Keto Chocolate Cupcakes
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.
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).
Nutrition
Calories: 359kcalCarbohydrates: 12gProtein: 6gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 18gCholesterol: 90mgSodium: 118mgFiber: 5gSugar: 7g
Tried this recipe?Let us know how it was!