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It’s hard to believe that these keto chocolate cupcakes only have 6 grams net carbs! My low carb chocolate cupcakes are full of rich, chocolate flavor but without all the sugar and flour that normally come along with it. You’d also never be able to guess that these keto cupcakes with almond flour are also easy-to-make. They take just 10 minutes to prep! So they are easy and they taste like the real thing, what are you waiting for?! Whenever you find yourself with a chocolate craving, this keto cupcake recipe should be at the top of your list.
What Are Keto Cupcakes?
Keto chocolate cupcakes with almond flour are low carb cupcakes. Unlike regular wheat flour ones, there are minimal carbs in chocolate cupcakes with frosting. How many? (I knew you would ask!)
How Many Carbs In Keto Chocolate Cupcakes?
Just 6 grams net carbs! Which is pretty incredible, because you’d never guess it once you try this low carb cupcakes recipe.
TIP: Need to cut the carbs and calories more? Make mini keto cupcakes instead by using a mini muffin tin!
While the chocolate cupcakes carbs and sugars are minimal, the flavor is NOT!
What Are Keto Cupcakes Made Of?
These low carb chocolate cupcakes are made up of easy, keto staples that you probably already have in your pantry:
- Blanched almond flour – One of my favorite low carb and keto baking flours. It’s nutritious and delicious!
- Cocoa powder – This adds a deep and rich flavor to my keto cupcake recipe.
- Baking Powder – Helps keeps the chocolate keto cupcakes light and fluffy.
- Sea salt – Salt in baked goods helps bring out the sweetness.
- Butter – Are cupcakes possible without butter? NO!
- Monk fruit erythritol blend – The sweetener of choice for this keto cupcake recipe.
- Eggs – A big part of baked goods, the eggs help to add structure and lift.
- Almond milk – A low carb stand-in for cow’s milk.
- Vanilla extract – Helps to bring out the chocolate and sweetness.
- Chocolate keto frosting – The best keto cupcakes need this frosting!
How To Make Keto Chocolate Cupcakes
These easy keto cupcakes take just 10 minutes to prep!
Let me show you how to make keto cupcakes that are both quick and delicious:
- Beat butter and sweetener. Using a hand mixer, beat butter and sweetener together until it’s fluffy and light yellow in color.
- Add in dry ingredients. Beat in almond flour, cocoa powder, baking powder, and sea salt.
- Add in liquid ingredients. Beat in eggs, almond milk, and vanilla extract.
- Spoon the batter into lined muffin cups. You want them almost full.
- Bake the cupcakes. Bake the keto chocolate cupcakes for 20-25 minutes, until a toothpick comes out clean.
- Let keto cupcakes with almond flour cool. Once cupcakes are cool, frost with keto chocolate frosting.
Are Gluten Free Cupcakes Keto?
These keto chocolate cupcakes are both keto and gluten-free, but many gluten-free cupcakes wouldn’t necessarily be keto as well. Most gluten-free cupcakes would be made with gluten-free flours, but few of those are low carb.
I thought we needed some low carb chocolate cupcakes that were also gluten-free. And these keto cupcakes with almond flour fit the bill!
How To Store Low Carb Chocolate Cupcakes
Store chocolate keto cupcakes in an airtight container at room temperature for 3-4 days. If you keep them in the cupcake pan, cover with plastic wrap or foil.
My keto cupcake recipe doesn’t contain any preservatives, so they will go bad. (We tend to go through them pretty quickly at our house, so usually it’s not a problem!) 😉
How To Freeze Keto Cupcakes With Almond Flour
You can also freeze keto chocolate cupcakes with almond flour. Wrap each cupcake individually in plastic wrap to prevent freezer burn. The keto friendly cupcakes will last 2-3 months in the freezer.
To thaw, simply leave them at room temperature until they thaw completely.
More Low Carb Cupcakes
If you love this keto cupcake recipe, you might also like some of these other low carb cupcake recipes:
- Sugar-Free Cupcakes with Raspberry Frosting – The best gluten free keto cupcakes to make all spring and summer long – especially when the raspberries are perfect!
- Pumpkin Pie Cupcakes – My favorite way to eat keto cupcakes throughout the fall. All of the classic pumpkin flavors you crave, none of the flour and sugar you don’t want.
- 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 one is a cheesecake and cupcake and piña colada all-in-one. This keto cupcake recipe will take you directly to the beach!
Tools To Make Keto Chocolate Cupcakes With Almond Flour:
Click the links below to see the items used to make this recipe.
- Hand Mixer – These keto cupcakes with almond flour are whipped up in a flash when you use a hand mixer. I love that it’s easy to use and easy to store.
- 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.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Low Carb Keto Chocolate Cupcakes Recipe (Almond Flour)
See how to make keto chocolate cupcakes with almond flour and no sugar! This keto low carb chocolate cupcakes recipe is rich, sweet, and ready in 30 minutes.
Recipe Video
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (176 degrees C). Line 10 cups in a muffin tin with paper liners.
In a large bowl, use a hand mixer to beat butter and sweetener together, until fluffy.
Beat in almond flour, cocoa powder, baking powder, and sea salt.
Beat in eggs, almond milk, and vanilla extract.
Bake for 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Allow muffins to cool completely, then frost with keto chocolate frosting (about 2 tablespoons frosting per cupcake).
Readers Also Made These Keto Low Carb Recipes
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Recipe Notes
Serving size: 1 keto cupcake
This low carb recipe was featured in the February 2020 Wholesome Yum Challenge! Learn more and join the challenge to enter this month's giveaway.
Video Showing How To Make Chocolate Cupcakes:
Don't miss the VIDEO above - it's the easiest way to learn how to make Chocolate Cupcakes!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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64 Comments
Andie
These were easy to make and the flavor was there but mine turned out very dry and very dense. I know that some of this is to be expected because it is a keto recipe but is there a way to make these more moist/less dense?
Wholesome Yum M
Hi Andie, If you wish to add more moisture, you can split the liquid to add more fat. Try 1/4 cup almond milk and 1/4 cup heavy whipping cream. Also, be sure to check for doneness. They may have been done baking before you pulled them from the oven. It can be difficult to visually see doneness in chocolate baked goods.
Elaine C
HELP! I’ve been following your site for quite a while now and I like your recipes. I’m having an issue with which flour to use most of the time. I’ve got several brands on my shelf these days. Do you have a flour comparison sheet somewhere? I’ve got the regular almond flour and it’s my coarsest. I’ve got Nature’s Eats super fine blanched almond flour. And finally, I’ve got the Honeyville Ultimate Grind. How do I know which one to use and when?
Maya | Wholesome Yum
Hi Elaine, I always recommend super fine blanched almond flour for all my recipes – it makes a big difference in the end result. This is one of the reasons I created my own brand of keto ingredients, to ensure the best quality for baking. Some of the other brands you listed are not as fine and might be gritty when baking. You can find my Wholesome Yum Super Fine Blanched Almond Flour here – it’s the finest texture I’ve seen anywhere and it’s what I use to test all my recipes. Hope you’ll give it a try!
Beth Preston-Stewart
Hey!
Is there a version of this that I could do with whole nuts ( like the original flatbread recipe, in the food processor)… or with almond butter instead of flour? Do you know the quantities? Otherwise I might play around with what I’ve got in the fridge and see how it comes out!
Wholesome Yum M
Hi Beth, For best results with keto or low carb baking, use finely milled and blanched almond flour. When using whole nuts and a food processor, the nuts don’t break down to a small enough texture for baking. I have not tried making these with almond butter in place of flour, so I don’t know if the recipe would turn out. Please let us know how your results turn out if you decide to experiment!
Beth
Thanks for the response, I chickened out with the nut butter! Haha… I might try it someday though !! looking forward to trying your recipe as is!
Sherra
Hi, thank you so much for sharing this recipe. However, in my country almond flour is very expensive. I was wondering if I can do half with coconut flour?
Wholesome Yum M
Hi Sherra, I’m sorry, using half coconut flour would make this recipe too dry.
Rita U.
I’m really struggling with the calories per serving: 479 Is that really correct? What makes it SO high, – is it the frosting? If so, what it would be without frosting? I made these twice and the second patch came out really tasty but if I’m inhaling almost 500 calories per cake …. 🙁
Wholesome Yum M
Hi Rita, Yes, omitting the frosting will change the calorie count – you’d have to look at the separate keto chocolate frosting recipe and subtract 2 tablespoons of that. Or, feel free to enter this recipe into an online recipe calculator to get the revised macros without the frosting.
Marissa Behunaik
Tried the recipe. Baked up nice without collapsing and have a good texture. The reason I gave it two stars is because they do not taste good. They are almost completely tasteless, but what flavor they do have is bitter. They look good though. I’d call them a good base though. Adding SF-chocolate chips and maybe more extract.
Wholesome Yum M
Hi Marissa, I’m sorry these cupcakes didn’t turn out as you expected. It sounds like the bitterness may be from the cocoa powder. If the cocoa powder was too bitter in these cupcakes for you, then I suggest making them with dutch processed cocoa powder, which is much milder on the palate.
Tristen
This recipe is delicious! I didn’t use the frosting recipe as I have a great sugar free peanut butter icing that I wanted to use, but the cake is very tasty! I will be making this again
Brittany
These were good and a nice sweet treat for Keto. I followed the instructions exact except used Swerve sweetner instead of the Besti sweetner brand in the recipe. They came out a little dense rather than fluffy. Any suggestions to correct this next time? Thanks!
Wholesome Yum M
Hi Brittany, These cupcakes are a bit denser than a traditional wheat flour cupcake, but check your baking powder – did they rise?
Roxie F
Love your recipes, Maya – I’m wondering what the baking time difference would be to make a cake in 13×9” pan would be?
Thank you!
Wholesome Yum M
Hi Roxie, Since this recipe only makes 10 cupcakes, you will probably need to double the recipe to have it fit a 13×9″ pan. I would start checking for doneness around the 30-minute mark.
Kristin
I had high hopes, but mine sunk a bit after coming out of the oven. I had to do them the whole 25 minutes. And I had to fill 12 liners. 10 would’ve been completely overflowing! I followed the recipe to a Tee, and my baking powder was brand new. I’m a seasoned baker,… actually own my own cake business..(though admittedly not a keto pro) but not sure where these went wrong. I also had to use the full amount of sweetener. I tested the batter before, and yuck!
Maya | Wholesome Yum
Hi Kristin, Sorry to hear you had issues with them. If they sunk, it sounds like they needed to bake a bit longer, that can happen if they didn’t bake all the way through. I would not expect the batter to taste great before baking, due to the baking powder.
Kristin
Thanks Maya, I’ll try to tweak them a bit, and try again! 🙂
Avon Carey
The muffins are so so good. So smooth and delicious!!! I can have my cake and eat it too – guilty pleasures! My husband had two muffins, he was so satisfied to the point of not wanting dinner.
Kim
OMG! SO DELICIOUS!!! So easy, and amazing chocolate flavor. I used 1/2 cup monk fruit/erythritol blend, and found it was sweet enough, but not overly so. I’m taking them with me when I visit my Mom, and as she doesn’t care for frosting, I didn’t frost them (Had to do a taste test: unfrosted, they were AMAZING!) I may try sprinkling some sugar-free chocolate chips, or powdered sweetener on top of them next time. Thank you for this recipe, Maya. You hit it out of the ballpark with this one!
Rebecca T
I followed the recipe as given, something I always do the first time I make one, next time I make the cupcakes I’m going to adjust the amount of cocoa powder as my husband and I like something more in the milk chocolate taste. The cupcakes were delicious, just a wee bit over-powering for us.
P.S. I am having a difficult time navigating your Facebook page, I’ve not been able to successfully post contest pictures and am getting somewhat frustrated.
Wholesome Yum M
Hi Rebecca, I’m so happy you enjoyed the cupcakes! You can find details on how to enter the giveaway here.
April Leger
I made these cupcakes for my diabetic husband for Valentine’s Day and they were amazing! I used Erythritol for the sweetner and they came out perfect. They were very moist and had such great chocolate flavor, my husband absolutely loved them. I am so glad to have a delicious dessert recipe to make now that won’t send his blood sugar through the roof! Thank you!
Nina
Cupcakes are good but I would use powdered sugar for the frosting. Frosting Tasted grainy otherwise. I prefer the cupcakes with no frosting or one made with cream cheese would be better
Lynette
We made these cupcakes (finally)! OMG!! These were amazing. Ours dried out a little bit, but I do think they were over baked (as I was not the one watching the baking time, LOL). I used up some Swerve I had on hand and it was just sweet enough. Thank you for another awesome recipe!
Linda Horte
I love this recipe, however I found these to be dry. Is there anything extra I can to moisten them without bringing up the carb count to much? Thank you.
Wholesome Yum M
Hi Linda, You can split the liquid to add more fat. Try 1/4 cup almond milk and 1/4 cup heavy whipping cream. Also, be sure to check for doneness, it can be difficult to visually see doneness in chocolate baked goods.
Julie P,
AMAZING! Best Keto chocolate cupcakes.
Darts
Can I substitute Xylitol for the Best Monk Fruit Erythritol Blend?
Wholesome Yum M
Hi, Yes, but xylitol will have a cooling sensation to it.
Linda Horte
I used sucrolose, could this be the reason they were very dry?
Wholesome Yum M
Hi Linda, Sucralose shouldn’t be drying. Is it possible they were overbaked?
Sue Kucharski
These are wonderful!!!!! I have an air fryer, which is fabulous for low carb flours!!! Have you ever tried making these in an air fryer? I have a silicone cup cake pan for air fryers and I’d like your thoughts before I try it!
Last time I made these I added a touch more cocoa power and put white whipped cream frosting on it them. Had a little birthday party for my niece and all the “littles” wanted my cupcakes!!!!! Thanks for all of your fabulous recipes!
Wholesome Yum M
Hi Sue, If you have an air fryer oven then I think this recipe would work fine in it.
Lynette
These actually sound amazing! However, I cannot afford to have yet another sweetener added to my pantry until some of the other ones disappear. Can I substitute anything at all for your Besti Blend?
Wholesome Yum M
Hi Lynette, You can use any monk fruit blend sweetener you have on hand.
Lynette
Thanks for responding, Maya. What if I don’t have monk fruit sweetener? I’ve chosen to not add more just yet until I get others used up.
Wholesome Yum M
Hi Lynette, Erythritol is fine too for this recipe. What have you been using so far in your low carb baking?
Lynette
I have not done a whole lot of baking at all. The few things I tried, I didn’t like because of texture and whatnot. My boyfriend has started following along with me now, and he still has it in his head about the dessert thing. As long as I have him supporting me now, I thought I would try to make it a little easier for him and oblige his sweet tooth while he still has it. Anything to help him to help me kinda thing
Mary Frances Sears
I wish the video could be removed so you can read what you need to Just trying to get some recipes to get started. I have ordered your cook books but haven’t arrived yet.
Maya | Wholesome Yum
Hi Mary, Absolutely, feel free to click the X on the video to close it.
Denise F
I’ve made these twice and both times they fell in the middle. What am I doing wrong? Did I not bake them long enough?
Wholesome Yum M
Hi Denise, Keto baked goods do not behave the same way that conventional baked goods do, so they will lose some of their height after baking. If the cupcakes truly fell and collapsed into them selves, then they were probably underdone. I would suggest using a toothpick to check for doneness before pulling from the oven.
Gina
My son is allergic to almond, coconut (all kind of tree nut) plus oat , can you use rice flour or white flour in your recipes for those who have allergies?
Wholesome Yum M
Hi Gina, I’m sorry I do not know how these would turn out with rice or white flour.
NYMom
I’d like to make this for someone’s birthday in a few days. She is following the keto diet. Will this recipe work for a 9-inch cake? How long should I bake it for? Also, can I substitute heavy cream for the almond milk? Thanks!
Wholesome Yum M
Hi NYMom, Yes, I believe this can be baked in a 9″ round. Bake time will increase, but I haven’t tested this, so I’m not sure by how much. You will need to keep and eye on the oven and be prepared to pull it when the center is set. The substitution is fine, but it will change the texture slightly and the macro counts.
Kristin Gottschalk
I just made the Keto Chocolate Cupcakes. I didn’t have enough stuff for the frosting, but wanted to try out the cake part and it was yummy. So happy that I can have my cake and eat it too!! LOL Thank you!!!
Cho
Can I use coconut oil to substitute the butter?
Wholesome Yum M
Hi Cho! Yes, feel free to sub with coconut oil.
Sabina Coyle
These cupcakes taste great. I had some challenges where some of the tops of the cupcakes separated from their body 🙂 I did use silicone muffin liners. Any ideas why this would happen?
Maya | Wholesome Yum
Hi Sabina, I’m glad you like the taste! How are you trying to remove the cupcakes from their liners, you just pulling them out by chance? If you gently peel back the silicone liners then the tops should stay intact.
Kelly Pease
These were great! i made these with strawberry frosting modified from your other raspberry recipe!!! Yum!!
Anita
Chocolate cupcakes are always a big hit is a party, and this keto version is a great option for people who are doing the keto diet. 🙂
Deanne
I’m excited to try this keto cupcake recipe – you make it sound easy and I love that it’s ready in under 30 minutes!
Adriana
Nice idea to use almond flour, these cupcakes look so good, I bet they melt in your mouth. Saving the recipe for later enjoyment.
Jill
Especially love the shine on that frosting – YUM!
Sharon
These cupcakes look so decadent! That thick frosting on top is the perfect addition to these keto diet-friendly treats.
Emily Liao
Can’t believe these are low carb! Can’t wait to make these.
Kristen Alexander
Does the calorie and carb count include the frosting?
Wholesome Yum M
Hi Kristen, The nutrition facts for the cupcakes do not include frosting. Total calories for one frosted cupcake: 610, total net carbs: 7g.