Vegan Keto Chocolate Cupcakes
These vegan keto chocolate cupcakes are a delicious and satisfying treat that won't derail your diet. They're made with almond flour, cocoa powder, and a sugar substitute, so they're low in carbs and calories. Plus, they're topped with a creamy peanut butter frosting that's also vegan and keto-friendly.
Ingredients
For the chia egg
- 3 tbsp chia seeds
- 0.5 cup water (luke warm)
For the cupcake mix
- 0.5 cup vegetable oil
- 1.5 cup blanched almond flour
- 0.5 cup unsweetened cocoa powder
- 1 cup erythritol powder
- 2 tsps baking powder
- 1 tbsp vanilla extract
- 1 pinch salt
For the frosting
- 0.5 cup vegan yoghurt (thick)
- 0.5 cup sugar-free peanut butter
- 2 tbsp water
- 2 tbsp erythritol
Instructions
Prepare the Chia Egg:
- In a small bowl, combine 3 tablespoons of chia seeds with 1/2 cup of lukewarm water.
- Stir well and let the mixture sit for 5-10 minutes, or until it forms a gel-like consistency.
Prepare the Cupcakes:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare a muffin tin by lining it with cupcake liners.
- In a large mixing bowl, combine 1 1/2 cups of blanched almond flour, 1/2 cup of unsweetened cocoa powder, 1 cup of erythritol, 2 teaspoons of baking powder, and a pinch of salt. Whisk to combine.
- Add 1/2 cup of vegetable oil, 1 tablespoon of vanilla extract, and the prepared chia egg to the dry ingredients.
- Mix until a smooth, thick batter forms.
- Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the cupcakes cool completely in the tin for about 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
Prepare the Peanut Butter Frosting:
- In a medium bowl, combine 1/2 cup of thick vegan yogurt, 1/2 cup of sugar-free peanut butter, 2 tablespoons of erythritol (or more, to taste), and 2 tablespoons of water (or more, as needed, to achieve a smooth and spreadable consistency).
- Mix until the frosting is smooth and creamy.
- Transfer the frosting to a piping bag fitted with your desired tip, or use a knife or spatula for spreading.
Assemble and Serve:
- Once the cupcakes are completely cooled, pipe or spread the peanut butter frosting onto each cupcake.
- Garnish with chopped nuts, berries, or sugar-free chocolate chips, if desired.
- Serve immediately and enjoy!
Notes
