Chocolate Cupcakes with Cream Cheese Frosting - Low Carb



For cupcakes:

8 oz unsweetened chocolate

cups low carb sweetener (such as Swerve)

3 oz butter

5 large eggs

1 teaspoon vanilla extract

For frosting:

8 oz cream cheese

1 cup sweetener

1 teaspoon vanilla extract


Preheat oven to 350. Line a standard (12 wells) muffin/cupcake pan with liners.

In a saucepan over low, melt butter and chocolate together.

Whip eggs using a mixer at high speed. After 2-3 minutes, add sweetener ¼ cup at a time while continuing to mix. Whip the mixture at high speed until the mixture thickens and lightens in color (3-5 minutes).

Combine chocolate and egg mixture, gently and slowly.

Divide the batter evenly between the cupcake liners and bake for about 15 minutes, or until a thin tooth pick inserted into the center of the largest cupcakes comes out clean. Let cool.

While the cupcakes are cooling start on frosting: using an electric mixer beat cream cheese, sweetener and vanilla extract. Beat on high until the frosting is well combined and becoming light and fluffly (2-3 minutes).


Serving size: 1 cupcake (Total recipe makes about 9 servings)


Protein 8.22g, Cals 292, Fat 21.88g, Carbs 8.00g, Fiber 5.33g — NET CARBS: 2.67g