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Sugar-Free Raspberry Chocolate Cupcake

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Delicious sugar-free raspberry chocolate cupcakes with a moist chocolate base, tangy raspberry filling, and a light creamy frosting—perfect for a low-carb, guilt-free dessert.

  • Total Time: 35 minutes
  • Yield: 10 cupcakes

Ingredients

  • Chocolate cupcakes:
  • 1 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar substitute (erythritol or monk fruit)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/3 cup unsweetened almond milk
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • Raspberry filling:
  • 1/2 cup fresh or frozen raspberries
  • 2 tablespoons sugar substitute
  • 1 tablespoon chia seeds
  • Frosting:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar substitute
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons raspberry puree

Instructions

  1. Preheat oven to 180°C (350°F) and line a muffin tin with cupcake liners.
  2. In a bowl, mix almond flour, cocoa powder, sugar substitute, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract.
  4. Combine wet and dry ingredients and mix until smooth.
  5. Divide batter into liners, filling each two-thirds full.
  6. Bake for 18–22 minutes until a toothpick comes out clean, then cool completely.
  7. For the filling, heat raspberries and sweetener in a saucepan until broken down.
  8. Add chia seeds, cook until thickened, then cool.
  9. Core each cupcake and fill with raspberry mixture.
  10. Whip cream with powdered sweetener and vanilla until soft peaks form.
  11. Fold in raspberry puree and frost cupcakes.
  12. Chill slightly before serving.

Notes

  • Do not overbake to prevent dryness.
  • Use finely ground almond flour for best texture.
  • Frozen raspberries should be slightly thawed before use.
  • Chill frosting ingredients for better whipping results.
  • Add sugar-free chocolate chips for extra richness.
  • Substitute coconut cream for a dairy-free version.
  • Store refrigerated for up to 4 days.
  • Freeze unfrosted cupcakes for up to 2 months.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 225
  • Sugar: 2 g
  • Sodium: 180 mg
  • Fat: 19 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 85 mg

Find it online: https://cooksplash.com/sugar-free-raspberry-chocolate-cupcake/