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Keto Chocolate Cupcakes Recipe
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5 from 1 vote

Keto Chocolate Cupcakes

Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate keto cupcakes, keto chocolate cupcakes
Diet: Keto
Servings: 12
Calories: 240kcal


For the Cupcakes

  • 1 ½ cups Almond Flour unbleached
  • ½ cup Erythritol
  • 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 Liquid Erythritol

For the Frosting

  • ¾ cup Butter softened
  • ½ cup Cacao Powder
  • cup Erythritol powdered
  • 2 tablespoon Liquid Erythritol
  • 2 tablespoon Cream Cheese full-fat
  • 1 teaspoon Vanilla Extract
  • teaspoon 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


Serving: 1cupcake | Calories: 240kcal | Carbohydrates: 12.5g | Protein: 3.8g | Fat: 24.7g | Saturated Fat: 16.4g | Cholesterol: 114mg | Sodium: 320mg | Potassium: 131mg | Fiber: 1g | Sugar: 10.5g | Calcium: 59mg | Iron: 1mg | Net Carbs: 11.5g