Keto Chocolate Cupcakes

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This Keto Chocolate Cupcakes recipe is just what I needed today! The dark fudgy texture is a chocolate lovers dream!

🥘 Ingredients:

You can exchange almond flour for 3 tbsp of coconut flour.

  • 3 tablespoons ground golden flaxseed

If you don’t have flaxseed powder you could exchange this ingredient for psyllium husk but your final product will be drier.

Xanthan gum exchanges well with psyllium husk powder.

The sweetness can be increased by adding up to one cup of sweetener if you are not Keto adapted yet. I like to add about 1/3 cup of erythritol or 1/2 cup of Allulose.

This is the brand that I am currently really impressed with. And, it’s the best deal.

Mayonnaise has been used in cake recipes for decades. Maybe even longer.

It might seem weird if you have never used it in cake but I promise it makes a nice (dare I say it), moist cake crumb. If you want to use olive oil in the Keto chocolate cupcakes you’ll need to add the salt with it. ( salt really brings out the chocolaty taste).

Whether you are doing Keto baking or not, always make sure your eggs are room temp. Warm them in a small bowl with hot water if you don’t have time to let them come to room temperature on their own.

👩🏽‍🍳 How to Make the Cupcakes:

  • Preheat oven to 350°F/180°C. Line a muffin tin, set aside.

If you use a metal muffin pan it’s important to you liners. If you use one of these cute silicone pans you can skip the liners.

  • Add all dry ingredients to a medium bowl. Whisk until combined, set aside.

Making sure all of the dry ingredients are incorporated before you add the wet ingredients is an important step.

If you skip it, you’ll end up not getting a consistent batter or worse…over-mixing the batter and it won’t rise as much.

  • Add all of the wet ingredients to a separate bowl and whisk until combined. Add the wet ingredients to the flour mixture, mixing on low until fully blended (about a minute).
  • Divide the batter into prepared muffin tin.
  • Bake for 14-17 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool for at least 15 minutes in the muffin pan. They’ll be fragile when they come out of the oven, so you need to let them set. Frost and keep them in an airtight container in the fridge for 3-4 days. No need to chill if you are not frosting them.

These frostings are amazing with these Keto Chocolate Cupcakes:

I Chose the peanut butter frosting last time and it was AMAZING. But, I love the peanut butter/chocolate combo.

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If you want a quickie vanilla option…I suggest this Three Minute Buttercream Frosting from Keto Connect.

📋 Tips & Suggestions

  • Want to make this Keto Chocolate Cupcake recipe vegan?

Exchange the eggs for a vegan sub, add coconut cream instead of heavy cream and use vegan friendly cocoa powder. Skip the mayo in favor of the olive oil. Easy peasy.

  • To frost or not to frost?

This is really a personal choice. If you frost, make sure to store your cupcakes in the fridge and let them come to room temp before eating for best taste.

  • Optional additions?

I am a big fan of experimenting in the kitchen. Exchange the vanilla extract for mint, almond or raspberry to make a “layered” flavor.

  • Need decorating ideas for a special occasion?

A gorgeous cupcake just tastes better and you can never underestimate the power of presentation.

If you have never used a piping bag or need a refresher, this is a great video.

YouTube video

That’s all for the Keto Chocolate Cupcakes!

I hope they make your day.

As always, if you have any questions or awesome suggestions, please post them below.

And, if you love cupcakes you might like these:

Cheers for now Keto People!

Brandy

Keto Chocolate Cupcakes recipe

Low Carb Chocolate Cupcakes

Brandy
Chocolate Cupcakes with a low carb twist. This classic cupcake has a dark chocolate, fudgy texture that will satisfy your cravings and keep you in Ketosis. The secret ingredient keeps it moist and tender.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 97 kcal

Equipment

Mixing Bowl
Hand Mixer
muffin tin.

Ingredients
  

Instructions
 

  • Preheat oven to 350°F/180°C. Line a muffin tin, set aside.
    Preheat baking oven
  • Add all dry ingredients to a medium bowl. Whisk until combined, set aside.
    Low Carb Chocolate Cupcakes dry ingredients
  • Add all of the wet ingredients to a separate bowl and whisk until combined. Add the wet ingredients to the flour mixture, mixing on low until fully blended (about a minute). Divide the batter into prepared muffin tin.
    Low Carb Chocolate Cupcakes Post- mix
  • Bake for 14-17 minutes, or until a toothpick inserted comes out clean.
    Low Carb Chocolate Cupcake recipe baking
  • Allow to cool for at least 15 minutes in the muffin pan. They'll be fragile when they come out of the oven, so you need to let them set. Frost and keep them in an airtight container in the fridge for 3-4 days. No need to chill if you are not frosting them.
    Low Carb Chocolate Cupcakes Post (1)

Notes

One cupcake is the serving size. See post for tips & suggestions.

Nutrition

Serving: 1CupcakeCalories: 97kcalCarbohydrates: 4gProtein: 3gFat: 9gSodium: 98mgFiber: 2gNet Carbs: 2gFat Ratio per Serving: 83.51%Protein Ratio per Serving: 12.37%Carb Ratio per Serving: 8.25%
Keyword chocolate, cupcakes, gluten free, vegan options
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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2 Comments

  1. Hi Linda!
    You can sub in more almond flour, chia seeds or ground help seeds in place of the flaxseed at a 1:1 ratio. Hope this helps. Cheers!