These Keto Chocolate Cupcakes are tender, chocolaty and packed with healthy fats and protein.
Top these keto cupcakes with your favorite keto frosting, or keto whipped cream.
These keto cupcakes are super simple to make. They use almond flour as the base and only eight other ingredients that most people have on hand.
I haven't tried swapping out the almond flour for coconut flour but if I do, I'll be sure to update the recipe notes.
What sweeteners can I use in keto cupcakes?
You can use your sweetener of choice in this keto chocolate cupcake recipe. We’ve used granulated Swerve and Lakanto.
Just note that the flavor will be slightly different with each sweetener. Maple flavored syrup tends to be mild in flavor while still adding a touch of sweetness, which is why we like it in this recipe.
Working with Almond Flour
These are essentially almond flour cupcakes.
One thing to note about using almond flour is that it is NOT a 1-to-1 for other grain-free or gluten-free flours. It has a lot more protein and fat, and less starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it right away.
Always bring almond meal or almond flour to room temperature before baking almond flour cupcakes with it.
If you use it cold, it’ll absorb more of the liquid and your keto cupcake batter will be thicker than it should be.
Can I use an egg replacer in these keto chocolate cupcakes?
I haven’t tried using an egg replacer in this keto chocolate cupcake recipe because of the amount of eggs that it calls for.
I have had others comment on similar recipes that chia egg and flax egg worked well, but they didn’t rise as much. Their keto cupcakes turned out to be more of a rich, fudgy brownie-like cupcake.
If you like brownies, then it's a win!
Can I use butter in Keto Cupcakes?
Yes. For this keto cupcakes recipe, you can use melted and cooled butter in place of the oil. The butter creates a more fudge-like cupcake texture that many people love.
If you use oil, stick with neutral flavored oils like avocado oil or refined coconut oil.
How to make keto chocolate cupcakes
- Add almond flour, cocoa, salt, and baking soda to a large mixing bowl.
- Mix until combined and no lumps remain.
- Add in the oil, maple flavored syrup, eggs, and vanilla.
- Mix until batter is combine. The batter won't be completely smooth because of the almond flour. Mix in the hot coffee.
- Spoon batter evenly into your paper liners.
- Bake as directed. Frost with keto whipped cream or keto chocolate frosting.
These photos and steps are for illustration purposes. Please see the printable recipe card below.
Did you make these keto chocolate cupcakes? Stop back by and let me know what you thought.
For the cupcakes:
- 2 cups almond flour (or almond meal)
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup oil of choice (or melted and cooled butter)
- ¼ cup sugar-free maple flavored syrup (we use Lakanto, see notes for other options)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons hot coffee (or hot water)
For the frosting:
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- For the cupcakes: In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- Add in the oil, maple flavored syrup, eggs, and vanilla and mix until combine.
- Stir in the hot coffee.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before frosting.
- For the frosting: Beat butter in a medium size mixing bowl until fluffy. Add in powdered sweetener, vanilla and 1 tablespoon heavy cream. Beat until well combined and fluffy. If needed, add in an additional tablespoon of heavy cream for desired consistency.
Store keto cupcakes in an airtight container at room temperature.
- Spoon almond flour and cocoa into the measuring cups, and then level. Never scoop your measuring cup into almond flour, or cocoa.
- You can use your oil of choice in this recipe or you can use butter for a fudgier cupcake.
- You can use your sweetener of choice in these cupcakes.
- The coffee helps enhance the cocoa but you can use hot water in place of the hot coffee if needed.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 90mgSodium: 118mgCarbohydrates: 12gNet Carbohydrates: 7gFiber: 5gSugar: 7gProtein: 6g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.