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
Dee Gee says
Katie,
Thanks for letting us know this can be “veganized.” It really hard to find low carb & vegan recipes.
Thank you! Thank you! Thank you!
Susan King says
Would you be able to include the nutrition information please?
CCK Media Team says
Yes, full nutrition facts are linked under the ingredients 🙂
Karen says
Thanks so much! What is considered one serving? 4 minis/1 regular cupcake?
Helen says
These look sooo good! Is the nutrition information for the minis?
Thanks
CCK Media Team says
Yes 🙂
Tanya says
They look delicious. Could you replace the almond flour with oat flour if you have a nut allergy
CCK Media Team says
For a recipe without nuts, just do this one instead! https://chocolatecoveredkatie.com/vegan-chocolate-cupcakes-recipe/
Patti says
If you have to powder your granulated erythritol with a blender, can you measure the 3 tablespoons before powdering and use that? Or does that impact the measurements for the quantity needed?
CCK Media Team says
I would measure it out after it’s powdered so that you get the same amount as if you’d just started with powdered.
Gail says
Oh wowwwww you weren’t kidding when you said this was the best keto cupcake recipe! I made a single batch and wish I’d doubled it! So good, and hard to believe they are made without any sugar!
Bella says
Hi Katie! I just came across your blog as I’ve been searching to and fro for low carb chocolate recipes that can be made with pure stevia powder or stevia drops. The brand I use is from stevia Select because they don’t add other junk to it.
The erithytol (spelling?) and other tols bother me, my digestion is not great, so I’ve found that as I’m trying to start a low carb or even keto diet, the idea of never being able to have chocolate again even for holidays is a bit much to me. I would so LOVE if you were able to Create a recipe for chocolate cake for us who can’t tolerate the other powdered sweetener mixes. If you are able to create a recipe with right amount of stevia select (either pure powder or stevia drops). I’m thinking of your cake one that was 1/3 cup. Stevia select does have chocolate flavor and other flavors but I honestly find their liquid form is not adequately sweet enough and if you add to much you eventually end up with an aftertaste. The pure powdered is so tiny it’s been hard to mix throughout, not allowed syrup or other sugars. With your baking experience and joy of creating I thought you may enjoy the challenge! 👏🏻❤️😃
CJ says
Can I use Splenda for sweetener?
CCK Media Team says
Unfortunately we have never tried. Maybe if you used a splenda baking blend instead of just the powder? Be sure to report back if you experiment!
Bebot says
I made a batch tonight but instead of erythritol I used stevia. It ended up so bitter. I am not certain if it’s the cocoa powder, stevia or unsweetened almond milk. Would the monk fruit icing sugar been a better choice?
Tosha says
Hello! What is considered a serving size? It isn’t listed in the nutritional info. Thanks!
Danielle says
Do I store these on the counter or in the fridge?
CCK Media Team says
We always store cupcakes (any cupcakes) in the fridge due to the perishable ingredients. However, these can be stored however you normally store regular cupcakes. They are fine, for example, to leave out a few hours at a party.
Elizabeth says
It’s very hard to mix ingredients together is there any oil or fat in the recipe? Also I don’t see the link for the frosting in instructions and ingredients
CCK Media Team says
It definitely shouldn’t be – the almond flour is enough fat. What brand of almond flour did you use? And what other ingredients?
Barbara West says
If I want to use Monk fruit as the sweetener, how much would I use? Thank you.
Eva Waggoner says
What is the exact dosage of baking powder please?
CCK Media Team says
Hi Eva, if you scroll down to the recipe box it lists all of the ingredient amounts 🙂
Taylor says
Delicious! Super Yummy & No butter or oil, either, crazy!! 🤗
Sheila says
Nutritional information for all your recipes would be appreciated.
CCK Media Team says
Hi Sheila! Katie has full nutrition facts for all of her recipes 🙂 Just click the “view nutrition facts” link in the recipe box for each recipe.
MomT says
This recipe saved me in a pinch as a base when a diabetic friend came to hang out and told me he didn’t have any kind of treat for his birthday because of the diabetes! I made a few changes with this as the guide.
1) I added 1 tablespoon of Xantham Gum powder
2) Added 2 tsp of vanilla
3) 3 eggs instead of 2.
The mix looked really weird but it baked up beautifully!
Angela says
Hi,
In the nutrition facts you don’t say whether it is based on mini muffins or cupcakes so could you please let me know as I would love to bake these.
thank you
CCK Media Team says
The nutrition facts are for the cupcakes 🙂
Janice says
Hi there! What’s the best way to travel with these? Freeze them? Thank you!
CCK Media Team says
You can definitely freeze them 🙂
Corinne says
I’ve made keto/lo-carb cupcakes before but this was 10 years ago – needed to try and remember how to do it, so I googled and found this recipe. I used splenda instead of the erythritol and used the splenda guide on the box for sugar replacement, about 5 packets for 3 tbsp (6 packets recommended for 4 tbsp or 1/4 cup) and ended up adding 2 more packets for a total of 7 packets to make it sweet enough for my taste, which isn’t too sweet. Tasted excellent, especially with the recommended cream cheese chocolate frosting (used 36 packets of splenda and then topped off with 2 more packets to convert to the minimum 1 1/2 cup powdered sugar recommendation which was plenty)
Barbara T says
These are very good but there is conflicting information in the review questions about the size of cupcake for the nutritional information. Once the answer was the larger cupcake and another time it said the mini. Please clarify.
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 🙂