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Hi-Protein Creamy Chocolate Cupcakes

  • Yield : 1 tray
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Delicious keto-friendly chocolate cupcakes – all the right taste for only 1g net carbs per cupcake!


  • Eggs, whole, 2
  • Protein powder, low carb (under 3g carbs per serving), 100g (4 scoops)
  • Mascarpone, 350g
  • Dark cocoa powder, unsweetened, 15g
  • Espresso, 6 shots
  • Flaxseed, ground, 15g (1 heaped tbsp)
  • Liquid sweetener, 20 drops
  • Vanilla flavoring


Step 1

Preheat oven to 175 degrees C (335 degrees F).

Step 2

Separate the eggs and beat the egg whites in a large mixing bowl.

Step 3

Mix 50g of the protein powder (chocolate or cookies flavor works best) with the cocoa powder and the flaxseed, then incorporate the dry mix into the beaten egg whites.

Step 4

In a small bowl, whisk 150g mascarpone cheese with a fork, then incorporate it into the previously obtained mix.

Step 5

Pour the mix into 12 cupcake moulds (silicone moulds are easy to use and wash and are entirely non-stick) and bake for about 15 minutes.

Step 6

In the meantime, prepare the cupcake topping: whip well the remaining mascarpone cheese with the remaining protein powder (chocolate or vanilla flavor), then incorporate the 2 egg yolks and add vanilla flavoring to taste. Add 10 drops of liquid sweetener (or adjust to your taste) and mix very well.

Step 7

When the cupcake moulds are cooled, soak the cupcake bases with espresso or strong black coffee, about 1/2 shot per cupcake. Sweeten the coffee with 5-10 drops of liquid sweetener.

Step 8

Let the cupcakes absorb the coffee, then divide the topping equally into the 12 moulds. Decorate with small beads if you wish, and let them chill overnight before serving.

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Nutritional Info

This information is per serving.

  • Fat

  • Protein

  • Carbs

  • Fiber

  • Net carbs

  • kcal


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