These Low-Carb Chocolate Rosemary Cupcakes with Lemon Frosting are a quick and easy way to create a gourmet, healthy dessert.

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Close up Photo of Low-Carb Chocolate Rosemary Cupcakes with Lemon Frosting

I absolutely love playing around with bizarre flavor combinations that not only work together, but create a decadent flavor that thrives in any form. Eating a low-carb diet doesn’t mean that you can’t be creative with your food! We don’t just want to create low-carb versions of familiar foods, but also introduce you to crave-worthy recipes that you may not have even heard of before.  My goal is always to make low-carb eating an amazing experience. Another recipe on this blog that uses a unique combination of flavors is the Peppered Strawberry Cheesecake– if you like this recipe, I would definitely recommend trying out that cheesecake as well!

While this recipe is geared for making cupcakes, you can easily use this batter to make whatever your heart may desire- baked donuts, bunt cakes, or even a cake. Just be sure to adjust the cooking time accordingly. 

I hope you enjoy these scrumptious little cupcakes!

Photo of Low-Carb Chocolate Rosemary Cupcakes with Lemon Frosting on a plate



Low-Carb Chocolate Rosemary Cupcakes with Lemon Frosting
Yields 12
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Cupcake Ingredients
  1. 3 cups Almond Flour
  2. 1/2 cup Unsweetened Cocoa Powder
  3. 1/2 teaspoon sea salt
  4. 1 teaspoon baking soda
  5. 3/4 cup Granulated Stevia Erythritol Mix
  6. 3/4 teaspoon finely chopped fresh rosemary
  7. 4 tablespoons Coconut Oil, melted
  8. 1 1/2 tablespoons vanilla extract
  9. 5 eggs
  10. 1/4 cup almond milk
Frosting Ingredients
  1. 20 ounces cream cheese, softened
  2. 1 teaspoon vanilla extract
  3. 1/3 cup Granulated Stevia Erythritol Mix
  4. Zest from 2 lemons
  5. Juice from 1/2 lemon
Cupcake Directions
  1. Preheat oven to 350 degrees F.
  2. Line a cupcake tin with cupcake wrappers or spray with an oil of your choice.
  3. In a large bowl, combine almond flour, cocoa powder, sea salt, baking soda, sweetener, and rosemary and whisk until smooth.
  4. Next, add melted coconut oil and stir until mixture reaches the consistency of coarse crumbs.
  5. Then stir in the vanilla extract and slowly add the eggs, stirring between each addition.
  6. Finally, add in the almond milk and stir until combined.
  7. Evenly pour the batter into each cupcake tin filling until about 1/4th of an inch below the rim.
  8. Place in the preheated oven and bake for about 30 minutes, or until toothpick comes out clean when tested. Let cupcakes cool before frosting.
Frosting Directions
  1. In a medium bowl, combine all ingredients in a medium bowl and beat until smooth.
  2. Using a pastry bag, pipe equal amounts of frosting onto each cupcake.
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