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Home » Cakes » Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting

Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting

June 20, 2019 By faith 2 Comments

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Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting are light, fluffy, and deeply chocolaty with a slightly tangy creamy frosting.

Front View of Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting on Cooling Rack on Top of Vintage Book

Some foods just sound so decadently naughty that the name alone makes you want to devour them (or at least intrigues you!). Fried mac and cheese, fully loaded mashed potatoes, chocolate caramel peanut butter cheesecake, croissant French toast casserole, to name just a few. But not all indulgent-tasting foods are unhealthy!

These Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting feature have a light and fluffy crumb with deep chocolate flavor. The frosting is creamy with a slight tang, and the perfect accompaniment to the rich chocolate cupcakes. And the best part is, each cupcake has just 3g net carbs per serving!

Top View of 3 Low Carb Devil’s Food Cake Cupcakes with a Bite Taken Out of 1 Cupcake

Difference Between Devil’s Food Cake and Chocolate Cake

There are so many variations on chocolate cake, it’s hard to keep them all straight! When you think of Devil’s Food, what do you think of? For me, it’s a super dark chocolate cake (I guess I associate it with a black heart or something, lol!).

According to Huffpost, Devil’s Food Cake is more deeply chocolaty and a bit fluffier than regular chocolate cake. This is because Devil’s Food uses cocoa powder (instead of melted chocolate) and has a little more baking soda added.

Front View of Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting with Bite Taken Showing Cupcake Inside

Devil’s Food Cake Recipe

This recipe is a low carb version of a classic Devil’s Food Cake. I use a combination of Swerve Confectioners and stevia glycerite as the sweeteners. I find that stevia helps reduce the “cooling effect” that erythritol (which is in Swerve Confectioners) can have. Additionally, erythritol helps minimize stevia’s bitter aftertaste.

For the dry ingredients in this recipe, I use a combination of almond flour with a touch of coconut flour. Cocoa powder also acts as a dry ingredient here, in addition to providing deep chocolate flavor. Like a classic Devil’s Food, I used a touch more baking soda in this recipe than normal.

Overheat View of Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting on Top of Cooling Rack with Wax Paper and White Flowers

Devil’s Food Cake Frosting

When it comes to choosing frosting for this cake, the sky is the limit, and you can go with whatever your personal preference is. If you don’t want to make Crème Fraiche Frosting, here are a few more delicious low carb frosting recipes:

  • Vanilla Cream Cheese Frosting (aka Cheesecake Frosting)
  • Chocolate Frosting
  • Vanilla Buttercream

Close Up Showing Inside of Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting

Crème Fraiche Frosting

I used crème fraiche as the base of my frosting because I like the subtle tang that it adds. I find that crème fraiche frosting is similar to cream cheese frosting, but with slightly more of a bright, tangy flavor. Additionally, I find that crème fraiche frosting doesn’t set as stiff as cream cheese frosting. I recommend storing these frosted cupcakes in the fridge until about 10 minutes before serving because the frosting is quite soft at room temperature.

Substitute for Crème Fraiche

If you can’t find crème fraiche, you can use the same amount of sour cream. However, the end result will be slightly tangier if you use sour cream. Alternatively, you can make homemade crème fraiche with heavy cream and buttermilk.

More Low Carb Cake Recipes to Try:

  • Carrot Cake
  • German Chocolate Cake
  • Vanilla Almond Yellow Butter Cake
  • Flourless Chocolate Cake with Fudgy Chocolate Frosting
  • Red Velvet Cake

Low Carb Devil’s Food Cake Cupcakes on Cooling Rack
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Front View of Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting on Cooling Rack on Top of Vintage Book

Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting

Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting are light, fluffy, and deeply chocolaty with a slightly tangy creamy frosting.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 cupcakes
Calories: 198kcal
Author: Faith Gorsky

Ingredients

Devil’s Food Cupcakes:

  • 6 tablespoons unsalted butter at room temperature
  • 2/3 cup Swerve Confectioners
  • 2 large eggs
  • 1/2 cup water
  • 1/4 cup heavy whipping cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon instant espresso powder dissolved in 1 teaspoon boiling water
  • 1/4 teaspoon stevia glycerite
  • 1 cup almond flour
  • 1/2 cup unsweetened cocoa powder natural, not Dutch-processed
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Crème Fraiche Frosting:

  • 1/2 ounce organic cacao butter melted
  • 4 tablespoons unsalted butter at room temperature
  • 1/4 cup crème fraiche
  • 1 pinch salt
  • 1/2 teaspoon vanilla bean paste
  • 3/4 cup Swerve Confectioners
US Customary - Metric

Instructions

  • For the cupcakes, preheat the oven to 325F and line a muffin tray with 12 paper liners.
  • Cream together the butter and Swerve Confectioners in a large bowl, and then beat in the eggs, water, heavy whipping cream, vanilla, dissolved espresso powder, and stevia glycerite.
  • Whisk together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt in a medium bowl.
  • Stir the dry ingredients into the wet and let the batter rest for 2 minutes.
  • Divide the batter into the lined muffin wells. Bake until a wooden pick inserted in the center of a cupcake comes out clean or with just a couple crumbs, about 25 minutes. Cool completely before frosting.
  • For the frosting, mix the butter and crème fraiche into the melted, still warm cacao butter. Stir in the salt and vanilla bean paste, and then the Swerve Confectioners. Cool to room temperature, and then place a piece of plastic wrap directly on top of the frosting and chill 30 minutes in the fridge (the frosting will stiffen a bit).
  • Beat the frosting with a handheld electric mixer until smooth, and then frost the cupcakes.
  • The frosting will soften at room temperature and stiffen in the fridge, so store the cupcakes in an airtight container in the fridge for up to 1 week. Let them sit at room temperature for about 10 minutes before serving.

Helpful Tips

Net Carbs: 3g per serving (1 frosted cupcake = 1 serving)

Nutrition

Calories: 198kcal | Carbohydrates: 5g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 118mg | Potassium: 92mg | Fiber: 2g | Vitamin A: 435IU | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @anediblemosaic or tag #healthysweeteats!

Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting Pin

Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Healthy Sweet Eats will receive a small amount of money from the sale of these items.

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Filed Under: Cakes Tagged With: Baking, Chocolate, Crème Fraiche, Cupcakes, Devil's Food Cake, Diabetic Friendly Desserts, Gluten-Free, Grain-Free, Keto, Low Carb High Fat, Low-Carb, Recipes, Sugar-Free

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Comments

  1. Tina Sparks says

    June 24, 2019 at 8:13 am

    5 stars
    Very delicious pancakes!
    I also add some vanilla cream it’s really yummy.
    Thanks for sharing!

    Reply

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  1. Gluten Free Strawberry Shortcake Recipe for One (Paleo) - An Edible Mosaic™ says:
    April 15, 2020 at 5:42 pm

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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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anediblemosaic

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#ad It even gets chilly in Florida (lows in the 40 #ad It even gets chilly in Florida (lows in the 40's! 🥶) and when it does, there's nothing better than cozying up with a bowl of soup. 🍜 With a balanced Thai flavor profile, fresh veggies, and ramen noodles, this 15-minute recipe might just become your favorite way to warm up this winter. 🥰 Find the recipe over on the @reducetarian blog --> https://www.reducetarian.org/recipes/thai-inspired-ramen

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Eggnog + cranberry + muffs = a quick and easy way Eggnog + cranberry + muffs = a quick and easy way to get in a festive mood. 🥰 This recipe is an oldie but a goodie on my site @anediblemosaic --> https://www.anediblemosaic.com/eggnog-muffins-with-cranberry-filling/

P.S. That's leftover cranberry sauce as the filling for those of you who are like me and still have some to use up. 🙈

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Sugared Cranberries are the easiest way I know to Sugared Cranberries are the easiest way I know to add ✨sparkle✨ to cheese plates 🧀, charcuterie boards 🍖, festive cakes 🧁, and cookie trays 🍪 during the holidays. They're SO easy to make and they taste like nature's version of sweet/tart candy! Check out my step-by-step guide on @anediblemosaic --> https://www.anediblemosaic.com/sugared-cranberries-aka-candied-cranberries/

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I shipped cookies to my family members this year b I shipped cookies to my family members this year because I’m not heading home for the holidays, and when I was thinking about what to bake I knew I wanted a few new things on the lineup! I’ve been wanting to come up with a recipe for Eggnog Cookies for a while and I’m pretty proud of these. 🥰 I couldn't wait to share the recipe with you! These are like sugar cookies, soft and chewy inside and slightly crispy outside, but with a festive eggnoggy twist. 💫 And bonus, they take just over half an hour to whip up. Recipe is up on @anediblemosaic --> https://www.anediblemosaic.com/eggnog-cookies/

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