uscious sugar free chocolate frosting.  CourseDessert CuisineBritish Keywordsugar free chocolate cupcakes, sugar free chocolate muffins Prep Time5 minutes Cook Time20 minutes Total Time25 minutes Servings8 muffins Calories266kcal 


  • 4 large or 5 medium eggs
  • 1/4 cup / 25g coconut flour
  • 1/4 cup / 60 ml coconut oil or butter (softened)
  • 4 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 4 tbsp granulated sweetener
  • 2 oz / 50 g dark chocolate chopped (I used a 90% variety)

For the icing

  • 2 oz / 50g dark chocolate, melted
  • 3 tbsp double / heavy cream
  • 1/4 cup powdered erythritol
  • 2 tbsp 30 g butter


For the Cupcakes

  • Heat your oven to 175 Celsius / 350 Fahrenheit
  • Mix your wet ingredients – eggs and coconut oil/butter plus vanilla extract, then add your dry ingredients – cocoa powder, baking powder, coconut flour, cinnamon and erythritol (or your sweetener of choice).
  • At the end, stir in your 50 g of chopped chocolate.
  • Fill into a silicone mould or into a regular cupcake mould using paper cups and bake for ca 20 minutes. Check that they’re done – they should feel spongy when you press on them. Remove from the oven and cool.

For the Frosting

  • Melt the other half of the chocolate bar (50 g) in the microwave or in a pan. Stir in the double / heavy cream, butter and powdered sweetener and let it cool until it starts to thicken.
  • Spread over the cupcakes using a fork to make pretty patterns.


Make sure you use either a sugar free chocolate such as Lily’s or dark chocolate with a minimum of 85% cocoa solids. I used a brand with 90% cocoa solids. 


Calories: 266kcal | Carbohydrates: 7.6g | Protein: 5.3g | Fat: 25g | Cholesterol: 103mg | Sodium: 92mg | Potassium: 80mg | Fiber: 3.7g | Sugar: 1.7g

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