Keto Chocolate Cupcakes

By Darius Pittman, Sugarless Crystals

 Delicious keto chocolate cupcakes with a rich and creamy chocolate buttercream that’s all sugar free. At only 5g net carbs these are gluten free cupcakes and low carb. Made with a mix of almond flour and coconut flour for the best moist cupcake you can eat!


How To Make Keto Chocolate Cupcakes

First, preheat your oven and melt your butter and chocolate together. Using real chocolate gives these that added moist texture on the inside of each muffin.

Next, combine all of your dry ingredients. This is where I highly recommend the almond flour and coconut flour mix. See tips below for suggestions but dutch process cocoa works the best in keto baked recipes. Cocoa powder just doesn’t produce that rich chocolate flavor in these types of baked goods.

Grab that melted butter and chocolate mix. In another bowl beat your eggs together with vanilla extract. Pour eggs into dry mix and beat a little. Then come back and grab your butter and chocolate bowl and spoon that on top. Continue to mix until well blended. Batter will be on the thick side. This is normal.

Spoon into baking cups and bake for 20-25 minutes with ovens varying.

While cupcakes are baking make the frosting. Use room temperature butter to make life easier for yourself. Also to avoid a aftertaste such as stevia leaves or the cooling effect of erythritol, allulose is your best choice.

Powdered works great but the Allumonk sweetener I use is the only one I can use in the cupcake and the buttercream frosting without having to ground in a blender


Dry Ingredients: 

  • 3/4 cup blanched almond flour
  • 1/2 cup dutch processed cocoa powder
  • 1/4 cup AlluMonk sweetener
  • 2 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients:

  • 3 large eggs
  • 2 tablespoon unsalted butter
  • 2 serving Lily's Baking Chips, Milk Chocolate (or 30g in weight)
  • 1/2 teaspoon liquid monk fruit ((optional))

Chocolate Buttercream Frosting:

  • 1 stick unsalted butter (or 8TB)
  • 1/4 cup cocoa powder
  • 5 tablespoon AlluMonk sweetener
  • 1 tablespoon heavy cream (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon liquid monk fruit


Chocolate Cupcake Instructions

  1. Preheat oven to 350°F then melt butter and lily's chocolate together
  2. Mix all dry ingredients
  3. Beat eggs and optional liquid monk fruit together. Then add it into the dry mix and start beating
  4. Pour in melted butter and chocolate after a little mixing. Then mix well and evenly
  5. Batter will be thick this is normal. Spoon batter into baking cups and drop the cup or pan on the counter or table a few times to level out batter. It is thick but lose enough to flatten when you do this method.
  6. Bake for 20-25 minutes then cool completely before topping with buttercream

Chocolate Buttercream Instructions

  1. Bring butter to room temperature
  2. With a hand mixer cream butter a little. Then add in sweetener and cocoa powder then blend
  3. Stop blending then add in vanilla extract and liquid monk fruit. I suggest the monk fruit here because the frosting just isnt very sweet at all without it. The cupcakes are fine but it's really needed here.
  4. Blend to fluffy and smooth. Serve


Helpful Recipe Tips

  • Never sub almond flour for coconut flour. In this recipe you can opt out the coconut flour and the cupcakes will still taste great. The texture just will be slightly different, a bit more spongy to be exact.
  • Use either cocoa powder or dutch process cocoa. But, I highly recommend dutch processed for the best flavor. You will lose a lot of that rich chocolate flavor if you use cocoa powder only. It’ll work in the buttercream but who wants to buy two cocoa powders?
  • You can freeze keto chocolate cupcakes or place them in the refrigerator. They will last at least a week minimum in the refridgerator.
  • The frosting will have some left. In the entire recipe you may use about 6TB and the nutrition facts reflect that.

Can You Make Keto Cupcakes Into A Cake

Yes! Due to the batter amount I suggest you use a 8×8 baking pan over the standard round cake pan. Also cut the frosting in half.

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