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Keto Black Velvet Cupcakes with Cocoa Buttercream

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Keto black velvet cupcakes with cocoa buttercream. Dark, soft, low carb cupcakes made with almond flour, black cocoa, and a silky cocoa frosting. Easy steps, Halloween ready, great taste.

Ingredients

Scale

Cupcakes (12)

  • 1 ¼ cups (125 g) almond flour, fine

  • 2 tbsp (14 g) coconut flour

  • ¼ cup (20 g) black cocoa powder

  • 2 tbsp (12 g) Dutch process cocoa powder

  • 1 ½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp xanthan gum, optional

  • ¼ tsp fine salt

  • 3 large eggs, room temp

  • ½ cup (120 ml) unsweetened almond milk, room temp

  • ½ cup (113 g) unsalted butter, melted and cooled

  • ¼ cup (60 ml) avocado oil

  • ½ cup (100 g) erythritol monk fruit granulated

  • 2 tbsp (24 g) allulose

  • 1 ½ tsp vanilla extract

  • 1 tsp apple cider vinegar

  • ¼ to ½ tsp black gel food color, optional

Frosting

  • ¾ cup (170 g) unsalted butter, very soft

  • ¾ cup (75 g) powdered erythritol monk fruit

  • 2 tbsp (12 g) Dutch process cocoa powder

  • 1 tbsp (6 g) black cocoa powder

  • 2 to 4 tbsp heavy cream

  • 1 tsp vanilla extract

  • Pinch fine salt

  • Optional 1 tbsp powdered allulose

Instructions

  • Heat oven to 350°F (175°C). Line a 12 cup muffin pan with paper liners.

  • In a small bowl, mix black cocoa and Dutch cocoa with 2 tbsp hot water to make a smooth paste. Set aside.

  • In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, xanthan gum, and salt.

  • In a second bowl, whisk melted butter, avocado oil, granulated erythritol monk fruit, and allulose until glossy.

  • Whisk in eggs one by one. Stir in vanilla and almond milk.

  • Add the cocoa paste to the wet bowl. Stir until even. Add a tiny bit of black gel color if you want a darker look.

  • Tip the dry mix into the wet mix. Add the vinegar. Stir just until combined. Batter should be thick and scoopable.

  • Divide batter between the 12 liners. Smooth the tops lightly.

  • Bake 17 to 21 minutes, until tops spring back and a toothpick shows a few moist crumbs.

  • Cool in the pan 10 minutes, then move to a rack to cool fully.

  • Make frosting. Beat the soft butter 1 to 2 minutes until pale.

  • Sift in powdered erythritol monk fruit, Dutch cocoa, and black cocoa. Beat on low, then medium. Add vanilla and a pinch of salt.

  • Add 2 tbsp cream. Beat until smooth and fluffy. Add more cream as needed for a thick, pipeable frosting. For extra silky feel, beat in the powdered allulose.

  • Pipe or spread frosting on fully cooled cupcakes. Add sugar free Halloween sprinkles if you like.

Notes

  • Blooming the cocoa with hot water boosts chocolate flavor.

  • If batter looks too thick, add 1 to 2 tbsp almond milk. If too thin, rest 5 minutes so coconut flour can thicken it.

  • For the darkest cupcake, use black cocoa plus a tiny bit of black gel color. Skip activated charcoal.

  • Powdered sweetener keeps frosting smooth. If you only have granulated, blend it to powder first.

  • Dairy free swap: use avocado oil in the cake, dairy free butter and coconut cream in the frosting.

  • Store at room temp 1 day, fridge up to 5 days. Bring to room temp 20 to 30 minutes before serving.

  • Freeze unfrosted cupcakes up to 2 months. Thaw, then frost.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-black-velvet-cupcakes-cocoa-buttercream/