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keto chocolate cupcakes feature

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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine Canadian, Keto
Servings 6 cupcakes
Calories 199 kcal

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!

    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
    Tried this recipe?Let us know how it was!