Ingredients
- 1 cup Almond Flour
- ½ cup Erythritol
- ⅓ cup Cocoa Powder
- ⅓ cup Butter (melted)
- 1 tbsp Gelatin Powder
- 3 Eggs (beaten)
Instructions
- Preheat oven to 350F. Brush a muffin pan with butter.
- Stir together all ingredients in a bowl.
- Pour batter into prepared pan and bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
Video
Notes
Mint Chocolate Twist:
Add a refreshing twist to your Keto Chocolate Cupcakes by incorporating a hint of mint flavor. Mix in a few drops of pure peppermint extract or mint essence into the batter. The cool and invigorating mint will beautifully complement the chocolatey goodness and create a classic flavor combination.
Nutty Crunch:
Elevate the texture of your cupcakes by adding chopped nuts into the batter. Options like walnuts, almonds, or pecans work wonderfully and provide a satisfying crunch. Fold in a handful of nuts into the batter before pouring it into the muffin pan, ensuring an even distribution of nutty goodness throughout each cupcake.
Salted Caramel Drizzle:
Create a heavenly sweet-and-salty experience by drizzling your cupcakes with a keto-friendly salted caramel sauce. Whip up a caramel sauce using low-carb sweeteners and a pinch of sea salt. Drizzle it over the cooled cupcakes for a luxurious finishing touch that will delight your taste buds.