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Keto Chocolate Cupcakes made with splenda

Keto Chocolate Cupcakes

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Makes 12 cupcakes
Prep Time 5 minutes
Total Time 30 minutes
Made with Splenda® Monk Fruit Sweetener
Calories 150

Ingredients

1 ½ cups blanched, superfine almond flour

¾ cup Splenda® Monk Fruit Sweetener Jar

6 tablespoons unsweetened cocoa powder

½ teaspoon xantham gum

2 teaspoons baking powder

3 eggs

½ cup sour cream

2 teaspoons vanilla extract

½ teaspoon kosher salt

1 tablespoon refined coconut oil, melted

Nutrition Info Per Serving

Serving Size: 1 cupcake

Net Carbs 4g
Calories 150
Total Fat 12g
Saturated Fat 3g
Cholesterol 60mg
Sodium 210mg
Total Carbs 18g
Dietary Fiber 2g
Sugars 1g
Added Sugars 0g
Protein 5g
Contains 12g Erythritol
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Instructions

  1. Preheat oven to 350ºF. Line 12-count cupcake tin with silicone, foil, or paper cupcake liners. If using foil or paper liners, spray them with nonstick cooking spray
  2. In a small bowl whisk together dry ingredients: almond flour, sweetener, cocoa powder, xantham gum, and baking powder. Set aside.
  3. In a medium bowl, whisk together eggs, sour cream, vanilla extract and salt until well-blended.
  4. Add the dry ingredients to the bowl of wet ingredients, and, using a wooden spoon or spatula, stir together until combined, about 30 strokes. Fold in melted coconut oil.
  5. Divide batter evenly among the 12 cupcake cups, and bake 20 – 24 minutes. When they are finished, cupcakes will have a crackly appearance on top, and they will yield to gentle pressure when touched. Remove and let cool completely.
  6. Add a Keto frosting, and enjoy!

Note

  • Xantham gum helps the cupcakes stay moist and chewy
  • Keto Chocolate Cupcakes store well in an air-tight container for 2 days.

Nutrition Info Per Serving

Serving Size: 1 cupcake

Net Carbs 4g
Calories 150
Total Fat 12g
Saturated Fat 3g
Cholesterol 60mg
Sodium 210mg
Total Carbs 18g
Dietary Fiber 2g
Sugars 1g
Added Sugars 0g
Protein 5g
Contains 12g Erythritol
Splenda Monk Fruit Jar Front

Made With

Splenda® Monk Fruit Sweetener Jar

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