These Keto Chocolate Cupcakes are an easy, delicious, and healthy dessert perfect for any occasion. Enjoy the rich chocolate flavor while staying on track with your low-carb goals!
If you’re craving a rich and indulgent treat that’s keto-freindly, you need to give these keto cupcakes a try! They’re made with almond flour, sugar-free sweetener, and Greek yogurt, these cupcakes are moist, fluffy, and packed with deep chocolate flavor.
How To Make Keto Chocolate Cupcakes
You will need almond flour, granulated keto sweetener (I used this one), cocoa powder, baking soda, salt, eggs, yogurt, and vanilla extract for this recipe.
Preheat your oven to 350°F and line your muffin tins with muffin liners.
In a large mixing bowl, whisk together the almond flour, granulated brown sugar sweetener, cocoa powder, baking soda, and salt until well combined.
Next, add the eggs, Greek yogurt, and vanilla extract to the dry mixture.
Mix well until the batter is smooth and combined.
Evenly pour the batter among the 12 muffin cups, filling each about 3/4 of the way complete.
Place the muffin tin in the oven and bake for approximately 20 minutes, or until a skewer inserted into the center comes out mostly clean.
Remove the cupcakes from the oven and let them cool for 10 minutes.
In a mixing bowl, beat the softened butter until creamy. Add the sugar-free powdered sugar, cocoa powder, and vanilla extract. Slowly mix in 1-2 tablespoons of milk of choice until you reach your desired frosting consistency.
Once the cupcakes are completely cooled, pipe or spread the chocolate frosting on top. Enjoy!
Substitutions and Variations
- Sweetener: If you don’t have monk fruit sweetener, you can use erythritol or allulose as a substitute.
- Yogurt: Instead of Greek yogurt, you can use sour cream or unsweetened coconut yogurt for a dairy-free option.
- Milk: Use almond, coconut, or heavy cream in the frosting.
- Flour: Almond flour works best for this recipe, but sunflower seed flour can be used as an alternative if you have a nut allergy.
Keto Chocolate Cupcakes FAQ
Can I make these cupcakes dairy-free?
Yes! Swap out Greek yogurt for a dairy-free yogurt alternative, and use coconut oil instead of butter in the frosting.
How do I store these cupcakes?
They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.
Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent and requires a different wet ingredient ratio. Stick with almond flour or a keto-friendly substitute.
What’s the best way to frost these cupcakes?
Use a piping bag for a professional look, or simply spread the frosting with a butter knife for a rustic touch.
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Keto Chocolate Cupcakes (So Good!)
These Keto Chocolate Cupcakes are an easy, delicious, and healthy dessert perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: Keto
Ingredients
- 2 1/2 cups almond flour
- 1 cup granulated brown sugar sweetener (I used monk fruit)
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup Greek Yogurt
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1 1/2 cups sugar-free powdered sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1–2 teaspoons milk of choice (I used almond milk)
Instructions
- Preheat your oven to 350°F and line your muffin tins with muffin liners.
- In a large mixing bowl, whisk together the almond flour, granulated brown sugar sweetener, cocoa powder, baking soda, and salt until well combined.
- Next, add the eggs, Greek yogurt, and vanilla extract to the dry mixture.
- Mix well until the batter is smooth and combined.
- Evenly pour the batter among the 12 muffin cups, filling each about 3/4 of the way complete.
- Place the muffin tin in the oven and bake for approximately 20 minutes, or until a skewer inserted into the center comes out mostly clean.
- Remove the cupcakes from the oven and let them cool for 10 minutes.
- In a mixing bowl, beat the softened butter until creamy. Add the sugar-free powdered sugar, cocoa powder, and vanilla extract. Slowly mix in 1-2 tablespoons of milk of choice until you reach your desired frosting consistency.
- Once the cupcakes are completely cooled, pipe or spread the chocolate frosting on top. Enjoy!
Notes
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