Keto Cupcakes (Simple, Moist, and Chocolatey!)

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hard to believe these Keto Cupcakes Only 6 grams of net carbs per recipe! My Low Carb Keto Chocolate Cupcakes are full of rich chocolate flavor but without all the sugar and flour that usually accompanies it.they and Keto Chocolate Cake, but in a partially controlled package. Whenever you find yourself craving chocolate, these treats should be at the top of your list.

Why You’ll Love This Keto Cupcakes Recipe

The texture is fine and moist
sweet chocolate flavor
one bowl easy to make
Ready in 30 minutes
Keto friendly and gluten free
6 grams net carbs per serving (including frosting!)

Ingredients and Substitutes

This section explains how to choose the best toppings for keto chocolate cupcakes, what each topping does, and alternative options.For measurements, see recipe card below.

Wholesome White Almond Flour – Choosing a good quality almond flour is a must for moist keto cupcakes. It needs to be bleached and finely ground like the Wholesome Yum brand. Do not use almond flour, which will give grainy results.
cocoa powder – Turn ordinary keto cupcakes into brownies! Just be sure to choose unsweetened and dutch processed to avoid bitterness — this is one of my favorites.
baking powder – Helps cupcakes rise. Don’t confuse it with baking soda, they are 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 be used as low-dairy or dairy-free alternatives, but the texture will vary.
Besti Monk Fruit Allulose Blend – The best sweetener for almost everyone tomato dessert, because not only does it taste like sugar baking, but it also makes them very moist.other sugar substitute (including erythritol, stevia, and other brands of monk fruit sweeteners) will have a drier effect, but if you still want to substitute, check out my Sweetener Conversion Table.
Egg – A huge part of baked goods, eggs help add structure and lift.I have not tested flax eggs See if they’ll work in this keto cake recipe.
almond milk – you can use it store bought almond milk (as long as it’s unsweetened), or Homemade Almond Milk. other keto milksuch as a coconut milk drink (liquid in a carton, not thick in a can) or diluted heavy cream, would also work.
vanilla extract – Helps bring out chocolate and sweetness.
Chocolate Keto Frosting – The best tomato cakes call for this frosting!You can also substitute Keto Buttercream Frosting If you like.
Keto Sprinkle – Optional, but they add a beautiful finish.

How to Make Keto Cupcakes

This section shows how to make keto chocolate cupcakes, with detailed step-by-step photos and technical details to help you visualize making it.For full instructions, including amounts and temperatures, see recipe card below.

Beat Butter and Besti. use electric hand blender In a large mixing bowl, beat butter and sweetener until fluffy and light yellow.
Add dry ingredients. Add almond flour, cocoa powder, baking powder and sea salt.
add wet ingredients. Add eggs, almond milk and vanilla extract.
divided. line up your muffin tin and a parchment liner like this first. Pour cupcake batter into lined muffin cups. You want them to be almost full. (They won’t rise as much as traditional cupcakes.)

Tip: Need to cut carbs and calories?

Use mini muffin tins instead to make mini keto cupcakes! You get double the amount of cupcakes.

bake. Cupcakes are done when a toothpick inserted in the center comes out clean.

Frost. Allow cupcakes to cool completely on a cooling rack before spreading with keto chocolate frosting.

storage instructions

shop: Store 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 keep the frosting in shape, you can freeze them on a baking sheet until set, then wrap and return to the freezer.) This will keep them good for 2-3 months. To thaw, simply leave them at room temperature until they are completely thawed.

Keto Cupcakes Recipe with Frosting and Chocolate Chips, Close Up.

More Keto Cupcakes

If you enjoyed this keto cupcake recipe, you might also like some other low carb cupcake recipes:

Sugar-Free Vanilla Cupcakes – The best gluten-free keto cupcakes to keep spring and summer long – especially when the raspberries are perfect!
Keto Chocolate Cupcakes – If you don’t have time to make this low carb chocolate cupcake recipe, try my easy cupcake version, it’s ready in minutes. Here’s a quicker version of keto cake.
Pina Colada Cupcakes – This keto cake recipe is exclusive to the Wholesome Yum app and available for free at iphone or android.

recipe video

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raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

Preheat oven to 350°F (176°C). Line 10 cups in a paper lined muffin tin.
In a large bowl, beat butter and sweetener with a hand mixer until light and fluffy.
Add almond flour, cocoa powder, baking powder and sea salt.
Add eggs, almond milk and vanilla extract.
bake 20-25 minutesuntil a toothpick inserted into the center of the cupcake comes out clean.
Let muffins cool completely, then frost with Keto Chocolate Frosting (About 2 tablespoons frosting per cupcake).

recipe notes

Serving Size: 1 Keto Cupcake

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 479

fat 48 grams

protein 10 grams

total carbohydrates 11 grams

net carbs 6 grams

fiber 5 grams

sugar 3 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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