Low Carb Dark Chocolate Sour Cream Cupcakes For A Worthy Cause!

 This past Saturday Fittoserve and fit2eat our boutique low carb bakery helped support Heartbeat of Miami Pregnancy Help Medical Clinics by being a sponsor at their annual 5k fundraiser for moms walk/run “Love Never Fails. Fit2Eat setup a booth and we sold our low carb treats with all the proceeds going to this wonderful organization. Our son and husband ran the 5K while I manned the booth.

Since 2007 Heartbeat of Miami Pregnancy Help Medical Clinics have been providing “life saving help in a life changing way” to women and couples with an unplanned or unwanted pregnancy.

Our family has been blessed to support this organization since its inception and we have seen thousands of lives touched by their loving work.  At Heartbeat of Miami all of their services are always free and confidential.

Their annual run/walk brought hundreds of people to show their support. It was so incredible to see entire families coming out to participate.

Today, I thought I would share the my Low Carb Dark Chocolate Sour Cream Cupcake recipe that was very popular at our booth.

For more information on how to support this lovely organization visit their website and consider becoming a monthly donor, all donations are tax deductible.

Low Carb Dark Chocolate Sour Cream Cupcakes

Low Carb Dark Chocolate Sour Cream Cupcakes For A Worthy Cause!

Yields 24

A low carb chocolate cupcake recipe.

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 cup Dutch-processed dark unsweetened cocoa powder
  • (2 stick) unsalted butter, softened
  • 2 cups of (sugar substitute)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 ½ cup sour cream
  • 1 cup of heavy whipping cream
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups of almond flour
  • ½ cup coconut flour
  • Low Carb Chocolate Ganache
  • 5 tablespoons of melted butter
  • 1 8oz package of sugar-free chocolate chips
  • 3 tablespoons of heavy whipping cream


  1. Preheat the oven to 350° F
  2. Line cupcake pan with liners
  3. Mix the cocoa powder, almond flour, coconut flour, baking powder, salt and set aside.
  4. In a mixer on medium-high speed beat the butter with the sugar substitute and then add the eggs one by one until well combined. Lastly, add the heavy whipping cream till fully mixed.
  5. Then add the sour cream until smooth and fully incorporated.
  6. Lastly, add the cocoa flour mix a little at a time to the butter, sugar substitute, egg and sour cream mix.
  7. The batter will be dense. Add the batter by spoonfulls to the cupcake pan.
  8. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean
  9. Cool the cupcake on a wire rack for 45 minutes before adding the frosting.
  10. Instructions Chocolate Ganache
  11. Melt the butter and chocolate chips in the microwave in 30 second intervals until you can mix into a smooth batter. Next add the heavy whipping cream. Allow to set for 30 before frosting.



6065 cal


562 g


214 g


113 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Nutrition Facts
Serving Size 1 cupcake
Servings Per Container 24

Amount Per Serving
Calories 191 Calories from Fat 167.4
% Daily Value*
Total Fat 18.6g 29%
Saturated Fat 8.8g 44%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 77mg 3%
Total Carbohydrate 4.9g 2%
Dietary Fiber 2.3g 9%
Sugars 0.5g
Protein 4.4g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


No Comments

  1. Great post! I would love to reblog this if you don't mind? Jo x
  2. Awesome day! Had a blast! Nothing better than to eat these wonderful goodies that are so good for you and spend the day with amazing people! Thank you for being there!
  3. Reblogged this on eclectic feel and commented: Hello, just wanted to share this healthy and inspiring recipe with you via fit to serve, one of my favourite blogs. Chocolate and kindness - what could be better!
  4. These sound so good! Thanks for the recipe!

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