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–+ servings

Keto Black Forest Cupcakes

These low carb and keto friendly cupcakes bring the classic Black Forest flavor to a guilt-free treat. Rich, chocolatey, and cherry-filled perfection in every bite.
Keto Black Forest Cupcakes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine German
Servings 12 cupcakes
Calories 238 kcal
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Ingredients
  

For the Cupcakes

  • 1 1/2 cups Almond Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 3/4 cup Granulated Erythritol
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3 large Eggs
  • 1/3 cup Melted Butter
  • 1/3 cup Unsweetened Almond Milk
  • 1 tsp Vanilla Extract

For the Cherry Filling

  • 1/2 cup Frozen Dark Sweet Cherries, thawed and chopped
  • 1 tbsp Granulated Erythritol
  • 1 tsp Lemon Juice

For the Whipped Cream Frosting

  • 1 1/2 cups Heavy Whipping Cream
  • 3 tbsp Powdered Erythritol
  • 1 tsp Vanilla Extract
  • Sugar-Free Chocolate Shavings for garnish

Equipment

  • muffin tin
  • electric mixer
  • cupcake corer

Instructions
 

  • Preheat your oven to 350F and line a 12-cup muffin tin with cupcake liners.
  • In a large bowl, whisk together the almond flour, cocoa powder, granulated erythritol, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
    Pour the wet ingredients into the dry and stir until a smooth batter forms with no lumps.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes until a toothpick comes out clean. Let the cupcakes cool completely.
  • While the cupcakes bake, combine the chopped cherries, granulated erythritol, and lemon juice in a small saucepan over medium heat. Cook for 5 to 6 minutes, stirring occasionally, until the cherries release their juices and the mixture thickens slightly. Set aside to cool completely.
  • Use a small spoon or a cupcake corer to scoop a small well out of the center of each cooled cupcake. Fill each well with about a teaspoon of the cherry filling.
  • Beat the heavy cream, powdered erythritol, and vanilla extract with an electric mixer on high speed until stiff peaks form. Pipe or swirl the whipped cream generously on top of each cupcake.
  • Top each cupcake with sugar-free chocolate shavings and a small spoonful of any remaining cherry filling. Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 238kcalCarbohydrates: 5gProtein: 5gFat: 22g
Keyword black forest, keto cupcakes, low carb, sugar free dessert
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