Low-carb chocolate cupcakes with creamy frosting

Filed under: Low-carb Recipes — Tags: , — @ March 19, 2009

Do you have a birthday party or celebratory event coming up where you’ll need to have an incredible low-carb dessert ready to go? While most traditional desserts are loaded with sugar and white flour, you can make them better and healthier simply by using ingredients that are low in carbohydrates. It’s amazing how incredibly simple it is to swap out things like almond flour for white flour and alternative sweeteners for the sugar. But people who are livin’ la vida low-carb do it all the time and I’ve got another awesome recipe to share with you today.


Ingredients for Cupcakes

  • 2 cups almond flour
  • 1 cup Splenda (or sweetener equivalent)
  • 6 Tablespoons butter
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon Singing Dog Vanilla Extract
  • 5 eggs, separated
  • 2 teaspoons baking powder
  • 5 Tablespoons Ghiradelli Unsweetened Cocoa


  1. Preheat oven to 325°F.
  2. Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla extract and Splenda.
  3. Beat until well mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.
  4. Add 1 cup of almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites. Fill paper muffin cups in muffin tin about half full.
  5. Bake at 325°F about 15 to 20 minutes until cracked on top.

Ingredients for Frosting

  • 1 pkg Dixie Carb Counters Vanilla Pudding Mix
  • 8 ounces cream cheese
  • 1 cup heavy cream
  • 3 packets Splenda
  • Half ‘n Half (to thin to make spreadable if necessary)


  1. Whip cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and Splenda and then mix well. Add Half ‘n Half in 1/2 teaspoon amounts if necessary.
  2. Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in a fudge pan, frozen and cut in squares as a treat.
  3. Chocolate Pudding can be used for Chocolate Frosting or fudge.

Makes 16 cupcakes. 3g net carbs per cupcake unfrosted, 6g net carbs frosted.


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