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    Home » Gluten Free » The Best Keto Chocolate Cupcakes

    Published: Oct 4, 2010 · Modified: Jun 28, 2022 by Carolyn

    The Best Keto Chocolate Cupcakes

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    17.2K shares
    Jump to Recipe Print 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!

    Best Keto Chocolate Cupcake Recipe. Made with coconut flour!

    It’s crazy to think that these coconut flour cupcakes were one of the first keto cake recipes I ever made here on All Day I Dream About Food.

    And they have stood the test of time, becoming one of my most popular keto cupcake recipes with some seriously devoted fans. I decided that they needed a little update. Pretty new photos to show them off, and an updated recipe that is even easier to make and uses a single bowl. It also now makes a full dozen. And of course I had to include a how to video!

    Frost them with your favourite sugar-free frosting or use my espresso buttercream. I also have the ultimate chocolate buttercream recipe right here for you!

    Coconut Flour Cupcakes Video

    My youngest child turns one in a few days and so we had a little birthday party for her this weekend. We kept it small and simple, with just one other family sharing in the festivities. After all, one year olds hardly know what the fuss is all about and we figure we have years ahead of us where she is asking for the hottest new toys and wanting to have a big bash in her own honour.

    Might as well keep it low key while we can get away with it. We did, however, follow one time-honoured tradition in our family. We stripped her down to her diaper and let her dive into her birthday cake while we sat back, laughing hysterically and snapping hundreds of pictures.

    The cake we fed our baby, along with everyone else, was full of sugar, flour and, obviously, carbs. It was gorgeous, and by all accounts, it tasted pretty great too. I, however, was abstemious. As much as I would have liked to partake, I simply don’t think my pancreas would have been able to rise to the challenge. So I planned ahead. I wasn’t about to let my daughter’s first birthday go by without raising a forkful of some sweet treat or other.

    Easy coconut flour chocolate cupcake recipe

    Making the Best Keto Chocolate Cupcakes

    I had in my head to do coconut flour cupcakes again, but I wanted them to be chocolate. And this time, I didn’t want to play up the coconut flavour, I really just wanted it to taste like a regular chocolate cupcake, so that I could then pair it up with an interesting frosting.

    In addition to my own Coconut Flour Cupcake recipe, I searched for chocolate coconut flour cake online and found a few recipes to use for basic guidelines. All of these recipes called for sugar, and I was using low carb sweeteners so I had to adjust the other ingredients accordingly.

    These are the best low carb chocolate cupcakes! You won't know they are sugar-free and gluten-free.

    For frosting, I knew I wanted a coffee flavour. Coffee and chocolate go together like, well, coffee and chocolate. I know the expression is supposed to be “peas and carrots”, but I don’t like cooked peas and I can’t see how these two vegetables go together any better than coffee and chocolate!

    But if you prefer, you can always top it with the BEST low carb chocolate buttercream frosting!

    Photobucket

    On of my old photos! Oh my, how times have changed…

    The Results: I had thought I’d done pretty well on my previous foray into coconut flour cupcakes, but these puppies blew those ones out of the water. They are virtually indistinguishable from regular chocolate cupcakes.

    They rose beautifully when baking, and they didn’t end up overly dense like many coconut flour products. The crumb is nice and light. When I took them out of the oven, they smelled almost identical to the layers of chocolate cake I’d just made for the “real” birthday cake. You honestly would not know that these were made with any coconut products at all, as the coconut flavour was completely masked just as I had intended.

    New Low Carb Cookbook: The Everyday Ketogenic Kitchen

    The Everyday Ketogenic Kitchen

    I almost don’t even know what I did right with these cupcakes. I think it is both a combination of the actual ingredients, and the method in which I put it all together. I wrote it all down very quickly after they came out of the oven because I could tell I had nailed it right away. To say I am pleased with the outcome is something of an understatement. They pair beautifully with the intensity of the espresso buttercream, but you could put whatever flavour of frosting on these that you wanted.

    Easy coconut flour chocolate cupcake recipe

    Keto Chocolate Coconut Flour Cupcakes

    This low carb recipe for classic chocolate cupcakes has stood the test of time. Topped with delicious espresso buttercream frosting, they are the ultimate keto treat!
    4.88 from 16 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: coconut flour cupcakes, keto chocolate cupcakes
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 cupcakes
    Calories: 268kcal

    Ingredients

    Cupcakes:

    • ½ cup butter melted
    • 7 tablespoon cocoa powder
    • 1 teaspoon instant coffee granules (optional, enhances chocolate flavour)
    • 7 eggs room temperature
    • 1 teaspoon vanilla extract
    • ⅔ cup coconut flour
    • 2 teaspoon baking powder
    • ⅔ cup Swerve Sweetener
    • ½ teaspoon salt
    • ½ cup unsweetened almond milk or hemp milk (more if your batter is too thick)

    Espresso Buttercream:

    • 2 tablespoon hot water
    • 2 teaspoon instant espresso powder or instant coffee
    • ½ cup whipping cream
    • 6 tablespoon butter softened
    • 4 oz cream cheese softened
    • ½ cup powdered Swerve Sweetener

    Instructions

    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.

    Notes

     
    Nutrition Facts
    Keto Chocolate Coconut Flour Cupcakes
    Amount Per Serving (1 cupcake)
    Calories 268 Calories from Fat 204
    % Daily Value*
    Fat 22.68g35%
    Carbohydrates 6.56g2%
    Fiber 3.43g14%
    Protein 6.12g12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    17.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Trev says

      March 23, 2022 at 4:41 pm

      I do not see how the 6.5 carbs for each cupcake can be accurate. The Swerve Sweetner you are using is 4 grams of carbs per tsp. You are using 2/3 cup which is 32 teaspoons equaling 128 grams of carbs. The coconut flour is 9 grams of carbs per 2 tablespoons. You are using 2/3 cup. That is 10.6 tablespoons equaling 47.7 grams of carbs. The cocoa powder is another 21 grams for the 7 tablespoons. That is a total of 196.7 total carbs divided by 12 cupcakes equals 16.4 carbs. That is without your frosting!

      Reply
      • Carolyn says

        March 23, 2022 at 6:44 pm

        Hi Trev… I am very clear in my nutritional disclaimer at the bottom of each blog post. I do NOT count erythritol at all for any recipe because it has zero impact on blood sugar. This is standard practice for most keto recipes. Please research it.

        Reply
    2. Wendy says

      February 21, 2022 at 3:01 pm

      5 stars
      I love this recipe! I have missed cupcakes, and this one turned out fabulous!! I’m looking for a vanilla version to add to my folder. Would your “Coconut Flour Cupcakes with Buttercream” be the best match?

      Thank you!
      Wendy

      Reply
    3. Beth Long says

      November 27, 2021 at 3:43 pm

      Is Swerve the same as Stevia?

      Reply
      • Carolyn says

        November 27, 2021 at 4:51 pm

        No, not at all. https://swervesweet.com/faqs

        Reply
    4. Paola Perina says

      November 20, 2021 at 7:26 am

      5 stars
      These cupcakes are excellent. I have baked them a few times now. I added half a teaspoon of Guar gum in my last batch and it helped them rise even better. I would say they deserve a 10/10.

      Reply
      • Carolyn says

        November 20, 2021 at 8:32 am

        Good to know!

        Reply
    5. Chyral Kurck says

      November 02, 2021 at 8:33 am

      Can I substitute egg whites instead of regular eggs ?

      Reply
      • Carolyn says

        November 02, 2021 at 1:50 pm

        I can’t see why not but you need to make sure it’s the same amount of egg in total.

        Reply
    6. Sherrie Perry says

      October 11, 2021 at 10:04 pm

      Hey Carolyn!! I noticed that you are using protein powder in many of your cake recipes now…would it be a good idea to add some to these? Also, Thanks so much for ALL you do!!

      Reply
      • Carolyn says

        October 12, 2021 at 7:45 am

        Not this recipe, no. It was designed to be without it and they rise nicely as it is. If you do choose to use it, don’t use more than 1/4 cup.

        Reply
    7. Nancy says

      July 29, 2021 at 4:39 pm

      Hi there, I’m wondering if I could substitute almond flour for the coconut. The person I’m making these for is allergic to coconut and I really want a delicious chocolate cupcake recipe!

      Reply
      • Carolyn says

        July 29, 2021 at 4:45 pm

        This recipe is based on coconut flour, which is SO different from almond flour that they cannot be swapped. It would be a disaster. However, you can use this recipe for an almond flour based cupcake. Just switch out the irish cream for heavy cream. https://alldayidreamaboutfood.com/keto-irish-cream-cupcakes/

        Reply
    8. Debra says

      April 26, 2021 at 9:06 pm

      Can I use black cocoa in this recipe?

      Reply
      • Carolyn says

        April 27, 2021 at 9:28 am

        Absolutely!

        Reply
    9. angela says

      January 13, 2021 at 1:15 pm

      do you recommend dutch process cocoa or like a regular hershey’s cocoa for the cupcakes?

      Reply
    10. Becca says

      November 03, 2020 at 3:13 pm

      Can I sub coconut milk for the almond milk?

      Reply
      • Carolyn says

        November 03, 2020 at 3:20 pm

        Yes, that should be fine.

        Reply
    11. Kelli Thompson says

      October 20, 2020 at 10:07 am

      Hello! If I wanted to use your cupcake recipe for a 9×13 cake pan would I use this same exact recipe?
      Thanks! I’m going to use your German chocolate brownie frosting as the topping.

      Reply
      • Carolyn says

        October 20, 2020 at 1:48 pm

        It might be a bit small for a 9×13, unless you want a sheet cake?

        Reply
    12. Felicity says

      August 17, 2020 at 12:14 pm

      Seems I had the opposite problem of batter that was too thick. I carefully weighed the Bob’s Red Mill coconut flour for accuracy and ended up with pourable batter before even adding the almond milk. I panicked and threw it in the oven as is (sadly didn’t occur to me to add more coconut flour) and just waiting for it to come out with fingers crossed the result isn’t too disastrous (it’s a birthday cake). I wonder if it might be good to warn in the recipe that not thick enough is also a possibility?

      Reply
      • Carolyn says

        August 17, 2020 at 12:25 pm

        You say you weighed the coconut flour “for accuracy” but I did not give a weight for this. So I think you probably had significantly less coconut flour than you were supposed to. How much did you use in grams?

        Reply
        • Felicity says

          August 17, 2020 at 12:31 pm

          I went by your Bob’s measurement for keto bagels which is 56 grams per half cup. Converted to 74 grams 2/3 cup. This is what I get for being clever :/

          Reply
          • Carolyn says

            August 17, 2020 at 12:37 pm

            Their measurements are actually pretty close (I have weighed a full cup to be about 110g). So that might not be the issue. I wonder if your eggs were overly large? Could also be that your cocoa powder is not as absorbent, that can make a difference too. What brand is it?

            In my experience, they should bake up okay when overly wet like that but they make take a lot longer to bake through.

            Reply
            • Felicity says

              August 17, 2020 at 12:57 pm

              You may be right about the eggs. They looked on the hefty side for “large”. I’m in Vancouver Canada and the only dutch process cocoa I could find (always my preference) is Cote D’Azur Bensdorp dutch process. It cracked a bit during baking and seems maybe a bit dense but I will slather it in caramel sauce, toasted coconut, and ganache (aka Samoa cake) and hopefully no one will be the wiser 🙂

            • Felicity says

              August 18, 2020 at 11:19 am

              So it did indeed come out on the dense and non-fluffy side (I’ve made the vanilla version of the coconut flour cupcakes and it was definitely not the same texture). Not that it mattered because the flavour was wonderful and how can you go wrong with those toppings? I would like to master this recipe though as I love the vanilla counterpart. If this happens again, is it better, do you think, to add all the liquid (aka the almond milk) and adjust with extra almond flour, or to stop before adding the almond milk and add only a little more almond flour if needed?

            • Carolyn says

              August 18, 2020 at 5:09 pm

              Less liquid, for sure!

    13. Allie says

      August 07, 2020 at 6:03 pm

      Hi ,
      These look great . I want to make them for my birthday to accommodate myself (keto) and children who have nit allergies win win ! Can I sub cocoa powder in the espresso frosting instead of coffee ? I know you have a chocolate icing recipe I was just wondering if this would work too . Needn’t be overly sweet or rich . Also I’ll need to bake them two days before I ice them . Or do you think I can ice them two days before I serve them ?

      Reply
      • Carolyn says

        August 08, 2020 at 6:23 pm

        Cocoa powder is going to make the frosting a lot thicker so it won’t really work in this recipe. I’d just go with my other chocolate buttercream.

        Reply
    14. Baylie says

      June 05, 2020 at 3:36 pm

      These are so good!! I honestly wouldn’t be able to tell the difference. Question: what are the nutrition facts for muffins without the frosting? And I suppose it wouldn’t reduce the carb count, since it’s mostly dairy/fat?
      Thanks!! Love the recipe

      Reply
      • Carolyn says

        June 06, 2020 at 11:20 am

        Food energy: 147kcal
        Total fat: 10.97g
        Carbohydrate, by difference: 5.85g
        Total dietary fiber: 3.39g
        Protein: 5.25g

        Reply
        • E says

          October 03, 2021 at 7:15 pm

          I was looking for this info, too! You are awesome and so attentive to your readers, Carolyn! Your site is a lifesaver for me as I have a 3 year old who has type 1 diabetes! Gotta get our carb counts correct here!! And yours are!

          Reply
    15. Lindsey says

      May 05, 2020 at 1:56 pm

      5 stars
      These are amazing! Seriously so tasty. Mine started out looking just a tad watery – I added another 1TB of coconut flour. The final result was a tad dry but still very tasty.

      Question for anyone re: granulated instant coffee in baking. I followed the recipe as is but I used a diff frosting recipe – using 1tsp of instant coffee. Do you all find that adding 1-2tsp of instant coffee granules to baked goods adds a little too much “zip”? I think the flavor is essential so I used it, but all i had on hand was full-caff granules. I had a hard time finding any info on this online. I mostly just want to make sure i limit my husband’s intake at night if it will keep him up! Or else he’ll eat 2+ !!! 🙂

      Reply
      • Carolyn says

        May 05, 2020 at 4:11 pm

        If you’re worried about the caffeine, try getting some decaf instant coffee. I like the Starbucks via packs and I only use one little pack per recipe, instead of a full tablespoon of instant coffee.

        Reply
    16. Amanda Wolf says

      April 12, 2020 at 2:36 am

      5 stars
      Made these tonight for Easter. Ate without frosting of any kind. My very first attempt at keto baking and the first time making cupcakes from scratch. So delicious!! They came out perfectly!

      Reply
    17. Lenai says

      April 02, 2020 at 2:46 am

      Also, does the nutritional info include the frosting?

      Reply
      • Carolyn says

        April 02, 2020 at 9:24 pm

        Yes it does.

        Reply
    18. Lenai says

      April 02, 2020 at 2:23 am

      Hi, I was wondering if I can use coconut milk instead of almond? or even whipping cream?

      Reply
      • Carolyn says

        April 02, 2020 at 9:24 pm

        Yes, you can.

        Reply
    19. Maggie says

      March 09, 2020 at 12:17 pm

      5 stars
      I used the cupcake recipe and made a version of “Better than sex cake”. I baked the cake, cooled, it poked holes in it, poured the caramel sauce over it and chilled it. Then I covered it with Ready Whip, sprinkled crushed Stover’s toffee squares, and drizzled with more caramel sauce. It was amazing and came out very low carb since I got 30 pieces from a 13×9 pan.

      Reply
    20. Trina says

      February 02, 2020 at 8:31 pm

      5 stars
      Carolyn
      I just made these and absolutely love them..
      I live alone so I leave the cupcakes, no frosting, covered on the counter and the frosting in the refrigerator..
      does the Nutrional Facts include cupcake and frosting combined…
      Thank you again..I can’t wait to try more of your
      Recipes

      Reply
      • Carolyn says

        February 02, 2020 at 8:42 pm

        This does include the frosting. But here is the info for the cupcakes alone:

        Food energy: 147kcal
        Total fat: 10.97g
        Carbohydrate: 5.85g
        Total dietary fiber: 3.39g
        Protein: 5.25g

        Reply
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