Dutch Keto Chocolate Cupcakes!

 Is chocolate part of your self care routine?? 

I love these Keto chocolate cupcakes - they are perfect on their own or you. An dress them up with some Chocolate Buttercream icing for a more dessert feel. 

Grain free & Sugar free so all the mouth orgasm pleasure of chocolate flavour and none of the insulin spike! 

Ingredients 

• 1/2 cup almond flour
• 3 tablespoons golden flaxseed meal finely ground
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon xanthan gum or 2 tsp more golden flaxseed meal
• 1/4 cup unsalted grass-fed butter or 4 TBS coconut oil + 1 TBS coconut cream
• 2 tablespoons heavy cream or coconut cream
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon espresso powder or instant coffee (optional)
• 1/3-1/2 cup xylitol or coconut sugar if paleo
• 2 eggs eggs at room temperature

I personally add peppermint extract or hazelnut extract instead of the expresso suggestion cause I am not a big coffee flavour fan. I also used dark dutch style cocoa for that deep rich chocolate colour.

If you can get your hands on sugar free chocolate chips - we love the Lily’s white chocolate or dark chocolate or the salted caramel chocolate chips -  they are a nice addition to this recipe too! 

Instructions 

• Each batch of cake is good for one 8-inch layer of cake (or 6 cupcakes). 
• Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease, dust with cocoa powder, and line an 8-inch cake pan, set aside. Or use 6 silicone cupcake liners.
• Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside. 
• Add butter, heavy cream (or coconut oil and cream), cocoa powder, salt and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly. 
• Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, some granules may remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour batter into prepared pan or cupcake liners.
• Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn't dry out, and always keep in mind, however, that your cake will continue to cook while cooling! 
• Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack. It'll be particularly fragile right out of the oven if you made it with xylitol or allulose, so you need to let it set. 

Bon Appetite!

Margaret 

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