Keto Chocolate Cupcakes

Incredibly delicious keto chocolate cupcakes that are moist and packed with chocolate flavor! Made with almond flour and coconut flour they're the perfect low carb sweet cupcake.

Keto Chocolate Cupcakes

Chocolate, strawberries and vanilla: All our favorite flavors combined in these keto chocolate cupcakes! Unfussy and nostalgic, they bring back childhood memories, -without the carbs.

Comforting and flavor-packed, this recipe takes cues from a classic pound cake as it’s decadent and rich. Combined with fresh strawberries this keto version is the ultimate cupcake delight! Don’t forget about the salt! It makes all the difference!

Delicious keto chocolate cupcakes ready to eat!

Ingredients for Keto Chocolate Cupcakes

These chocolate cupcakes are simple to make with just 10 minutes of preparation and 25 minutes of cooking. To keep the carbs low we’ll be using Erythritol and you’ll need both powdered and liquid types for these cupcakes.

For the cupcakes we’ll be using:

  • Almond flour
  • Coconut flour
  • Erythritol (powdered and liquid)
  • Coconut oil
  • Eggs
  • Strawberries
  • Baking powder
  • Baking soda
  • Vanilla extract
  • Salt

Sliced strawberries for keto cupcakes

For the delicious chocolate frosting we’ll be using:

  • Butter
  • Cacao powder
  • Erythritol (powdered and liquid)
  • Cream cheese
  • Vanilla extract
  • Salt

Let’s get started!

Low carb keto chocolate cupcakes ingredients

How To Make Low Carb Chocolate Cupcakes

To get started, preheat your oven to 350 degrees Fahrenheit. Grab a muffin tray and line with cupcake liners or grease with butter.

Next in a mixing bowl, we’ll combine the dry ingredients. Add the almond flour, coconut flour, powdered Erythritol, baking powder, baking soda and salt and mix them all together.

Mixing together the dry ingredients for our chocolate cupcakes

Grab another mixing bowl to combine the wet ingredients. Add the eggs, coconut oil, liquid Erythritol and vanilla extract and mix well until combined.

Mixing together the wet ingredients for low carb cupcakes.

Now carefully combine the wet and dry mixtures together very gently. Be careful not to overmix and fold in the slice strawberries once they’re combined.

Mixing the wet and dry ingredients for our chocolate cupcakes

We’re almost ready to bake! Pour the cupcake mixture into your lined muffin tray and bake in the oven for around 25 minutes until slightly golden.

Keto chocolate cupcakes in muffin tray ready to bake!

Once they’re ready, remove them from the oven and let them sit until they reach room temperature while you prepare the frosting.

Low carb chocolate cupcakes cooling to room temperature

To make the chocolate frosting add the butter and cream cheese into a mixing bowl. Use an electric mixer to whisk until they reach a fluffy consistency. 

Preparing the chocolate frosting

Add the vanilla, Erythritol and cacao powder and continue to mix until well incorporated.

Chocolate frosting for our keto cupcakes

Finally, once the cupcakes have cooled, generously frost them and optionally garnish with sliced strawberries. Enjoy!

Perfect keto chocolate cupcakes with strawberries!

Keto Chocolate Cupcakes Recipe

Keto Chocolate Cupcakes

Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 240kcal


For the Cupcakes

  • 1 1/2 cups Almond Flour unbleached
  • 1/2 cup Erythritol
  • 1/2 cup Coconut Oil
  • 1/2 cup Strawberries fresh, sliced
  • 1/4 cup Coconut Flour
  • 6 large Eggs
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/2 tsp Liquid Erythritol

For the Frosting

  • 3/4 cup Butter softened
  • 1/2 cup Cacao Powder
  • 1/3 cup Erythritol powdered
  • 2 tbsp Liquid Erythritol
  • 2 tbsp Cream Cheese full-fat
  • 1 tsp Vanilla Extract
  • 1/6 tsp Salt


  • Preheat oven to 350°F and line a muffin tin with cupcake liners. Alternatively grease with butter.
  • Combine the dry ingredients in a mixing bowl: The almond flour with the coconut flour, erythritol, baking powder, baking soda, and salt.
  • In another bowl combine the wet ingredients: The eggs with the coconut oil, liquid Erythritol and vanilla extract.
  • Combine the two mixtures with gentle moves. Fold in the strawberries. Don’t overmix.
  • Pour the mixture into the prepared muffin tin and bake for 25 minutes until slightly golden.
  • Remove from the oven and let them reach room temperature while you make the frosting:
  • Using an electric mixer whisk the butter with the cream cheese until fluffy. Add the vanilla, Erythritol and cacao powder and mix until well incorporated.
  • Frost the cupcakes when they are completely cool and serve.


Net Carbs: 11.5g


Nutrition Facts
Keto Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 240 Calories from Fat 222
% Daily Value*
Fat 24.7g38%
Saturated Fat 16.4g103%
Cholesterol 114mg38%
Sodium 320mg14%
Potassium 131mg4%
Carbohydrates 12.5g4%
Fiber 1g4%
Sugar 10.5g12%
Protein 3.8g8%
Calcium 59mg6%
Iron 1mg6%
Net Carbs 11.5g
* Percent Daily Values are based on a 2000 calorie diet.
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