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Ultra moist low-carb, high-fat Chocolate Cupcake

Ultra-Moist Chocolate Superfood Cupcakes

These superfood, Keto-friendly muffins are the most cupcake-like I've made. Ultra moist, these little guys will have you in disbelief that they are gluten-free, grain-free, and low-carb. Great for dessert or snacks, they are fantastic for getting those healthy fats into your diet. 

Course Dessert, Snack
Cuisine American
Keyword brain food, high-fat, keto, LCHF, low-carb
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings 1 cupcake
Calories 300 kcal
Author Chris Pallé

Ingredients

  • 1 tbsp Organic Cacao Powder
  • 1/2 tbsp Lankanto Any erythitol sweetner will probably be okay here
  • 2 tbsp Organic Almond Flour
  • 1/4 tsp Baking Powder
  • 1 pinch Himalayan Pink Sea Salt
  • 2 tsp Organic Heavy Cream
  • 1 tbsp Mayonnaise
  • 1/4 tsp Dominican Vanilla Extract
  • 1 large Organic Egg Yolk
  • 1 tsp Filtered Water
  • 1/2 tbsp Grass-fed Butter I prefer Kerrygold

Instructions

Prep

  1. Pre-heat the oven to 350° or 325° if using convection (preferred).

  2. Mix the dry ingredients and sift them as best you can. It's super important to get the lumps out to keep your final cakes fluffy.

  3. Except for water, mix the wet ingredients with a handmixer and be sure to work a fair amount of air in.

  4. Put cupcake cups into a muffin pan. 

Method

  1. Pour the wet ingredients in to the dry and mix well. 

  2. Mix the water in a little bit at a time to get the mixture to good batter. You may need more than the tsp that is called

  3. Pour the mixture into the cupcake cups. 

  4. Put in the oven for 13 minutes. Check them with a toothpick. They may need another couple minutes, but it's good to check so they don't overcook.