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Sugar-Free Gluten-Free Chocolate Cupcakes

Sugar-free and gluten-free chocolate cupcakes with a peanut butter frosting, perfect for satisfying chocolate cravings without the sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.4 oz about 1/2 cup almond meal (I used TJ's brand)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 2-4 packets of stevia
  • 5 teaspoons coconut oil melted
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 2 teaspoons vanilla extract
Frosting
  • 3 tablespoons coconut oil melted
  • 1/4 cup natural creamy peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 2 packet of stevia

Method
 

  1. Preheat the oven to 375°F. Line a muffin pan with 6 paper cups.
  2. Combine the almond flour, baking powder, salt, cocoa powder, espresso powder, and stevia together in a bowl. Set aside.
  3. In another smaller bowl, combine the coconut oil, applesauce, eggs, and vanilla extract.
  4. Pour the wet ingredients over the dry ingredients and stir until combined.
  5. Fill the paper cups 3/4 full.
  6. Bake for 15-20 minutes, or until a cake tester comes out clean.
  7. Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
  8. Mix the frosting ingredients together and spread a little bit on each cupcake.

Notes

Adapted from Texanerin Baking. For best results, use natural peanut butter without added sugar.