Chocolate Mocha Mini Cupcakes – Keto, Low Carb & Gluten Free

These are perfect little small bites to satisfy your sweet tooth, without having to eat a whole dessert.  They’re easy to make, they are moist and super tasty!  You can also make these into regular size cupcakes if you’d like, just be sure to adjust the cooking time and macros accordingly.

Ingredients 

For the Cupcakes

1 1/2 cups super fine almond flour

2 eggs, separated

1/4 cup Oat Fiber (see note below)

1/2 cup swerve confectioners

1/2 cup sour cream

1/4 cup heavy cream

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon coffee extract

1 teaspoon vanilla extract

Pinch of salt

For the Frosting

1 cup mascarpone cheese, at room temperature

1/4 cup unsweetened cocoa powder

1/4 cup swerve, confectioners (or powdered erythritol)

1/4 cup heavy cream + 2 tablespoons (or as needed)

1/4 teaspoon coffee extract

1 teaspoon vanilla extract

Optional: swerve, confectioners for dusting the tops

Preparation

To Make the Cupcakes

Preheat oven to 350F.

Add the egg whites to a bowl, whip them to stiff peaks and set aside.

In another bowl, whisk together, the egg yolks and swerve confectioners.

Add in the heavy cream, sour cream, vanilla and coffee extracts and mix.

In a separate bowl, add the almond flour, cocoa powder, salt, oat fiber, and baking powder.  Whisk together and set aside.

Mix in the dry ingredients until combined.

Fold in the egg whites, careful not to deflate them.

Scoop the batter into a silicone mini muffin pan (or regular mini muffin pan) sprayed with nonstick spray.

Bake for 15 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool completely before frosting.

To Make the Frosting

Whip the heavy cream using a hand mixer, until you have soft peaks.

Mix in the mascarpone cheese, coffee and vanilla extracts.

Then add in the swerve confectioners and cocoa powder and mix until smooth and creamy.

Add the filling to a piping bag fitted with the tip of your choice.

Frost the cupcakes, once they have cooled completely.

Serve with a dusting of swerve confectioners.

*Note:  The Oat Fiber is really important in this recipe.  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag here.  The bag lasts a while because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

Here are some of my favorite recipes using Oat Fiber:

Fluffy Pancakes with Homemade Strawberry Sauce

Blueberry Lemon Muffins

Cinnamon Roll Waffles with Cream Cheese Icing

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Zucchini Muffins

Makes 28 Mini Cupcakes / Serving Size: 2 Mini Cupcakes

Macros:  Fat 20 grams – Protein 5 grams – Carbs (net) 2 grams

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Chocolate Mocha Mini Cupcake - Keto, Low Carb & Gluten Free

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

These are perfect little small bites to satisfy your sweet tooth, without having to eat a whole dessert.  They're easy to make, they are moist and super tasty!  You can also make these into regular size cupcakes if you'd like, just be sure to adjust the cooking time and macros accordingly.

Course: Dessert

Servings: 14

Ingredients

For the Cupcakes

• 1 1/2 cups super fine almond flour
• 2 eggs separated
• 1/4 cup Oat Fiber  see note below
• 1/2 cup swerve confectioners
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon coffee extract
• 1 teaspoon vanilla extract
• Pinch of salt

For the Frosting

• 1 cup mascarpone cheese at room temperature
• 1/4 cup unsweetened cocoa powder
• 1/4 cup  swerve confectioners (or powdered erythritol)
• 1/4 cup heavy cream + 2 tablespoons or as needed
• 1/4 teaspoon coffee extract
• 1 teaspoon vanilla extract
• Optional Swerve confectioners (for dusting the tops)

Preparation

To Make the Cupcakes

1. Preheat oven to 350F.
2. Add the egg whites to a bowl, whip them to stiff peaks and set aside.

3. In another bowl, whisk together, the egg yolks and swerve confectioners.  Add in the heavy cream, sour cream, vanilla and coffee extracts and mix.

4. In a separate bowl, add the almond flour, cocoa powder, salt, oat fiber, and baking powder. Whisk together and set aside.
   
5. Mix in the dry ingredients until combined.
6. Fold in the egg whites, careful not to deflate them.
7. Scoop the batter into a silicone mini muffin pan (or regular mini muffin pan) sprayed with nonstick spray.  Bake for 15 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool completely before frosting.

To Make the Frosting

1. Whip the heavy cream using a hand mixer, until you have soft peaks.  Mix in the mascarpone cheese, coffee and vanilla extracts.  Then add in the swerve confectioners and cocoa powder and mix until smooth and creamy.

2. Add the filling to a piping bag fitted with the tip of your choice and frost the cupcakes, once they have cooled completely.  Serve with a dusting of swerve confectioners.

Recipe Notes

The Oat Fiber is an important ingredient in these cupcakes, as it adds such an amazing texture, unlike anything else I’ve ever baked with.  Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional cupcakes.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.