Keto Marble Cupcakes

I have always been obsessed with baked goods that are two-toned or marbled. I just think it makes them that much more interesting and fun to eat!

That's why for these Keto Marble Cupcakes, not only are the cupcakes themselves marbled with chocolate and vanilla batter, the topping is also a mix of rich sugar free chocolate frosting enhanced with espresso powder and a delicious classic vanilla frosting that's of course, also sugar free. 

These cupcakes are super tasty and have even been kid approved! (That's when you know they're good).

The base is super moist and fluffy and the topping is just the right amount of sweet without being too over the top. A perfect cupcake for both chocolate and vanilla lovers alike.

Tools I Used To Make Keto Marble Cupcakes

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Ingredients In Keto Marble Cupcakes

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Xanthan gum This is used to create a batter more similar to that of white flour. It helps give baked goods a nicer more traditional flour consistency.
• Powdered/Granular Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Coconut Oil – Great in muffin recipes and makes some awesome dairy-free desserts! I prefer coconut oil over butter in many recipes. It just makes the most moist muffins with a very traditional light but delicious flavour.
• Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!
• I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.

Tips For Making Keto Marble Cupcakes

• These keto marble cupcakes use egg whites to give them a fluffier texture and to keep the vanilla portion a lighter colour for a stronger contrast with the chocolate. You can always use 2 whole eggs but personally I prefer egg whites if you don't mind separating them!
• I use light cream and/or heavy cream for these cupcakes. You can use whichever ratio of the two that you want but I tend to use more light than heavy cream just to lower the overall calories of the cupcakes slightly. The nutrition facts for these cupcakes were calculated using the amounts of cream noted in the ingredient list.
• To get a swirled frosting you want to make sure you either layer the chocolate and vanilla frosting as you put it in the bag by spoon full OR with a larger piping bag, put the chocolate filling up one side of the bag and the vanilla up the other side so that they come out at the same time.

 

Keto Marble Cupcakes 

Serves: ~14 cupcakes

Ingredients:

Cupcakes

• 1 1/4 cups almond flour, 140g
• 1/2 cup + 2 tbsp coconut flour, 70g
• 1 1/2 tsp xanthan gum
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup light or heavy cream + 1/2 tbsp vinegar (I actually use a blend of 180ml light cream and 70ml heavy cream)
• 4 egg whites, room temperature
• ~10 1/2 tablespoons powdered monkfruit/erythritol sweetener, 130g
• 1/2 cup coconut oil, melted, 120g
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder, 24g
• 1/4 cup light or heavy cream, 60ml (separate from the other cream)
• 1 tbsp powdered monkfruit/erythritol sweetener

Frosting

• 1 brick cream cheese, softened, 8oz
• 1/2 cup butter, softened 120g
• 3/4 cup powdered monkfruit/erythritol sweetener, 150g
• 1 tsp vanilla extract
• 1/4 cup stevia sweetened chocolate-chips, 60g
• 1/2 tbsp butter, 7g
• 1/4 tsp espresso powder (optional, just enhances the chocolate flavour!)

Directions:

Cupcakes

1. Pre-heat oven to 350*F.
2. In a bowl, mix together your dry ingredients (not including the cocoa powder and sweetener). Set aside.
3. In another measuring cup or bowl, add the 1 cup of cream and 1/2 a tablespoon of vinegar. Set aside. During this time, also make sure your sweetener is measured out in a small bowl and your coconut oil is in another small dish, melted and ready to go.
4. In a stand mixer or using a hand mixer, beat your egg whites for about 30s before adding your sweetener (turn the speed down at first so you don't cause the sweetener to fly up). Increase the speed and beat the egg whites and sweetener until soft but not stiff peaks can be formed (~2-3min).  
5. Now add your coconut oil and vanilla extract and beat again until smooth. After the mixture is smooth, turn the mixer off. If using a stand mixer, now is a good time to swap out the whisk attachment for the paddle one. If using an electric mixer, just use a spoon for this next part.
6. Mix in your dry ingredient mixture and cream + vinegar mixture slowly, alternating until both are blended in.
7. Once you have a thick batter, transfer half of it to a separate bowl and add your 1/4 cup cocoa powder, 1/4 cup light cream and 1 tbsp powdered monkfruit/erythritol sweeter. Mix with a spoon until everything is combined.
8. Place the chocolate batter back in the bowl with the regular batter and just gently fold them together so they are somewhat mixed.
9. Place liners in a muffin tray or grease each muffin tin then begin scooping your batter using a muffin scoop and evenly disperse it between 14 muffin tins.
10. Bake the muffins for 25-28min or until the tops are golden brown and a toothpick comes out clean. Let them cool in their muffin tins before removing them.

Frosting

1. To make the frosting, add your softened cream cheese and butter to your stand mixer and use the whisk attachment to beat the two together until smooth and fluffy (alternatively you can just use a hand mixer).
2. Add your vanilla extract and sweetener and beat again until smooth. Transfer JUST OVER half of your mixture to another bowl and set aside (this will be your vanilla portion).
3. Melt your chocolate-chips and 1/2 a tablespoon butter in the microwave,  stirring between every 30s until smooth.
4. Add the melted chocolate and espresso powder to the batter still in your mixing bowl and mix again until smooth, light and fluffy. 

Putting It All Together

1. To frost the cupcakes, use a frosting bag and an icing tip of your choice. Take small alternating scoops of both the vanilla and chocolate frosting and use them to fill an icing bag.  (Alternatively you can just use a plastic ziplock, fill it and and cut off the corner for this).
2.  Pipe the frosting in a circular motion over the top of each cupcake.
3. Serve the cupcakes as they are or place them in the fridge in an airtight container for a future snack. You can also freeze them like this for longer periods of time. Enjoy your Keto Marble Cupcakes!

Nutrition for 1/14th of recipe (1 cupcake): 342 Calories | 32g Fat | 3.6 NET Carbs | 4.2g Protein | 4.9g Fibre

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