Free Printable: Low Carb & Keto Food List

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It’s hard to believe that these keto cupcakes recipe only has 6 grams net carbs per serving! My low carb keto chocolate cupcakes are full of rich, chocolate flavor, but without all the sugar and flour that normally come along with it. They’re just as amazing as keto chocolate cake, but in a portion-controlled package. Whenever you find yourself with a chocolate craving, these treats should be at the top of your list.

Why You’ll Love This Keto Cupcake Recipe

Delicate, moist texture
Sweet, chocolaty flavor
Easy to make in one bowl
Ready in 30 minutes
Keto-friendly and gluten-free
6 grams net carbs per serving (including the frosting!)

Ingredients & Substitutions

This section explains how to choose the best ingredients for keto chocolate cupcakes, what each one does, and substitution options. For measurements, see the recipe card below.

Wholesome Yum Blanched Almond Flour – Choosing high quality almond flour is a must for moist keto cupcakes. It needs to be blanched and finely ground like the Wholesome Yum brand. Do not use almond meal, which will yield a grainy result.
Cocoa Powder – Turns plain keto cupcakes into chocolate ones! Make sure to select one that’s unsweetened, and Dutch-processed to avoid bitterness — this one is one of my favorites.
Baking Powder – Helps the cupcakes rise. Don’t confuse this with baking soda, which is not the same thing.
Sea Salt – Salt in baked goods helps bring out the sweetness.
Butter – Adds flavor and richness. Ghee or coconut oil can work for reduced-dairy or dairy-free substitutes, but the texture will be different.
Besti Monk Fruit Allulose Blend – The best sweetener for virtually all keto desserts, because it not only tastes and bakes like sugar, it also makes them very moist. Other sugar alternatives (including erythritol, stevia, and other brands of monk fruit sweetener) will yield more dry results, but if you still want to substitute, check my sweetener conversion chart.
Eggs – A big part of baked goods, the eggs help to add structure and lift. I have not tested flax eggs to see if they would work in this keto cupcake recipe.
Almond Milk – You can use store bought almond milk (as long as it’s unsweetened), or homemade almond milk. Other keto milk, such as coconut milk beverage (the liquid kind from a carton, not the thick kind from a can) or watered down heavy cream, would also work.
Vanilla Extract – Helps to bring out the chocolate and sweetness.
Chocolate Keto Frosting – The best keto cupcakes need this frosting! You could also substitute keto buttercream frosting if you like.
Keto Sprinkles – Optional, but they add a beautiful finish.

How To Make Keto Cupcakes

This section shows how to make keto chocolate cupcakes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Beat butter and Besti. Using an electric hand mixer in a large mixing bowl, beat butter and sweetener together until it’s fluffy and light yellow in color.
Add dry ingredients. Beat in almond flour, cocoa powder, baking powder, and sea salt.
Add wet ingredients. Beat in eggs, almond milk, and vanilla extract.
Divide. Line your muffin tin with parchment liners like these first. Spoon the cupcake batter into the lined muffin cups. You want them almost full. (They will not rise as much as traditional cupcakes.)

TIP: Need to cut the carbs and calories more?

Make mini keto cupcakes instead by using a mini muffin tin! You’ll get double the amount of cupcakes.

Bake. The cupcakes are done when a toothpick inserted into the center comes out clean.

Frost. Let the cupcakes cool completely on a cooling rack, then frost with keto chocolate frosting.

Storage Instructions

Store: Keep chocolate keto cupcakes in an airtight container at room temperature for 3-4 days.
Freeze: Wrap each cupcake individually in plastic wrap to prevent freezer burn. (If you want to preserve the frosting shape, you can freeze them on a sheet pan first until solid, then wrap and place back in the freezer.) They will last 2-3 months this way. To thaw, simply leave them at room temperature until they thaw completely.

Keto cupcake recipe with frosting and chocolate chips, close up.

More Keto Cupcakes

If you love this keto cupcake recipe, you might also like some of these other low carb cupcake recipes:

Sugar-Free Vanilla Cupcakes – The best gluten free keto cupcakes to make all spring and summer long – especially when the raspberries are perfect!
Keto Chocolate Mug Cake – When you don’t have time to make this low carb chocolate cupcakes recipe, try my easy mug cake version that’s ready in a few minutes. It’s a faster version to keto cake.
Piña Colada Cupcakes – This keto cupcake recipe is exclusive to the Wholesome Yum app, available for free on iPhone or Android.

Recommended Tools

Hand Mixer – These keto cupcakes with almond flour are whipped up in a flash when you use an electric mixer. This is the one I have and I love it.
Cupcake Liners – Cupcake liners are a must when making this low carb cupcakes recipe. These are the ones I use and love.
Cupcake Pan – Obviously a must for my keto cupcake recipe. These pans are my favorite and I have each and every one.

Low Carb Keto Cupcakes Recipe

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106 Comments

Alyssa
0 August 8, 2023Reply

Has anyone made these at high altitude? Any modifications needed?
- Wholesome Yum D
  0 August 9, 2023Reply
  
  Hi Alyssa, I don’t live at a high altitude, so I can’t say for sure if any modifications are needed.
Tina
0 April 25, 2023Reply

This recipe is fabulous!!!! I just made a batch and they are delicious!!! I feel naughty like I’m eating cupcakes that I shouldn’t! This has been the best recipe I have found yet, and I have tried many! I don’t eat this way for weight-loss, I have health issues that have been cured by eliminating processed carbs and sugars, so this is wonderful for me! Thank you! : )
Shruthi
0 March 6, 2023Reply

I was skeptical about using almond flour, but these turned out SO good. Will be making again for sure.
Shelby
0 March 6, 2023Reply

I just HAD to make these cupcakes and they didn’t disappoint! They’re so light and perfectly rich.
Gina
0 March 6, 2023Reply

Great lower carb option for something chocolaty and sweet!
Addison
0 March 5, 2023Reply

These chocolate cupcakes were so moist and delicious! I loved the rich and decadent chocolaty flavor.
Fritzi Wellman
0 March 4, 2023Reply

I haven’t made this yet because of the almond milk. Can anything be substituted? Almonds require way too much water, which is becoming endangered.
- Wholesome Yum D
  0 March 6, 2023Reply
  
  Hi Fritzi, You can use any other kind of milk.
Kimberly
0 February 19, 2023Reply

Hello, I am allergic to almonds, which flour substitute would you recommend for baking items?
- Wholesome Yum D
  0 February 20, 2023Reply
  
  Hi Kimberly, Usually, Sunflower Flour is a good substitute for almond flour.
  - Shilpa
    0 March 5, 2023Reply
    
    These keto cupcakes were delicious. I loved the texture and they were perfectly moist.
Brenda
0 April 6, 2022Reply

Can I use Stevia instead of monk frut?
- Wholesome Yum D
  0 April 7, 2022Reply
  
  Hi Brenda, The result will be more dry using stevia instead of Besti, but if you still want to do that, use the conversion chart in my keto sweetener guide to make sure you are using the correct amount.
- Ana
  0 May 28, 2022Reply
  
  Can I use coconut oil instead of butter? Don’t have butter right now.
  - Wholesome Yum D
    0 May 31, 2022Reply
    
    Hi Ana, Yes that would work.