Free Printable: Low Carb & Keto Food List
Get It NowIt’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.
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.
Keto Cupcakes (Easy, Moist & Chocolaty!)
This chocolate keto cupcakes recipe is super moist, rich, and sweet… all with simple ingredients like almond flour, butter and cocoa powder.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (176 degrees C). Line 10 cups in a muffin tin with paper liners.
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In a large bowl, use a hand mixer to beat butter and sweetener together, until fluffy.
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Beat in almond flour, cocoa powder, baking powder, and sea salt.
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Beat in eggs, almond milk, and vanilla extract.
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Bake for 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
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Allow muffins to cool completely, then frost with keto chocolate frosting (about 2 tablespoons frosting per cupcake).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 keto cupcake
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
109 Comments
Holly
0Made this chocolate cupcakes today for a birthday. They are delicious!!! Everyone in my family loved them. I made them with an egg substitute and put your cream cheese frosting on them. They came out perfect. Will definitely make them again 😃😃
Arag
0I love the flavor of these cupcakes. They are so delicious. I did 2 1/4 cup of almond flour and 1/4 cup of cocoa powder instead so I don’t get the bitter flavor of the cocoa powder. One issue I had is that once I refrigerated them they were not moist nor soft from the inside. They are a little hard even after leaving them at room temperature. What can I add for this? I thought to use coconut oil instead of butter to make them moist but then that will add coconut flavor to the cupcake. I also made your chocolate cake and it was very delicious, but the same thing happened with that too – it became hard once refrigerated and it wasn’t soft even after leaving it at room temperature. Thank you!
Alyssa
0Has anyone made these at high altitude? Any modifications needed?
Wholesome Yum D
0Hi Alyssa, I don’t live at a high altitude, so I can’t say for sure if any modifications are needed.
Tina
0This 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
0I was skeptical about using almond flour, but these turned out SO good. Will be making again for sure.
Shelby
0I just HAD to make these cupcakes and they didn’t disappoint! They’re so light and perfectly rich.
Gina
0Great lower carb option for something chocolaty and sweet!
Addison
0These chocolate cupcakes were so moist and delicious! I loved the rich and decadent chocolaty flavor.
Viktoria
0My whole family enjoyed them and couldn’t believe that the were low carb and sugar free. The best recipe ever.
Fritzi Wellman
0I 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
0Hi Fritzi, You can use any other kind of milk.
Kimberly
0Hello, I am allergic to almonds, which flour substitute would you recommend for baking items?
Wholesome Yum D
0Hi Kimberly, Usually, Sunflower Flour is a good substitute for almond flour.
Shilpa
0These keto cupcakes were delicious. I loved the texture and they were perfectly moist.
Brenda
0Can I use Stevia instead of monk frut?
Wholesome Yum D
0Hi 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
0Can I use coconut oil instead of butter? Don’t have butter right now.
Wholesome Yum D
0Hi Ana, Yes that would work.