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These amazing Keto Cupcakes really are the best! A moist and easy low carb chocolate cupcake recipe pulled together with just a few simple ingredients.
I grew up with chocolate cake with vanilla buttercream frosting. It is just makes everything right in the world when I get to bite into one of these keto cupcakes for a celebration. With this cupcake being shared over 33,000 thousands times in the past year I think we can safely say that many of you agree with us. 🙂
I’m actually really happy with how this carb count turned out after calculating. I’m calculating if I add 4 Tablespoons of our Keto Chocolate frosting on our keto cupcake that would be just about 5 Net Carbs per cupcake WITH frosting. Not bad at all considering the carb counts in a normal cupcake with frosting.
HOW MANY NET CARBS PER KETO CUPCAKE
2 Net CarbsÂper chocolate cupcake without frosting.
I left the calculations on the frosting out on purpose for a few reasons. There are quite of different keto frosting recipes out there to try so if you do add frosting make sure you add that into your calculations.
Always can try our Keto Chocolate Mousse,ÂÂKeto Chocolate Frosting or Keto Cream Cheese Frosting.
Note: The Net Carbs per serving is by subtracting the sugar alcohol erythritol.
My family does subtract the sugar alcohols and I’ll continue to provide that sugar alcohol grams above the nutrition card below and you can decide for yourself if you want to follow that. If you’d like to use a different sweetener be sure to check out our low carb alcohol sweetener conversion chart.
PLEASE do not shame or be mean to others who might do things a little differently. That is not what we are about here. All of us are following different carb counts and for what works with individual needs. What might not work for you works for others!
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free toÂread up more on Net Carbs and why people do or don’t subtract sugar alcohols.
Couple options to frost your keto cupcakes
- Low Carb Keto Chocolate Frosting – Great alternative if you want some double chocolate action.
- Keto Chocolate Mousse – this is a fabulous alternative if you are looking for a frosting without any erythritol and want all those delicious chocolate flavors.
- Low Carb Raspberry Mousse – raspberry chocolate cupcakes anyone? Simply scoop into a piping bag and frost that way!
- Keto Cream Cheese Frosting – this is by far my favorite recipe right now. It is fluffy and satisfying on all levels.
Ways to decorate these Low Carb Keto Cupcakes
- Sprinkles – now this is always a option but keep in mind that sprinkles are just sugar so make sure you add it into your carb counts to avoid knocking you our of ketosis. Now, if it’s a birthday celebration I personally don’t find anything wrong with them as it’s a one night kind of thing but as always do what fits your WOE. You can also always make your own like these Sugar-Free Keto Sprinkles from LowCarb NoCarb. Then while you are at it you can make our Keto Birthday Cake with the leftover sprinkles another time! Or celebrate twice! 😉
- Low Carb Chocolate – Melt a little low carb chocolate and drizzle onto cupcakes OR on a non-stick sheet of parchment paper draw little designs like we did. Allow the chocolate to fully set before removing and decorate as you see fit!
ÂYOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Low Carb Pecan Pie
- Low Carb Pumpkin Pancakes
- Low Carb Crustless Pumpkin Freezer Bars
Low Carb Keto Cupcakes Recipe
These amazing Keto Cupcakes really are the best! A moist and easy low carb chocolate cupcake recipe pulled together with just a few simple ingredients.
4.08 from 88 votes
Print Pin Rate
Course: Dessert
Cuisine: Gluten-Free, Keto, Low Carb
Keyword: Keto Cupcakes, Low Carb Cupcakes
Prep Time: 10 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 32 minutes minutes
Servings: 12 cupcakes
Calories: 66kcal
Author: Bailey
Recipe Video
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)
Instructions
Preheat oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners.
In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined. Allow to sit for 5-8 minutes.
If mixture becomes thicker in consistency than you'd like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
Spoon 2 Tablespoons of batter into each tin. Bake 20-22 minutes, or until toothpick comes out clean.
Frost with your favorite low carb frostingand enjoy!
Notes
Please note that there are 36 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.
Total of 3 grams sugar alcohol per cupcake.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.
Nutrition Info
Nutrition Facts
Low Carb Keto Cupcakes Recipe
Amount Per Serving (1 cupcake)
Calories 66 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 116mg5%
Potassium 88mg3%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 0g0%
Protein 1g2%
Sugar Alcohol 3g
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
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Comments
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Sharon says I really wanted this recipe to work for my family. Unfortunately we did not have a great turnout. I followed the instructions completely and the cupcakes turned out light and fluffy…but SO bitter. I used Truvia erythritol and perhaps that was the cause? It also upset my husband’s digestive system. I can only assume it’s from the large amount of Truvia. We’re not accustomed to using artificial or alternative sweeteners. Thank you for sharing your recipe, though. It looks like many others had great turnout with it!
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- Lindsay says
If you are getting digestive upset I would strongly advise to find another sweetener alternative. Not all do it and everyone is different when it comes to this. There are so many sweetener alternatives out there. We’ve personally recently had really good luck with monkfruit ourselves and is something we’ve been using more and more in our recipes. Here are some other sweetener alternatives and their conversions as not all sweeteners are a 1-1 ratio. How much truvia erythritol did you use?
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- Angela says
Made this recipe and used monkfruit sweetener. Also sprinkled lily’s sugarfree chocolate chips on the top, as I dont care for frosting. They were delicious!!
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- Ann says
These are soooooo delicious. Thank you for sharing this recipe.
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- Alexa says
It says powdered sweetener? Will Swerve confectioners work?
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- Lindsay says
Yes! You can make any sweetener into powdered but swerve confectioners is definitely a favorite 🙂
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- Teresa says
It tasted like garlic. When the cupcakes were cooking it smelled like garlic and they taste like garlic. I used drops of sweetener also. One of them makes it garlicky.
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- Lindsay says
Can’ttttttttt say I’ve had this before or had anyone else have this issue. To me it sounds like you perhaps used a jar of coconut oil or butter that once was used in a dish with garlic? I’d strongly recommend to try again and be sure that all ingredients are fresh because these cupcakes are absolutely fabulous and DEFINITELY should not have any garlic flavor if using these ingredients.
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- CeMara says
Can we use avocado oil instead of extra light olive?
Best,
CReply
- Lindsay says
I thinkkkkk it should work! We haven’t tested it out with avocado oil but I think it should work nicely. 🙂
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- Melody Zomonski says
I haven’t tried any keto cupcake recipes before but these are pretty good. I made them for a dinner party tonight and everyone liked them, only two people said the cake part needed to be a little sweeter so next time I will add a bit more erythritol. Thanks for sharing your recipe.
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- Sherri says
Going to try these soon! Can I use Cacao instead of unsweetened Cocoa?
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- Lindsay says
I don’t see why not! I do know that cacao is definitely more bitter though so be aware it will alter the taste a bit if using the same ratio. Piece of me thinks that you’d want to use a bit less just to be safe.
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- Trish says
Hi! Is the cocoa to coconut powder ratio correct? I just made these and they are pretty bitter. 1/2 cup cocoa powder seemed like quite a bit. Thanks for your help!
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- Lindsay says
Yes the ratio is correct. If you are use to very sweet then you are always welcome to add more sweetness. Pretty much cocoa is bitter regardless and the sweetness offsets it. We have frosting on ours and that is our extra sweetness. Hope that makes sense.
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- Anthony says
I made these cupcakes with your recommended Cream Cheese Frosting recipe. I also used Lily’s brand dark chocolate chips that are Stevia sweetened to make the chocate decorations on top! It all turned out AMAZING. The results abd pictures are almost identical. The taste was Amazing!! Thank you for this recipe!
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- Lindsay says
So glad you enjoyed it all Anthony! 🙂
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- Wendy says
My family loved these. Super moist and better than regular cupcakes. Love the keto diet with treats like these!
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- Lindsay says
So happy you enjoyed them! 🙂
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- Lynnette says
I made these but they turned out pretty flat, like a hockey puck.Two tablespoons of batter did fill a 12 cupcake tin. I followed the recipe exactly. Wonder why they did t turn out 🙁
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- Lindsay says
That is very odd. It kind of sounds like an ingredient might of been mis-measured or missed.. They definitely should rise and are light and fluffy cupcakes.
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