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prep time
25 min
cook time
15 min
ready time
40 min
Keto Halloween Ghost Cupcakes
If you are looking for easy and delicious Keto Halloween recipes, this one is for you. Moist chocolate cupcakes are topped with a creamy ghost-shaped buttercream frosting. These low-carb treats are a playful addition to Halloween parties, especially ones with kids.
Are these cupcakes moist?
Nothing is worse than biting into a dry and crumbly cupcake, but don’t worry because these Keto Halloween cupcakes are mouthwatering. The secret to their pillowy texture is the cream cheese in the batter. You can substitute the cream cheese with sour cream, but make sure not to skip it. An essential factor in this recipe is to use cream cheese and butter at room temperature; otherwise, you’ll end up with a lumpy batter.
How to make Keto buttercream frosting?
The best part about these Keto cupcakes is their ghost buttercream frosting. It’s important to have a creamy frosting to get a smooth “ghost” shape. The key to a soft and airy buttercream frosting is having all your ingredients at room temperature. Beat the butter and powdered erythritol in a stand mixer or hand mixer until light and fluffy.
Can you prepare this recipe ahead of time?
Absolutely! You can prepare the cupcakes up to 3 days in advance and store them in an airtight container in the fridge. The frosting, however, is best prepared a few hours before serving.
Are these Keto cupcakes gluten-free?
Yes, they are! Having allergy-free recipes at parties is essential, especially when kids are present. This low-carb recipe uses almond flour as a base, which is naturally gluten-free. Also, none of the other ingredients contain gluten.
Net Carbs
2.3 g
Fiber
2.3 g
Total Carbs
32.9 g
Protein
5.5 g
Fats
26.2 g
285 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Cocoa powder
2 tbsp
Baking powder
0.5 tsp
Salt
0.5 tsp
Butter
2 tbsp
Cream cheese
0.25 cup
Erythritol Granulated
0.67 cup
Raw egg
2 large
Vanilla extract
1 tsp
Chocolate chips, sugar free
2 tbsp, whole pieces - regular
Butter
0.5 cup
Powdered Erythritol (Icing Sugar)
1.5 cup
Recipe Steps
steps 7
40 min
Step 1
Preheat your oven to 350 F / 180 C and line a mini-muffin tin with paper. Add the almond flour, cocoa powder, baking powder, and salt to a medium-sized bowl. Whisk until no lumps remain and set aside.Step 2
In a large bowl, add the room temperature butter, cream cheese, ½ tsp vanilla, and granulated erythritol. Beat using a hand blender or stand mixer until combined. Add the eggs and continue to mix.Step 3
Add the dry ingredients to the wet. Fold the mixture using a spatula until incorporated. Do not overmix.Step 4
Divide the batter into the tin holes using a cookie scooper. Bake for 12-15 minutes or until an inserted toothpick comes out clean. Let them cool completely before handling.Step 5
To prepare the Keto buttercream frosting, add ½ cup of butter to a bowl. Beat using a hand mixer until softened. Add the powdered erythritol gradually and beat until creamy. Add ½ tsp vanilla extract and mix one last time then transfer to a piping bag.Step 6
Transfer the buttercream to a piping bag with a round attachment. Pipe a ring the size of the cupcake top. Pipe another ring slightly smaller than the first, then finish it with one piping in the middle.Step 7
Add 2 chocolate chips to the top of the frosting to represent the eyes. Transfer the cupcakes to the fridge to set. Serve cold.
Comments
Grace*17 2 years ago
I used monk fruit as artificial sweeteners. Superb recipe!
delicatejourney 2 years ago
The icing was so gross imo.