Keto Chocolate Cookie Dough Cupcakes
Indulge in these rich and moist keto chocolate cupcakes filled with edible cookie dough! A low-carb dessert with only 3 net carbs per cupcake, perfect for any celebration. Nut-free and dairy-free options included.
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Ingredients
Cupcakes:
- ¾ cup coconut flour 84g
- 1 cup granulated sugar-free sweetener 192g
- ½ cup Dutch cocoa powder 40g
- 2 tsp baking powder 8g
- ½ tsp salt 3g
- ½ cup avocado oil 120ml
- ½ cup unsweetened dairy-free milk 120ml
- 4 large eggs
- 1 tsp vanilla extract 5ml
Edible Cookie Dough
Chocolate Buttercream Frosting:
- ½ cup salted butter softened (112g)
- ½ tsp vanilla extract 2.5ml
- 1 ½ cups powdered sugar-free sweetener 288g
- ¼ cup cocoa powder 20g
- 2-3 Tbsp heavy cream or milk 30-45ml
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a bowl, combine all dry cupcake ingredients. In a separate bowl, whisk together all wet cupcake ingredients. Add dry into wet, and stir until smooth.
- Divide batter between 12 cups, and bake for 15-17 minutes. Allow to cool.
- Prepare cookie dough and frosting.
- To make frosting, add softened butter and vanilla to a bowl and stir or beat with electric mixer until combined.
- Add powdered sweetener, cocoa, and 2 Tbsp cream, and beat starting on low speed, increasing to high speed.
- To achieve desired consistency: If frosting is too thin, add a touch more powdered sweetener. If frosting is too thick, add more cream 1 Tbsp at a time.
- Frost, and enjoy!
- Use a knife to slice out the centers of each cooled cupcake. Use a spoon to remove. Fill each cupcake with one ball of cookie dough.
- Spread or pipe chocolate buttercream frosting or frosting of choice onto each cupcake, and enjoy!
Nutrition
Calories: 215kcalCarbohydrates: 8gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 75mgSodium: 266mgPotassium: 105mgFiber: 5gSugar: 1gVitamin A: 316IUCalcium: 57mgIron: 1mg
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