Most people just assume that chocolate is off-limits on a low-carb diet.

After all, one standard sized chocolate bar has 24 grams of sugar, and contains very few nutrients [*].

But that's not the message anyone with a sweet tooth wants to hear. Chocolate is a favorite for many, and sometimes, enjoying our favorite foods can be a motivating way to stick to a diet.

That's why we set out to find a new way to make chocolate work. And that's how we came up with these low-carb chocolate cupcakes. 

(They're chocolate on chocolate, actually, because the frosting is made from chocolate, too.)

Instead of using cane sugar, all-purpose flour, and milk (all foods with tons of carbs), we use healthy ingredients like FBOMB Coconut Oil, almond flour, and monk fruit sweetener.

The result is a decadently delicious and chocolate cupcake, with only a fraction of the carbs. Plus, actual nutrients like fiber, protein, and MCT oil.

We know you're going to love them. And if anyone gives you a hard time for enjoying chocolate on your low-carb diet, point them to the health facts of cocoa powder below!

Ingredients Used in This Recipe 

• Cocoa powder
• Monk fruit sweetener
• FBOMB Coconut Oil
• Almond flour
• Eggs
• Almond milk

Ingredient Spotlight: Cocoa Powder

We've all heard before that eating too much chocolate is unhealthy. There's a lot of sugar in store bought chocolate bars, which makes that true—especially on a low-carb diet.

But that doesn't mean cocoa powder. the raw ingredient in chocolate that gives it its flavor, isn't incredibly healthy for you. 

You might be surprised by how many benefits it actually offers.

Just consider these facts about cocoa powder [*][*][*]:

• Cocoa contains more antioxidants (known as flavonoids) than the majority of foods. And the flavonoids in cocoa are wide-ranging. There's not one, but four different kinds that improve the function of many different systems in the body! 

• Cocoa also contains another type of antioxidant known as polyphenols, which have a powerful anti-inflammatory effect on the body.

• Cocoa powder is incredibly good for nervous system health. It protects your nerves from both inflammation and damage, which helps reduce the effects of natural aging.

• Cocoa powder is also good for protecting your skin from UV rays.

• A 2018 study found that daily cocoa consumption helped reduce body fat and BMI.

Maybe that's why people have been using cocoa for health and medical purposes for more than 2,000 years [*]! 

Some people might think of chocolate as an indulgence. But there's no denying that the raw form of cocoa is incredibly good for us and totally okay to enjoy on a low-carb or keto diet.

Other Keto Dessert Recipes You Might Like

• Chocolate Coconut Fat Bombs
• Deliciously Fudgy Paleo Brownies
• Frozen Nut Butter Fat Bombs

Low-Carb Chocolate Cupcakes Recipe

Recipe Information:

• Yield: 10
• Serving size: 1 cupcake with 2½ tablespoons frosting 
• Prep time: 15 minutes
• Cook time: 25 minutes

Ingredients:

Cupcakes:

• ⅓ cup butter, softened
• ½ cup monk fruit sweetener
• 2 cups almond flour
• 6 tablespoons cocoa powder
• ½ tablespoon baking powder
• ¼ teaspoon salt
• 3 eggs
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract

Frosting:

• 2 ounces unsweetened chocolate, chopped
• 1 tablespoon FBOMB Coconut Oil
• ½ cup butter, softened
• 3 ounces cream cheese, softened
• ⅔ cup monk fruit sweetener
• 2 tablespoons cocoa powder
• ½ teaspoon vanilla extract
• ½ cup heavy whipping cream

Preparation:

1. Preheat the oven to 350°F. Line a muffin tin with 10 paper liners. 
2. In a large bowl, use an electric hand mixer to cream butter and monk fruit sweetener together.
3. Add almond flour, cocoa powder, baking powder, and salt. Beat for 1-2 minutes.
4. Add eggs, almond milk, and vanilla extract. Beat for another minute until well blended.
5. Divide evenly among ten cupcake liners. 
6. Bake for 22-25 minutes. Test for doneness with a toothpick or fork. Allow muffins to cool completely before frosting.
7. While cupcakes are cooling, make the frosting.
8. Place chocolate and coconut oil in a microwave-safe bowl. Heat for 30 seconds, then stir. Repeat heating process until melted and smooth. Set aside to cool.
9. In a large bowl, cream the butter and cream cheese with an electric hand mixer until smooth. 
10. Add monk fruit sweetener and cocoa powder and mix until well combined. 
11. Add chocolate and vanilla extract and mix another minute until smooth. 
12. Add the heavy whipping cream 2 tablespoons at a time until you get the consistency you desire.
13. Frost each cupcake with about 2½ tablespoons of frosting.
14. Store in an airtight container.

Nutrition Facts Per Serving:

Calories: 393

• Fat: 35g
• Protein: 9g
• Total Carbohydrates: 10.5g
• Fiber: 6g
• Sugar Alcohol: 0g
• Net Carbs: 4.5g

Macros:

• Fat: 80%
• Protein: 9%
• Carbohydrates: 11%