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Sugar Free Flourless Chocolate Cake with Strawberry Pink Frosting

Sugar Free Flourless Chocolate Cupcakes

Deliciously light, these sugar free flourless chocolate cupcakes with creamy strawberry frosting are perfect for after dinner dessert!
Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 cupcakes
Calories 262kcal
Author Kim



Prink Frosting

  • 250 grams Light Cream Cheese Note 2
  • ½ cup Low fat Butter
  • ¼ cup Granualted Stevia
  • 1 teaspoon Sugar Free raspberry Jelly Crystals
  • ¼ cup Freeze dried Strawberries Note 3


  • Piping bag and nozzle


  • Preheat oven to 160 degrees C (fan oven) [320 fahrenheit]
  • Melt the butter in microwave until it is “just melted”
  • Using a high speed blender or food processor, place all ingredients and whizz up until combined
  • In a regular sized muffin tray, place 6 foil wrappers (discard the paper liners that usually come with them)
  • Give them a 2 second spray with coconut oil spray or canola spray to prevent any sticking
  • Using a dessert spoon, evenly spoon the mixture into the 6 cases
  • Bake for 20 minutes at 180 degrees [320 fahrenheit].  Then cool on a wire rack before adding the frosting.
  • Making the frosting: Make sure the cakes are cook before icing.
  • Ensure the cream cheese is close to room temperature.
  • In the high speed blender/food processor. Place all the ingredients for the frosting and whizz up to combine
  • Cut the end off the piping bag and insert the nozzle. Using a spoon, add the frosting mix to the piping bag and gently push down to the bottom
  • In a swirling motion, add the frosting to the cupcakes one by one.
  • Store the cupcakes in the fridge once done. They will keep for 3 to 4 days in an air tight container.
  • Eat and enjoy straight from the fridge!


  1. I used Nativa Baking Stevia
  2. I used Philladelphia - Cream Cheese Extra Light
  3. I purchased my freeze dried strawberries from Woolworths in Australia in the aisle with the tinned fruits. If you can’t get these, you could use fresh strawberries or extra jelly crystals. I wouldn’t use frozen berries as they will make the frosting too runny.


Calories: 262kcal | Carbohydrates: 12g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Fiber: 3g | Sugar: 3g