A fun fall cupcake you can enjoy on a ketogenic diet! No added sugar, gluten-free and low carb chocolate cupcake with buttercream frosting inspired by candy corn.
Serving Size: 1 cupcake (3 net carbs)
CALORIES: 292 TOTAL FAT: 28g CARBOHYDRATES: 7g FIBER: 4g PROTEIN: 5.5g
Are you looking for a cupcake you can make any time during the fall season? These candy corn inspired cupcakes definitely fit the bill! They are great for Halloween, Thanksgiving and all of the time in between. I’m thrilled with how these cupcakes turned out and I think you will be too.
Tips for making keto chocolate cupcakes
As with most keto recipes, you need to replace the flour and sugar in your usual cupcake recipe.
- For this recipe, I opted for coconut flour and it gives the cake an extra layer of flavor.
- I ended up using two different sweeteners: Pyure All-Purpose Blend for the cupcake, and Lakanto Powdered Monkfruit Sweetener for the icing.
- To get the cupcakes to have an almost black color, I used dark cocoa. If you don’t have dark cocoa, regular will work but the cupcake won’t be as dark. I just liked the idea of a darker cupcake for more of a Halloween look.
Tips for making keto buttercream frosting
If you don’t want to purchase two different sweeteners, you could put the Pyure in a blender, food processor, or clean coffee grinder to make a powdered sweetener for your icing. I wouldn’t recommend using a granulated sweetener in the icing as it will have a gritty feel to it.
Since I don’t usually make a lot of cupcakes, I don’t have piping bags stocked in the pantry. Instead, I used a gallon-size plastic bag and cut one corner off. You can add the icing to the bag and use it as-is for a more rounded stack of icing or insert a star decorating tip to have your icing look like the ones I made.
Making low carb chocolate cupcakes
Here are some process photos to help you when making your candy corn inspired cupcakes.