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High Fat, Low Carb Chocolate Birthday Cupcakes

By November 13, 2017 No Comments
Last weekend, my baby turned 3!!!  Personally, I couldn’t believe she was turning three because I still think of her as such a little girl.  She couldn’t believe she was turning three either and insisted that she it was her fourth birthday right up until the day.  I wanted to make a really nice cupcake that was sugar free but still delicious and I knew it had to be nut free so I could take the cupcakes into her preschool class which is a nut free zone!  Hard for an almond flour fanatic.  These cupcakes were amazing.  I used honey for the frosting because I didn’t have any powder xylitol and also don’t love overpowering my cooking with the taste of sugar substitutes.  If you were following a Keto diet you would want to use xylitol or swerve in the place of the sugar, but just enough for a little sweetness.
The kids gobbled the cupcakes down on Friday.  Mini-cupcakes are the best for little ones and so I don’t binge eat 40 large cupcakes.  On Saturday, I remade this recipe twice in two spring form pans.  Sliced the cakes in half and piped double the cream cheese frosting between each layer and onto the cake.  Since Valle declared that her birthday was dalmatian theme, I covered the cake in dark chocolate chips and melts to make spots.  The cake was a hit with everyone!
  • 1/4 cup (5 tbsp) butter, melted
  • 1/2 cup dark chocolate chips
  • 1 tbsp cacao powder
  • 7 eggs
  • 1 tsp vanilla extract
  • 2/3 cup coconut flour
  • 2 tsp baking powder
  • 1/2 cup xylitol
  • 1/2 tsp salt
  • 1/2 cup unsweetened coconut milk (more if your batter is too thick)
Vanilla Cream Cheese Frosting
  • 1 cup cream cheese
  • 1/2 cup heavy cream
  • 2 tbsp cold butter chopped
  • 1 tsp vanilla
  • 3 tbsp honey or 1/4 cup powder xylitol (if keeping a Keto diet)



Cupcakes – makes 20 mini-cupcakes
  1. Place butter, chocolate chips and cacao in small saucepan over low heat until melted.  Remove from heat.
  2. Beat eggs and vanilla until well mixed
  3. Slowly add in coconut flour, baking powder, xylitol and salt.  Mix throughly.
  4. Add 1/2 cup coconut milk (from carton) + additional tablespoons if batter is too thick (it should be scoopable but not really pourable)
  5. Scoop batter into cupcake pan lined with cupcake liners
  6. Cook for 15 minutes at 180 or 350 or until a toothpick inserting in the centre comes out clean.
  7. Let cupcakes cool completely before frosting.
  1. Place cream cheese, cream, butter, vanilla and honey or xylitol in stand up mixer or bullet blender.  Mix until  stiff frosting forms, add more butter if it is too runny.
  2. Frost cooled cupcakes as desired.

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