Keto Cranberry Cupcakes are so good that you won’t believe they are ketogenic. Chocolate cupcakes enriched with cream cheese frosting and cranberries.
They are not only delicious but they are also instagrammable AF. You may think that it’s difficult making them, but it’s very easy.
These muffins are perfect for every season, but they make a cute embellishment for Christmas as well.
Here’s the recipe.
- 140 gr almond flour
- 50 gr Erytritol
- Pinch of salt
- 1 teaspoon baking powder
- 45 gr melted butter
- 3 tablespoons sugar free chocolate powder
- 3 eggs
- Optional: aroma
For the frosting and decoration
- 200 gr low-carb cream cheese
- 6 tablespoons powdered Erythritol
- Cranberries, as required
For the Muffins
- Ina bowl, combine the powdered ingredients
- Melt the butter and add the liquid component
- Preheat oven at 180C
- Fill the muffin cups
- Bake for 20-25 minutes
- Let the muffins cool down on a rack
For the Frosting
- Mix the cream cheese with the powdered Erythritol
- Fill a sac a poche with the cheese
- Slowly, decorate the cupcakes with the frosting, stating from the middle and making a spiral toward the edges
- Top up with 3 cranberries per cupcakes
Nutrition Information:Yield: 9
Amount Per Serving: Calories: 270Total Fat: 24gNet Carbohydrates: 3gProtein: 9g
The nutrition calculation may vary depending on the ingredients you use. I did the calculation according to the ingredients I used. Berries and extra flavours are not in the calculation.
Ingredients for the Keto Cranberry Cupcakes with Cream Cheese Frosting
As always, use low-carb and fresh products. For the cream cheese frosting, I recommend Philadelphia, because is quite thick and perfect to make a cheese frosting.
You can use both fresh and frozen cranberries. For this recipe, I used frozen cranberries because they are bigger and with a better effect.
Use a sac à poche to decorate the muffin. I have this one and it did its job wonderfully. I bought it in AliExpress.
If you don’t own one, pour the cream cheese into a freezer bag and cut a very tiny edge.
The cream cheese frosting is quite delicate. For this reason, I recommend to consume these cupcakes in 2 days from the preparation. Store them in the fridge, into an airtight container.
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