Indulge in guilt-free chocolatey goodness with this gluten-free, sugar-free Best Keto Chocolate Cupcake Recipe. Made with natural sweeteners and only 1 net carb per cupcake, these are the perfect treat for anyone looking to satisfy their sweet tooth without loading up on sugar.
As a lifelong chocolate lover, giving up chocolate just to follow keto was a hard ask. It’s not that I crave the sugar anymore, but it’s the taste of chocolate that I was missing — specifically, the taste of the perfectly moist chocolate cupcake.
These cupcakes are moist, extra chocolatey, and very easy to whip up! The coffee in this recipe doesn’t give these a mocha flavor but amplifies the chocolate flavor, sure to satisfy the deepest chocolate cravings.
Why You’ll Love Keto Chocolate Cupcakes
- Rich in flavor, these keto chocolate cupcakes will treat even the pickiest eater into thinking they’re eating the “real” thing.
- This recipe is versatile and can be used to make keto chocolate cupcakes or cakes. Since cupcakes are the perfect size for lunch boxes or to grab on the go, it’s no surprise this recipe gets used more for cupcakes than sheet cakes.
- These low-carb chocolate cupcakes are easy to make and quick to bake. From start to finish, these cupcakes take about 30 minutes to make, including baking time. Just make sure you wait for them to cool before adding frosting.
Can I Really Eat Chocolate Cupcakes on Keto?
With this recipe, you can. Traditional chocolate cupcake recipes call for wheat flour and sugar — neither of which you can eat when you’re following a ketogenic diet. But thankfully, there are now great alternatives available that widen the range of foods that are diet-friendly.
Swapping out wheat flour for coconut or almond flour, as this recipe does, exchanges carbohydrates for fiber. Some other wheat alternatives also have added nutritional benefits, like extra fiber, iron, or protein.
Instead of real sugar, you can use erythritol, stevia, or monk fruit, keeping your carb intake low.
Ingredients
- 2 cups almond flour
- 1.5 tsp baking powder
- 1 cup sweetener
- 1/3 cup cocoa powder
- 4 eggs
- 1/2 cup butter, melted and cooled
- 1 tsp vanilla extract
- 5 oz strong coffee
Tips For Making The Perfect Keto Chocolate Cupcakes
Adding coffee to your chocolate cupcakes might sound crazy, but it actually helps enhance the chocolate flavor of your keto cupcakes. You’re going to want strong coffee, though, so if you’re using a Keurig, make sure you’re using the strong brew setting.
To keep the carb count low enough for keto and to make these a small treat, I divided the batter into 24 small cupcakes using one scoop from a medium-sized cooking scoop. Full-sized cupcakes use 2 scoops which also means double the macro count per serving.
Instead of paper or foil cupcake liners, I’ve found silicon cupcake cups yield the best baking results.
FAQ
You’re going to want to wait until your keto chocolate cupcakes have cooled to room temperature before putting on the frosting. When cupcakes are still warm, you run the risk of your frosting melting or sliding off your cupcakes.
Whether you’re out of eggs or want to turn this keto chocolate cupcake recipe vegetarian, you have a few different options for egg substitutes. The most common is either plain or vanilla Greek yogurt. 1/4 cup of yogurt equals 1 egg. This is also true for silken tofu, another egg substitute.
You can also mix in 1 tablespoon of vinegar and 1 teaspoon of baking powder for every egg the recipe calls for.
If you need to avoid almond flour when making keto chocolate cupcakes, there are other keto-friendly alternatives available. Pumpkin Seed Flour, for instance, has a nutty flavor and is high in protein. Sesame Seed Flour also has a nutty flavor and adds calcium and iron to the recipe. Coconut Flour, Sunflower Seed Flour, and Hazelnut flour are other popular keto-friendly flours.
Yes! I recommend either my Whipped Chocolate Buttercream Frosting or Chocolate Fudge Frosting with these Keto Chocolate Cupcakes.
How to Store Keto Chocolate Cupcakes
Once your cupcakes have been frosted, place them in an airtight container. Store your cupcakes somewhere cool, like the refrigerator, for the best results. This will keep your frosting firm and prevent it from melting or sliding off.
Just be sure to let your cupcakes sit at room temperature for about 15 minutes before serving. This helps soften up your cupcakes and bring the taste back out.
Keto chocolate cupcakes will stay fresh for a few days.
The Best Keto Chocolate Cupcake Recipe
Sugar-free, gluten-free, and low-carb chocolate cupcakes! Basic ingredients and easy enough for a weeknight treat! Only 1 net carb per keto cupcake.
Ingredients
- 2 cups almond flour
- 1.5 tsp baking powder
- 1 cup sweetener
- 1/3 cup cocoa powder
- 4 eggs
- 1/2 cup butter, melted and cooled
- 1 tsp vanilla extract
- 5 oz strong coffee
Instructions
- Preheat the oven to 350 degrees.
- In a mixer with the whisk attachment, combine dry ingredients on low to whisk out lumps.
- Add eggs, 1 at a time, beating well after each.
- Add butter, vanilla extract, and coffee, and whisk well.
- Divide batter equally between 24 muffin liners. Bake for 10-12 minutes, until a toothpick, comes out clean.