Low-Carb Black Heart Halloween Cupcakes Recipe

Introduction

Celebrate Halloween with these spooky Low-Carb Black Heart Cupcakes. Rich, dark chocolate flavors combined with a tangy berry jam center make for a deliciously eerie treat that’s perfect for the season without the carb overload.

Ingredients

• 1 cup almond flour (100 g/ 3.5 oz)
• 1/4 cup coconut flour (30 g/ 1.1 oz)
• 3 tbsp black cocoa powder (27 g/ 1 oz) or Dutch process cocoa powder
• 1/2 stick unsalted butter (57 g/ 2 oz)
• 1/2 cup granulated Swerve (100 g/ 3.5 oz)
• 4 large eggs
• 1 cup full-fat 5% Greek yoghurt (250 g/ 8.8 oz)
• 1 tsp gluten-free baking powder
• 1/4 to 1/2 tsp sea salt
• 2/3 cup low-carb berry jam (e.g., Raspberry Chia Jam or Low-Carb Cherry Amarenata) (160 g/ 5.6 oz)
• Frosting:
• 1 pack full-fat cream cheese (250 g/ 8.8 oz)
• 250 g unsalted butter (8.8 oz)
• 1/4 cup confectioner’s Swerve or Erythritol (40 g/ 1.4 oz)
• 3 tbsp black cocoa powder (27 g/ 1 oz) or Dutch process cocoa powder
• 2 tsp sugar-free vanilla extract

Instructions

1. Step 1: Preheat the oven to 175 °C (350 °F) fan assisted or 195 °C (380 °F) conventional.
2. Step 2: Cream the butter and granulated Swerve until light and fluffy using a stand mixer or hand beaters. Add the Greek yoghurt and mix until combined. Beat in the eggs thoroughly.
3. Step 3: On low speed, add the almond flour, coconut flour, black cocoa powder, sea salt, and gluten-free baking powder. Mix until just combined, scraping down the sides occasionally.
4. Step 4: Line a muffin tray with 12 paper liners. Use a 1/4 cup measure to divide the batter evenly into the liners. Bake for 30 minutes, then allow cupcakes to cool completely.
5. Step 5: While cupcakes bake, soften the butter and cream cheese. Whisk together until smooth and fluffy. Add black cocoa powder, confectioner’s Swerve, and vanilla extract, then mix to combine. Transfer frosting to a piping bag with your preferred nozzle.
6. Step 6: Once cupcakes are cool, carefully hollow out a cone-shaped section from the top center with a sharp knife.
7. Step 7: Spoon a heaping teaspoon of low-carb berry jam into the hollowed center of each cupcake.
8. Step 8: Cut a thin slice off the top of each removed cupcake section and place it over the jam as a lid. Enjoy any leftover crumb as a tasty snack.
9. Step 9: Pipe the prepared frosting generously on top of each cupcake for a spooky finishing touch.

Tips & Variations

• For a deeper chocolate flavor, use black cocoa powder rather than Dutch process cocoa powder.
• Try different low-carb jams such as blueberry or strawberry for variety.
• If you don’t have sugar-free sweeteners, you can substitute with your preferred low-carb alternative, adjusting sweetness to taste.
• Use fresh berries in the jam filling for extra texture and flavor.

Storage

Store the cupcakes in a covered container in the refrigerator for up to 5 days. The jam center may soften the cupcake over time due to moisture. Allow them to come to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular jam instead of low-carb jam?

Yes, but keep in mind that regular jam often contains added sugars which increase the carb count and may affect the ultimate low-carb goal of the cupcakes.

Can these cupcakes be frozen?

Yes, you can freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw completely before hollowing and filling with jam and frosting to maintain texture and freshness.

Low-Carb Black Heart Halloween Cupcakes Recipe

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★★★★★

4.9 from 77 reviews

These Low-Carb Black Heart Halloween Cupcakes are a delicious and festive treat perfect for Halloween. Made with almond and coconut flours, black cocoa powder, and sweetened with granulated Swerve, these cupcakes offer a rich, chocolatey flavor while keeping carbs low. Filled with a luscious low-carb berry jam and topped with a smooth, creamy black cocoa frosting, they make an impressive and guilt-free dessert for any spooky celebration.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup almond flour (100 g / 3.5 oz)
• 1/4 cup coconut flour (30 g / 1.1 oz)
• 3 tbsp black cocoa powder (27 g / 1 oz) or Dutch process cocoa powder
• 1/2 stick unsalted butter (57 g / 2 oz)
• 1/2 cup granulated Swerve (100 g / 3.5 oz)
• 4 large eggs
• 1 cup full-fat 5% Greek yoghurt (250 g / 8.8 oz)
• 1 tsp gluten-free baking powder
• 1/4 to 1/2 tsp sea salt
• 2/3 cup low-carb berry jam such as Raspberry Chia Jam or Low-Carb Cherry Amarenata (160 g / 5.6 oz)

Frosting

• 1 pack full-fat cream cheese (250 g / 8.8 oz)
• 250 g unsalted butter (8.8 oz)
• 1/4 cup confectioner’s Swerve or Erythritol (40 g / 1.4 oz)
• 3 tbsp black cocoa powder (27 g / 1 oz) or Dutch process cocoa powder
• 2 tsp sugar-free vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 175 °C (350 °F) if using a fan-assisted oven, or 195 °C (380 °F) for a conventional oven to ensure an even bake.
2. Cream Butter and Sweetener: Using a stand mixer or hand beaters, cream together the 57 g unsalted butter and 100 g granulated Swerve until the mixture is light and fluffy, which helps create a tender cupcake texture.
3. Add Yoghurt and Eggs: Mix in 250 g full-fat Greek yoghurt until combined, then add the four eggs one at a time or all together, beating well after to incorporate fully.
4. Combine Dry Ingredients: In a separate bowl or directly in the mixer bowl, add 1 cup almond flour, 1/4 cup coconut flour, 3 tbsp black cocoa powder, 1 tsp gluten-free baking powder, and 1/4 to 1/2 tsp sea salt. Mix on low speed to blend all dry ingredients thoroughly without overmixing. Occasionally scrape down the bowl for even mixing.
5. Fill Muffin Liners: Line a 12-cup muffin tray with paper liners. Using a 1/4 cup measure, evenly distribute the batter into each liner to ensure uniform cupcake size.
6. Bake the Cupcakes: Bake in the preheated oven for 30 minutes. After baking, remove from the oven and let cupcakes cool completely on a wire rack.
7. Prepare the Frosting: Slightly soften 250 g unsalted butter and 250 g full-fat cream cheese. Using a mixer, whisk them together until fluffy and smooth. Add 3 tbsp black cocoa powder, 1/4 cup confectioner’s Swerve or Erythritol, and 2 tsp sugar-free vanilla extract and whisk again until completely combined and creamy.
8. Hollow Out Cupcakes: Once cupcakes are cool, use a sharp knife to cut out a small cone-shaped section from the center of each cupcake, removing a portion from the middle while leaving a small lip to hold the jam.
9. Fill with Jam: Spoon a heaped teaspoon of the low-carb berry jam into each hollowed center of the cupcakes.
10. Replace the Lid: Slice a thin piece from the top of the removed cupcake section and place it back over the jam as a lid to enclose the filling.
11. Pipe the Frosting: Fill a piping bag fitted with your choice of nozzle with the prepared frosting. Pipe a generous amount of frosting on top of each cupcake for a decorative finish.
12. Storage: Store the cupcakes in a covered container in the refrigerator for up to 5 days. Due to the moisture in the jam, the cupcake centers may soften over time. Bring to room temperature before serving for best texture and flavor.

Notes

• Use black cocoa powder for the darkest, richest color and flavor; Dutch process cocoa can be used as a substitute but results will be lighter.
• Ensure the butter and cream cheese for frosting are softened to room temperature for easy mixing and smooth texture.
• If you prefer, swap the berry jam for any other low-carb jam, but keep the quantity similar to maintain sweetness and moisture balance.
• Use gluten-free baking powder to keep the recipe gluten-free.
• To pipe frosting smoothly, chill it briefly if it becomes too soft during mixing.
• Leftover hollowed-out muffin pieces can be enjoyed as a tasty snack.
• Bringing the cupcakes to room temperature before serving enhances the taste and texture.

Keywords: low carb cupcakes, Halloween cupcakes, black cocoa cupcakes, low-carb dessert, keto cupcakes, almond flour cupcakes, berry jam cupcakes