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 1/2 Cups Almond Flour
- 1/2 Cup Lakanto Monkfruit Sweetener
- 1/3 Cup Cocoa Powder
- 1/3 Cup Unsweetened Vanilla Almond Milk
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 1/4 Tsp 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