This recipe for Keto Almond Bark Chocolate Cupcakes was sponsored by The Chocolate Trader Keto Dark Chocolate Almond Bark.
Good morning.
It’s 7:30 am and I just polished off the last of these Keto almond bark chocolate cupcakes that you see right here. Best. Breakfast. Ever.
But it’s healthy, I swear!
These low carb chocolate cupcakes are topped with a new Keto product I’ve discovered called The Chocolate Trader Keto Dark Chocolate Almond Bark. It’s a completely sugar-free brand of Keto chocolate candies with only 2g net carbs per serving.
This dark chocolate almond bark has a lot of things going for it.
COCOA: The cocoa is made with Ivory (African) beans which have an intense dark chocolate flavor. And the high cocoa mass (80%) promotes heart health.
MONK FRUIT SWEETENER: This Keto chocolate candy contains no artificial sweeteners. Instead of sugar alcohols, these chocolates use monk fruit to sweeten them, which is an all natural, plant based low calorie sugar replacement with zero carbs.
FIBER: Many sugar-free chocolates use corn fiber, but these candies are made with soluble Pea Fiber instead. That’s because Pea Fiber supports gut health and has been correlated with lower cholesterol and improved blood sugar levels.
ALMONDS: This Wisconsin based company uses almonds that are all American grown.
But let’s talk about the rest of this Keto dessert recipe.
These are simple chocolate blender cupcakes with vanilla buttercream frosting piped on top. But they’ve got a healthy secret ingredient: zucchini. Yes, shredded zucchini! You don’t taste it, but it adds nutrients and keeps the almond and coconut flour based cupcakes moist.
The Chocolate Trader makes two other Keto chocolates that work equally well as cupcake toppers.
Their milk chocolate almond bark is quite good. And you can buy dark chocolate covered almonds that are dusted with cocoa powder. They make great grab-and-go treats and snacks. You can find more information on TheChocolateTrader.com or use the image links below to buy their products on Amazon.
Chocolate cupcakes and chocolate almond bark are truly a match made in low carb heaven.
You can use the almond bark to scrape up the delicious buttercream frosting. But honestly, the chocolate cupcakes are just a great excuse to eat almond bark. So if you want to skip baking the cupcakes and just dive into a bag of The Chocolate Trader Keto Almond Bark candies, then I won’t judge.
Godspeed low carb chocoholics.
Almond Bark Chocolate Cupcakes
These Keto chocolate and buttercream cupcakes are topped with a delicious sugar-free chocolate candy called The Chocolate Trader Dark Chocolate Almond Bark.
- Prep Time: 20
- Cook Time: 24
- Total Time: 44 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
cupcakes:
1/2 cup butter, melted
6 tablespoons unsweetened almond milk
6 tablespoons zucchini, shredded
3 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 cups super-fine almond flour
6 tablespoons Swerve or equivalent granulated sweetener
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon xanthan gum (optional)
frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
1 1/2 cup Confectioner’s Swerve or equivalent powdered sweetener
chocolate topping:
12 pieces (2 oz) The Chocolate Trader Dark Chocolate Almond Bark
Instructions
1. Pre-heat oven to 350 degrees F and line cupcake pan with 12 paper or foil liners.
2. Add melted butter, almond milk, shredded zucchini, eggs, and vanilla to a blender and pulse 3-4 times to combine. There should still be visible flecks of zucchini.
3. In a large bowl, sift together almond flour, sweetener, coconut flour, cocoa powder, baking powder and xanthan gum.
4. Mix the wet ingredients into the dry ingredients.
5. Use a soup spoon to fill each cupcake well with batter and smooth the tops with your finger.
6. Bake for 22-24 minutes until top if firm and a toothpick in the middle comes out clean.
7. Cool the cupcakes in the pan for 1 hour.
8. In a large bowl, cream together cream cheese, butter and vanilla with an electric mixer.
9. Whip in powdered sweetener in 1/2 cup measures until light and fluffy.
10. Add frosting to a pastry bag with a large (2 inch) tip and pipe the frosting in a spiral on each cupcake. Alternately, you can add the frosting to a gallon plastic bag and make a 1/2 inch wide cut into one of the corners.
11. Top each cupcake with a piece of almond bark.
Nutrition
- Serving Size: 1 cup cakes
- Calories: 356
- Fat: 35
- Carbohydrates: 9
- Fiber: 5
- Protein: 7
Keywords: Keto Almond Bark Cupcake, Keto Chocolate Cupcake, Low Carb Chocolate Cupcake
IF YOU LIKED THIS LOW CARB CHOCOLATE DESSERT, THEN YOU MIGHT LIKE MY RECIPES FOR CHOCOLATE CUPCAKES WITH COCONUT FROSTING, CHOCOLATE LAVA MUG CAKE OR CHOCOLATE CHEESECAKE.
Becky M says
Fabulous recipe! I made them for my boyfriend on Valentine’s Day and he just asked me to make them for him again. Sooooo good.
★★★★★
EmilyKrill says
Thanks!
Nikki Hinman says
Should these be refrigerated after frosting them?
EmilyKrill says
You don’t need to, if you plan to eat them in the first 2 days after making them. But if you do refrigerate the cupcakes, they’ll last for 4-5 days.