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Black Bottom Cupcakes – Low Carb, Keto, THM S

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This is such a classic recipe that I had to come up with a low carb, keto, grain-free, gluten-free, sugar-free, Trim Healthy Mama version. Chocolate cake plus cheesecake plus chocolate chunks. Need I say more? Black Bottom Cupcakes.

close up of Black Bottom Cupcakes in polka dot cupcake liners

Black Bottom Cupcakes – Low Carb, Keto, THM S, Gluten-Free, Grain-Free

For some reason, black bottom cupcakes always remind me of Starbucks.  When I was in college they were a staple in the baked goods display.  I may have indulged in one.  Once.  Or twice.  Or… I probably shouldn’t go there.

Back to the present day.  And my waistline after four children.  Now I need a healthier version than the standard high carb sugar filled black bottom cupcakes.  This is low carb, sugar-free, grain-free, gluten-free, and a THM S recipe.

Close up of a Black Bottom Cupcake on a black background

Homemade Sugar-Free Sweetener

If you are new to my blog you will see that many of my recipes use two special ingredients.  I’ve created my own baking mix and my own blend of sweetener. Both only use three ingredients each.  It makes baking much easier to have these mixed up and waiting in the pantry.

Four Black Bottom Cupcakes on a rectangle plate on a black background

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5 from 2 votes
close up of Black Bottom Cupcakes in polka dot cupcake liners
Print
Black Bottom Cupcakes
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 

This is such a classic recipe that I had to come up with a low carb, keto, grain-free, gluten-free, sugar-free, Trim Healthy Mama version. Chocolate cake plus cheesecake plus chocolate chunks. Need I say more? Black Bottom Cupcakes.

Course: Dessert
Cuisine: American
Keyword: black bottom cupcakes
Servings: 12 cupcakes
Calories: 96 kcal
Author: Taryn
Ingredients
Chocolate Cake
Cheesecake Topping
US Customary - Metric
Instructions
  1. Preheat oven to 350.
  2. You can just dump all the chocolate cake ingredients into the bowl at once and mix with an electric mixer. It will end up like a thick chocolate batter. Divide the batter into 12 paper lined muffin tins. Use a spoon to make a well in the center. That is where the cheesecake will go.
  3. In a new bowl (or after you wash the first one) mix 4 oz cream cheese, 1 egg, 1/2 tsp vanilla, 1 tsp butter, and 2 T sweetener. Blend until smooth. Divide the cheesecake batter between the cupcakes.
  4. Sprinkle the tops of the cupcake with the chopped chocolate. Bake at 350 for 22-25 minutes until the cheesecake is slightly firm, puffed up, and turning golden brown around the edges.
  5. Cool for at least 15 minutes before serving. Store in the refrigerator.
Recipe Notes

 *** or you can use 1/3 cup Trim Healthy Mama Baking Blend in place of the almond and coconut flours

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Nutrition Facts
Black Bottom Cupcakes
Amount Per Serving
Calories 96 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 57mg 19%
Sodium 67mg 3%
Potassium 127mg 4%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 36.9%
Vitamin C 0.5%
Calcium 4.6%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments

  2. Marla says

    I have made these and they are UH-MAZING! Can they be frozen once baked? I think I might have eaten too many trying to eat them all before they spoiled!

    Reply

  3. Stacy J. says

    This is my "GO TO" chocolate treat. Last week was my husbands birthday. His favorite cake is German chocolate with the yummy coconut pecan frosting. I love it too except that I have a mild allergy to pecans that seems to be getting worse as I get older. Anyway, I made his cake. While I was frosting it, I realized that I needed a PLAN or I was going to eat this OFF PLAN cake. Black Bottom Cupcakes to the rescue. But, OH NO!!!!!! I didn't have any cream cheese or time to go get some. That got me thinking about how I could make a German chocolate version. I was planning on making the Almond Joy cookie recipe that you shared from My Montana Kitchen, so I had all those ingredients. So I made the cookie dough and scooped 1 Tablespoon of the cookie batter onto the top of this black bottom recipe, in place of the cream cheese mixture, and BOOM! German Chocolate black bottom cupcakes. They are delicious and kept me on plan all weekend. Thank you for such a wonderful recipe that lends itself well to some substitutions. I will be making a batch of both versions when I meal prep for the week because, you know, A GIRL HAS GOT TO HAVE CHOICES!!!!! Thanks for all of the wonderful recipes, Taryn!

    Reply

  6. Tammie says

    Thank you for this recipe! :) My husband declared it his favorite THM recipe yet. Since finding it on the THM Facebook Group the week before last I've made 4 different batches (2 of those were doubled). :) We made them for a family reunion and they were devoured. I've got another batch baking now (as brownies) for another family get together. This was the first recipe I've made off your site, but I'm sure I'll be making a lot more of your recipes as this was such a hit!
    Reply

    • Tammie says

      p.s. I like these even better as brownies. Less work and the same great taste. The batter did beautifully in my 8x8 pan. Now I'm going to double and bake it in an 11x17 to use up my canned pumpkin.
      Reply

  7. BR says

    If you don't have the pumpkin, but have everything else, is there something you could substitute for the pumpkin? Have a craving, but it's raining cats and dogs and I don't want to go out in it. ??☔️⚡️
    Reply

    • Taryn says

      Unsweetened applesauce would be best. But one reader said she did 2 tbsp coconut oil plus water to equal 1/2 cup.
      Reply

  8. Genet says

    Does anyone use Pyure ? Is it the same amount as the sweetener listed ? I just wondered about the conversion rates. . . Thanks
    Reply

  9. Michelle says

    Could I use Briana Thomas baking mix? If so how much, I know she has said in the past hers is a little drier. Thanks
    Reply

    • Taryn says

      Hi Patti, you can sub applesauce or 2T of coconut oil plus water to equal 1/2 cup. I've had readers use both successfully.
      Reply

  12. Sarah says

    If all I have is the THM baking blend, do you use the same measurements? This looks amazing and I want to make it ASAP but only have that baking blend.
    Reply

  15. Kimberly Yates says

    I LOVE that your recipe includes the ability to decrease and increase serving sizes. I will defintely be trying these .
    Reply

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