• Chocolate Cupcakes
• 2 1/4 cups almond flour (Bob’s Red Mill)
• 1/4 cup unsweetened cocoa powder (Droste brand for extra rich flavor + color)
• 3/4 cup Swerve Confectioner’s Sweetener (or So Nourished brand)
• 1/2 cup sugar-free chocolate chips (or more) we love Lily’s brand  You can also use Ghirardelli, keep in mind this will up your carb intake a bit.
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder (Hain brand is grain-free)
• 2 oz unsweetened Baker’s Chocolate (8 squares)
• 1 tablespoon olive oil
• 2 eggs
• 3/4 cup milk, coconut milk for dairy-free (the higher the fat content, the less the carb count)
• 1 tablespoon vanilla extract
• 1/2 tablespoon apple cider vinegar

Icing Options

• Frosting (Or use our Keto Cream Cheese Frosting from our Keto Red Velvet Cake Recipe)
• 1.5 cups Swerve Confectioner’s Sweetener
• 1/4 tsp salt
• 1/4 cup butter, softened
• 2 tablespoons milk or coconut milk (more if you prefer a looser frosting, less for thicker)
• 1 teaspoon vanilla extract
• *(for chocolate frosting, add 2.5 tbsp cocoa powder + 2 tsp additional milk)
• Glaze
• 1.5 cups Swerve Confectioner’s Sweetener
• 1/8 teaspoon salt
• 2 tbsp melted butter
• 1/4 milk (more if you like a thinner glaze)
• 1 teaspoon vanilla extract

Sprinkles (If you want pre-made, we sometimes use Stoka Sprinkles)

• 1 cup Swerve Sweetener
• 1/8 teaspoon salt
• 1 tablespoon butter, melted
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• food coloring (Watkins brand is artificial dye-free)