Keto Chocolate Cupcakes are the ultimate, low carb cupcake! This easy, keto friendly, rich, loaded with flavor treat will be every cupcake lovers dream. So chocolatey and delicious topped with my keto buttercream frosting!
I’m dying with how delicious these keto cupcakes are…especially topped with my keto buttercream frosting! These cupcakes are so easy. No waiting for butter to soften and no giant mixers needed! Simply mix and dump.
HOW TO MAKE KETO CHOCOLATE CUPCAKES
Lets go ahead and prep your oven first.
Preheat the oven to 400F and line a 12 cup muffin pan with liners.
Spray inside of the liners with cooking spray.
Now thats done. In a large bowl combine the almond flour, baking soda, salt, sweetener and cocoa powder.
Now you can add in the beaten eggs, Greek Yogurt and vanilla extract.
I have recently come to love using greek yogurt in my baked goods. It makes the cupcakes so light and fluffy!
Here is our beautiful rich keto cupcake batter. Now we can scoop the batter evenly into the muffin cups.
Bake in the oven for 20 minutes or until a toothpick comes out clean.
Top with sweetened whipped cream or keto buttercream frosting… and enjoy this rich, delicious cupcake!
Look at that crumb!
Like this keto friendly treat? Check out my recipes for Keto Strawberry Crisp, Super Soft Keto Sugar Cookies and The Best Keto Cheesecake!
Keto Chocolate Cupcakes with Almond Flour
INGREDIENTS
- 2 1/2 cups almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 1/2 Cup Cocoa powder
- 3 Large Eggs, beaten
- 8 Ounces Greek Yogurt
- 2 teaspoons Vanilla Extract
INSTRUCTIONS
- Preheat the oven to 400F and line a 12 cup muffin pan with liners.
- Spray the inside of the liners with cooking spray.
- In a large mixing bowl combine the almond flour, baking soda, salt, sweetner and cocoa powder.
- Add in the beaten eggs, Greek Yogurt and vanilla extract. Stir well.
- Scoop the batter evenly into the muffin cups.
- Bake in the oven for 20 minutes or until a toothpick comes out clean.
- Top with sweetened whipped cream or keto buttercream frosting.
JENNIFER'S TIPS
- Nutrition: For 1 cupcake not including any frosting.
- Frosting Options: Use my Keto Buttercream Frosting or a sweetened whipped cream. Both are delicious!
- Greek Yogurt: This is an unconventional keto ingredient that I have been loving lately in my keto baked goods. It makes the cupcakes so light and fluffy and actually has less carbs than sour cream!
- Cocoa Powder: Find one with the least amount of carbs. I like to use Ghirardelli.
- Low Carb Sweetener: Use a granular sweetener that is a 1 for 1 substitute for sugar. My favorite is Lakanto and you can find a coupon code at the bottom of this recipe card.
Moe says
I’m pretty skeptical when it comes to keto baked goods – I’ve been paleo/keto for about 5 yrs now, and have baked a lot – but I had to try these based on the great reviews. I was not disappointed. These are moist and tender, full of chocolate flavor. You wouldn’t know they were keto, which is a huge compliment! Thanks!
MaryAnn says
I can’t wait to try these. They are baking as I text you. I used 1/2cup monkfruit and 1/2coconut sugar and 8oz of protien yogurt. How “off” would my numbers be?
Rachel says
Awesome recipe! Thank you for sharing! It tastes like a “real cake box chocolate cupcake”
lili aleman says
Can we subsitute cocoa powder for cacao powder in this recipe?
jenniferbanz says
I am not sure I know the difference between the two.
Khrissy says
These are by far THE BEST low carb cupcakes I have ever made! I just cannot believe how amazing they are! I used the ghiradeli cocoa and pyrue sweetener (I used half the amount of sweetner). I used a mix of greek yogurt and sour cream as I didnt have enough greek yogurt. I made a chocolate cream cheese icing. This cupcake is so good!!!!!!
Darlene Blotzer says
Made these last week. Wonderful! The husband was in dessert overload, since I made the cheesecake recipe as well! These cupcakes came out perfectly, with the exception that they didn’t have a flat top, to make icing easier. Loved them! Will definitely make again!
Eugine Youn says
Hello! I made these cupcakes and they were soooooooo delicious!!!!! Thank you so much! If I want to make a cookie version of this cupcake, do I just add more eggs??
Jayme Montressor says
Can I use sour cream in place of the yogurt? If so, is it the same amount?
jenniferbanz says
Yes, and it would be the same amount
Katie says
These are great when we are trying to eat better. It definitely gives us our chocolate fix!
Mel says
I’m new to keto and always on the lookout for delicious treats to help my transition. These are a yummy addition to my new lifestyle! I didn’t add buttercream. These were great on their own!
Marie-Charlotte Chatelain says
How rich and decadent do these looks? WOWSER! Saved for V-Day!
Heidy L. McCallum says
I made these for my friend Brandi’s birthday—she loved them!! Geat Keto recipe.
Jocelyn (Grandbaby Cakes) says
The texture of these cupcakes is seriously unreal!! I could eat these every day.
Romina says
These cupcakes look delicious and perfect for parties, even my friends can have one and won’t be missing out because of the Keto diet!
Julia says
These chocolate cupcakes look heavenly! 🙂 Putting them on my To Make Soon list.
Erica says
Can you recommend modifications for high altitude? I’m a fan of your keto mug cake, but I haven’t actually oven baked any of your recipes yet. Your suggestions please? Thank you!
jenniferbanz says
I honestly have no idea how to adjust for high altitude.
Arena says
Do you recommend a particular brand of Greek yogurt? If not could I use this low carb yogurt called Two Good . It contains only 3 grams of carbohydrates, per 5.3 oz serving.
jenniferbanz says
Yes, you could definitely use that. I also like Fage full fat