These Keto Chocolate Cupcakes are a dreamy indulgence without the guilt, rich in deep cocoa flavor and perfectly moist. With just 10 minutes of prep and 20 minutes in the oven, they’re a quick treat that satisfies every chocolate craving. The velvety batter bakes into a fluffy texture, topped with a creamy frosting that melts in your mouth.
Each bite offers a delightful balance of sweetness and richness, making them ideal for any occasion. Plus, they’re low-carb and keto-friendly, so you can enjoy every decadent detail without compromise.
After a short 15-minute cooling period, these cupcakes are ready to become your new go-to dessert. The aroma of chocolate fills your kitchen, hinting at the luscious treat to come. Every spoonful of frosting adds a silky finish, complementing the tender crumb of the cupcakes. Whether for a celebration or a simple afternoon pick-me-up, they’re a crowd-pleaser that won’t derail your goals. Satisfying, quick, and irresistibly delicious, these cupcakes prove healthy eating can still be indulgent and joyful.
Ingredients for Keto Chocolate Cupcakes
- For the cupcakes:
- ▢ 2 cups fine ground almond flour
- ▢ ¼ cup unsweetened cocoa powder
- ▢ ¼ teaspoon salt
- ▢ ½ teaspoon baking soda
- ▢ ¼ cup oil of choice or melted and cooled butter (e.g., coconut oil, avocado oil, or unsalted butter)
- ▢ ¼ cup sugar-free maple-flavored syrup (we recommend Lakanto; see notes for alternatives)
- ▢ 3 large eggs (room temperature)
- ▢ 1 teaspoon vanilla extract
- ▢ 2 tablespoons hot coffee or hot water (enhances chocolate flavor)
- For the frosting:
- ▢ 1 cup unsalted butter (room temperature)
- ▢ ½ cup Swerve confectioners’ sugar (or other powdered sugar substitute)
- ▢ 1 teaspoon vanilla extract
- ▢ 1-2 tablespoons heavy cream (adjust for desired consistency)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Line a cupcake pan with 12 paper liners and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, cocoa powder, salt, and baking soda until well combined.
- Add wet ingredients: Pour in the oil (or melted butter), sugar-free maple syrup, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
- Incorporate hot coffee: Stir in the hot coffee (or hot water) to enhance the chocolate flavor. Mix until the batter is uniform.
- Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about ¾ full.
- Bake: Place the pan in the preheated oven and bake for 18-20 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: In a medium mixing bowl, beat the room-temperature butter until fluffy. Add the powdered sweetener, vanilla extract, and 1 tablespoon of heavy cream. Beat until smooth and fluffy. If the frosting is too thick, add another tablespoon of heavy cream to reach your desired consistency.
- Frost the cupcakes: Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
- Store: Keep the frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
Creative Toppings and Frosting Ideas
While the keto chocolate frosting is delicious, you can switch things up with other low-carb options. Try a cream cheese frosting by blending 8 oz of softened cream cheese, ¼ cup powdered sweetener, and 1 tsp vanilla extract. For a nutty twist, sprinkle chopped pecans or almonds on top. If you’re feeling adventurous, drizzle with a sugar-free chocolate ganache made from melted sugar-free chocolate chips and heavy cream.
Perfect Pairings for Your Cupcakes
These keto chocolate cupcakes pair wonderfully with a cup of unsweetened almond milk or a rich, dark coffee. For a dessert platter, serve them alongside fresh berries like raspberries or strawberries, which add a refreshing contrast to the rich chocolate flavor. They also make a great addition to a keto-friendly brunch spread!
Storage Tips for Freshness
Store your cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you want to keep them longer, freeze them unfrosted in a freezer-safe bag for up to 2 months. Thaw at room temperature and frost before serving. Pro tip: Place a slice of bread in the container to keep the cupcakes moist!
Quick Time-Saving Hacks
To save time, prepare the cupcake batter in advance and store it in the fridge for up to 24 hours before baking. You can also double the batch and freeze half for future cravings. For the frosting, use a hand mixer or stand mixer to achieve that perfect fluffy texture in just a few minutes. Bonus tip: Use a piping bag for a professional-looking finish in no time!
Common Questions Answered
Can I use coconut flour instead of almond flour?
No, almond flour is essential for the texture. Coconut flour absorbs more liquid and would require a completely different recipe.
What if I don’t have sugar-free maple syrup?
You can substitute with monk fruit syrup or another keto-friendly sweetener, but adjust the quantity to taste.
Why add hot coffee?
It enhances the chocolate flavor without adding coffee taste—feel free to use hot water if you prefer!
Keto Chocolate Cupcakes
Ingredients
For the cupcakes:
- 2 cups fine ground almond flour
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup oil of choice or melted and cooled butter
- 1/4 cup sugar-free maple flavored syrup we use Lakanto, see notes for other options
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons hot coffee or hot water
For the frosting:
- 1 cup unsalted butter room temperature
- 1/2 cup swerve confectioners’ sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- For the cupcakes: In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- Add in the oil, maple flavored syrup, eggs, and vanilla and mix until combine.
- Stir in the hot coffee.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before frosting.
- For the frosting: Beat butter in a medium size mixing bowl until fluffy. Add in powdered sweetener, vanilla and 1 tablespoon heavy cream. Beat until well combined and fluffy. If needed, add in an additional tablespoon of heavy cream for desired consistency.
- Store keto cupcakes in an airtight container at room temperature. OR you can make keto chocolate frosting (pictured).