These Low Calorie Chocolate Cupcakes are just 108 calories! Plus they are low carb, low sugar, and naturally gluten-free! I used almond flour to make this low calorie recipe, so they are packed with protein too! I know you’ll love these healthy chocolate cupcakes!
Ingredients You’ll Need:
- Olive Oil Spray
- 2 cups blanched almond flour
- 1 cup cocoa powder
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened apple sauce
- 1 cup All-Natural Zero Calorie Sugar (see recipe card for more options)
- 2 tablespoons coconut oil melted
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup Low Calorie Chocolate Frosting (see recipe card)
- 1-2 tablespoons chocolate or rainbow sprinkles (optional)
Low Calorie Chocolate Cupcakes
Healthy Chocolate Cupcakes Meal Prep and Storage
Meal Prep: You can easily meal prep these! Cover and and store in the fridge or freezer.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Reheating: You can add the wrapped servings to the microwave for 1-2 minutes.
Low Calorie Chocolate Cupcakes
More Low Calorie Sweet Treats:
Low Calorie Chocolate Cupcakes
Equipment
- Mixer (countertop or handheld)
Ingredients
- Olive Oil Spray
- 2 cups blanched almond flour
- 1 cup cocoa powder
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened apple sauce
- 1 cup All-Natural Zero Calorie Sugar or sugar of your choice
- 2 tablespoons coconut oil melted
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup Low Calorie Chocolate Frosting
- 1-2 tablespoons chocolate or rainbow sprinkles optional
Instructions
- Preheat the oven to 350 degrees, add muffin liners to 12 muffin cups and lightly spray the insides with olive oil.
- In a large bowl combine the flour, cocoa powder, and salt. Mix and set aside.
- In a standing mixer, or large bowl with handheld mixer, combine the apple sauce, sugar, and oil. Whisk together.
- While whisking on low speed, add in the eggs one at a time.
- Add the vanilla and mix until combined.
- Mix the dry ingredients into the wet ingredients slowly, until just combined.
- Fill the cupcake liners 3/4 full, and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Move the cupcakes to a cooling rack to cool completely before frosting.
- Smear or pipe Low Calorie Chocolate Frosting on the tops of the cupcakes, and top with sprinkles (if using).
- VERY IMPORTANT: Do not frost the cupcakes until they are completely cooled. Or the frosting will melt and become a big mess.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.