Keto Chocolate Cupcakes

Along with chocolate cheesecakes, mug cakes, brownies and puddings, chocolate cupcakes are also a “must-try” dessert made with cocoa powder. As they come out with 66 calories and only 5 grams of net carbs per serving, why don’t serve it to your whole family?

Keto Chocolate Cupcakes

Recipe by Anna SmallingCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

22

minutes

Calories

66

kcal

Along with chocolate cheesecakes, mug cakes, brownies and puddings, chocolate cupcakes are also a “must-try” dessert made with cocoa powder.

Ingredients

• 1/3 cup coconut flour

• 1/2 cup unsweetened cocoa powder

• 1/4 cup powdered erythritol (another low carb sweetener of your choice will work)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 4 whole eggs

• 1 teaspoon vanilla extract

• 8 drops stevia extract optional for extra sweetness

• 4 Tablespoons extra light olive oil

• 1/2 cup unsweetened almond milk (or another dairy-free alternative)

Directions

• Preheat the oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners.
• In a medium bowl, combine coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Whisk well.
• Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia, olive oil and almond milk to the well. Mix until well combined. Let the batter rest for 5-8 minutes. Adjust water if needed.
• Spoon 2 tablespoons of batter into each tin. Bake in preheated oven for 20-22 minutes, or until toothpick inserted comes out clean.
• Remove, let cool and serve.
• Top your cupcakes with some sugar-free chocolate chips or low-carb frosting to your liking. Enjoy!

FAQ

Are Keto Chocolate Cupcakes suitable for a ketogenic diet?
Yes. These cupcakes are made with coconut flour, unsweetened cocoa powder, and keto-friendly sweeteners, resulting in low net carbs per serving and making them suitable for a ketogenic lifestyle.

Do these cupcakes taste like regular chocolate cupcakes?
They have a rich chocolate flavor and a light, tender texture. While slightly less sweet than traditional cupcakes, they are still very satisfying, especially with a keto-friendly topping.

Why is coconut flour used instead of almond flour?
Coconut flour is highly absorbent and works well in this recipe to keep carbs low. Substituting almond flour would require significant changes to liquid ratios and is not recommended without adjustments.

Is unsweetened cocoa powder necessary?
Yes. Unsweetened cocoa powder is essential to keep the cupcakes low in carbohydrates. Sweetened cocoa products are not keto-friendly.

Can I skip the stevia extract?
Yes. The stevia extract is optional and only adds extra sweetness. You can omit it or adjust the amount based on your sweetness preference.

Why does the batter need to rest before baking?
Allowing the batter to rest helps the coconut flour absorb moisture fully, resulting in a better cupcake texture and preventing dryness.

Can I substitute olive oil with another fat?
Yes. You may use melted butter, coconut oil, or avocado oil as substitutes, keeping the fat content keto-friendly.

How should these cupcakes be stored?
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days for longer freshness.

Can Keto Chocolate Cupcakes be frozen?
Yes. Once cooled, they can be frozen for up to one month. Thaw at room temperature before serving.

What toppings work best for these cupcakes?
Keto-friendly options include sugar-free chocolate chips, whipped cream, or low-carb frosting made with cream cheese or butter.