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!

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

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.

Divide the batter evenly between the 6 liners.

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

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).

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

Watch it all 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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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!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Cuisine Canadian, Keto

Servings 6 cupcakes

Calories 199 kcal

Ingredients

  

1x2x3x

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
• ⅛ tsp sea salt
• ¼ cup plain greek yogurt room temperature
• 2-3 tbsp almond or coconut milk room temperature

Instructions

 

Equipment Needed

• Cupcake tin
• 6 paper liners or reusable silicone liners
• 2 bowls and a whisk
• Optional – piping bag & tip

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!

Video

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 frostingCalories: 199kcalCarbohydrates: 27.3gProtein: 8.6gFat: 15.7gSodium: 215mgFiber: 4.5g

Keyword keto chocolate cupcakes

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