Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- ½ cup erythritol or keto-friendly sweetener
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- Black food coloring or activated charcoal powder (for the black color)
- Optional: black sprinkles or edible glitter for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs, melted coconut oil, vanilla extract, and black food coloring or activated charcoal until well combined.
- Gradually add the wet mixture into the dry ingredients, stirring gently until evenly incorporated. Do not overmix.
- Divide the batter evenly among the cupcake liners.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before decorating with frosting or toppings.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use high-quality cocoa powder for a richer chocolate flavor.
- You can add black sprinkles or edible glitter for a festive look.
- For an extra spooky touch, decorate with tiny candy eyes or black frosting.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 kcal Kcal
- Sugar: 1g
- Sodium: 70mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
