These low carb paleo triple chocolate chip cupcakes will become your new best friend this week. I promise.

It's been a while since I went all out with a chocolate recipe (check out our keto chocolate brownies), and boy, these were worth the wait! Chocolatey, moist and sweet - these bad boys are everything a cupcake should be and more.

Even better, these triple chocolate chip cupcakes are super easy to make. All you need are 9 simple ingredients, a bowl and some muffin liners. Once prepared, pop them in the oven and within 20 minutes you'll have a batch of freshly baked chocolate cupcakes.

Healthier Paleo Triple Chocolate Chip Cupcakes Ingredients

To make these muffins a lot healthier, I've swapped the flour for almond flour, replaced the refined sugar with xylitol and used organic butter and cream to bring the dry ingredients together. As for the chocolate, I opted for organic cacao powder to reap extra health benefits and added a handful of dark chocolate chunks.

You should be able to buy all of the ingredients from your local supermarket - just keep an eye out for the butter and cream. You'll want those two ingredients to be organic and as natural as possible.

Paleo Triple Chocolate Chip Cupcakes Recipe

A decadent, incredibly moist and intensely chocolatey keto brownie recipe with a hidden ingredient that everyone will love! 

 Course: Snack/Dessert
 Prep Time: 10 Minutes
 Cook Time: 20 minutes
 Total Time: 30 minutes
 Servings: 12 cupcakes
1 cup ground almonds
1/2 cup cacao powder
80g organic butter - melted and cooled
1 tsp vanilla extract
1 tbsp chia seeds
2/3 cup organic cream
1 1/2 tsp baking powder
3 eggs
1/2 cup dark chocolate chunks
Begin by preheating your oven to 170c and line a muffin tray with 12 cupcake liners. Melt your butter and leave to cool.
In a large bowl, add all of your dry ingredients (except the chocolate chunks) and mix together. Once that's mixed, add the wet ingredients to the dry and stir well. Finally, add the chocolate chips and combine everything together.
Pour the mixture evenly between 12 cupcake holders and pop them in the middle of the oven to bake for 20 minutes. Once baked, remove them and leave to cool. These cupcakes are best kept in an airtight container for 4-5 days. Enjoy!