Chocolate Keto Cupcakes
Eggs and almond flour give these cupcakes a denser and more satisfying base than ordinary sweet baking, while cocoa brings full chocolate flavor without a big carb load. The result is moderately sweet, moist inside, and easy to portion for a small keto dessert.
Bring the eggs (100 g) and butter (70 g) to room temperature before starting. In a bowl, mix almond flour (50 g), cocoa powder (20 g), erythritol (70 g), and salt (1 g), then add the eggs and soft butter and stir until you get a thick, smooth batter with no dry pockets.
Divide the batter between cupcake molds, filling them to about three quarters so the cakes have room to rise. Paper liners are optional if you are using silicone molds.
Bake at 180°C for about 20-23 minutes. While the cupcakes are still hot, place a small piece of 99% chocolate on top of each so it softens slightly and gives a clean chocolate finish.
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