These fudgy chocolate keto cupcakes are so unbelievably delicious, they might be one of the best chocolate cupcake recipes you ever try!
In the past 30 days, I’ve suddenly been getting a ton of requests to come up with a basic keto cupcake recipe that can be used for birthday parties, holidays, or any time you’re craving a healthy chocolate snack you can pick up with your hands.
These classic chocolate cupcakes are perfect for all of the occasions above, and they can easily be gluten free, grain free, low carb, sugar free, egg free, dairy free, flourless, vegan, and there’s NO coconut flour required!
You may also like: Keto Cream Cheese Brownie Bars
Keto chocolate cupcake frosting ideas
For the chocolate cupcakes in the pictures, I used this Chocolate Cream Cheese Frosting recipe.
Feel free to ice the cupcakes however you wish – some easy ideas include chocolate or vanilla buttercream or cream cheese frosting, whipped cream or homemade Coconut Whipped Cream, or even Keto Chocolate Mousse.
Or you can skip the frosting entirely, and instead top your cupcakes with sliced strawberries, almond butter, or this Keto Ice Cream.
If you prefer brownies –> Keto Brownies
How to make keto cupcakes
Start by preheating your oven to 350 degrees.
Grease a mini muffin tin or regular muffin tin, and set aside. Stir all dry ingredients in a mixing bowl, then stir in wet to form a batter.
Scoop into the prepared muffin tins, going about 2/3 of the way up. Then bake on the oven’s center rack for ten minutes (or fifteen minutes if making large cupcakes).
Let cool completely, as they firm up while cooling. Go around the sides of each tin with a knife, then pop the cupcakes out. Frost if desired.
Leftovers can be covered and stored out on the counter for a day, or refrigerate three to four days. They can also be frozen for up to two months.
Trending right now: Almond Flour Banana Bread
For vanilla keto cupcakes: use the following recipe for Keto Muffins, and simply increase the erythritol or powdered sugar to 3 tbsp. Frost the cupcakes with your favorite homemade or store-bought frosting.
Vegan keto cupcake recipe: The cupcakes work with flax eggs. Or stir together 2 tbsp Bob’s Red Mill egg replacer with 6 tbsp water, and use in place of 2 eggs. Other commercial egg replacers that we haven’t yet tried here may also work. If you experiment and find a good one, be sure to report back.
Craving a non-chocolate dessert? Make Keto Lemon Bars
Above, watch the keto cupcake recipe video
The recipe was adapted from this Vegan Chocolate Cake and my Vegan Chocolate Cupcakes.
Chocolate Keto Cupcakes
Ingredients
- 1/4 cup cocoa powder
- 1 cup fine almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp powdered erythritol or powdered sugar
- 1/4 cup milk of choice
- 2 large eggs, including the vegan options listed earlier in the post or 2 flax eggs
Instructions
- I like to make mini cupcakes because they have a lighter texture, but regular cupcakes also work! Feel free to double the recipe if desired. To make the cupcakes, preheat the oven to 350 F. Grease a regular or mini muffin tin. Stir dry ingredients well. Stir in remaining ingredients. Fill tins about 2/3 of the way up. Bake 10 minutes for mini or 15 for regular size. Take out and let cool completely, because they firm up as they cool. Carefully go around the sides with a knife and pop out. If you can wait, they are even sweeter the next day! I listed a few frosting ideas above in the post, or you can use your favorite. View Nutrition Facts
Notes
Have you made this recipe?
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More Low Carb Chocolate Recipes
Or these Peanut Butter Fat Bombs
Heather Brandt says
Is this okay to use for the sweetener (I think as 1 to 1 sub for what you listed)? Lakanto 1 for 1 monk fruit sweetener blend.
Thanks!
CCK Media Team says
Yes 🙂
Anonymous says
This recipe hits the spot. BEST CHOCOLATE CUPCAKES! They satisfy the desire for cake. Which was my Achilles heel before starting keto.
Anja H says
I made the vegan version with egg replacer, and they came out absolutely delicious and moist. Love how easy they are to make with only a few ingredients. I opted for higher rising cupcakes, and distributed this recipe between 7 regular cupcake forms and that created perfectly sized cupcakes (with the vegan egg they don’t rise as high).