Ingredients
Scale
- 1½ cups almond flour
- ½ cup cocoa powder (unsweetened)
- 1 cup erythritol or preferred keto sweetener
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum (optional)
- 4 large eggs
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- Black food coloring or black gel icing
- Chocolate chips or mini chocolate candies (for eyes and whiskers)
Instructions
- Preheat oven to 350°F (175°C). Line cupcake tin with paper liners or grease.
- Mix dry ingredients: almond flour, cocoa powder, erythritol, baking powder, xanthan gum.
- In a separate bowl, beat eggs, then add melted coconut oil, vanilla, and almond milk. Mix well.
- Gradually combine wet ingredients with dry mixture, stirring until smooth.
- Stir in black food coloring until batter is deep black.
- Fill cupcake liners about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool completely on wire racks. Decorate with black gel icing or attach chocolate chips for eyes and whiskers.
Notes
- Use high-quality food coloring for vibrant black color.
- Optional: add edible Halloween themed toppers for extra fun.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individually wrapped cupcakes for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto,Low-Carb
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 Kcal
- Sugar: 1g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg