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!
To satisfy your sweet tooth no matter what mood you're in, be sure to check out some of my other cake recipes too!
Keto Vanilla Pound Cake
Keto Coconut Flour Cupcakes
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.
Vanilla Extract
Baking Powder
Salt
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
Fiber: 2.9g
Sugar Alcohols: 19.2g
Net Carbs: 2g
Protein: 4.8g
Fat: 10.3g
And here's a breakdown of the nutrition based on the ingredients I used:
Keto Chocolate Cupcakes
These keto chocolate cupcakes are an easy, decadent and delicious way to celebrate your next special occasion without sacrificing taste!
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
10 CupcakesServing Size:
1 CupcakeAmount Per Serving: Calories: 124Total Fat: 10.3gCarbohydrates: 24.1gNet Carbohydrates: 2.0gFiber: 2.9gSugar Alcohols: 19.2gProtein: 4.8g
Vivianne
Sunday 31st of January 2021
These were terrible! I made them with my mom, and we know how to bake, and it was weird grainy dough, it wasn't even batter! It was almost the texture of cookie dough. The recipe didn't call for oil or anything, which is suspicious, because every cupcake or cake recipe we've seen always calls for at least a bit of oil. Do not recommend. We are about to put them in the oven. If possible, I will update this comment saying how they turned out after being in the oven.
Shelly
Tuesday 5th of January 2021
I loved this recipe. I added a little instant coffee and used Allulose sweetner. Baked in my Babycakes. Finished in less than 5 min.
Qurat
Friday 2nd of October 2020
Soo glad I tried this!! The cup cakes came out to be amazing!! LOVED them!!!😍😍 Thank you for this!!
Jean
Saturday 26th of September 2020
This recipe is fabulous! Will definitely be making it again.
Sam
Sunday 27th of September 2020
I'm so glad to hear you enjoyed it!!
Ramdai
Monday 1st of June 2020
OMG....love these recipes. I tried the cupcake one and it was amazing!! I even made a batch for a family get together and it was a hit...