These Keto Chocolate Cupcakes with Cream Cheese Frosting are perfect for anyone on a low-carb or keto diet. They are gluten-free, grain-free, and sugar-free, making them a guilt-free treat.
Whether you’re new to keto baking or a seasoned pro, this easy low carb cupcakes recipe is sure to become a favorite. Let’s dive into this delicious keto cupcake recipe!
I love creating keto desserts that are both delicious and easy to make. These chocolate cupcakes are a hit at birthday parties and family gatherings (like Christmas and Thanksgiving).
The chocolate flavor is rich and satisfying, and the cream cheese frosting adds a perfect touch of sweetness. Plus, these chocolate keto cupcakes are made with simple ingredients you probably already have in your pantry.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
Cupcakes:
- eggs
- heavy cream
- almond flour
- coconut flour
- cocoa powder
- Swerve
- baking powder
- salt
- olive oil
Keto Cream Cheese Frosting:
- cream cheese
- salted butter
- heavy cream
- Swerve
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs, double cream, olive oil, and Swerve until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cooled cupcakes rest on a wire rack.
- For the keto chocolate frosting, beat the cream cheese and butter together until smooth. Add the double cream and Swerve, and mix until fluffy.
- Use a piping bag with a piping tip to frost the cupcakes.
Recipe Tips
- Make sure all ingredients are at room temperature for the best results.
- Use a hand mixer, food processor or stand mixer for a smoother batter and frosting.
- For a richer flavor, add a teaspoon of vanilla extract to the batter.
Ingredient Swaps
- You can use coconut oil instead of olive oil.
- Substitute Swerve for other powdered sweetener like monk fruit or Stevia if you prefer.
- For a dairy-free option, use flax eggs and coconut cream.
Storage
Store the low carb chocolate cupcakes in an airtight container in the fridge for up to a week. You can also freeze them for longer storage.
These keto chocolate cupcakes are a delightful treat that fits perfectly into a low-carb lifestyle. With their rich chocolate cake flavor and creamy cream cheese icing, they are sure to satisfy your sugar cravings without the guilt. Unlike traditional wheat flour cupcakes, these almond flour cupcakes have a lower carb count, making them ideal for those monitoring their blood sugar levels.
Happy baking, and enjoy your low-carb cupcake journey!
FAQ
Q: Can I use regular cream cheese for the frosting? A: Yes, regular cream cheese works perfectly for this recipe.
Q: How many net carbs are in each cupcake? A: Each cupcake has approximately 3g of net carbs.
Q: Can I add chocolate chips to the batter? A: Absolutely! Adding sugar-free chocolate chips will make these cupcakes even more delicious.
I hope your readers enjoy this keto cupcake recipe! Let me know if you need any more help.
More Keto Dessert Recipes
- Keto Chocolate Muffins with Almond Flour – These are moist, fluffy, and loaded with chocolate chips. Perfect for a keto-friendly sweet treat.
- Keto Breakfast Muffins with Pancetta – A savory option packed with flavor, ideal for a high-protein breakfast.
- Easy Keto Blueberry Muffins with Coconut Flour – Soft, moist, and fluffy, these muffins are great for breakfast, a snack, or dessert.
More Coconut Flour Recipes
- Easy Keto Blueberry Muffins with Coconut Flour – These muffins are soft, moist, and bursting with juicy blueberries. Perfect for breakfast, a snack, or dessert.
- Keto Chocolate Mug Cake – A quick and easy dessert that’s rich, fluffy, and packed with chocolate flavor. Ideal for satisfying your sweet tooth in minutes.
- Best Easy Chocolate Keto Oreo Mug Cake – This mug cake is low-carb, gluten-free, and tastes just like a real Oreo. Perfect for a quick and indulgent treat.
Keto Chocolate Cupcakes with Chocolate Cream Cheese Frosting
Ingredients
Cupcakes:
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/3 cup Swerve
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup olive oil
Frosting:
- 1 cup cream cheese
- 1/4 cup salted butter
- 2 tbsp heavy cream
- 1/3 cup Swerve
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs, double cream, olive oil, and Swerve until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cooled cupcakes rest on a wire rack.
- For the frosting, beat the cream cheese and butter together until smooth. Add the double cream and Swerve, and mix until fluffy.
- Use a piping bag with a piping tip to frost the cupcakes.
Video Recipe
Notes
- Keto Cream Cheese Chocolate Frosting Recipe
- Make sure all ingredients are at room temperature for the best results.
- Use a hand mixer or stand mixer for a smoother batter and frosting.
- For a richer flavor, add a teaspoon of vanilla extract to the batter.
I love these Keto Cupcakes because they’re soft, chocolatey, and completely sugar-free! I created this recipe to be a low-carb, gluten-free treat with rich, creamy frosting—perfect for any occasion!