Before I go on, I just want to mention that these are low-carb, gluten-free and egg-free. These cupcakes are extremely subtle in sweetness, I decided to leave the recipe as that when I made them because I think it’s a really good opportunity for your taste buds to experience something completely different than the conventional super-sweet cupcake. When you are doing a keto diet you are allowed a very limited amount of carbohydrates, of course you can use some natural non-caloric sweeteners like stevia, monkfruit and erythritol, but I think it is the perfect chance to help you really appreciate the taste of food in a different way; to really taste the flavor of the sourness and bitterness of cocoa, the fattiness of the mascarpone, and the tart yet subtle sweetness of the raspberries. Yes, I like to use sugar in my sweets, but I think every once in a while it is refreshing to have a dessert in a completely different way.
Keto Chocolate Mascarpone Cupcakes
Yield 11 cupcakes
For the cupcake batter:
- 50g (1.8oz) 100% Chocolate, finely chopped
- 1 tsp Instant Coffee
- 1/4 cup (50g) Erythritol (Swerve works)
- 1/2 cup (120g) Heavy Cream 35%, hot
- 1/2 cup (60g) Cocoa Powder
- 1/2 tsp Coarse Salt (1/4 tsp fine salt)
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda (or 2 1/2 tsp baking powder)
- 1/3 cup (80g) Water
- 1 1/2 cups (150g) Almond Flour
For the Mascarpone Cream:
- 1 cup + 2 tbsp (255g) Mascarpone
- 1/2 cup (120g) Heavy Cream 35%, cold
- Optional: 1 tsp Vanilla Extract, 1/2 tsp Vanilla Paste or 1/4 tsp Vanilla Seeds
- For decoration: 1 cup fresh raspberries or other berries (any low carb fruit will do)
Tools: regular cupcake pan + paper liners, medium bowl, large cookie scoop, whisk, silicon spatula, electric mixer with whisk attachment, piping bag and tip of your choice (optional)
For the Cupcake Batter:
- Preheat your oven to 350ºF (180ºC), without fan/ventilation switched on. Line a cupcake pan with 11 liners (I usually get batter for exactly 11).
- In a medium bowl add your finely chopped chocolate, instant coffee, erythritol, and hot heavy cream. Let this sit for 20-30 seconds to allow the chocolate to melt a bit, then gently whisk together until completely smooth. Add in the cocoa, salt, vanilla, baking soda, and water; whisk until completely combined. Finally add in 1/2 of the almond flour, whisk in until smooth and then add in the remaining almond flour and mix until completely combined (if it gets too thick, you can switch to a spatula to finish mixing).
- Evenly divide your batter into 11 cupcake liners with a large cookie scoop. Bake for 18-20 minutes or until a skewer comes out with just a few crumbs.
- Allow for them to cool completely to room temperature before topping them with the cream.
For the Mascarpone Cream:
- In a medium bowl combine the mascarpone and heavy cream (if you are using vanilla, add it now too), mix this with an electric hand mixer, just until it is smooth and a pip able consistency (it should be thick, but not curdled). Pipe or spread this onto your cooled cakes and top off with fresh fruit if you like (you can use just put sprinkles to if you don’t want fruit).
- Enjoy! They can be stored in an airtight container in the fridge for up to 4 days.
The net carbs for these are 5.9 grams with the raspberries, without the raspberries they have 5.3 grams of net carbs, if you decide to make these just as chocolate muffins without the cream, they have 4.4 net carbs. These cupcakes have an extremely subtle sweetness, if you want the mascarpone cream to be sweet, add in some stevia or erythritol to it, start with small amounts and taste it.
Serving Size 1 cupcake
Amount Per Serving
% Daily Value
Total Fat 30 g
Saturated Fat 15.6 g
Unsaturated Fat 5.3 g
Cholesterol 52.3 mg
Sodium 233 mg
Total Carbohydrates 9.6 g
Dietary Fiber 3.7 g
Sugars 2.4 g
Protein 6.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.