Tiger Nut Flour Chocolate Cupcakes

These are also sugar-free and low carb, depending on your definitions. 

Gluten-free Chocolate Cupcakes

An allergy friendly cupcake. No dairy, no coconut, no nuts.
Prep Time10 minutes
Cook Time20 minutes
Course: Dessert
Keyword: allergy sensitive, dairy free, keto, low carb, sugar-free
Servings: 24


  • 2 muffin/cupcake pans
  • 24 cupcake liners


Dry Ingredients

  • 3 cups tigernut flour sifted, then measured
  • 2/3 cups cocoa powder
  • 1/2 cups cassava flour
  • 1 T baking powder
  • 1 T instant coffee

Wet Ingredients

  • 1 cup monkfruit erythritol blend or preferred sugar substitute
  • 1 cup melted butter 2 sticks
  • 1 cup water Milk, coconut milk, almond milk, etc. can be used here.
  • 1 T vanilla extract


  • Preheat oven to 350℉.
  • Sift tiger nut flour before measuring, then sift all dry ingredients together in a mixing bowl.
  • Add all wet ingredients to a mixing bowl and mix with a blender or stand mixer whisk attachment until sweetener is dissolved.
  • Add one cup at a time of the dry mixture to the wet mixture, blending thoroughly before adding the next cup.
  • If the mixture isn't quite thin enough to resemble cake batter, also add more water by the tablespoon as you go. Tiger nut flour is inconsistent, in my experience, so liquid measurements are approximate.
  • Spoon or pour cake batter into lined cupcake pans.
  • Bake for 20 minutes, or until a toothpick inserted into a cupcake comes out clean.

Sugar-free Chocolate Butter Frosting

A sugar free chocolate butter frosting
Prep Time5 minutes
Course: Dessert
Servings: 24


  • Stand mixer with paddle attachment or hand mixer


  • 2 1/4 sticks butter at room temperature
  • 1/2 cup powdered monkfruit erythritol blend sweetener or desired sugar substitute
  • 3 T cocoa powder
  • 2 tsp vanilla extract
  • 2 T avocado oil approximate


  • Blend all ingredients together except the avocado oil, until homogenous.
  • Add avocado oil a little at a time, as needed, to reach a spreadable consistency.

We made these cupcakes for a birthday treat recently, and they went over well enough that I thought I’d share it. Since we have both dairy allergies and coconut allergies, and I’m just opposed to almond milk on principle, I used water for the liquid. You would probably get a better result with real milk or even fake milk.

I can’t eat even the tiniest bite of chocolate, as I confirmed again recently at a friends’ child’s birthday party. I ate a few chocolate covered banana slices (to be polite, and not at all because I love chocolate covered bananas), and six weeks later, I am finally starting to dry up the resulting acne from my face. I remember during a health class in high school, the school nurse said it was a myth that chocolate causes acne. Well, it might be a myth for some people. It is not a myth for me.

Consequently, I can’t personally tell you whether this cake is any good at all, but the kids loved it!