Keto Chocolate Cupcake

I was craving for something chocolatey so I thought of baking some chocolate cupcakes. I used my favorite keto base cake recipe which is made of eggs, cream cheese and coconut flour. I mentioned before that this original pancake recipe can be made to any kind of cake so I used it as base batter for my chocolate cupcake. The egg and cream cheese mixture makes the cupcake soft, moist and fluffy. It also softens the coconut flour taste and balances out the dryness of the coconut flour. Coconut flour absorbs a lot of moisture so using eggs alone will not it make moist enough. The result is perfect for a keto cake! And the sweetness was just right.


4 oz Cream Cheese

4 eggs

1 tablespoon melted butter

1 teaspoon vanilla extract

1 tablespoon erythritol

4 tablespoons coconut flour

1 1/2 teaspoons baking powder

3T unsweetened cocoa

Combine egg, erythritol and cream cheese in food processor then mix. Add butter and mix a little bit. Then add rest of ingredients in food processor, mix until fully combined. Pour in lined muffin pans. This recipe makes 6 cupcakes.


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