Chocolate Espresso Keto Cupcakes

recipe by Naomi Sherman

CATEGORY: Treats and Snacks

Nutrition Facts

DIETARY REQUIREMENTS: Sugar FreeDairy FreeGrain Free

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

48serves

Introduction

Eat one…or three

Our son’s mate asked me to make his girlfriend a birthday cake recently. She dairy intolerant so it needed to be dairy free. He specifically requested a chocolate mud-cake.

I thought I would have a play with the flavours and textures while perfecting the recipe. This recipe is perfect for cupcakes but is too moist for a full cake.

It makes about 48 small cupcakes and freezes well also.
Enjoy!

Tags: Dairy Free,Grain Free,Sugar Free

The recipe

Ingredients

250 grams of dark chocolate (check the ingredients to ensure that it has no dairy added)

250 grams of coconut oil/coconut butter

2 Tablespoons of strong instant espresso powder

6 eggs

1/2 cup of almond flour

1 cup of Sukrin Gold/brown sugar

Salt

125 grams dark chocolate

125 grams coconut butter

Directions

Step 1

Pre-heat oven to 170 degrees C

Step 2

Place the coconut oil/butter, chocolate and espresso powder in a bowl over a pot of simmering water and stir until smooth and melted.

Step 3

Beat the eggs with a whisk attachment on your stand mixer until light and fluffy and doubled in size.

Step 4

Add the sweetener and mix again.

Step 5

Add the almond meal and the chocolate mixture and stir until combined.

Step 6

Spoon into lined cupcake cases.

Step 7

Bake for 45 minutes

Step 8

Time to get our ganache game on! Grate the chocolate and put it in a bowl.

Step 9

Melt the coconut butter in a saucepan until it is hot.

Step 10

Pour the melted butter over the chocolate and leave to sit for five minutes.

Step 11

Whisk mixture until it is smooth and glossy with no lumps.

Step 12

Chill until piping consistency.

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about naomi sherman

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