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Keto Recipe: Black Bottom Cupcakes

Updated: Dec 9, 2019

This is a recipe we've been making for a long time, it's that good. Now we've ketofied and it's just as good as we remember. Rich, dark chocolatey cake with a creamy cheesecake center and, surprise, there's chocolate chips hiding in there too. This looks like something that you'd buy at your local bakery but it's fairly easy to make. Enjoy!


Black Bottom Cupcakes

  • 1/2c butter, softened

  • 1c sweetener of your choice (we use Splenda)

  • 3 eggs

  • 1 tsp vanilla extract (we use Grandma's Pure Vanilla)

  • 1/2c sour cream

  • 1/2c coffee, room temp (or water)

  • 1T white vinegar

  • 1/2c cocoa powder (we use Hershey's)

  • 1/4c fine coconut flour (we use Republic of Coconut)

  • 1c fine almond flour

  • 1 tsp baking soda

  • 1/2 tsp salt

Cheesecake Filling

  • 6oz cream cheese, softened

  • 1/4c sweetener (we use Splenda)

  • 1/2c sugar free chocolate chips (we use Let's Bake Believe)

  • 1 tsp vanilla extract

1. Preheat oven to 350°. In a large mixing bowl, cream together butter and sweetener. Add remaining wet ingredients and blend.

2. Add dry ingredients and mix until thoroughly combined. Pour into greased muffin pan or silicone muffin pan, filling just over halfway, set aside.

3. In another bowl, combine cheesecake filling ingredients and blend until smooth. Add a heaping tablespoon to the top of the chocolate cupcake batter.

4. Bake for 20-22 minutes or until toothpick comes out clean. Be careful not to over bake. Let them cool completely before attempting to eat or they will crumble. Makes 16 cupcakes.


Note: the baking soda and vinegar combination gives this batter a nice rise, something many keto recipes are lacking.



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