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Low Carb Black Bottom Cupcakes

These trim healthy mama s black bottom cupcakes are awesome. Most of my thm desserts my kids won’t even try. They have really loved 3 of them and will eat those every time I make them. This one is their new favorite desserts. I wasn’t even going to offer them one of these cupcakes. They don’t seem to like the cakes I make too much. I guess it changed now. One of the teens said that she couldn’t even tell that they were sugar free. I take that as a huge compliment. They still eat sugar and most sugar free desserts can taste off to them. Not these cupcakes, they loved them.

I do an extra step that not everyone does, I shake my almond and coconut flours through a fine mesh sieve. Doing this is removes all lumps and any of the larger pieces of the flours. This step gives the cupcakes a finer texture, similar to the texture we were used to with the sugar filled cupcakes before trim healthy mama. An yes, I still have the ugly muffin tins because they still work.

I used trim healthy mama chocolate chips but you can use whatever sugar free chocolate chips you have. These don’t have any filler ingredients like most of the ones you can get at grocery stores. If you don’t have or care to purchase these thm chocolate chips, use Lily’s, Hershey’s, or Bake Believe. I have used all of these before in recipes that called for sugar free chocolate chips. Give this recipe a try, I think you will love it!!

I used half black cacoa for the cocoa powder called for in the recipe. I think added some extra depth to the recipe. If you don’t have this, just use regular cocoa powder. I do think the black cacoa is a nice ingredient to have in the pantry and use in your recipes that call for cocoa powder. I suggest only using it for half of the cocoa though.

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Low Carb Black Bottom Cupcakes


  • 2 C Almond flour
  • 2 T Coconut flour
  • 1 t Baking Soda
  • 1/2 t Baking Powder
  • 1/2 t Xanthan Gum opt., it helps with the texture of the cake
  • 2/3 C Cocoa Powder
  • 1 C Sweetener, I used Lokanto granular
  • 1/2 t Salt
  • 1/2 C Salted Butter
  • 6 Med Eggs
  • 4 T Sour Cream
  • 1/2 C Almond Milk
  • 1 1/2 t Vanilla
  • 1 T Vinegar
  • 1 t Instant Espresso Powder opt., it increases the depth of the flavor
  • 1 Med Egg
  • 8 oz Cream Cheese
  • 1/4 C Powdered Sweetener, I used Swerve Confectioners
  • 1 Doonk Pure Stevia You can add more powdered sweetener if you don't have pure stevia
  • 1/2 C Sugar Free Chocolate Chips
  • 1 t Vanilla


  • Sift your almond and coconut flours through a fine-mesh sieve into a small to medium bowl.
  • Add the baking powder, baking soda, salt, cocoa powder, xanthan gum, and 1 cup of sweetener to the bowl with the flours. Stir together.
  • In the bowl of a mixer add your butter and beat. Beat in your eggs, one at a time.
  • Add vanilla, almond milk, sour cream to the bowl and mix together.
  • Add the bowl of dry ingredients to the mixing bowl and stir to combine. Add the instant coffee and vinegar and mix thoroughly.
  • Line the muffin tins with liners. Divide batter evenly among each of the muffin tins.
  • Clean the mixing bowl. Add the cream cheese to the mixing bowl and beat. Add the sweeteners, vanilla, and egg and mix again.
  • Add the chocolate chips and stir just until stirred in.
  • Add approximately 1 tablespoon of the cream cheese mixture to the cupcake mixture. Gently swirl the chocolate over some of the cream cheese mixture.
  • Bake at 350 degrees for about 20 minutes. You want them cooked through, but the cream cheese is slightly jiggly.
  • Store in the fridge.

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