Description
Moist, fudgy Black Cat Keto Cupcakes decorated with spooky ears and eyes. A low-carb Halloween treat that’s festive and delicious!
Ingredients
2 cups almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
½ cup butter, melted
¾ cup erythritol (or monk fruit)
3 large eggs
1 tsp vanilla extract
½ cup unsweetened almond milk
8 oz cream cheese, softened
½ cup butter, softened
½ cup powdered erythritol
1 tsp vanilla extract
Black food coloring (keto-safe)
Sugar-free chocolate chips (for ears)
Sugar-free candy eyes
Instructions
1. Preheat oven to 350°F (175°C) and line muffin tin with liners.
2. Mix dry ingredients in a bowl.
3. Whisk wet ingredients in a separate bowl.
4. Combine wet and dry until smooth.
5. Divide batter evenly into 12 liners.
6. Bake 18–20 minutes until set.
7. Cool completely before frosting.
8. Beat cream cheese, butter, powdered erythritol, vanilla, and black coloring until fluffy.
9. Pipe frosting on cooled cupcakes.
10. Decorate with chocolate chip ears and candy eyes.
Notes
Store frosted cupcakes in the fridge up to 5 days.
Freeze unfrosted cupcakes up to 2 months.
Decorate just before serving for best look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: Black Cat Keto Cupcakes, keto Halloween desserts, spooky cupcakes