chocolate-chip-cupcake

Low-Carb Chocolate Chip Cupcakes

Low-Carb Chocolate Chip Cupcakes with buttercream frosting.  Made with coconut flour, xylitol and rich dark cocoa, they will not disappoint!


Halloween is right around the corner. You know what that means? How many times will I say “Just one more” to those cute mini-chocolate bars? Or “They’re so tiny I can eat 20 of them!  That equals a full-sized chocolate bar, right?” 

The logic makes perfect sense to me which is why I need a satisfying low-carb treat to keep me away from the candy bowl.

If you’re planning a spooky party or heading to one, I swear no one will believe that these Chocolate Chip Cupcakes with buttercream frosting are low in sugar and carbs. Warm them up in the microwave for a few seconds and they taste just like a fudgy brownie – so good!

Share them or not, these delicious treats will hit the sweet spot!chocolate_chip_cupcakes_low-carb_gluten-free_halloween_www-thehappyheealthfreak-com

 

Chocolate Chip Cupcakes
Serves 10
Low-Carb, Gluten-Free
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For the Cupcakes
  1. 1/2 cup coconut oil, melted
  2. 2 tsp vanilla extract
  3. 6 eggs
  4. 1/4 cup almond milk
  5. 2/3 cup xylitol
  6. 1/2 cup coconut flour
  7. 1/4 cup cocoa powder
  8. 1 tsp baking powder
  9. 1/2 tsp salt
  10. 1/4 cup chocolate chips
For the Buttercream Chocolate Icing
  1. 1/3 cup unsalted butter, room temperature
  2. 1/3 cup Swerve Confectioners Powder (see notes below)
  3. 1/4 cup unsweetened cocoa powder
  4. 2 Tbsp almond milk to thin as needed
  5. 1 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350F.
  2. Line a muffin tin with 10 liners.
  3. In a medium bowl, combine coconut oil, vanilla, eggs, almond milk and xylitol. Mix well.
  4. In a separate bowl, mix together coconut flour, cocoa powder, baking powder and salt.
  5. Add the dry ingredients to the wet ingredients and mix to combine.
  6. Stir in chocolate chips.
  7. Evenly divide among the 10 liners.
  8. Bake 18-20 minutes.
  9. Remove from oven and allow to cool.
  10. To make the buttercream icing, combine all of the ingredients in a bowl and mix with a hand-mixer. Spread or pipe onto cooled cupcakes.
Notes
  1. Swerve is hard to find in my area so I add Xylitol to my blender and blend until it is powdery, it works just as well!
Nutritional Info per cupcake
  1. 308 Calories, 12g Carbs, 3g Fibre, 9g Net Carbs, 20g Fat, 5g Protein, 3g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/
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Spooky Chocolate Chip Cupcakes #lowcarb #glutenfree Click To Tweet

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Need some more Low-Carb, Low-Sugar Halloween ideas? Check these out…

Almond Sugar Cookies6

Almond Sugar Cookies – Low-Carb, Grain-Free, Gluten-Free

Homemade Peanut Butter Cups

Homemade Peanut Butter Cups

Vegan Snickers Bar

Vegan Snickers Bar – Not Low-Carb, but a healthier version!

Happy Halloween!

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