Keto Cupcakes

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 or even vanilla keto 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

Here I explain the best ingredients for keto chocolate cupcakes, what each one does, and substitution options. For measurements, see the recipe card.

• 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.

1. 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.
2. Add dry ingredients. Beat in almond flour, cocoa powder, baking powder, and sea salt.
3. Add wet ingredients. Beat in eggs, almond milk, and vanilla extract.
4. 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.

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

6. 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.

Recipe Card

4.67 from 42 votes

Keto Cupcakes (Easy, Moist & Chocolaty)

By Maya Krampf

This chocolate keto cupcakes recipe is super moist, rich, and sweet… all with simple ingredients like almond flour, butter and cocoa powder.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Servings: 10 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 6 tbsp Dutch processed cocoa powder ▢
• 1/2 tbsp Baking powder ▢
• 1/4 tsp Sea salt ▢
• 1/3 cup Unsalted butter (softened) ▢
• 1/2 cup Besti Monk Fruit Allulose Blend (or 2/3 cup if you have a strong sweet tooth) ▢
• 3 large Eggs ▢
• 1/2 cup Unsweetened almond milk ▢
• 1 tsp Vanilla extract ▢
• 1/2 recipe Keto Chocolate Frosting (1 1/4 cups) ▢

Instructions

[ See step photos ]

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line 10 cups in a muffin tin with paper liners.

2. In a large bowl, use a hand mixer to beat butter and sweetener together, until fluffy.

3. Beat in almond flour, cocoa powder, baking powder, and sea salt.

4. Beat in eggs, almond milk, and vanilla extract.

5. Bake for 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

6. Allow muffins to cool completely, then frost with keto chocolate frosting (about 2 tablespoons frosting per cupcake).

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1 keto cupcake

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 345

Fat 33.2g

Protein 8.4g

Total Carbs 9.1g

Net Carbs 4.4g

Fiber 4.7g

Sugar 1.9g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Keto Pancakes
• 
  Keto Biscuits
• 
  90 Second Keto Bread
• 
  Keto Blueberry Muffins

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