Keto Chocolate Cupcakes or Muffins (in this instance) are a heaven send for those of us following the Keto or the Indian LCHF (Low Carb, Healthy Fats) diet. This Diwali, enjoy the celebration with your friends and family with your own special Low Carb treats. This Keto Chocolate Cupcakes recipe is quite special and a block-buster hit with my own family and friends – Keto and non Low carb folks as well!
As you know, the LCHF diet avoid grains in all forms and hence any item made with regular flour or any other grain flour for that matter is completely out of question. Does this mean one needs to shun out cakes, pastries and other desserts? Not at all! In fact, lots of common sweets and treats that we would normally enjoy, can be “keto-fied” with just a few ingredients. The best part is that with the amount of fat & protein they contain, they can easily become a meal in itself – that’s how I would just pop in a couple of these Keto Chocolate Cupcakes for lunch and be done for the day 😁 😁.
Now coming to the flour base. As grain based flours are completely out of the window, the flours that can be used in LCHF diet are as listed below. The best part is that most of these can be made at home with just a handful of everyday equipment!
- Almond Flour: This one is the most popular of the lot. You can make it by simply grinding the requisite quantity of almonds to a fine flour in the regular mixie/blender. A few people prefer to blanch & dry the almonds before grinding to get a better texture.
- Coconut Flour: This is the 2nd most popular flour used for baking and even making Indian LCHF Roti
- Flax – 3rd highly used flour to make roti and bread.
- Peanut and Sesame seeds flour – These seeds can also be ground into fine powder and added to either of the flours above.
By adding a couple of ingredients like eggs, it’s very easy to make almond flour behave similarly to wheat or gluten based flour. Moreover, as sugar and other sweet substances like jaggery, palm or coconut sugar are also out of consideration (because of their high carbohydrate and glycemic index levels), we use natural sweeteners like Stevia or Erythritol (which is an extract from fruits), that contain zero calories and do not pose any danger to insulin levels. Another sweetener that can be used is Monk-fruit sweetener. This is a natural extract from the fruit and has a taste similar to sugar. It is only available in certain countries.
I’ve made this Keto Chocolate Cupcakes using almond flour as a base along with another critical element – Psyllium Husk – a naturally occurring fibre that is excellent for digestion and also provides the spongy texture to this muffin. The outcome is just so brilliant that even non-keto folks were unable to tell the difference in taste.
The best part is that this Keto Chocolate Cupcakes is also well suited for a diabetic person. We tested this in 2018 when we baked and sold Keto Chocolate cupcakes for Diwali because we simply wanted the diabetic and low carb folks to just enjoy the festival and not feel left out. The response to our initiative was just mind-blowing!
So, without much jabber, let’s directly go to the recipe.
Send some Diwali 🪔 💗 my way with your comments, feedback and pics 🤗
Keto Chocolate Cupcakes
- OTG or Combination Oven
- Cupcake liners or baking sheet or parchment paper
- 75 gms Almond Flour or Almond Meal
- 3 Eggs
- 20 gms Unsalted Butter
- 20 gms Psyllium Husk
- 50 gms Erythritol
- 15 ml Vanilla Essence 1 tbsp + 1 tsp
- 10 gms Unsweetened Cocoa powder 2 tbsp
- 1/4 tsp Cinnamon powder
- 1 tsp Baking Powder - 1 tsp
- 1/2 tsp Baking Soda
- Himalayan Pink Salt a pinch
- Preheat the oven to 180 degrees Celsius. Line a muffin tray with cupcake paper liners or parchment sheets.
- In a broad vessel, take the almond flour, psyllium husk, cocoa powder, baking soda, baking powder and salt and mix them together.
- In another broad vessel, break the eggs, add erythritol, vanilla essence and melted butter.
- Whisk the above thoroughly so that all ingredients are mixed and looks creamy.
- Pour the egg mixture into the dry flour.
- Fold the wet and dry mixture well so that they are well incorporated.
- Spoon this batter into the readied muffin tray.
- Place it in the oven and bake for 18-20 minutes at 180 C.
- Run a sharp knife or toothpick in the muffin to check if done. It should come out smooth.
- Take it out of the oven, allow it to cool for 10 min and transfer it to a wire rack to cool completely.
- Serve chilled or warm.