piping bags 50CT. - https://amzn.to/3H8YODD

Wilton Disposable Piping bags 12 CT. - https://amzn.to/3peebV4

Wilton 8 inch Cake Pans - https://amzn.to/3nEkoHA

Wilton decorating tip set - https://amzn.to/3338VaW

Silicon spatulas- https://amzn.to/3u8rQNw

Silicon whisks- https://amzn.to/3ujOMtn

1 Tbs., 2 Tbs., 3 Tbs. Portion Scoop- https://amzn.to/3f3YUDT

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Restaurant 14 inch Spatula- https://amzn.to/3VUalP3

Hand Mixer I love - https://amzn.to/3PvULFu

Measuring spoons- https://amzn.to/3N07v7b


Granular monkfruit- https://amzn.to/3u7ebGd

Lakanto powdered monkfruit- https://amzn.to/3eHaz7u

Anthony's powdered monkfruit - https://amzn.to/3oqS241

Isopure chocolate whey protein isolate - https://amzn.to/3wczOWw

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce https://amzn.to/2PEGcWU

Sweetleaf Sweet Drops Liquid Sweetener, Caramel - https://amzn.to/3imE8xW

Liquid Stevia - https://amzn.to/3nGEReD

Cherry extract - https://amzn.to/3oQHLOE


(As an Amazon Associate I earn from qualifying purchases)


I have several frosting recipes, for black forest though the traditional is a whipped cream topping but of course if you want to make a keto version you need to stabilize it with gelatin. This video demonstrates the process - (https://www.youtube.com/watch?v=RlhMXQStJTA )



Stable Keto Whipped Cream


16-18 oz. /1-1 1/4 Cups Heavy Cream

60-90 g/ 1/2-3/4 Cups Powdered Sweetener (to taste)

2 Tbs. Cold Water

2 tsp. Gelatin

1-2 tsp. Vanilla Extract (any flavor you want, to taste)


Instruction-

  1. Sift powdered sweetener into heavy cream, bloom gelatin by sprinkling gently over the water

  2. Beat the heavy cream, when it begins to thicken melt the gelatin in the microwave on 50% power until completely melted

  3. Once the cream is at soft peaks, take a large scoop out turn the cream back on low speed and whisk the large scoop into the melted gelatin

  4. Once fully mixed, speed up the mixer and pour the gelatin cream mixture back into the whipped cream as quickly as possible

  5. Beat until stiff peaks

Other frosting recipes-

Keto Cream Cheese Frosting- https://www.youtube.com/watch?v=Q7c-DuGi4NM

Keto Chocolate Ganache Frosting - https://www.youtube.com/watch?v=ZaL9N-L7p78&t=1s

Keto Chocolate Buttercream Frosting - https://www.youtube.com/watch?v=nsXZ8mjJvac


The cherry filling will vary depending on what kind of cherries you find and that will determine your net carb count for these cupcakes. I could only find sweet dark cherries at the grocery store. So just keep that in mind when you make these you may need to figure out your own macros if you use different ingredients.


Cherry Filling

48 Pitted Cherries (about 8 ounces) (fresh or frozen)

3/4 Cup Allulose (to taste)

1/4 Cup Water

1/2 tsp. Cherry Extract (optional)


Instructions-

  1. Put all ingredients into a pot and cook until it just starts getting thick

  2. Let cool in fridge until needed



Keto Chocolate Cupcakes


12 oz./1 1/2 Cup Avocado oil or butter

240 g/1 1/4 Cup 1:1 Granular Alternative Sweetener

4 Eggs (room temp)

2 tsp. Vanilla Extract (for black forest 1 tsp. cherry, 1 tsp. vanilla)

10 oz./1 1/4 Cup Homemade Buttermilk (Alternative milk + 2 tsp. Vinegar)

120 g/1 1/4 Cup Chocolate or Unflavored Whey Protein Isolate

75 g/1/2 Cup+2 Tbs. Coconut Flour

68 g/1/2 Cup + 3 Tbs. Cocoa Powder

1 tsp. Xanthan Gum

1 tsp. Baking Powder

1/2 tsp. Salt (omit if using salted butter)

1 1/2 tsp. Baking soda

2 tsp. Vinegar


Instruction:

  1. Preheat oven to 350 degree and line 24 cupcake cavities with liners

  2. Pull eggs, measure out and make the buttermilk, measure out oil/butter and granular sweetener into a stand mixer and whisk on medium, while that is going, weigh/measure, sift and whisk dry ingredients together, minus the baking soda

  3. Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some, add one egg at a time then scrape down and add the vanilla extract and cherry if using

  4. Once all combined, alternate the buttermilk and dry ingredients in 3 additions, scraping down in between each addition

  5. Measure out the baking soda into a bigger vessel than you think you will need and add the vinegar (it will bubble up) mix well then add to the batter and fold in making sure it is mixed well

  6. Portion out into 24 cupcake liners, filling about 3/4 of the way up and bake for 17-20 minutes turning half way through to promote even cooking

  7. Let cool to the touch then move to a wire rack to cool completely while you make the Whipped topping



Assembly:

  1. Remove a small portion of the cupcake center using a cupcake corer or a large piping tip and save for snacks or whatever you like

  2. Fill with 2 cherries each then distribute the cherry juice between all the cupcakes

  3. Top with the stable whipped cream and grate with chocolate shavings if you desire




Macros: 1/24


270 Calories

24 g Fat

19 g Total Carbs

3 g Fiber

3 g Total Sugars

13 g Sugar Alcohol

3 g Net Carbs

7 g Protein


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.




Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.



Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047


https://paypal.me/KetoUpgrade?country.x=US&locale.x=en_US







Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com



1,422 views2 comments

Recent Posts

See All
bottom of page