Description
These Keto Air Fryer Chocolate Cupcakes are a delightful treat boasting rich chocolate flavor and easy preparation. With almond flour and protein powder, they cater perfectly to health-conscious dessert lovers. Ideal for anyone in search of a quick and satisfying homemade indulgence!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup brown sugar replacement
- 3 tbsp cocoa powder
- 2 tbsp chocolate whey protein powder
- 1 tsp baking powder
- 1/2 tsp espresso powder
- 1/4 tsp salt
- 1/3 cup sour cream
- 1 large egg
- 3 tbsp avocado oil
- 1/2 tsp vanilla extract
- 2 tbsp water
- 1/2 recipe keto chocolate frosting
Instructions
- In a medium bowl, whisk together the almond flour, brown sugar replacement, cocoa powder, chocolate whey protein powder, baking powder, espresso powder, and salt.
- Add the sour cream, egg, avocado oil, and vanilla extract to the dry ingredients and mix until well combined. Gradually add water to achieve a thick yet scoopable batter consistency.
- Set 6 silicone muffin cups into an 8-inch round cake pan. Evenly distribute the batter into the muffin cups and cover the pan with foil, shiny side up.
- Preheat the air fryer to 300ºF and place the covered pan in the crisper basket.
- Select the bake function at 300ºF and set the timer for 15 minutes. After the timer beeps, carefully remove the foil and return the pan to the air fryer for an additional 10 to 15 minutes, or until risen and slightly firm on top.
- Allow the cupcakes to cool completely before frosting.
Notes
Make sure to use silicone muffin cups to prevent sticking.
The espresso powder can be omitted if you prefer a milder chocolate flavor.
Ensure that the cupcakes cool down before adding frosting for the best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg