Keto Air Fryer Chocolate Cupcakes

These Air Fryer Keto Cupcakes are moist and and tender, with deep chocolate flavor. They bake up beautifully for an mouthwatering small-batch keto dessert without turning on the oven.

Course Dessert

Cuisine American

Keyword air fryer cupcakes

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 193kcal

Equipment

Ingredients

1 cup almond flour
1/4 cup brown sugar replacement
3 tbsp cocoa powder
2 tbsp chocolate whey protein powder (see notes)
1 tsp baking powder
1/2 tsp espresso powder (optional)
1/4 tsp salt
1/3 cup sour cream
1 large egg
3 tbsp avocado oil
1/2 tsp vanilla extract
2 tbsp water more as needed

Frosting

1/2 recipe keto chocolate frosting

Instructions

In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, espresso powder, and salt.
Stir in the sour cream, egg, oil, and vanilla extract until well combined. Then add just enough liquid to thin the batter to a thick but scoopable consistency.
Set 6 silicone muffin cups into an 8-inch round cake pan. Divide the batter evenly between the muffin cups and cover the whole pan with foil, shiny side up.
Place the crisper basket in the air fryer and preheat to 300ºF. Once heated, set the cake pan on the crisper basket and choose the bake function at 300ºF.
Set the timer for 15 minutes. When the timer goes off, remove the foil from the top of the pan and return to the air fryer. Cook another 10 to 15 minutes, until risen and the tops are just firm to the touch.
Let cool completely before frosting.

Notes

The nutritional information does not include frosting.

If you don't have chocolate protein powder, try using plain or vanilla, and add an additional half tablespoon of cocoa powder. You may also want to add another tablespoon of sweetener when using plain.

Storage Information: Store the cupcakes in a covered container on the counter for up to 4 days or in the fridge for up to a week. They can also be frozen for several months.

Nutrition