Indulge in a rich, decadent treat with these Keto Chocolate Cupcakes. Made with almond flour, coconut flour, and a delicious combination of chocolate, vanilla, and fresh strawberries. The perfect low-carb dessert to share with your loved one.
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The Best Keto Chocolate Cupcakes
Chocolate, strawberries, and vanilla: All our favorite flavors are 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!
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 use Erythritol, and you'll need both powdered and liquid types for these cupcakes.
For the Cupcakes
- Almond flour
- Coconut flour
- Erythritol (powdered and liquid)
- Coconut oil
- Eggs
- Strawberries
- Baking powder
- Baking soda
- Vanilla extract
- Salt
For the Frosting
- Butter
- Cacao powder
- Erythritol (powdered and liquid)
- Cream cheese
- Vanilla extract
- Salt
How To Make Low Carb Chocolate Cupcakes
- Prepare the oven. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) to get started. Grab a muffin tray, line it with cupcake liners, or grease it with butter.
- Prepare the dry ingredients. In a large mixing bowl, add the almond flour, coconut flour, powdered Erythritol, baking powder, baking soda, and salt and mix them all.
- Prepare the wet ingredients. Grab another mixing bowl to combine the wet ingredients. Add the eggs, coconut oil, liquid Erythritol, and vanilla extract and mix well until combined.
- Prepare the batter. Now carefully combine the wet and dry mixtures very gently. Be careful not to overmix, and fold in the sliced strawberries once combined.
- Bake the cupcakes. Pour the cupcake mixture into your lined muffin tray and bake in the oven for around 25 minutes until slightly golden.
- Let the cupcakes cool. Remove the cupcakes from the oven and let them sit until they reach room temperature while you prepare the frosting.
- Prepare the frosting. To make the chocolate frosting add the butter and cream cheese to a mixing bowl. Use an electric mixer to whisk until they reach a fluffy consistency.
- Finish the frosting. Add the vanilla, Erythritol, and cacao powder and continue to mix until well incorporated.
- Frost the cupcakes. Finally, once the cupcakes have cooled, generously frost them and optionally garnish them with sliced strawberries. Enjoy!
Storage Instructions
To store keto chocolate cupcakes, you can follow these steps:
- Allow the cupcakes to cool completely after baking.
- Place the cupcakes in an airtight container or sealable plastic bag.
- Remove as much air as possible from the container or bag.
- Place the container in the refrigerator.
The cupcakes will last for several days in the refrigerator, but you may notice a change in texture and taste after a certain period. For the best quality, consume the cupcakes within 3 to 4 days. If you notice any signs of spoilage, such as mold, discoloration, or an off odor, it's best to discard them. You can also store them in the freezer for longer storage.
More Keto Cupcake Recipes
📖 Recipe
Keto Chocolate Cupcakes
Ingredients
For the Cupcakes
- 1 ½ cups Almond Flour unblanched
- 4 tablespoon Cacao Powder
- ½ cup Low Carb Sugar Substitute
- ½ cup Coconut Oil
- ½ cup Strawberries fresh, sliced
- ¼ cup Coconut Flour
- 6 large Eggs
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- ½ teaspoon Low Carb Sugar Substitute (Liquid)
For the Frosting
- ¾ cup Butter softened
- 4 tablespoon Cacao Powder
- ⅓ cup Low Carb Sugar Substitute powdered
- 2 tablespoon Low Carb Sugar Substitute (Liquid)
- 2 tablespoon Cream Cheese full-fat
- 1 teaspoon Vanilla Extract
- ⅙ teaspoon Salt
Instructions
- Preheat oven to 350°F (180°C) 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.
Did You Make My Recipe?
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Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Notes
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Where is the chocolate for the cupcake mixture? You have chocolate for the frosting
Sorry about that, updated the recipe!