Homemade Keto Chocolate Cupcakes
Need something to satisfy your sugar cravings while you are on the Keto diet? These homemade keto chocolate cupcakes with cream cheese frosting are perfect. You can stay on your healthy eating plan and still have chocolate cupcakes.
One of the hardest things about eating Keto is giving up sweets. If you need something sweet, and don’t want to ruin your diet, these keto chocolate cupcakes will be just what you need.
These low carb cupcakes are sugar free and doesn’t have white flour. The wheat flour is replaced with almond flour and coconut flour. Instead of sugar you will use Swerve or Stevia.
What to Serve with Keto Chocolate Cupcakes
These cupcakes do not need anything else. These are perfection in a cupcake. Since it is already topped with a low carb, keto cream cheese frosting, it truly needs nothing else. If you need more low carb, keto recipes why not try:
- Keto Dinner Ideas
- Breakfast Keto Taco Cups
- Low Carb Keto Cheese Taco Shells
- Scrambled Egg Sausage Stuffed Avocado
- Low Carb Big Mac Bowl
Variations to Chocolate
Keto Cupcakes
There are only so many ways to change a cake recipe, especially a sugar free keto cupcake. You can however:
- Instead of cream cheese icing, you can top this cupcake with whipped cream. You can use my whipped cream recipe and use stevia instead of sugar.
- Add extract flavors. You can make these chocolate cupcakes mint chocolate, orange chocolate, or any other flavors.
Ingredients to Keto Chocolate Cupcakes with Cream Cheese Frosting
- oil
- coconut flour
- almond flour
- cocoa powder
- stevia
- baking powder
- salt
- eggs
- butter
- almond milk
- vanilla
- cream cheese
How to Make Keto Chocolate Cupcakes
Cupcakes
Preheat the oven to 375 F and spray muffin tins with oil.
In a medium mixing bowl whisk dry ingredients – coconut flour, almond flour, cocoa powder, stevia extract, baking powder and the pinch of salt- until all the ingredients are fully incorporated, leave aside.
In a separate medium bowl with an electric mixer, whisk wet ingredients – eggs, unsweetened almond milk, butter, and vanilla extract- for about 1 minute.
Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.
Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
Bake for 25 minutes, stick a long wood bamboo to the center of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).
Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes. (cupcakes have to be cool to avoid the frosting to get runny)
Frosting
While cupcakes are cooling off, in a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy. Add the stevia, cocoa powder, vanilla extract, continue whisking until you have a homogenous creamy mixture.
If the frosting it’s too dense add the tablespoons of almond milk one by one. Frosting should be creamy, but not runny. Once you achieve the desired consistency, fill a piping bag with the frosting.
Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
Storage the cupcakes for in a container with a lid.
Homemade Keto Chocolate Cupcakes
Ingredients
Ingredients:
- Oil in spray
- ½ cup coconut flour
- ½ cup almond flour
- ¼ cup of unsweetened cocoa powder
- 2 tsp stevia extract powder
- 1 tsp baking powder
- Pinch of salt
- 3 large eggs
- 3 tbsp unsalted butter
- ⅔ cup unsweetened almond milk
- 1 tsp vanilla extract
Frosting
- 6 oz of cream cheese softened
- 1 tablespoon of butter melted
- ⅔ cup of powdered stevia or swerve confectioners
- 2 tbsp cocoa powder unsweetened
- 1 teaspoon of vanilla
- 2 tbsp unsweetened almond milk -if necessary-
Instructions
Cupcakes
- Preheat the oven to 375 F and spray muffin tins with oil.
- In a medium mixing bowl whisk dry ingredients – coconut flour, almond flour, cocoa powder, stevia extract, baking powder and the pinch of salt- until all the ingredients are fully incorporated, leave aside.
- In a separate medium bowl with an electric mixer, whisk wet ingredients – eggs, unsweetened almond milk, butter, and vanilla extract- for about 1 minute.
- Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.
- Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
- Bake for 25 minutes, stick a long wood bamboo to the center of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).
- Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes. (cupcakes have to be cool to avoid the frosting to get runny)
Frosting
- While cupcakes are cooling off, in a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
- Add the stevia, cocoa powder, vanilla extract, continue whisking until you have a homogenous creamy mixture.
- 10. If the frosting it’s too dense add the tablespoons of almond milk one by one.
- Frosting should be creamy, but not runny.
- 11. Once you achieve the desired consistency, fill a piping bag with the frosting.
- 12. Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
- 13. Storage the cupcakes for in a container with a lid.
