Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup erythritol or other sugar substitute
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup mini sugar-free chocolate chips
- 1/2 cup sugar-free marshmallow fluff
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk together the eggs, erythritol, vanilla extract, and almond milk.
- Combine the wet ingredients with the dry ingredients and mix well.
- Fold in the mini chocolate chips.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool and then top with sugar-free marshmallow fluff.
Notes
- For added flavor, you can toast the marshmallow fluff lightly with a kitchen torch.
- Store cupcakes in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Sugar-free
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg