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    Home » Desserts

    Author: Emily Krill | Published: Feb 12, 2020 | Modified: Sep 28, 2021

    Keto Chocolate Cupcakes

    Jump to Recipe

    This recipe for Keto Almond Bark Chocolate Cupcakes was sponsored by The Chocolate Trader Keto Dark Chocolate Almond Bark. 

    a close up of a gluten-free chocolate cupcake

    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.

    a Keto almond bark topped chocolate cupcake with a bite taken out of it
    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.

    A bag of Keto Better Choice Chocolates against a yellow background
    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.  

    a close up of a Keto almond bark topped cupcake
    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.  

    a Keto almond bark cupcake
    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.

    a 2-pack of The Chocolate Trader Keto Dark Chocolate Almond Bark
    a 2-pack of The Chocolate Trader Keto Milk Chocolate Almond Bark
    a 2-pack of The Chocolate Trader Keto Chocolate Dusted Almonds
    a hand holds a sugar-free chocolate almond bark cupcake
    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.      

    a group of low carb chocolate cupcakes against a pink background
    Big-Chef-Orange-Square

    Ok, chow for now!

    Big-Chef-Orange-Square
    (But let's keep in touch.)

    Print

    📋 Recipe

    Almond Bark Chocolate Cupcakes

    a close up of a gluten-free chocolate cupcake
    Print Recipe

    ★★★★★

    5 from 1 reviews

    These Keto chocolate and buttercream cupcakes are topped with a delicious sugar-free chocolate candy called The Chocolate Trader Dark Chocolate Almond Bark.  

    • Author: Emily Krill
    • Prep Time: 20
    • Cook Time: 24
    • Total Time: 44 minutes
    • Yield: 12 cupcakes 1x
    • Category: Dessert
    • Method: Baked
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Units Scale

    cupcakes:

    • ½ cup butter, melted
    • 6 tablespoons unsweetened almond milk
    • 6 tablespoons zucchini, shredded
    • 3 large eggs
    • 1 ½ teaspoon vanilla extract
    • 1 ½ cups super-fine almond flour
    • 6 tablespoons Swerve Granular
    • ¼ cup coconut flour
    • ¼ cup unsweetened cocoa powder
    • 1 tablespoon baking powder
    • ½ teaspoon xanthan gum (optional)

    frosting:

    • 8 oz cream cheese, softened
    • ½ cup butter, softened
    • 1 tablespoon vanilla extract
    • 1 ½ cup Swerve Confectioners

    chocolate topping:

    • 12 pieces (2 oz) The Chocolate Trader Dark Chocolate Almond Bark

    Instructions

    Step 1.  Pre-heat oven to 350 degrees F and line cupcake pan with 12 paper or foil liners.

    Step 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.

    Step 3.  In a large bowl, sift together almond flour, sweetener, coconut flour, cocoa powder, baking powder, and xanthan gum.

    Step 4.  Mix the wet ingredients into the dry ingredients.

    Step 5.  Use a soup spoon to fill each cupcake well with batter and smooth the tops with your finger.  

    Step 6.  Bake for 22-24 minutes until the top is firm and a toothpick in the middle comes out clean.

    Step 7.  Cool the cupcakes in the pan for 1 hour.

    Step 8.  In a large bowl, cream together cream cheese, butter, and vanilla with an electric mixer.

    Step 9.  Whip in powdered sweetener in ½ cup measures until light and fluffy.

    Step 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 ½ inch wide cut into one of the corners.  

    Step 11.  Top each cupcake with a piece of almond bark.

    Nutrition

    • Serving Size: 1 cupcake
    • Calories: 356
    • Fat: 35
    • Carbohydrates: 9
    • Fiber: 5
    • Protein: 7

    Keywords: Keto Almond Bark Cupcake, Keto Chocolate Cupcake, Low Carb Chocolate Cupcake

    Step 1 Pre-heat oven
    Step 2 Blend Wet Ingredients
    Step 3 Sift Dry Ingredients
    Step 4 Combine Dry and Wet Ingredients
    Step 5 Smooth batter
    Step 6 Bake cupcakes
    Step 7 Cool cupcakes
    Step 8 Cream Frosting
    Step 9 Whip Frosting
    Step 10 Pipe Frosting
    Step 11 Place Almond Bark on top of cupcake

    IF YOU LIKED THIS LOW CARB CHOCOLATE DESSERT, THEN YOU MIGHT LIKE MY RECIPES FOR KETO GERMAN CHOCOLATE CUPCAKES, KETO CHOCOLATE MUG CAKE OR CHOCOLATE CHEESECAKE.

    « Keto Mini Cheesecakes
    Classic Keto Meatloaf »

    Reader Interactions

    Comments

    1. Becky M says

      March 03, 2020 at 5:27 pm

      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.

      ★★★★★

      Reply
      • EmilyKrill says

        March 03, 2020 at 5:29 pm

        Thanks!

        Reply
    2. Nikki Hinman says

      February 20, 2020 at 5:26 pm

      Should these be refrigerated after frosting them?

      Reply
      • EmilyKrill says

        February 20, 2020 at 5:37 pm

        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.

        Reply

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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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    DISCLAIMER: I'm a home cook, not a nutritionist, so please take my advice with a grain of salt.  I calculate the nutritional information using the Lose It app, which sometimes contains errors.  You should also know that there are affiliate links on my website, so if you follow them, I'll receive a small commission. 

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