Keto Chocolate Pumpkin Cupcakes 🍫
We must start off by saying that this is a naturally keto recipe, so you know it’ll be good. What we mean, is that these deliciously moist chocolate cakes/cupcakes are based off an Italian classic with toasted-almond flour and cocoa powder. So these keto chocolate pumpkin cupcakes are what we call ideal.
Dense, rich, and suuuper moist, these guys will have you hooked. So whether you decide to whip them up solo, or top them up with the pumpkin or buttercream frostings; we promise one heck of a treat.
And at just 3g net carbs solo or with the buttercream frosting. Or 4g net with our fall special: the pumpkin mascarpone frosting.
Oh, and we opted out of the cupcake liners. Because well, extra waste is no longer in vogue. Let’s keep our home as clean as we possibly can. ?
The Frostings ☁️
Given fall and our fondness for pumpkin, we whipped up a special pumpkin mascarpone frosting for you. A true burst of fall flavors, at just 1g net carbs per serving.
Though note that if you’d like a thicker frosting (or even decrease carbs further), you can always reduce the amount of pumpkin puree. Though we must say we’re keen on the pumpkin-ness. And love the texture contrast of the softer pumpkin frosting against the richness of the chocolate.
And of course, you can always top these guys up with our staple (and rather popular) cream cheese buttercream frosting. Deliciously sweet and tangy, and at nil carbs per serving, it’s popularity is rather justified.
The Flours 🔍
We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum or ground flaxseeds, and we’re golden.
Just note that we find lightly toasting the almond flour here to be rather essential. If you’ve ever had toasted almonds you know what we’re talking about. Almonds become ridiculously fragrant and tasty when toasted, so don’t skip this.
Cacao vs Cocoa 🍫
The Pumpkin Pie Spice 🍂
We recently made a homemade pumpkin pie spice batch, with freshly grated nutmeg. And it was killer, so we highly suggest you ditch the pre-made mix.
The Sweetener 🍯
Pick your poison.
Though do note that we like Swerve best here. No funky aftertaste.
Pyure also works, just note that it’s not our top choice here. It seems that it leaves behind a slight stevia trace, though it might just be us.
Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) work best when allowed to cool completely. Or even after a thorough chilling. i.e. when we made test batches with Pyure (stevia & erythitrol) and Sweetleaf (stevia), the stevia taste was very prevalent when warm (particularly with Sweetleaf). But after we popped them in the fridge for a couple hours, the stevia taste was barely discernible. If at all.
Feel free to read up on our picks for the 10 best low-carb natural sweeteners.
Keto Chocolate Pumpkin Cupcakes 🍫 Suuuper Moist
For the keto chocolate cupcakes
- 58 g almond flour lightly toasted
- 15 g coconut flour
- 1/2 teaspoon xanthan gum or 2 teaspoons ground flaxseed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 42 g Valrhona cocoa powder
- 2 eggs yolks & whites divided
- 3-5 tablespoons Swerve to taste*
- 1 teaspoon vanilla extract
- 42 g organic grass-fed butter melted
- 72 g fresh ricotta **
- 60 ml water
Preheat oven to 350°F/180°C. Grease and dust with cocoa a muffin tray.
Lightly toast almond flour in a skillet or pan over medium heat until lightly golden and fragrant, 8-10 minutes. Stirring very frequently for thorough browning.
Whisk together in a medium bowl almond flour, coconut flour, cocoa powder, xanthan gum, baking powder and salt. Set aside.
In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-2 minutes.
Incorporate vanilla extract, butter, and ricotta. Add almond & cocoa mixture slowly, alternating with the water and beating until just incorporated. Set aside.
In a medium bowl with an electric mixer, beat egg whites until soft peaks form. Fold in the beaten egg whites onto the chocolate batter gently.
Spoon batter onto the prepared muffin tray, evening out the top with the back of the spoon. Bake for 10-11 minutes until the tops are just set. Make sure to not overcook them, as they'll be dry rather than fudgy.
Indulge in one now (it's an order!), and allow the rest to cool before decorating with frosting.
And store in an airtight container for up to 3 days (without the frosting). These type of cakes are actually killer the day after, once all the flavors have had time to mingle.
*Or 2 to 3 tablespoons Pyure.
**If no ricotta is at hand, sub in with 2 tablespoons butter and 3-6 tablespoons of water.
The batter should be thick, but still mixable prior to folding in the egg whites. And the result will be slightly more dense.
Please note that nutrition facts are for the chocolate cupcakes only. Add 1g net carbs for the pumpkin mascarpone frosting, and 0.2g net carbs for the cream cheese buttercream frosting.