This post featuring keto Chocolate Cupcakes is sponsored by my friends at Orgain. All thoughts and opinions are my own.
Keto Chocolate Cupcakes topped with rich and creamy sugar-free chocolate frosting. They’re super moist, gluten-free, low carb and high in protein. Get ready, because these will be your new favorite dessert ever.
Who doesn’t love chocolate cupcakes? They’re rich in taste, delicious, and they just melt in your mouth. Today I’m bringing you the best ever almond flour chocolate cupcakes that you can enjoy even if following a grain-free or keto diet, or you’re simply trying to stay away from sugar! Also, you are going to absolutely love how quick they come together!
ORGAIN KETO PROTEIN POWDER
These chocolate keto cupcakes are made grain-free and low-carb with almond flour. At the same time, they’re high in protein thanks to Orgain Keto Plant Based Protein Powder which I absolutely love. It’s made 100% organic, with coconut oil, avocado oil, pea protein and sweetened with erythritol and stevia. Made vegan, keto friendly and gluten-free!
Use a code “NATALIA” at the checkout to get 30% off + free shipping of your first order at Orgain!
HOW TO MAKE THESE KETO CHOCOLATE CUPCAKES
INGREDIENTS
Almond flour – one of my favorite flours to use in baking. It gives the perfect texture. Plus it’s gluten-free and high in healthy fats!
Eggs – try to use pasture-raised if possible.
Coconut milk – it gives the most perfect moist texture. Use full fat if possible.
Orgain Keto Plant Based Protein Powder (use the code “NATALIA” for 30% off + free shipping)
Erythritol or any keto friendly granulated sweetener
Pure vanilla extract
Baking soda
DIRECTIONS
In a mixing bowl stir together all the dry ingredients. Almond flour, protein powder, erythritol, and baking soda.
Using electrical mixer, mix in eggs, coconut milk and vanilla.
Fill up each muffin tin a little over halfway. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
HOW TO MAKE KETO CHOCOLATE FROSTING
It takes only 5 ingredients, a few simple steps and 5 minutes to make this insanely delicious keto frosting!
Using an electrical mixer, beat the butter until nice and fluffy, about a minute.
Add in powdered erythritol, keto chocolate protein powder and cocoa powder. Beat for another minute.
At the end, add coconut milk. This will make it super smooth and shiny! Keep in mind that you can adjust the consistency by adding more protein powder or coconut milk!
Check out my other favorite recipe using Orgain organic protein powder – vegan protein pancakes with Orgain chocolate & peanut butter protein powder!
Don’t forget to get 30 % off + free shipping of your first order at Orgain!
I hope you love these keto cupcake recipe with almond flour! If you make them, leave a rating and comment below! Also don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
CHOCOLATE CUPCAKES 1 3/4 cup almond flour 2 eggs, room temperature 1 cup coconut milk, full-fat 1/3 cup Orgain Keto Plant Based Protein Powder (use the code "NATALIA" for 30% off + free shipping) 1/2 cup erythritol or any keto friendly granulated sweetener 1 tsp pure vanilla extract 3/4 tsp baking soda CHOCOLATE FROSTING 1 cup butter (vegan or grass-fed), softened 1/3 cup powdered erythritol 1 scoop Orgain Keto Plant Based Protein Powder 3 tbsp cocoa powder 2 Tbsp coconut milk, full fat
Ingredients
Instructions