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Keto Halloween Brownie Cupcakes

Keto Halloween Brownie Cupcakes Recipe

Allan
Keto Halloween Brownie Cupcakes are fudgy, chocolatey, and perfect for spooky season. With a tender almond-flour base and optional cream-cheese swirl, they satisfy brownie cravings while staying keto-friendly — roughly 3.2 g net carbs per mini cupcake. They’re easy to make, freeze well, and are a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American-inspired, Halloween Treats, Keto
Servings 12 mini cupcake brownies
Calories 235 kcal

Ingredients
  

  • 1 ½ cups 168 g almond flour
  • ½ cup 50 g unsweetened cocoa powder
  • ½ cup 100 g powdered erythritol
  • 2 large eggs 100 g
  • ½ cup 113 g unsalted butter, melted
  • 1 tsp vanilla extract
  • ½ tsp baking powder pinch salt
  • Optional swirl: 8 oz 226 g cream cheese, 2 tbsp powdered erythritol, ½ tsp vanilla

Instructions
 

  • Preheat oven to 325°F (163°C) and line mini muffin tin.
  • Whisk dry ingredients: almond flour, cocoa, powdered erythritol, baking powder, salt.
  • Mix wet: eggs, melted butter, vanilla; fold into dry until just combined.
  • Spoon batter into liners; add small cream-cheese dollop and swirl if desired.
  • Bake 12–15 minutes until set but still slightly glossy.
  • Cool in tin 10 minutes, then transfer to rack to chill. Top and serve.