Let’s just start the week off with a bang! Let’s get right into a treat ….why not? These little Chocolate Cheesecake Cupcakes full of healthy fats & no sugar – therefore keto, are pretty good! I made these for my hubby and if you have read my blog posts, you know that he is trying out a keto diet. He’s doing pretty good but not really seeing results in terms of weight loss — however, feels great with lots of energy! So there’s that!
Well, one of these days I’ll figure out how to use a big girl camera so I can photograph my food/recipes the way they were meant to be seen. These little cupcakes are so cute and my vision of what I wanted and what actually happened, didn’t line up. I guess that’s what I get for only using my iphone for food pics. I know…I sound like a negative nelly – I’m sorry. I should be grateful and not complain. It’s just hard when you see so many wonderful food-ography out there! Oh well, it’s all good. I honestly can’t complain ….I’m a very happy and lucky person! I will move on to a regular camera one day but until then, it is what it is 🙂
Anyway, back to the cupcakes – these were originally intended on being more of a cheesecake and I was torn to call them one or the other because they resemble both. And that’s why I just decided to call them a ‘Cheesecake Cupcake’ and leave it at that. Either way you slice it (or bite into it!), it’s a keto dessert and a good one at that!
So go have your cake ….and eat it too!!
- 5 eggs
- 4 1/2 oz cream cheese (room temp or softened)
- 2 sticks butter (room temp)
- 1/2 cup cocoa powder
- 1/4 cup Swerve (or Erythritol)
- 1/2 tbsp pure vanilla extract
- 1/2 tsp baking soda
- Optional: 1/2 cup dark chocolate chips sweetened without sugar
- Top of full fat canned coconut milk
- 2 tsp Swerve (Erythritol)
- Preheat oven to 350 degrees.
- Mix all cupcake ingredients with a handheld mixer (except chocolate chips if using). Stir in chocolate chips if using.
- In a parchment lined muffin tin (you can grab parchment cupcake liners at many stores like Whole Foods, Sprouts and Target), scoop out chocolate cake mix into liners. Fill about 3/4.
- Bake at 350 degrees for 15 min. Let cool on wire rack**
- While cooling, add the solid part of the canned coconut milk to a bowl and whip up with Swerve or erythritol using a hand mixer or immersion blender. Beat until fluffy! Set in fridge until cupcakes are totally cooled. You may need whip up again if it hardens up in the refrigerator.
- Place a dollop on all of your cheesecake cupcakes. Store in refrigerator and pull out about 10 minutes before serving.
- Top with a raspberry or a few chocolate chips.
- **I made this recipe 3 times and 2 times, the cupcakes somewhat caved in the center. I don't know what the difference was in the one time of them not caving ....so just expect that they might do so. But no worries! The coconut whip fills it in perfectly and is almost better if they do deflate a little! 🙂
