Name: Keto Chocolate Cupcakes
Prep time: 5 min
Cook time: 18 min
Total time: 83 min
Ingredients: 3 large eggs; 1/2 cup granulated erythritol; 1/3 cup heavy cream; 1 teaspoon vanilla extract; 1 1/2 cups fine almond flour; 1/3 cup unsweetened cocoa powder; 2 1/4 teaspoons baking powder; 1/4 teaspoon salt; 1 1/4 cups heavy cream; 9 ounces Lily's dark chocolate chips; 1 tablespoon granulated erythritol; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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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!

close up of a keto chocolate cupcake with recipe name at the bottom

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?

ingredients to make keto chocolate cupcakes on a counter

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.

dry ingredients added to wet ingredients in a mixing bowl for keto chocolate cupcakes

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!

keto chocolate cupcake batter in a muffin tin with cupcake liners

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.

chocolate ganache ingredients in a mixing bowl

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.

looking down at a cake stand with keto chocolate 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!

side view of keto chocolate cupcakes on a cake stand

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.

keto chocolate cupcake with a bite taken out to show fluffy cake

Looking for more guilt-free dessert ideas? Try out these other Real Housemoms recipes!