These keto chocolate cupcakes are an easy, decadent and delicious way to celebrate your next special occasion without sacrificing taste!
Sometimes you just need a good cupcake, even if you're following a healthier lifestyle. And this recipe delivers!
I wanted to create a simpler chocolate cake than my keto death by chocolate cake that had a great texture and taste, but was really as easy as dumping a few ingredients into a bowl and mixing them together. I think you'll really love how easy this recipe is!
What ingredients are in these cupcakes?
All you'll need for this recipe are:
Almond Flour--I recommend using a blanched, finely sifted almond flour like my favorite: Blue Diamond.
Sweetener--I used Lakanto Monk Fruit Sweetener in this recipe, but I've also made it with granular Swerve.
Cocoa Powder--I love the way it comes out with Hershey's Special Dark Cocoa Powder, but regular cocoa powder will work just fine too.
Almond Milk--I use unsweetened vanilla almond milk. No added sugars and very low carb.
Eggs--This recipe calls for large eggs.
What should I frost keto cupcakes with?
Honestly I could eat these cupcakes just by themselves or with a dollop of caramel, but I definitely understand the need for frosting...especially on special occasions!
I kept it pretty simple with a keto vanilla buttercream frosting for this recipe, but other great options would be chocolate frosting or even a peanut butter frosting!
How many calories for a cupcake?
This recipe makes 10 regular sized keto chocolate cupcakes. For one of them without frosting, you're looking at:
Calories: 124 Calories
Total Carbs (including sweetener): 24.1g
Sugar Alcohols: 19.2g
Net Carbs: 2g
And here's a breakdown of the nutrition based on the ingredients I used:
- 1 ½ Cups Almond Flour
- ½ Cup Lakanto Monkfruit Sweetener
- ⅓ Cup Cocoa Powder
- ⅓ Cup Unsweetened Vanilla Almond Milk
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- Preheat oven to 350°F.
- In a large mixing bowl, combine all ingredients until well combined.
- Scoop batter evenly into cupcake tin, if you're not using baking cups be sure to butter or spray the tin first.
- Bake for 20 or until a toothpick entered into the center of a cupcake comes out clean.
- Allow cupcakes to cool before frosting.
Serving Size:1 Cupcake
Amount Per Serving: Calories: 124Total Fat: 10.3gCarbohydrates: 24.1gNet Carbohydrates: 2.0gFiber: 2.9gSugar Alcohols: 19.2gProtein: 4.8g