Chocolate Cupcakes (Almond Flour)

These almond flour cupcakes are a low carb and keto twist on classic chocolate cupcakes. Moist, fluffy, and with the most tender crumb. You only need one bowl to make them.

2½ cups almond flour
½ cup cocoa powder
1 cup granulated monk fruit sweetener or erythritol
1 tsp. baking soda
¼ tsp. sea salt
3 large eggs
1 cup sour cream or Greek yogurt
1 tsp. pure vanilla extract

Chocolate Buttercream:
3 Tbsp. butter, softened
1-2 Tbsp. milk
2 cups powdered erythritol
1 Tbsp. cocoa powder

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease and line a 12-count muffin tin with muffin liners.

In a large mixing bowl, add your dry ingredients and mix well, until combined. Add in your wet ingredients and mix well, until just combined and mostly smooth.

Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes, or until a skewer comes out mostly clean.

Make the Buttercream:
Use an electric mixer to whisk the butter, milk and powdered sugar (and the cocoa powder, if using) together until the icing is smooth. Refrigerate until needed.

Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.

Makes 12.

Cook's Notes:

To Store: Leftover cupcakes can keep at room temperature for up to 48 hours. Any longer, you will need to store them in the refrigerator. Keep them covered and they can be kept for up to 1 week.

To Freeze: Place leftover cupcakes in a ziplock bag or shallow container and store in the freezer for up to 2 months.