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Mini chocolate cupcakes with a hint of coffee flavor, topped with a creamy chocolate frosting!
These mocha cupcakes have a sweet chocolate flavor with a hint of coffee. They 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 full size cupcakes, just be sure to increase the cooking time and macros accordingly.
How to Make Keto Chocolate Mocha Cupcakes
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 because they grind it to a very fine powder and has a mild flavor. 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 outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Blueberry Pancakes
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Fluffy Pumpkin Pancakes
Tiramisu Pancakes
More Keto and Low Carb cupcakes…
Lemon Meringue Cupcakes
Chocolate Cupcakes with Peanut Butter Frosting
Gingerbread Cupcakes with Cream Cheese Frosting
Coconut Cupcakes
Lemon Cupcakes with Creamy Lemon Frosting
Pumpkin Cupcakes with Vanilla Cream Cheese Frosting
Chocolate Mocha Mini Cupcake - Keto, Low Carb & Gluten Free
INGREDIENTS
For the Cupcakes
- 1 1/2 cups super fine almond flour
- 2 eggs separated
- 1/4 cup Oat Fiber see notes
- 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 and frost the cupcakes, once they have cooled completely. Serve with a dusting of swerve confectioners.
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