Keto Gluten-Free Chocolate Cupcakes with Frosting

Who says you can’t have your cake and eat it too?! This gluten-free Keto recipe for chocolate cupcakes with chocolate frosting is a win-win. Ground hazelnuts and ground linseed form the base which gives a lovely rich nutty flavor and also compliments the chocolate! Finally, a Keto-friendly gluten-free recipe to be enjoyed by all.

What is the difference between cacao and cocoa?

Cacao and cocoa mean the same thing. A cacao bean is a cocoa bean whether roasted or not. Cocoa mass and cocoa powder are made from roasted cacao beans.

What is cocoa mass?

Pure cocoa mass is also known as cocoa paste or cocoa liquor. It's a nutrient-dense mass made from the cacao bean and is bursting with antioxidant flavonoids.

If you don't have pure cocoa mass, you can use stevia-sweetened dark chocolate instead or ⅓ cup cocoa powder. This is not the same as drinking chocolate which contains added sugars.

How to melt cocoa mass in a bain-marie?

Fill a saucepan with an inch of water. Set a glass bowl on top ensuring the water does not touch the bowl. Set to medium heat, and as the water simmers, the steam will melt the cocoa mass.

Are there any ingredients substitutions?

You may substitute the ground hazelnuts for ground almonds or any other nut or seed flour of choice.

If you don’t have mascarpone, you can use full-fat cream cheese.

Powdered erythritol can be shop-bought, but if you don’t have this to hand, you can use granulated erythritol and simply add it to a blender and whizz to a powder form. Let the powder settle before opening the lid.

To make these low carb chocolate cupcakes dairy free, simply swap out the butter with plant-based butter or coconut oil in solid form.

Hints and tips for these Keto and gluten-free cupcakes:

When making the frosting, ensure the butter and mascarpone are at room temperature. This not only will help create a smooth whipped texture, but the butter increases in volume when whipped.

Always ensure cupcakes are completely cooled before frosting, otherwise, your frosting will just melt off!

Net Carbs

4.1 g
Fiber

5.2 g
Total Carbs

23.8 g
Protein

8.5 g
Fats

39 g

416 cals

Quantity

Serving Size

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Butter, unsalted

0.5 cup
Monk Fruit Erythritol Blend

0.5 cup
Cocoa/Cacao Mass/Paste/Liquor

2 oz
Raw egg

2 large
Almond milk, vanilla or other flavors, unsweetened

2 tbsp
Salt, sea salt

0.25 tsp
Vanilla extract

1 tsp
Hazelnut Meal/Flour, Finely Ground

0.5 cup
Hazelnut Flour Meal

0.5 cup
Ground Linseed

0.25 cup
Coconut flour

2 tbsp
Psyllium seeds

1 tsp
Baking soda

1 tsp
Mascarpone

0.5 cup
Powdered Erythritol (Icing Sugar)

4 tbsp
Cocoa powder

2 tbsp

Step 1

Preheat the oven to 350ºF/ 180ºC and line a cupcake tray with 8 cupcake cases. In a bain-marie over medium heat, melt the cocoa mass (or unsweetened dark chocolate if using), set it aside to cool slightly. In a large bowl of a stand mixer with the whisk attachment, whisk the softened butter and erythritol together until light and fluffy, about 5 minutes on medium-high speed. Add in the eggs, vanilla extract and unsweetened almond milk, whisk until smooth and then mix in the melted cocoa mass.
Step 2

Gather the dry ingredients and place the hazelnut flour, coconut flour, ground linseed, psyllium husk and a pinch of sea salt in a large bowl and stir to combine. Add to the wet ingredients and mix slowly building up to medium speed as it begins to combine. The batter will be thick, but scoopable. If your batter feels too thick just add more almond milk one tablespoon at a time to thin it out.
Step 3

Spoon the mixture equally into the cases. Use an ice-cream scoop as a guide, about 2 tablespoons per case. Place in the middle of the oven and bake for 15-18 minutes until cooked through. Remove from the oven and leave them to cool on a wire rack.
Step 4

To make the chocolate buttercream frosting, add the softened butter to the bowl of a stand mixer with the paddle attachment. Beat on high speed for at least 5 minutes. The butter will double in size and become paler in color.
Step 5

After 5 minutes, give the butter a stir with a spatula, scraping the sides of the bowl and making sure all the butter is equally mixed. Give it another beat for a minute or two. Add the mascarpone and continue beating for a minute until combined. Sift in the cocoa powder and powdered erythritol to the butter. Slowly begin to mix until it's incorporated and gradually increase the speed to high until well beaten. Scoop the frosting into a piping bag (if using) and place it in the fridge for 10 minutes to firm up slightly. Once the cupcakes have completely cooled, frost each cupcake.