Keto Chocolate Cupcakes

• 2-1/2 cups Almond Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 cup Low Carb Sweetener
• 1/2 cups Cocoa Powder
• 3 Large Eggs, Beaten
• 8 ounces, weight Greek Yogurt
• 2 teaspoons Vanilla Extract

1. Preheat oven to 400u0b0F and line a 12-cup muffin pan with liners. Spray the inside of the liners with cooking spray.
2. In a large mixing bowl, combine almond flour, baking soda, salt, sweetner and cocoa powder. Add beaten eggs, Greek yogurt and vanilla extract. Stir well.
3. Scoop the batter evenly into the muffin cups. Bake in the oven for 20 minutes or until a toothpick comes out clean. Top with sweetened whipped cream or keto buttercream frosting.
4. Notes:
5. Use my Keto Buttercream Frosting or a sweetened whipped cream. Both are delicious!
6. Greek yogurt is an unconventional keto ingredient that I have been loving lately in my keto baked goods. It makes the cupcakes so light and fluffy and actually has less carbs than sour cream!
7. Find cocoa powder with the least amount of carbs. I like to use Ghirardelli.
8. Use a granular sweetener that is a 1 for 1 substitute for sugar. My favorite is Lakanto.
9. Nutrition for 1 cupcake not including any frosting: Calories: 121kcal, Carbohydrates: 6g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Fiber: 3g, Sugar: 1g

almond flour, baking soda, ubc, cocoa, eggs, yogurt, vanilla

Taken from tastykitchen.com/recipes/desserts/keto-chocolate-cupcakes/ (may not work)