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 Carbs per 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,  Keto 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 to read 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!
 YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
Low Carb Keto Cupcakes Recipe
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 frosting and enjoy!
Notes
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.
Hi Linda,
Can I use ghee butter in place of the olive oil??
I would think so.. haven’t tested it out but don’t see why not if it’s melted.
Would this work in a cake pan? If so, what size and bake for how many minutes? Thank you! Can’t wait to try it!
Don’t see why not! I’d start with an 8inch pan myself, same bake time around the cupcakes. Just keep an eye on it and continue baking until a toothpick comes out clean.
It was so moist. By far the best recipe yet. Anything I make chocolate has a bitter taste. I can’t figure out why. I used stevia I may have to change that up. Thanks for the recipe!!!
I make the exact recipe but use 132 grams of granulated erythritol (a little less with swerve, maybe 120) and no other sweetener. It’s a lot more than the recipe uses, but I’m telling you, they turn out great. The stevia is super strong and is awful tasting. I have had phenomenal reviews on these cupcakes making them this way.
Thanks for your input Jennifer. Stevia is definitely not for everyones tastebuds and glad you found a way to enjoy your cupcakes!
1-I have a tin foil cupcakes baking sheet , how much batter should i pour into each cupcake ?
2- i dont have light olive oil i only got extra virgin olive oil can i use that? Also if to greaze the baking sheet with butter (recipe says 2tbsp butter)should include that in the nutrition calculation?
Thank you so much for this awesome recipe
It states in the recipe card. About 2 Tablespoons of batter into each cupcake liner. You also most likely will be able to get away with using extra virgin olive oil. If the olive oil is a bitter oil (depends on your olive oil quality) the cocoa powder should cover it up either way I’d think.
And I’m not sure where you are seeing grease the baking sheets with 2 TBS of butter?? It’s either grease the cupcake tin if not using any cupcakes liners or use cupcake liners (which you won’t have to grease).
Either way you should not have to use 2 Tablespoons to grease either way if not using cupcake liners.. so no it is not including in the nutrition calculation. SO if you did use 2 TBS of butter to grease you’ll want to add that into your calculations I’d say.
Can I use regular 1% milk or does it have to be dairy free? Thanks!!!
All of our recipes can be swapped with dairy or dairy-free alternatives unless we make a note if it that it won’t work. So yes you definitely can use regular milk.
Hi I just started Keto and by luck stumbled onto your blog and have loved your dinner recipes. I was wanting to make a dessert for this dinner party I’m going to and needed to know if I can substitute almond flour instead of coconut flour? A lady at the party is sensitive to coconut.
Coconut flour and almond flour cannot be used with a 1-1 ratio. You may try it at 1/4coconut to 1 almond flour but I can’t guarantee the results will be the same.
My daughter wanted to bake cupcakes today. We have been keto (me), low carb (daughter) for 2 months and didn’t want to stop our progress. I stumbled upon this recipe and so glad I did. The cupcake was moist and had the right amount of sweetness. I used the suggested cream cheese frosting as well. We will make these again and again. Next time, maybe as a cake next time. Wish I could add a picture.
Awwww so glad you and your daughter enjoyed these cupcakes! <3
Hello I don’t have any stevia drops could I just use all swerve? If so how much in total? I looked at conversion chart but I don’t know how much 8 drops is?
I’d start with an additional 2 Tablespoons of swerve to start.. that should be a good start and really since there is already sweetener in there you most likely could do without.. If you are having frosting on there I doubt you’ll miss the stevia drops.
These were good. My 2.5 year old was asking me for more!
yay!!! 🙂
Can you make this a cake instead of cupcake? Info appreciated!!
Yes most definitely! I suspect the bake time will be a bit longer though, bake until toothpick comes out clean in the center.
So would whole fat coconut milk work? We don’t use or drink almond milk and I hate to buy a half gallon of almond milk just for this recipe.
Yes coconut milk would definitely work. Unless we say otherwise most milks can be used in a 1-1 ratio in our recipes.
Hi – these were slightly bitter and I used Stevia and regular EVOO – do you think that’s why? Thanks for the tips as other than the bitter after taste they were good?
Did you use our sweetener conversion guide?? I would say these are definitely on the less sweet side since when eating with frosting it makes them sweet and delicious that way. I’m a frosting girl myself. SO would definitely recommend either using a bit more stevia for next time.
Thanks so much for this delicious recipe. Head and shoulders above the others I have tried. I’m in keto cupcake heaven!
Yay!!!! 🙂
Hi Lindsay! These look just like non-keto cupcakes! I want to make miniature versions of these for my sister’s baby shower since she has gestational diabetes but still wants a nice treat. Have you made smaller versions before? I plan to cut the cooking time down and watch them for doneness, but I’m wondering if you think making them minis would affect the moisture of the cake? I’ve battled a lot of coconut flour recipes because they suck up so much moisture! Haha.
I haven’t made smaller versions but I can’t see why it wouldn’t work! You definitely want to make sure you don’t over bake though as I agree they could be dry if over baked. BUT they are in generally pretty moist cupcakes so as long as you keep an eye on while baking you should be fine. 🙂
Can this recipe be made vanilla if I omit the Cocoa
Possibly. Try looking at this lemon cake recipe.. It might be a bit better of a fit with a vanilla cake ratio. If you remove the cocoa you’ll have to sub it with more coconut flour and I’m afraid that then messes with the liquid ratio lol. So hopefully this lemon cake recipe (omit the lemon) will be a better fit. 🙂
Can you use almond flour instead of coconut flour?
The comments above the recipe say there are 2 net carbs per cupcake, but the nutrition facts look like there are 5g (7g total – 2g fiber). Which is more accurate?
We list the sugar alcohols above the nutrition facts for any recipe that has sugar alcohols (See above nutrition facts card). We are still working on getting the sugar alcohols listed IN the nutrition facts but it’s not happened yet with the developer.
SO there are 3 grams of of sugar alcohol per cupcake which would make it 2 Net Carbs. If you don’t calculate net carbs by subtracting the sugar alcohols then it would be 5g. We list the sugar alcohols for people who may need to calculate differently as some people have slight blood sugar spikes even with sugar alcohols. Hope this helps!
Out of the 6 keto chocolate cupcake recipes I’ve tried, these are definitely the best!
Hello, do you have a recipe for frosting?
KR, Ol
Please read the post before commenting, the answer is almost always in there for your questions. There are multiple links to frosting recipes in this post… multiple, even a paragraph specifically for low carb frosting recipes 😉
Can you use coconut oil instead of olive oil?
Yes I don’t see why not.