Chocolate Curry Cupcakes

Keto Recipes > Keto Dessert Recipes

So I know off the bat that some of you won’t be a fan of this recipe. The first bite was strange, to say the least. Though if you have an open mind about this (and I’m sure you will do if you make it) they really do taste awesome.

The biggest problem here is curry powder. You have to make sure you’re getting some decent quality curry powder. Regularly, curry powder is made of a blend and combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rosewater. All of these together will pair fantastically with chocolate.

Chocolate Curry Cupcakes - Shared via www.ruled.me

The Japanese have been pairing curry and chocolate together for hundreds, if not thousands of years. Now that’s a long time – so it can’t be that bad. That’s what I thought, so I decided to come up with a cupcake recipe that’s a bit unique.

So, if you have an open mind, like curry, and want to have something different – give these a try! The coconut icing paired with the cakes was fantastic. I didn’t sweeten the cupcakes as much as I normally would, so they come out a bit on the savory side without the icing (I mean, savory for a cupcake).

Yields 6 Chocolate Curry Cupcakes

The Preparation

The Cupcakes

  • 1 ½ cups almond flour
  • 2 large eggs
  • ¼ cup erythritol
  • ¼ cup cocoa powder
  • 2 tablespoons butter
  • 1 teaspoon curry powder
  • ½ teaspoon baking soda
  • ½ teaspoon ginger
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • 10 drops liquid Stevia

The Icing

The Execution

1. Bring all of your ingredients to room temperature and preheat your oven to 350°F. An awesome trick for this with eggs is to submerge them into warm water!

OLYMPUS DIGITAL CAMERA

2. Mix together 1 ½ Cups Honeyville Almond Flour, ¼ Cup Cocoa Powder, 1 tsp. Curry Powder, ½ tsp. Baking Soda, and ¼ tsp. Salt.

OLYMPUS DIGITAL CAMERA

3. In a separate mixing bowl, beat 2 Tbsp. butter and ¼ Cup NOW Foods Erythritol together until the butter is pale.

OLYMPUS DIGITAL CAMERA

4. Add 1 egg and mix into the butter.

OLYMPUS DIGITAL CAMERA

5. Add your second egg and continue mixing until the mixture is well combined.

OLYMPUS DIGITAL CAMERA

6. Add your dry ingredients to the butter and eggs and mix together slowly.

OLYMPUS DIGITAL CAMERA

7. Add your ½ tsp. Ginger and 10 Drops Liquid Stevia here if you are using minced ginger, then continue to mix.  Finally, mix in the ½ tsp. of apple cider vinegar.

OLYMPUS DIGITAL CAMERA

8. Divide your batter between 6 cupcake tray holes and bake for 16-18 minutes (or until a toothpick comes out clean).

OLYMPUS DIGITAL CAMERA

9. Remove the cupcakes from the oven and transfer them onto a cooling rack while you make the icing.

OLYMPUS DIGITAL CAMERA

10. In a spice grinder, grind about 1/2 to 2/3 cup NOW Foods Erythritol. This should powder it into about 1 cup worth.

OLYMPUS DIGITAL CAMERA

11. Beat 4 Tbsp. Room Temperature Butter until it’s pale. Add 1/2 of the erythritol.

OLYMPUS DIGITAL CAMERA

12. Continue mixing until well combined, then add 1/4 Cup Coconut Milk (the fatty part at the top of the can, if you can).

OLYMPUS DIGITAL CAMERA

13. Mix well until combined and then add the rest of your erythritol. Continue mixing until it is fluffy.

OLYMPUS DIGITAL CAMERA

14. Measure out your icing into a piping bag. I have this cheap piping bag set that does awesome.

OLYMPUS DIGITAL CAMERA

15. Ice your cupcakes and garnish with extra cocoa!

Chocolate Curry Cupcakes - Shared via www.ruled.me

Makes 6 servings, each iced cupcake are 300 Calories, 27.93g Fats, 4.27g Net Carbs, and 9.02g Protein.

Chocolate Curry Cupcakes Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
1 ½ cups (168 g) almond flour 959 84 36 18 18 36
2 large eggs 143 9.51 0.72 0 0.72 12.56
1 ¼ cup erythritol 0 0 0 0 0 0
¼ cup cocoa powder 49 2.95 12.45 8 4.45 4.21
¼ cup and 2 tablespoons butter 611 69.07 0.05 0 0.05 0.72
1 teaspoon curry powder 6 0.28 1.12 1.1 0.02 0.29
½ teaspoon baking soda 0 0 0 0 0 0
½ teaspoon ginger 3 0.04 0.64 0.1 0.54 0.08
½ teaspoon apple cider vinegar 1 0 0.02 0 0.02 0
10 drops liquid Stevia 0 0 0 0 0 0
¼ cup coconut milk 28 1.75 2.5 0.7 1.8 0.25
Totals 1800 167.6 53.5 27.9 25.6 54.11
Per Serving(/6) 300 27.93 8.92 4.65 4.27 9.02

Chocolate Curry Cupcakes

Makes 6 servings, each iced cupcake are 300 Calories, 27.93g Fats, 4.27g Net Carbs, and 9.02g Protein.
No ratings yet

Ingredients
  

The Cupcakes

  • 1 ½ cups almond flour
  • 2 large eggs
  • ¼ cup erythritol
  • ¼ cup cocoa powder
  • 2 tablespoons butter
  • 1 teaspoon curry powder
  • ½ teaspoon baking soda
  • ½ teaspoon ginger
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • 10 drops liquid Stevia

The Icing

  • 1 cup powdered erythritol
  • ¼ cup coconut milk
  • ¼ cup butter

Instructions
 

  • Preheat oven to 350F. Bring all cold ingredients to room temperature.
  • Combine all dry ingredients in a bowl.
  • In a separate mixing bowl, beat butter and erythritol until almost white. Add eggs 1 at a time and continue mixing.
  • Add dry ingredients to wet and mix slowly until combined. Add stevia. Add minced ginger here if you are using wet ginger. Finally, mix in the 1/2 tsp. of apple cider vinegar.
  • Measure out dough into 6 cupcake holes and bake for 16-18 minutes or until a toothpick comes out clean.
  • For the icing, powder erythritol in a spice grinder.
  • Begin beating butter until light and creamy.
  • Add coconut milk and half of the powdered erythritol. Beat until well mixed. Add the rest of the erythritol and continue mixing until combined.
  • Use a piping bag to pipe icing onto the cakes once they've cooled.