Rich, decadent, and totally guilt-free! These Keto Chocolate Cupcakes are the perfect way to treat yourself while still staying low-carb!
Making desserts that are keto-friendly, easy to make, and actually taste good is not an easy feat. That’s why I’m SO excited to share this Keto Chocolate Cupcakes recipe with you! Several rounds of recipe testing resulted in these chocolate cupcakes that are the perfect keto indulgence. A simple batter made with almond flour and erythritol topped with a silky whipped ganache… you really can’t go wrong. These keto chocolate cupcakes are definitely now high up on the list of my favorite keto desserts!
Why We Love Keto Chocolate Cupcakes
- My new favorite way to prove low carb desserts can be amazing are these delicious Keto Chocolate Cupcakes. They’ve got a rich, chocolatey flavor that tastes practically sinful, but they totally fit in with a keto diet!
- The LITERAL icing on the cake is the most decadent chocolate ganache of your dreams. You’ll need to hold yourself back from eating the entire batch of these easy keto chocolate cupcakes!
- The best thing about these keto cupcakes? They’re EASY keto chocolate cupcakes. With just about 5 minutes of prep time and 20 minutes of cooking time, you can be on your way to eating the most delicious keto-friendly cupcakes ever!
More Keto Desserts You’ll Crave!
- Chocolate Keto Mug Cake – This is my FAVORITE single-serving low carb dessert for when a chocolate craving strikes! It’s reayd in about 10 minutes and is perfectly portioned.
- Low Carb Cheessecake Bites – These mini creamy dreamy cheesecakes are everything you crave in a dessert! I add a fresh raspberry on top sometimes for a tart flavor contrast. They’re ridiculously good!
What are Keto Cupcakes made of?
If you’re already a baker, you’ll likely have MOST of the ingredients you need on hand – vanilla, cocoa powder, baking powder, etc. But, because we’re going for a low-carb dessert here, you’ll need a few unique ingredients. Here’s what you should pick up on your next trip to the grocery store:
For the Cupcakes: a “typical” cupcake would use all-purpose flour, but that’s full of carbs. Instead, you’ll need some almond flour! As a replacement for a carb-heavy white sugar, grab a bag of granulated erythritol – it’s a great substitute for sugar, especially when baking!
For the Frosting: this chocolate keto cupcake recipe is really a dream come true for chocolate lovers. Normally a chocolate ganache would be made with semi-sweet chocolate chips. Instead, grab a bag of Lily’s dark chocolate chips. They’re light on net carbs, keeping your chocolate keto cupcakes actually keto!
If you’re looking for a way to cut back a bit on the heavy cream, go ahead and substitute almond milk for the heavy cream in the cupcake batter. I wouldn’t recommend eliminating the heavy cream from the ganache, however, it gives it that really decadent texture that you’re looking for!
How to make Keto Cupcakes
Start by preheating the oven to 350 degrees F. Line a muffin tin with cupcake liners and set it aside for later.
STEP ONE: Grab a large mixing bowl and beat together the eggs, granulated erythritol, cream, and vanilla with a fork. Mix in the almond flour, cocoa, baking powder, and salt.
STEP TWO: Use a medium cookie scoop to portion out the batter into the liners. Pop your keto cupcakes into the oven for 15 to 18 minutes (until a toothpick comes clean from the center). Remove the cupcakes from the oven, transfer them to a wire rack, and let them cool completely before frosting!
STEP THREE: Time to make the chocolate ganache frosting! Add the heavy cream, chocolate chips, granulated erythritol, vanilla, and salt in a large bowl and microwave in 30-second intervals, stirring between each one, until a rich ganache forms. Let the ganache chill in the refrigerator for an hour.
STEP FOUR: Add the chilled ganache to a stand mixer bowl or use a hand mixer to beat the ganache until light and fluffy, scraping down the bowl as needed, about 5-7 minutes. Transfer the whipped ganache to a piping bag fitted with a piping tip and pipe onto the cooled cupcakes.
How long are keto chocolate cupcakes good for?
If you can stop yourself from eating the entire batch of keto chocolate cupcakes in one sitting, then go ahead and store them for up to 4 days. Just make sure you store them in an airtight container at room temperature to preserve their freshness!
How many carbs are in a chocolate cupcake?
Cupcakes, while delightfully delicious, are typically filled with sugars, carbs, and guilt. That’s why I love this chocolate cupcake keto recipe. You get to indulge in a delicious chocolate cupcake but without having to feel guilty or feel like you’re “cheating” on your diet!
A regular chocolate cupcake can have anywhere from 30 to 65 grams total net carbs. On the other hand, these keto chocolate cupcakes only have 14.4 grams of carbs in each cupcake! Go ahead. Have two! You earned it.
Looking for more guilt-free dessert ideas? Try out these other Real Housemoms recipes!
- Keto Friendly Mug Cake
- Chocolate Keto Mug Cake
- Skinny Tiramisu Smoothie
- Low Carb Cheesecake Bites
- Weight Watchers Berry Crisp for One
- Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners and set aside.
- In a large mixing bowl, beat together the eggs, granulated erythritol, heavy cream, and vanilla with a fork. Mix in the almond flour, cocoa powder, baking powder, and salt.
- Use a medium cookie scoop to portion out the batter into the cupcake liners. I use 2 level scoops (about 3 tablespoons) of batter total per cup.
- Bake for 15 to 18 minutes or until a toothpick comes clean from the center. Remove from the oven and transfer the cupcakes to a cooling rack to cool completely before frosting. (see note)
- Add the heavy cream, chocolate chips, erythritol, vanilla, and salt to a large bowl. Microwave on 30-second intervals, stirring between each one, until a rich ganache forms.
- Transfer the ganache to the refrigerator and chill for 1 hour.
- Add the chilled ganache to a stand mixer bowl or use a hand mixer to beat the ganache until it's light and fluffy, scraping down the bowls as needed. This will take about 5 to 7 minutes.
- Transfer the whipped ganache to a piping bag fitted with a piping tip and pipe onto the cooled cupcakes. Store in an airtight container until ready to serve.
- The carbs listed for each cupcake with frosting is 36 grams. After subtracting the sugar alcohols and dietary fibers from the erythritol and dark chocolate chips, each cupcake has a net carb amount of 14.4 grams.
- I like to start making the frosting while the cupcakes are baking. Then by the time I’m done chilling and whipping the frosting, the cupcakes are cooled enough to frost.