Keto Chocolate Cupcakes

By Rena |

These Keto Chocolate Cupcakes are made with coconut flour and topped with a delicious cream cheese frosting. They are sugar-free, gluten-free and a low carb chocolate cupcake recipe made with simple ingredients.

easy Keto Chocolate Cupcakes
We love how soft, fluffy, moist, easy to make, and delicious this chocolate cupcake recipe turned out. They are so rich in flavor and hard to believe they are actually healthy and keto-friendly. These cupcakes also gluten-free for those who have gluten allergies since they are made with coconut flour. The healthy frosting used as topping for this homemade chocolate cupcakes recipe is made with cream cheese and no refined sugar!

HOW TO MAKE KETO CHOCOLATE CUPCAKES

  • First, preheat oven to 350 F and prepare a muffin tin with 6 liners.
  •  In a large bowl, stir together all the dry ingredients. Add in the wet ingredients and stir until a batter forms. Divide the batter among the cupcake liners and bake for 18-22 minutes.
  • Finally, set on a cooling rack and allow to cool completely before adding the frosting.

HOW TO MAKE CREAM CHEESE FROSTING

Ingredients you will need for the cream cheese frosting
  • 4oz cream cheese, room temp
  • 4 tbsp butter, room temp
  • 1/3 c powdered erythritol
  • 1 tsp vanilla extract

place all frosting ingredients into a bowl and beat using a handheld mixer until light and fluffy.

best Keto Chocolate Cupcakes

Can I leave cupcakes on the counter overnight

It is perfectly fine to leave cupcakes without cream cheese frosting on the counter overnight since cupcakes are similar to bread. Avoid adding your cream cheese topping to your cupcakes until you are ready for them. If cupcakes have already been topped with cream cheese frosting, it is best to store in the fridge in a tightly sealed container.

Will refrigerating cupcakes dry them out

Leaving cupcakes uncovered and not properly stored will result in your cupcakes drying out once stored in the fridge. It is best to store cupcakes covered on the kitchen counter if it doesn’t have any cream cheese frosting.

Can you freeze cupcakes without frosting

Cupcakes without frosting can be frozen for 2-3 months. Keep them securely wrapped or place in an airtight container before storing them. So, to defrost, remove from the freezer and simply microwave. Also, you may allow leave it on the kitchen counter for a few hours to defrost before reheating in the microwave if needed.

Keto Chocolate Cupcakes

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Keto Chocolate Cupcakes

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Note: Recipe was updated and slightly modified on February 17th, 2020.

Keto Chocolate Cupcakes

Keto Chocolate Cupcakes

Easy to make chocolate cupcake recipe made with coconut flour and topped with a creamy cheese topping.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 6
Calories: 239kcal
Author: Rena

Ingredients

  • 3 Eggs Room temperature
  • 4 Tbsp Butter Melted
  • ¼ Cup Almond milk
  • ¼ Cup Unsweetened Cocoa Powder
  • 1 Tsp Vanilla Extract
  • Cup Coconut Flour
  • Cup Granulated Erythritol
  • 1 Tsp Baking Powder
  • Tsp Salt

Frosting

  • 4 oz Cream Cheese Room temperature
  • 2 Tbsp Butter Room temperature
  • Cup Powdered Erythritol
  • 1 Tsp Vanilla Extract

Other

  • ¼ Cup Dried Raspberries whole and crushed

Instructions

  • Preheat oven to 350 F and prepare a muffin tin with 6 liners.
  • In a large bowl, stir together all the dry ingredients. Add in the wet ingredients and stir until a batter forms.
  • Divide the batter among the cupcake liners and bake for 18-22 minutes. Once cooled, place all frosting ingredients into a bowl and beat using a handheld mixer until light and fluffy.
  • Decorate cupcakes and top with dried raspberries.

Nutrition

Calories: 239kcal | Carbohydrates: 8g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 133mg | Sodium: 269mg | Potassium: 178mg | Fiber: 4g | Sugar: 1g | Vitamin A: 722IU | Calcium: 79mg | Iron: 1mg
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Comments

  1. Carmen says

    5 stars
    I really like the cupcake! I used monkfruit for the sweetener. The icing has too much butter for the amount of sugar so I’ll cut it down to 2 T next time. I will confess I used powdered sugar versus erythritol as I can only handle it in small quantities.

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