No guilt Chocolate Cupcakes

Sugar-Free Gluten-Free Chocolate Cupcakes

adapted from Texanerin Baking


  • 1.4 oz (about 1/2 cup) almond meal (I used TJ’s brand)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 2-4 packets of stevia
  • 5 teaspoons coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 2 teaspoons vanilla extract
  • (frosting) 3 tablespoons coconut oil, melted
  • (frosting) 1/4 cup natural NO SUGAR creamy peanut butter
  • (frosting) 1/4 cup unsweetened cocoa powder
  • (frosting) 2 packet of stevia


  1. Preheat the oven to 375°F.
  2. Line a muffin pan with 6 paper cups.
  3. Combine the almond flour, baking powder, salt, cocoa powder, espresso powder, and stevia together in a bowl. Set aside.
  4. In another smaller bowl, combine the coconut oil, applesauce, eggs, and vanilla extract.
  5. Pour the wet ingredients over the dry ingredients and stir until combined.
  6. Fill the paper cups 3/4 full.
  7. Bake for 15-20 minutes, or until a cake tester comes out clean.
  8. Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
  9. Mix the frosting ingredients together and spread a little bit on each cupcake.

Servings: 6 cupcakes

***I used 3 eggs instead of applesauce and I left our the expresso powder since I had none.  I used 4 Tablespoons of stevia for the cupcakes and 2 Tablespoons for the frosting