Keto Chocolate Truffle Cupcakes
Pure chocolate decadence in these keto chocolate truffle cupcakes featuring fudgy almond flour base, rich chocolate ganache frosting, and truffle centers at just 4 net carbs.
Ingredients
- 1½ cups superfine almond flour
- ¾ cup erythritol sweetener
- ⅓ cup unsweetened Dutch-processed cocoa powder
- 1½ tsp baking powder
- ½ tsp salt
- 3 large eggs, room temperature
- ⅓ cup melted coconut oil
- ½ cup unsweetened almond milk
- 2 oz sugar-free dark chocolate (70% cacao or higher), melted and cooled
- 1 tsp vanilla extract
- For truffle filling: 4 oz sugar-free dark chocolate, ¼ cup heavy cream, 2 tbsp powdered erythritol, 1 tsp vanilla
- For ganache frosting: 6 oz sugar-free dark chocolate, ½ cup heavy cream, 2 tbsp powdered erythritol, 1 tsp vanilla extract
Instructions
Preheat oven to 325°F (165°C) and line a 10-cup muffin tin with paper liners.
In a medium bowl, whisk together almond flour, erythritol, cocoa powder, baking powder, and salt until well combined.
In a large bowl, beat eggs until light and frothy, about 2 minutes.
Add melted coconut oil, melted chocolate, almond milk, and vanilla extract. Mix until smooth.
Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
Fill cupcake liners about ¾ full. Bake for 20-24 minutes, until tops spring back lightly and a toothpick comes out with just a few moist crumbs.
Cool cupcakes completely in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make truffle filling: Heat heavy cream until just simmering. Pour over chopped chocolate and let sit 2 minutes. Whisk until smooth. Add powdered erythritol and vanilla. Chill for 1 hour until firm.
Core each cooled cupcake using a small knife or cupcake corer. Fill centers with chilled truffle filling.
Make ganache frosting: Heat heavy cream until just simmering. Pour over chopped chocolate and let sit 2 minutes. Whisk until smooth. Add powdered erythritol and vanilla. Let cool to room temperature, stirring occasionally, until spreadable consistency.
Spread or pipe ganache onto cupcakes. Garnish with chocolate shavings or cocoa powder if desired.
Pro Tips
- • Use high-quality sugar-free dark chocolate (70% cacao or higher) for best flavor
- • Let melted chocolate cool slightly before adding to batter to prevent cooking the eggs
- • Don't overbake – keto cupcakes continue cooking while cooling
- • Chill the truffle filling thoroughly before using for easier handling
- • Let ganache cool to room temperature before frosting – it should be spreadable but not runny
- • Store cupcakes in the refrigerator due to ganache and truffle filling
Delicious Variations
- • Add espresso powder to the batter for mocha truffle flavor
- • Swirl in sugar-free peanut butter for a chocolate-peanut butter combo
- • Top with crushed sugar-free cookies for extra texture
- • Add orange zest to the ganache for a chocolate-orange twist
- • Create a white chocolate ganache version using sugar-free white chocolate
- • Add a pinch of cayenne pepper to the ganache for a spicy kick
Perfect Pairings
Recipe Details
Timing
About the Author
Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Ideal for special occasions, chocolate cravings, or when you need a luxurious keto dessert. Perfect for Valentine's Day or romantic dinners. Best consumed within 5 days when refrigerated.
Recipe Highlights
Final Thoughts
These keto chocolate truffle cupcakes prove that following a ketogenic lifestyle doesn't mean giving up on the most decadent chocolate experiences. Pure indulgence in every bite!
Frequently Asked Questions
Will these cupcakes kick me out of ketosis?
No! With only 4 net carbs per cupcake, these fit perfectly into a ketogenic diet. The high fat content from almond flour, coconut oil, and heavy cream helps maintain ketosis. Stick to one cupcake to maintain your macros.
Can I use regular dark chocolate instead of sugar-free?
Regular dark chocolate contains sugar and will significantly increase the carb count. For true keto, stick with sugar-free dark chocolate sweetened with stevia, erythritol, or monk fruit.
Why is my ganache too thick or too thin?
Ganache consistency depends on temperature and chocolate-to-cream ratio. If too thick, warm it gently and add a bit more cream. If too thin, add more chocolate or chill it longer. The ideal ratio is 1:1 chocolate to cream by weight.
Can I make these without the truffle filling?
Absolutely! The cupcakes are delicious on their own. Simply skip the coring and filling steps. You can also increase the chocolate in the batter for extra richness.
How do I prevent the ganache from becoming grainy?
Grainy ganache usually happens from overheating or not whisking properly. Heat cream until just simmering (not boiling), pour over chocolate, let sit 2 minutes, then whisk gently until smooth. Don't overheat or overmix.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw in the refrigerator overnight, then add filling and ganache before serving. The ganache can also be frozen separately and reheated gently before using.
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