Since I started my journey to eating more healthy. Cutting out gluten, dairy and sugar mostly. Going on the Keto lifestyle, eating plan. I have noticed how not alot of recipes there is for keto and gluten free. It’s so hard to find and with my knowledge already in baking, I used it to make this delicious, chocolate cupcakes with maximum of 60ml of brown sugar.
You read that right, I know. Keto is so new currently and to get keto and gluten free nevermind dairy free too, is rare.
Hope you enjoy making this cupcake recipe. You can adjust the sugar, use any other sweetener you prefer.
Our girls had so much fun, helping me decorating them too and eating the dairy chocolate eggs. We actually made it for easter that have passed.
625ml Gluten Free Flour
205ml Dutch Cocoa Powder
1Tsp Baking Soda
Pinch of Salt
125ml Melted Butter
60ml Soft Brown Sugar / any other sugar alternative like Stuvia
3 Egg Yolks
3 Egg Whites whipped
560ml Almond / Coconut / Cashew / Oat Milk Unsweetened
5ml Almond Essence
10ml Vanilla Essence
In a bowl add all the dry ingredients and mix well.
In a new glass bowl, whip up the egg whites the stiff peaks form.
Fold in the rest of the wet ingredients including the egg yolks, till well mixed, using an electric mixer or hand mixer.
Fold in the egg whites.
Place the dough in cupcake cups.
Bake on 180 degrees celsius for 30-40 minutes till the cake tester comes out clean.
Place on a cooling rack to cooldown completely.
Decorate to your own preferences.