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Keto Chocolate Cupcakes with Chocolate Frosting

The ultimate chocolate package, these Keto Chocolate Cupcakes are loaded with cakey, chocolatey goodness and paired beautifully with even more chocolate; a chocolate yogurt frosting! They are fast and easy to make, plus come in at just 2.8 g net carbs each!

3 keto chocolate cupcakes with chocolate frosting.

Yes, you read that correct. Chocolate cupcakes with chocolate frosting! Totally Keto friendly! *Fist bump* *high five* *butt slap* *weeps with joy* I know you’ll be just as excited as I am about these Sugar Free Chocolate Cupcakes, especially after you make them and see how ridiculously easy they are to make, and then how delicious they are to eat!

Ingredients

All ingredients used in this Keto Cupcake recipe

Cocoa Powder – Use unsweetened cocoa powder for both the cupcakes and frosting.

Instant Coffee – don’t worry, your cupcakes won’t take like coffee! Instant coffee is added to most of my chocolate desserts ( such as these Keto Brownies or Donuts ) because it enhances the chocolate flavour!

Sweetener – my favourite sweetener is Lakanto’s monk fruit sweetener. Use it straight up for the cupcakes, and grind it into powder form for the frosting (otherwise the frosting will be gritty). It’s so easy – pour some sweetener into a clean coffee grinder and then blitz it for a couple of moments to create powdered sweetener!

Coconut or Almond milk – We aren’t talking about the canned coconut milk here; we are talking about the coconut or almond milk in the beverage/milk isle. It doesn’t matter which you choose, so long as it is unsweetened.

Xanthan gum – We use xanthan gum in these Keto Chocolate Cupcakes because it helps to bind the cupcakes together. By skipping it you could have trouble removing the liner and/or crumbly cupcakes.

Unsweetened chocolate – Baker’s unsweetened chocolate works fine in this recipe, however, it can be very bitter. If you aren’t into bitter chocolate, look for a good quality dark chocolate that is 85-95%.

Coconut oil – unless you want coconut flavoured frosting, look for refined coconut oil rather than unrefined. Want to know more about refined vs unrefined?

Yogurt – look for plain Greek yogurt that has the highest fat percentage.

How to make Keto Chocolate Cupcakes

The Cupcakes

Line a muffin tin with 6 paper liners or 6 reusable silicone liners and heat the oven to 350°. In a small bowl mix almond flour with cocoa powder, instant coffee, baking powder, xanthan gum and sea salt until all lumps are gone.

Grab a medium bowl and add eggs, vanilla, almond or coconut milk and sweetener. Whisk until fully combined and then stir in the dry until just combined.

Two white bowls; one with the mixed dry and the other with the mixed wet.

Divide the batter evenly between the 6 liners.

A 6 tin muffin tray with filled liners.

Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool the Keto Chocolate Cupcakes completely before frosting.

6 freshly baked keto chocolate cupcakes.

The Frosting

Make the frosting right before you’re ready to serve the Keto Cupcakes.

Finely chop the unsweetened chocolate. Add it to a microwave safe dish with the coconut oil and then melt it on 40% power until fully melted, stirring every 20 seconds or so.

Whisk in 1 1/2 tbsp powdered sweetener, the cocoa powder, vanilla, salt and then the yogurt. Whisk in coconut or almond milk until the desired consistency has been reached, then scrape the frosting into a piping bag (or spoon frosting over the cupcakes if you don’t have one).

6 keto cupcakes next to a piping bag filled with chocolate frosting.

Pipe the frosting onto the Keto Chocolate Cupcakes. Take that first bite to indulge in chocolate heaven!

3 keto chocolate cupcakes with chocolate frosting.

Watch the whole thing go down:

Frequently Asked Questions

The liner is sticking to the cupcakes

This can happen if xanthan gum wasn’t used in the recipe. One way around it is to spray the paper liners with oil or use reusable silicone cupcake liners.

How long can Keto Cupcakes be stored?

The Keto Chocolate Cupcakes are best stored in an air tight container at room temperature for a couple of days. If they have been piped with the frosting, they will need to be refrigerated. They will last for a couple of days if stored in the fridge, in an air tight container.

The chocolate seized

There are a few ways the chocolate can seize up and be unusable. I find melting the chocolate with coconut oil helps to keep the chocolate from seizing. Was the coconut oil missed?

Was the chocolate melted at 40% power only? If it was melted too hot, too quickly, it could seize.

Were the milk and yogurt too cold? They should be room temperature to blend into the melted chocolate without causing it to seize.

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3 keto chocolate cupcakes with chocolate frosting.

Keto Chocolate Cupcakes with Chocolate Frosting

The ultimate chocolate package, these Keto Chocolate Cupcakes are loaded with cakey, chocolatey goodness and paired beautifully with even more chocolate: a chocolate yogurt frosting!
5 from 10 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 cupcakes
Author: Aleta

Ingredients

Cupcakes

  • 1 cup almond flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp instant coffee *see note 1
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ¼ tsp xanthan gum *see note 2
  • ½ cup lakanto classic monk fruit sweetener *see note 3
  • 2 eggs
  • 3 tbsp almond or coconut milk *see note 4
  • 1 tsp vanilla

Frosting

  • 1 oz unsweetened or 85-95% dark chocolate *see note 5
  • ½ tbsp unrefined coconut oil *see note 6
  • 2 tbsp powdered monk fruit sweetener *see note 3
  • 1 ½ tbsp unsweetened cocoa powder
  • tsp sea salt
  • ¼ cup plain greek yogurt room temperature
  • 2-3 tbsp almond or coconut milk room temperature

Instructions

Equipment Needed

Directions

    Cupcakes

    • Line a muffin tin with 6 paper liners or 6 reusable silicone liners and heat the oven to 350°. In a small bowl mix almond flour with cocoa powder, instant coffee, baking powder, xanthan gum and sea salt until all lumps are gone.
    • Grab a medium bowl and add eggs, vanilla, almond or coconut milk and sweetener. Whisk until fully combined and then stir in the dry until just combined.
    • Divide the batter evenly between the 6 liners, then bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool the Keto Chocolate Cupcakes completely before frosting *see note 7.

    Frosting

    • Make the frosting right before serving the Keto Chocolate Cupcakes *see note 8. Finely chop the unsweetened chocolate. Add it to a microwave safe dish with the coconut oil and then melt it on 40% power until fully melted, stirring every 20 seconds or so.
    • Whisk in 1 1/2 tbsp powdered sweetener, the cocoa powder, salt and then the yogurt *see note 9. Whisk in coconut or almond milk until the desired consistency has been reached *see note 10 & 11, then scrape the frosting into a piping bag and decorate the Keto Chocolate Cupcakes. Take that first bite to indulge in chocolate heaven!

    Notes

    1. Don’t worry, your cupcakes won’t taste like coffee! Instant coffee is added to most of my chocolate desserts because it enhances the chocolate flavour!
    2. We use xanthan gum in these Keto Chocolate Cupcakes because it helps to bind the cupcakes together. By skipping it you could have trouble removing the liner and/or crumbly cupcakes.
    3. My favourite sweetener is Lakanto’s monk fruit sweetener. Use it straight up for the cupcakes, and grind it into powder form for the frosting (otherwise the frosting will be gritty). It’s so easy – pour some sweetener into a clean coffee grinder and then blitz it for a couple of moments to create powdered sweetener!
    4. We aren’t talking about the canned coconut milk here; we are talking about the coconut or almond milk in the beverage/milk isle that has the consistency of milk. It doesn’t matter which you choose, so long as it is unsweetened.
    5. Baker’s unsweetened chocolate works fine in this recipe, however, it can be very bitter. If you aren’t into bitter chocolate, look for a good quality dark chocolate that is 85-95%.
    6. Unless you want coconut flavoured frosting, look for refined coconut oil rather than unrefined.
    7. If baking the day before, leave the Keto cupcakes at room temperature, in an air tight container, until you’re ready to serve.
    8. The frosting will harden when refrigerated, making it too difficult to pipe, which is why it must be piped onto the cupcakes right after it is made. Refrigerate any leftover frosted cupcakes. 
    9. Use room temperature ingredients in the frosting, otherwise the chocolate could seize up once the cold yogurt/milk hits.
    10. Taste the frosting. If it is still bitter, add an additional 1/2 tbsp powdered sweetener. You may need to add a little but more milk after this has been added.
    11. You want the frosting to be super thick so that it holds it’s shape after it has been piped, but not too thick, or it could be hard ti pipe. 
     
    Nutrition Facts
    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
     * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
    Deduct fibre ( 4.5g ) and sugar alcohols ( 20g ) from the total carbs to get 2.8 g net carbs per Keto Chocolate Cupcake with Chocolate Frosting!

    Nutrition

    Serving: 1cupcake with frosting | Calories: 199kcal | Carbohydrates: 27.3g | Protein: 8.6g | Fat: 15.7g | Sodium: 215mg | Fiber: 4.5g | Sugar Alcohols: 20g | Net Carbs: 2.8g
    Tried this Recipe? Like it Today!Mention @MamaBearsCookbook

    19 Comments

    1. 5 stars
      The frosting on these cupcakes looks so rich and these cupcakes seem super tasty overall. Definitely want to try!

    2. Adriana Lopez

      5 stars
      I do not follow the keto diet, but my stepdaughters, do I need to make this for her as he loves chocolate cake.

    3. 5 stars
      Fantastic chocolate treat! I love cupcakes and I love chocolate cakes even more! 🙂

    4. 5 stars
      These decadent cupcakes look so delicious and it’s great to have the tips about when to refrigerate, and how to keep the sweetener from being gritty in the frosting. Lovely!

    5. 5 stars
      I can eat the whole batch of these delicious cupcakes! It’s even better that they are keto, definitely going to make them!

    6. 5 stars
      Couldn’t believe that these were keto, neither could my husband! They were so good and great, easy to follow recipe!

    7. 5 stars
      Chocolate is heaven! I am so excited to make these Chocolate Cupcakes! And the forsting…hmmmm. It’s so mouthwatering.

    8. Bernice Hill

      5 stars
      These are some great looking cupcakes. I can never resist chocolate! Are keto cupcakes automatically gluten free?

    9. Veronika Sykorova

      5 stars
      Whoever said you can’t have desserts on keto should look at these perfect cupcakes!! Can’t wait to give these a try, they look scrumptious!

    10. I love everything with dark chocolate. You did a great job in using 90% chocolate, cocoa, and almond. I am sure these cupcakes are super delicious.

    11. 5 stars
      Cupcakes are always a hit. Especially chocolate ones. I know these would not last long here…I would have to hide some just so I can enjoy them too.

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