Delicious and indulgent keto chocolate cupcakes with rich chocolate buttercream frosting are just what you need to satisfy a sweet tooth on a low-diet. They’re tender and moist — and as always, sugar-free and gluten-free.
Keto Chocolate Cupcakes with Chocolate Icing
We all need a chocolate cupcake from time to time, whether you’re on the keto diet or not. Well, at least, I do!
If you are looking to celebrate a birthday, or bring desserts to a potluck party, look no further than this recipe for double chocolate keto cupcakes.
With this recipe, I worked to recreate the taste and texture of a traditional cupcake with alternative keto flours like almond flour and coconut flour. The texture of these chocolate cupcakes is light and moist, not dense or dry.
But the icing on the cake, quite literally, is the creamy chocolate buttercream. You won’t believe how simple it is to whip up!
Ingredients in Keto Chocolate Cupcakes
Like a lot keto baking recipes, these cupcakes are made with a blend of low-carb flours, including coconut flour, almond flour, and cocoa powder.
For keto baking, I like to use almond flour that has been blanched to remove the almond skins. If you can, look for “super-fine” almond flour for the lightest and fluffiest results. A fine-ground almond flour like Bob’s Red Mill will help ensure that your low-carb cupcakes have a nice, light texture.
I also like to include some coconut flour in this recipe. If you’ve used coconut flour in your low-carb baking before, then you know you how absorbent it is. So, this recipe uses a good number of eggs and heavy cream to balance the recipe. Don’t worry, these cupcakes don’t taste eggy at all.
Keto baked goods also need some kind of binder to replace the gluten found in wheat flour. If you have it handy, I recommend added 1/2 tsp of xanthan gum. If you don’t have it or don’t want to use xanthan gum, you can use 1 tbsp of flax meal instead.
And finally, the most important flavor ingredient in these cupcakes, the cocoa powder. Your chocolate cupcakes will be richer and more flavor all if you skip the low-fat supermarket variety cocoa powders in favor of a higher-fat, upgraded version like this one. So good! It’s Barry Callebaut brand packaged by Gerbs, so know it’s legit.
How to Make Chocolate Keto Cupcakes
These cupcakes are made with a classic method, just like cupcakes made with traditional white flour. I like to use a stand mixer for this recipe, but it’s just as easy to make it with a hand mixer.
To start, cream the softened butter and sweetener together until light and creamy. This process takes a few minutes, but don’t be tempted to skip it. The creaming process introduces lots of tiny air bubbles into the batter, which helps to make these cupcakes light and fluffy!
Then, add the eggs one at a time, and stir well to combine. If the batter looks a little soupy at this point, don’t worry — carry on and add the vanilla.
In a separate mixing bowl, stir together the coconut flour, almond flour, cocoa powder, xanthan gum, baking powder, and salt. Whisk it all together well in an effort to break up any lumps and evenly distribute the xanthan gum.
Next, add the dry ingredients to the wet ingredients and stir well to combine. Add the heavy cream, and stir again. The batter will be thick, but still pourable/scoopable. If your batter still seems too thick, add another couple tablespoons of heavy cream to thin it out.
After that, bake in a preheated oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the cupcake pan for at least 10 minutes. Keto baked goods are pretty fragile when warm, I’ve found.
Tips for Baking Keto Cupcakes
I know that keto baking can be a bit tricky — especially if it’s your first time working with these alternative ingredients. As with other keto baked goods, here are some tips for low-carb baking success:
- Make sure that your ingredients — especially eggs and butter — are at room temperature before beginning. If you need to bring eggs to room temperature quickly, you can place them in a bowl of warm water for a few minutes.
- Use fresh baking powder. Baking powder makes these cupcakes rise — so you want to double-check that your baking powder is active. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. It should bubble up right away. If it does, it’s still good.
- Baked goods made with coconut flour can stick to paper liners. To prevent this, you can grease the liners with non-stick spray before filling them with batter.
- Check on it the cupcakes as they near the recommended baking time, and remove them from the oven once a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before eating, especially if you will be frosting them. You don’t want all that luscious chocolate buttercream to melt!
- You can store these cupcakes in a lidded container at room temperature for about 3 days — but I’ll be surprised if they last that long!
You are going to love this recipe because it’s so delicious and quick to make. These keto cupcakes are:
- Perfectly sweet
- Topped with rich chocolate buttercream
- & Perfect for birthdays and other celebrations
More Keto Baking Recipes
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.
For the Cupcakes
For the Frosting
Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 113mgSodium: 144mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 5g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.