Italian · Dessert
Chocolate Hazelnut Keto Cupcakes
A low-carb take on the classic chocolate-hazelnut combination, these dense, fudgy almond-flour cupcakes are built on a fat-forward structure with allulose replacing sugar, and finished with a tangy whipped cream cheese frosting and toasted hazelnuts.
$2
15 minsPrep
19 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
571Calories
14.1gProtein
52.7gFat
36.4gCarbs
4.2gSugar
7.4gFiber
550mgSodium
169mgChol
20.3gSat Fat
499mgPotassium
150mgCalcium
3.6mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
20gAllulose
0.5gAlcohol
Goes well with
Frangelico Liqueur
local
Affogato
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Whisk the almond flour, cocoa powder, chopped toasted hazelnuts, baking powder and salt together in a bowl, breaking up any lumps.
3
In a separate bowl, beat the egg with the allulose, melted butter, heavy cream and vanilla extract until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, then fold through the chopped dark chocolate.
5
Divide the batter evenly between the two lined holes and bake for 18-20 minutes until a skewer comes out clean.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
7
Beat the softened cream cheese with the whipped heavy cream and allulose until light and spreadable for the frosting.
8
Once the cupcakes are fully cool, pipe or spread the frosting on top and scatter with crushed hazelnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g finely ground almond flour
- 0.5 oz15g sifted cocoa powder
- 0.5 oz15g toasted and chopped hazelnut
- 1.1 oz30g allulose
- 11 egg, beaten (50g)
- 1.1 oz30g melted butter
- 0.7 oz20g heavy cream
- 0.1 oz3g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.4 oz10g finely chopped, folded in chocolate dark 70
- 1.2 oz35g softened cream cheese
- 0.5 oz15g whipped into frosting heavy cream
- 0.4 oz10g for frosting allulose
- 0.3 oz8g crushed, for garnish hazelnut
