The Best Keto Chocolate Cupcakes (Edit recipe)

Seriously, these keto chocolate cupcakes are going to blow your mind. You won’t believe that anything made with coconut flour can be this tender and delicious. The perfect sugar-free and gluten-free cupcake recipe!

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	174
Fat:	16 g
Carbohydrates:	5 g
Protein:	7 g
Cholesterol:	38 g
Sodium:	213 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 12

Ingredients

Cupcakes

1/2 cup Unsalted Butter, melted
7 Tbsp Cocoa Powder
1 tsp Instant Coffee, (optional, enhances chocolate flavour)
7 Eggs, room temperature
1 tsp Vanilla Extract
2/3 cup Coconut Flour
2 tsp Baking Powder
2/3 cup Swerve Granular (sugar substitute)
1/2 tsp Salt
1/2 cup Almond Milk, unsweetened, or hemp milk (more if your batter is too thick)

Espresso Buttercream

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cupcakes

Preheat oven to 350F and line a muffin tin with parchment or silicone liners.
In a large bowl, whisk together the melted butter, cocoa powder, and espresso powder.
Add the eggs and vanilla and beat until well combined. Then add the coconut flour, sweetener, baking powder and salt and beat until smooth.
Beat in the almond milk. If that batter is still very thick, beat in more almond milk 1 tablespoon at a time until it thins out a bit (batter will still be thick, but should be of scoopable consistency. It will not be pourable).
Divide batter among prepared muffin tins and bake in center of oven for 20 to 25 minutes. Cupcakes are done when the top is set and a tester inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.

Buttercream

In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.
With an electric mixer, whip cream until it forms stiff peaks. Set aside.
In a medium bowl, beat butter, cream cheese, and sweetener together until creamy. Add coffee mixture and beat until combined. With a rubber spatula, fold in whipped cream carefully until well combined.
Spread frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.