KETO CHOCOLATE CUPCAKE WITH RASPBERRY BUTTERCREAM


Chocolate + raspberry, pair them together they are unmatched! That is why we wanted to share this keto friendly recipe that utilizes our brand new Keto Pint chocolates. These cupcakes are so moist and decadent that you will completely forget they are keto-friendly.

For extra raspberry flavor, you can make the cupcakes with Keto Pint Raspberry Chocolate as opposed to Keto Pint Dark Chocolate. Serve these cupcakes warm with scoops of delicious Keto Pint Black Raspberry ice cream.

 

Ingredients for Cupcakes:
(Makes 12 Cupcakes)
  • 1 Cup Almond Flour
  • 2 Tablespoons Coconut Flour
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Swerve Granular Sweetener
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 6 Tablespoons Melted Butter (or a Dairy-Free Alternative)
  • 3 Eggs and 1 Egg Yolk (Beaten)
  • 1 Teaspoon Vanilla
  • 3 Tablespoons Sour Cream
  • 2 Tablespoons Water

 

Ingredients for Buttercream Frosting:
(Frosts 12 Cupcakes)
  • 8 Tablespoons Softened Butter (or Dairy-Free Alternative)
  • 1 Carton of Raspberries (6 Ounces)
  • 1 Tablespoon Swerve Granular Sweetener
  • Lemon Juice (optional)

 

Instructions

Step 1: Pre-heat your oven to 350 degrees Fahrenheit and place 12 cupcake liners in your cupcake tin.

Step 2: Melt the 6 tablespoons of butter in a small microwave safe dish for 15-30 seconds. Additionally, melt one half bar (1.5 ounces) of Keto Pint Dark Chocolate or Raspberry Chocolate in a separate bowl. If you do not have any Keto Pint chocolate bars, you can use Keto Pint chocolate chips as well. Then, place the dishes into the fridge to cool while you prepare the rest of the batter.

Step 3: Beat 3 eggs and 1 egg yolk in a bowl with the rest of the wet ingredients (1 teaspoon of vanilla and 2 tablespoons of water).

Step 4: In a separate bowl, mix the dry ingredients (1 cup of almond flour, 2 tablespoons of coconut flour, 1/4 cup of unsweetened cocoa powder, 1/4 cup of granular sweetener, 1 teaspoon of baking powder, and 1/4 teaspoon of salt) together in a bowl. Make a well (small hole) in the center of the dry ingredients.

Step 5: Take the melted butter and melted chocolate out of the fridge and mix it into the rest of your wet ingredients.

Step 6: Pour your wet ingredients into the well that you made in your dry ingredients and mix the dry and wet ingredients together slowly. Be careful not to over mix the batter because it will ruin your cupcakes.

Step 7: Lastly, mix in three tablespoons of sour cream. This will add moisture to your cupcakes.

Step 8: Pour the cupcake batter into the cupcake liners. The batter should perfectly fill the cupcake liners approximately 3/4 of the way up. This will allow the cupcakes to rise enough to fill the cupcake liners without rising too high and spilling out.

Step 9: Place the cupcake tin in the oven and bake for 15-20 minutes. Watch your cupcakes carefully to make sure they do not burn. For us, 17 minutes was the sweet spot. To test if your cupcakes are baked all the way through, poke a toothpick into the center. If the toothpick comes out clean, the cupcakes are ready. If the toothpick comes out with wet batter on it, continue to bake the cupcakes for another minute or two, and then try again.

Step 10: Carefully remove the cupcakes from the cupcake tin and place them on a cooling rack to cool.

Step 11(a): While your cupcakes are cooling, prepare your raspberry purée. Take one carton of raspberries (6 ounces) and place them into a pot.

Step 11(b): Mash the raspberries with a fork or potato masher.

Step 11(c): Add one tablespoon of Swerve Granular Sweetener and a small bit of lemon juice (optional).

Step 11(d): Turn the stove onto medium heat. Slowly stir the raspberries while the excess water boils off. After five to seven minutes, you should be left with a thick paste.

Step 11(e): Take a mesh strainer and place it over a bowl. Pour your raspberry mixture into the mesh strainer and drain out the purée. This process removes all of the seeds. When you are done, you should be left with approximately 3-4 tablespoons of raspberry purée.

Step 12: Once the cupcakes are cool, begin to prepare your buttercream frosting. If you do not let your cupcakes cool enough, the frosting will melt and fall off.

Step 13(a): Use your mixer to beat 8 tablespoons of softened/room temperature butter until creamy.

Step 13(b): Add 1 cup of powdered allulose or Swerve Confectioner’s Sweetener and 1 and 1/2 to 2 tablespoons of raspberry purée (depending on your preference).

Step 13(c): Mix the ingredients until fully combined, but be careful not to over mix. If you over-mix the buttercream, the butter will begin to separate and you will be left with a mess. If your buttercream is too runny, add more powdered allulose. If your buttercream is too thick, add a teaspoon of milk or heavy cream at a time. Stop when you have a fluffy and creamy buttercream.

Step 14: Frost your cupcakes. You can use a butter knife to frost your cupcakes. If you wish to take it up a notch, use piping bags and piping tips. You can use any kind of piping tips, but we like to use the Wilton 1M tip for our cupcakes. Watch this video to learn how to frost cupcakes with a 1M tip.                                                         

                                                            Notes

Don’t forget to add a scoop of your favorite flavor Keto Pint ice cream to your plate. For this recipe, we recommend pairing with Black Raspberry, Chocolate, or Triple Chocolate Brownie.

The sour cream does not add any flavor to the cupcake. Instead, the sour cream adds moisture and makes for a delicious texture. If you prefer, you can use plain Greek yogurt instead (make sure it is a keto-friendly kind).

If you have extra raspberry purée, there are a few ways you can utilize it. First, you can take a food safe brush (silicone or otherwise) and brush the top of your cupcakes with a very thin layer of purée before you frost them. This will add extra moisture to the cupcakes without making them soggy. Second, you can take the raspberry purée and drizzle it on top of your cupcakes after you frost them.

For extra decoration, use Keto Pint Dark Chocolate or Raspberry Chocolate and create chocolate shavings as sprinkles. To do this, you will need to shave the chocolate using a vegetable peeler. You can also take the chocolate and break it up into small squares and place them on top.

For the buttercream frosting, we recommend powdered allulose over Swerve Confectioner’s. This is because Swerve leaves a cooling feeling in your mouth when you eat it. If you do choose to use Swerve, make sure to use a mesh strainer to sift out any lumps before mixing it into the frosting. Allulose isn’t perfect either though. We have found that allulose has a bit of a grainy texture to it. It is also a bit more expensive. On the plus side, it does not need to be sifted. Unfortunately, there isn’t a perfect sugar alternative for frosting. Use whichever you prefer.

For storage, place the frosted cupcakes into an air tight container and store in the fridge for 3-5 days. You can also store the frosted cupcakes in the freezer for 1-2 months. If you store the cupcakes before frosting them, they will last even longer. We recommend wrapping the unfrosted cupcakes in plastic wrap and storing them in an air tight container or zip lock bag. They will last for 1-2 weeks in the fridge or 3-5 months in the freezer. When you are ready to frost them, simply take them out of the fridge or freezer and allow to come to room temperature for about 30 minutes.

If you use alternative ingredients or different brands, the nutrition facts may change.

Nutrition Facts:
(Per Frosted Cupcake, Not Including the Keto Pint Ice Cream on the Side)

225 Calories

3.1 g. Protein

20.1 g. Fat

25.2 g. Total Carbs.

        2.5 g. Fiber

        18.4 g. Sugar Alcohol

        1.1  g. Added Sugar

= 4.3 g. Net Carbs.

 


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