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!
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.
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.
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!
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
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.
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!
- 1/2 cup butter melted
- 7 tbsp cocoa powder
- 1 tsp instant coffee granules (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 Sweetener
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk or hemp milk (more if your batter is too thick)
- 2 tbsp hot water
- 2 tsp instant espresso powder or instant coffee
- 1/2 cup whipping cream
- 6 tbsp butter softened
- 4 oz cream cheese softened
- 1/2 cup powdered Swerve Sweetener
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Preheat oven to 350F and line a muffin tin with parchment or silicone liners
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In a large bowl, whisk together the melted butter, cocoa powder, and espresso powder.
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Add the eggs and vanilla and beat until well combined. Then add the coconut flour, sweetener, baking powder and salt and beat until smooth.
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Beat in the almond milk. If that batter is still very thick, beat in more almond milk 1 tbsp 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).
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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.
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In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.
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With an electric mixer, whip cream until it forms stiff peaks. Set aside.
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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.
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Spread frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.
Marly says
I'm not much of a coffee person, but these still look so good! I may have to bookmark this recipe for when we visit the hubby's parents. They love coffee and muffins…and I love cooking. It's a great relationship!
DD says
Hi, the Espresso powder or coffee, just enhances the chocolate flavor…you cannot detect coffee’s own unique taste.?
DD says
Lol. I didn’t realize the comments are 7 yrs old!?
Nanabella says
I do that all the time too… Carolyn reposts her old recipes and they are fresh to my eyes!!! And I love them all??❤️??
Donna says
WOW!!! Such a nice job!!! They look gorgeous! Glad you had a beautiful birthday weekend:)
Cajun Chef Ryan says
I bet this cupcake is great with a cup of hot coffee too!
Love the buttercream icing!
Bon appetit!
CCR
=:~)
Sommer J says
These look absolutely GORGEOUS, Carolyn! I am not sure where to find coconut flour here in Germany, though. Will ask around! My son's birthday is coming and I wanted to make both regular and gluten free cupcakes for his birthday!
You should be very very proud of yourself!!
A Little Yumminess says
Low carb and gluten free! Wow! So beautiful I am impressed.
Torviewtoronto says
this is mouthwateringly delicious
Culinarian says
These are gorgeous…and my best friend has celiac disease, so they might just be the perfect treat!
Karen says
Mmmm…these look like trouble. I'm betting it would be hard to eat just one! I love the espresso buttercream.
BakingWithoutABox says
Drooling on my screen. This looks divine. Great job on cracking the gluten free for this.
Stella says
Hey Carolyn, I'm totally curious about this recipe. I've never really used coconut flour for baking. I love coconut and use it all the time-the flour is new to me though. I might have to try these if I can find some nice coconut flour…
p.s. 'coffee and chocolate' sounds better than 'peas and carrots' to me too;)
Sprinkled with Flour says
This flavor combination is a favorite of mine, and these cupcakes look so delicious!
Emma says
These look lovely! They rose so well. Happy birthday to your youngest 🙂
Mary says
Oh hello, beautiful, healthy, lovely cupcake. Divine.
Mary xo
Delightful Bitefuls
Jelly Shot Test Kitchen says
Low carb AND gluten free! I'm in love! These cupcakes looks fantastic . . . Cheers, Michelle
blackbookkitchendiaries says
this cupcake is so pretty:) thank you for sharing.
VegSpinz says
Those are all flavors that I love in desserts- nice job!
[email protected] says
Hello dear! These are gorgeous! I have a whole sack of coconut flour that I have slowly been chipping away at. I have not found a delicious cake as of yet… so I am bookmarking your recipe! Makes me happy that you had such success! foodie love from the north! megan
A SPICY PERSPECTIVE says
That looks too good to be GF! I'm so intrigued by the coconut flour!
Ruby says
Espresso buttercream – come to Mama! I love your birthday ritual – but where's the photo of cake-covered baby?! 🙂
ravienomnoms says
Oh my gosh, this could be the best sounding cupcake I have ever heard of! Looks gorgeous too!
Sophie says
Waw!!
These coconut chocolatecupcakes look absolutely fabulous & that frosting looks so COOl too!
choco says
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I have added your site to my site.
Please link my site to your site.
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Laura says
I am literally drooling over these and am BEYOND excited to have stumbled upon your blog today. My favorite part of your recipes… I already have most of the ingredients already at home!! I might just have to whip these up tonight. So happy… Yay!!
Melanie says
Do you sift your coconut flour at all? Also, the carb count seems high for the ingredients listed. Am I missing something? Thanks–they look great!
Carolyn says
Hi Melanie,
I don't sift my coconut flour usually, I just break up clumps with the back of a fork. I haven't looked at this recipe in a long time, so let me recalculate the carbs and see if I did it wrong. I usually post TOTAL carbs and then fiber and let people who do net carbs do the math themselves. So many people do it differently, I want everyone to be able to get what they need out of it!
MC says
These look amazing our son is allergic to Coconut. Can these be made with just Almond Flour?
If so what is the exchange?
Thank you for your time.
Carolyn says
Sorry, this is a coconut flour recipe and converting it really isn’t possible as you have to change the entire recipe. I do have other chocolate cupcake recipes like this one https://alldayidreamaboutfood.com/low-carb-chocolate-blackout-cupcakes-nut-free/ (you can use all almond flour or sunflower seed flour).
Carolyn says
Hi again, Melanie…okay, recalculated with MasterCook and it comes out very close to what I calculated by hand. If you are looking for NET carbs, each cupcake has about 4g of carbs and each serving of buttercream has 1g.
Linda says
All your recipes look so good, especially this one. Is there another sugar substitute I can replace the erythritol?
Peepers says
I love your blog, thank you so much for the lovely recipes. I have your cinnamon scones in the oven as I type. I am so excited to try this chocolate cake recipe for his birthday in a couple weeks. We have been low carbing it for about a month and both lost 20 lbs. So awesome that we can still have a special birthday cake without blowing our diets and digestive systems. 😉
Catherine H. says
These were quite good. I am very impressed by your minimizing of the fibrous "chew" that coconut flour always gives baked goods–it was almost undetectable in these. I unfortunately forgot to buy instant espresso powder at the store, so I made just plain chocolate cupcakes. The buttercream I first made vanilla-flavored, then later whipped a little peanut butter into it–OH MY GOODNESS. I look forward to trying these with the original espresso flavor, but in the meantime, these were so good and the buttercream possibly the best low carb frosting I've tried. I especially appreciate that these used coconut flour, instead of the dear-as-gold almond flour. Thanks, Carolyn!
Paul C says
Huge fan of our recipes, and this one is almost certainly the best low carb dessert I’ve ever made. My workmates raved over them! I have tried coconut flour recipes before and was not happy with the results, so this is awesome. I’m definitely going to make this as a round cake for the next time there is a birthday at work. The frosting is amazing, so I will slather it all over the cake. My only changes were to use coconut cream instead of almond milk, and for the frosting I made it vanilla and also put some coconut extract. I also added some liquid sucralose to both the cupcake and the frosting, as I personally don’t feel that Stevia quite cuts it. The previous post about peanut butter frosting sounds great, I will have to try that, too, maybe as the filling in the cake… OK, that must be done, and soon. Screw waiting for someone’s birthday!
Jen says
If you did want to use sugar, how much would you use?
Carolyn says
I think 6 to 8 tbsp would work well.
Amy says
These are super tasty! I’ve made them a few times and I usually end up with 10-12 cupcakes. Yum!!
sue says
Can I ask about the coffee granules in the cupcakes? I don’t drink coffee and last night I purchased “espresso granules” for another recipe (mini mochas) that called for espresso granules and now I have these in the house. Can I use the espresso granules in the cupcake recipe instead of coffee granules?
Carolyn says
Sure, espresso would be fine.
sue says
Oh! Another question. Is it okay to feed kids these, mine are only 9 and 6 and don’t do coffee, will it affect them (the caffeine, and isn’t it more in espresso)? Could I make them with a bit more cocoa instead of the coffee granules?
Carolyn says
Espresso actually has less caffeine in it then regular coffee (the darker you roast the bean, the less caffeine). However, the coffee in the cupcakes is really just for offsetting the chocolate flavour, so if you want to skip it, you can. The buttercream could be a different flavour, if you want.
sue says
They were to die-for!! I couldn’t wait long enough to ice them, I was eating the icing from the bowl (I should have remembered that I can’t control myself with icing). I found it made a lot of icing for sure for 7 cupcakes, so I had to eat some! My icing was too wet though, I’ll have to reduce or increase something next time….maybe I didn’t quite do enough cream cheese! Spectacular chocolate cupcakes (I didn’t do the espresso, but I will next time). I have never made chocolate anything in baking and I am so pleased with the outcome. They were so light and not at all gritty or anything like so many “gluten-free” products on the market. WOW! 10 Thumbs up!
Carolyn says
Thank you!
sue says
Oh! sorry, one more question, is it really under 10 grams of total net carbs per cupcake with the icing?
Carolyn says
Yes, it really is, if you subtract for the erythritol. I have used it extensively and tested my blood sugar frequently…it has almost no effect on my glucose levels so I count it as 0 carbs. It’s a personal preference. If you are someone who does net carbs, then you can also subract the fiber (which is indigestible, therefore shouldn’t count as a carb), and the total is 5.6 g of net carbs per cupcake.
Ashley says
I want to use pure stevia extract (powder) in place of the eythritol; how much would your recommend using? 1/8 teaspoon? I will still add the twelve drops of liquid stevia as well.
Carolyn says
I haven’t used the powdered variety yet, but 1/8 tsp to 1/4 tsp sounds about right from other recipes I’ve seen. Maybe find another chocolate cupcake recipe that uses powdered stevia, then go with half of that because this recipe only makes 7 cupcakes.
Pam says
I made these today and they turned out great! I was so excited to find your blog! In my grocery, coconut flour is so much cheaper than almond flour so I have been trying to use it more. I lost 30 pounds 5 years ago going low carb and I have kept it off and feel great. Looking forward to trying more of your recipes. Thanks!
Carolyn says
Wonderful! Glad they worked and glad you found a good source of coconut flour!
rose says
I am just discovering coconut flour and almond flour. As my 1st venture into this realm I made this recipe – as well as the Jorge Cruise choc cake in a mug (made with almond flour). This recipe is sooooo much better. the cupcakes are light and taste similar to red velvet cake. Instead of the icing, I add some non-fat light whip cream for a low calorie option. It’s perfection! the cupcakes keep well in the refrigerator. Can’t wait to try some of the other recipes.
Carolyn says
Glad you liked it!
Belen says
I made these today, and was so happy. They were just like a normal cupcake, without that eggy taste. I made some with espresso and some with peanut butter frosting. Fantastic recipe!
Annie says
Could theese be sweetened with honey?
Carolyn says
Sure!
Courtney says
Thank you!!!! My youngest daughter was just diagnosed with type 1 diabetes and I have been scouring the Internet for some decent low carb baking recipes. This did not disappoint!!! She loved them, and they were just like “normal” cupcakes for her. 🙂
Carolyn says
So glad to hear it! I have lots of great cupcake recipes that she might like.
Lisa says
These look so yummy. I can wait to make them, however my son is allergic to almonds, so could I use coconut milk?
Carolyn says
Yes, coconut milk would be fine.
Jane says
Hi! I want to make the cake version for my son’s birthday. If I use Swerve as sweetener is that essentially the same as plain erythritol? And should I still use the stevia? I usually find stevia bitter so am nervous about using it. I also have stevia glycerite would that work? Thanks!!
Carolyn says
Hi Jane. Yes, put the same amount of Swerve in and still use the stevia. I think you will find that in combination, they don’t have any aftertaste. But feel free to use the stevia glycerite, that’s fine for the stevia.
Jane says
Thanks so much. One more question sorry! Have you had any experience with freezing this recipe? I have to take the cake to another state and ice it there. I was planning to bake it tomorrow, cool, freeze and thaw out on Friday for party. Wondering if I should just try to make it there Fri AM but could be difficult as at someone else’s house. Have you found it to be pretty stable after baking? You know how flax meal breads change a bit in texture. I’m planning to make all my non low carb family eat this so I’m on the spot!!
tara says
hi, i’ve had next to zero luck with coconut flour –if I leave out the liquid stevia, will it affect the texture of this cake? It seems like everything affects a coconut flour recipe!
Carolyn says
The amount of liquid stevia in this recipe is so minor, it won’t affect the texture. However, you will find that it’s not sweet enough without some sort of additional sweetener.
Belen says
Hi Tara,
I didn’t have liquid stevia so I used powdered instead, and it was perfect 🙂
Debbie says
Where do I find the granulated sugar that is used in these recipes
Carolyn says
The erythritol? You can purchase it in many groceries. My favourite brand is Swerve and it’s probably best to order online. I have a coupon code for my readers that gets them 10% off of all orders – DREAM10.
http://www.swervesweetener.com/103.html
Debbie says
What can I substitute for coffe e
Carolyn says
Do you mean in the buttercream?
Jay says
I’m confused about your comments about carbs and subtracting erythritol? What are the net carbs (carbs-fiber) for the cupcakes? And also for the frosting?
Carolyn says
Erythritol does not affect blood sugar so it shouldn’t be counted into the carbs either. I used to list them, I no longer do. So the net carbs of the cupcakes themselves would be 4.2 g and the net carbs of the frosting would be 1 g. Hope that helps!
Savannah says
Did not have any instant coffee or expresso on hand, and I didnt want the caffeine at night anyway, so I just made them plain chocolate, and I added some sugar free hersheys chocolate chips into the batter. I doubled the recipe and made a dozen… for those wondering about using a pure powder such as Kal, I used about 1/8 tsp Kal pure stevia extract powder for the doubled recipe. With pure stevia, starting out with less is always better, since you can always add more, but if you overdo it to begin with, it will be ruined and bitter. I also used some xylitol plus the amount of called for erythritol. They were SO delicious!!! I have made other coconut flour recipes that did not turn out very well or tasted very coconutty. These did not taste like coconut at all… On the contrary, the flavor was spot on with a regular chocolate cake! Texture was fabulous too, not too dry or soggy. Thank you so much for your fantastic recipe!!!! Cant wait to try them with the coffee and expresso another time!
Savannah says
Edit- I think I actually added even less than 1/8 tsp kal stevia… I was nervous about adding too much and making them bitter… That’s why I added the xylitol to pump up the sweetness.
Carolyn says
So glad you liked it! and thanks for the tips on pure stevia.
Emily says
I made these tonight. I didn’t have any espresso powder, so I put caramel extract in the frosting instead, and they were delicious. Could not believe how much like regular cake they taste!
Emma says
Made these yesterday! I weighed my cocoa powder, I think it needed more than the weighed “tbsp” measurement.
Do you sift your coconut flour before scooping? I did that this time, since I’ve had real trouble with clumps with coconut flour in the past, and wanted to be sure I measured right.
The batter was VERY watery (thin pancake batter), so I worried and added a bit of extra coconut flour which may have contributed to them being less dark colored and dryer than your photos.
Do you have photos of the batter? When I do low carb baking I always get nervous when I get to mixing the batter or dough, because I never know what consistency it should be! Stuff like coconut flour is so subjective to measure (weigh? sift? volume?) and absorbs liquid so readily that I never know if I did it right, or wrong!
other than that, the sweetness, crumb, rise, and texture were GREAT! I made these paleo and dairy free for a friend with numerous food allergies, so subbed so delicious coconut milk and coconut oil for almond milk and butter. Any reccomendations for chocolate frosting recipes (dairy free subs if possible)?
Please do include some batter photos if you have them, and in the meantime if you could speak to what it looks like, that would be great!
Thanks so much, I love your recipes and writing 🙂
Emma says
Oh, and I just used 1/4 cup of steviva blend (ery. with stevia) as I didn’t have plain e. 🙂
Carolyn says
I don’t have batter photos and I made this a long time ago. But you were right to add more coconut flour. It should not be that thin. I do not sift my coconut flour and I use Bob’s Red Mill so all of that can make a difference.
myra says
Thank you so much for this amazing recipe, I omitted the coffee and stevia and replaced the almond milk with coconut milk and used xylitol instead of erythritol. I paiired the choc cupcakes with plain cream cheese icing. My hubby says its better than the real thing and I think so too… I divided the batter into 12 and ended with perfectly flat cupcakes that rose to the top of the muffin pan. I made changes according to the ingredients I had on hand but the result was so awesome I will stick to it. Just next time will try the expresso version. Thanks again. Myra
Carolyn says
Sounds wonderful. So glad you liked them!
eve baum says
I am Not sure what I did wrong because it’s like the egg mixture went to the bottom and the coconut chocolate espresso layer went on top… I made them with my own coconut flour by using a coffee grinder and unsweetened coconut. I also used Truvia. and no liquid stevia… they tasted amazing just worried. What did I do wrong??
Carolyn says
I am going to guess that it was the homemade coconut flour, which may not have been as fine or as homogenous as commercially ground coconut flour.
Kristen says
This is exactly what happened to me! I used Truvia and ground my own flour as well.
Candace says
These look amazing! I will be using THM sweet blend. What amount should I use?
Carolyn says
I don’t really know because I’ve never used it. Sorry I can’t be of more help but I think people on the THM Facebook group should be able to help.
Lance says
Hi Carolyn, Would I be able to substitute full fat FAGE Greek Yogurt for the butter orwithout affecting the flavor or texture in the cupcakes, without causing some other problem. I have to keep my carbs very low, but I also need to be careful of saturated fat. If yogurt would work, how much would I need to use? I was thinking of unsweetened apple sauce as sub as well. Difficult to be low carb and low fat.
Carolyn says
Yogurt (or applesauce) has more moisture than the butter, so you can sub it, but I think you will need to reduce the added liquid by a bit. I’d start with half of the liquid in this recipe, then add as needed. Remember, batters like this are thicker than conventional batter, so it should be “spreadable” but not “pourable”, if that makes sense.
Lance says
Thanks so much for this. To eliminate liquid, would you reduce the amount of egg (that seems to be the only liquid except for small amount of almond milk?) I wish there were a fat that I could use to replace butter in baking that was healthier than butter – like avocado is – but I suppose there is no easy fix. If you have one, I would be thrilled to know.
Carolyn says
In my world, Lance, butter is considered very healthy. I know you said you are reducing fat and carbs but most people would advise against that and a great deal of evidence is coming out in favour of high fat (including saturated fat) diets. I don’t like to tell people how to eat but grassfed butter is an incredibly healthy part of a low carb diet.
However, if you still want to make this recipe without it, then you do need to reduce the almond milk. Try 3 tbsp to start with.
Lance says
Thanks Carolyn, I really appreciate your thoughtful response. I agree, sat fats can be a a very good thing, I am very aware of the evidence surfacing in the last few years about it. Still, I am careful. Just for fun, I’ll try it with the reduction once to see.
Carolyn says
Let me know how they turn out!
Angela says
Hi, Carolyn! I just wanted to say a huge THANK YOU to you for doing this incredible blog. My hubby and I were on a low-carb lifestyle (and lost a significant amount of weight), but then got burned out because we thought we could only have lots of meat, cheese, veggies, etc. Your recipes have opened up a whole new world to us. I tried your brie, ham, and green apple Panini last night (hubs said it tasted gourmet), and I plan to try this cupcake recipe for our church’s Trunk or Treat this Friday. Thank you for giving us such a fresh, vibrant start again on our healthy lifestyle journey!
Carolyn says
Hi Angela – thank you for coming to let me know. It’s always so great to hear from readers and know my recipes help!
Diane says
These look fantastic! Can’t wait to make them. Thank you so much for doing all the hard work for us first so we can benefit. Two questions please: 1) what are the sugar or sweetness equiv to 12 drops and 6 drops stevia extract? I have erthritol but may be using liquid sucralose for the stevia. 2) Could I use heavy whipping cream for the almond milk or would that mess things up? Thanks much!!
Carolyn says
The sugar equivalent of 12 drops of stevia extract is about 2 tbsp. Don’t use HWC, use water or a mix of water and cream.
Lance says
Hi Carolyn, Following up I used the subbed the butter with avocado puree, and the muffins tasted really good, I couldn’t detect a difference that with butter, and they were a little moister than with butter which was a good thing. I am thinking of making a two or three layer cake using the recipe per your instructions, I know from making the muffins (whether using butter or subbing avocado) that the finished product does not rise that much. Would adding whey protein help it rise (and would it help keep the product together if using avocado which is more moist than butter?) or adding xanthan gum? Maybe I could beat the better longer to add more air?
Carolyn says
The whey protein might help a bit. But remember that avocado, although very fatty, is more than just plain fat like butter. Like you said, it has moisture…it also has fiber. All of that could be contributing. I might an extra egg and possibly more leavening agent.
Cynthia says
Do you think this would work to make a sheetcake? Should I double the recipe? I’m going to try to come up with a low carb chocolate/coconut poke cake for Thanksgiving and have been trying to find a good cake base to start with. I would leave out the coffee and was thinking about using coconut oil and coconut milk substitutes, to give it a stronger coconut flavor. What do you think?
Carolyn says
Sounds pretty great to me but yes, you will need to double it!
Jo says
I can’t wait to try these! Can I substitute normal cream for the almond milk, or should I rather use full fat milk? Thanks!
Carolyn says
I’d do half cream, half water so it’s not too thick.
Nadine says
Ohhh, I can’t wait to try these! Do you have a non dairy frosting recipe? Thanks!
Carolyn says
I don’t, but you can always make coconut whipped cream for them.
Lexi @ Sempre Dolce says
These look tasty – is there a substitute for the stevia extract? Thanks! 🙂
Carolyn says
You can add more erythritol.
Mary-Anne says
Is it possible to sub out the almond mild with yogurt? Can’t get unsweetened almond milk in SA and if I make my own it goes off before I can use it all. TIA
Carolyn says
Actually, a better sub would be half cream and half water. Or just water, if you absolutely need to.
Lance says
Hi Carolyn, when I made the recipe as cupcakes, they came out great, but when I double the recipe to make a 2 layer cake it was very salty. What would happen if I reduced or eliminated the salt? or could it be the baking soda or baking powder. I generally don’t like the taste of salt in cakes. Otherwise, I love this cake!
Carolyn says
Hmmm, not sure but yes, you can eliminate the salt.
Lance says
Hi Caollyn, thanks so much, I meant to reply immediately. The baking powder and baking soda likewise make for more of a salty taste. Would reducing them cause the cake not to rise or cause another probelm?
Lance says
Hi Carolyn, I eliminated the salt, and the cake (I made a two layer cake) was less salty, and I enjoyed it, but it was still a little salty for me, and even the espresso buttercream was seemed so. Odd. I have no experience with sodium-free baking soda and sodium-free baking powder, but if you do or could infer, would using them help?
Carolyn says
Are you using salted butter?
Lance says
I was careful about that too! I used sweet (unsalted) butter
Carolyn says
Then I am stymied! What could be making it so salty to your taste? You can try sodium free baking powder but i have no idea how well (or not) it works.
Lisa C says
Hi! Just wanted to thank you for sharing this recipe. My hubby and I have been doing low carb since Feb and have lost a combined total of 100 lbs. He is a chocolate fanatic and these cupcakes did not disappoint. I followed your recipe to the letter and these were just like regular cupcakes. I also loved the espresso buttercream. These were a nice treat for him to celebrate Father’s Day. Thank you!
Carolyn says
So glad you liked them!
Lauren says
Thank you for providing this recipe! I’m not even sure how many times I’ve made these moist, delicious cupcakes (I haven’t made the frosting).
Tia says
This may be the best low carb dessert I have ever made!! I made them for my birthday a few weeks ago and was delighted how well they turned out. They actually tasted and felt like regular cupcakes. I am not a big icing fan but they were so moist that they didn’t need anything. Definitely a keeper!! Thanks so much for such a great recipe!,
Barb Patchin says
Made these today (minus the coffee) and they were AWESOME!!!
Thanks for another wonderful recipe.
Kristin says
Trying these for my toddler’s birthday…have you ever successfully doubled this recipe?
Carolyn says
It doubles just fine, I’ve used it as layer cake before.
Erin says
I am wanting to make a layer cake with two 9″ rounds, should I double or triple the recipe?
Carolyn says
This should be enough for 2 layers but if you want really thick layers, then double it.
Amy says
Hi, you mention using Erythritol (swerve) and stevia but I only see swerve in the recipe. I also noticed that you used the granulated swerve. I try to avoid the granulated swerve because of the possibility of a gritty mouth feel. So, two questions: 1) did you add stevia? 2) no gritty feel from the granulated swerve?
Thank you.
Carolyn says
I don’t really use Stevia anymore because my son appears to be allergic. But rest assured, in this recipe, you don’t get any gritty mouthfeel. None of my baked goods have that. At times, frostings and such do get gritty after a little while in the fridge.
Amy says
Excellent, thank you.
Janice says
This was the perfect use for many ingredients I’ve had on hand but haven’t used (good lord, how did I accumulate so much coconut flour?!?). I did make some substitutions – coconut blossom sugar in the cupcakes and coconut manna in place of half the butter for the cupcake and all the icing butter. These are fantastic. Thank you!!
Sara Harrison says
This was insanely delicious! I still can’t get over how much they tasted like a “real” cupcake!
Tanya Brillhart says
Hello. I’m a THM and an wondering if THM baking blend would be an okay sub for the coconut flour as I don’t have any. I hate asking about substitutes as authors work hard at creating recipes that work…but I’m needing to know.
Carolyn says
This recipe is developed specifically for coconut flour and if you sub baking blend, all of the ratios will be off. But I do have a THM specific cake that you might like… https://alldayidreamaboutfood.com/2015/10/low-carb-thm-chocolate-snack-cake.html
Tanya Brillhart says
Okay. Thanks. I’ll find me some coconut flour.
Betty says
Is there a typo? 2000 Calories for a single muffin??
Carolyn says
I think you realize now you are reading the recommended daily values?
Betty says
Despite the scare of the 2000 calorie dealie, I made the cupcakes. You’ve got a winner.
I’m the type of person who liked to sit down with 2 carmello bars and a bag of skittles (to cleanse the pallet of all that chocolate). So I ad-libbed a little on your recipe and added 1 Tablespoon of xylitol, 1/2 Tablespoon of maple syrup, a teaspoon of maca, and a small sprinkling of cinnamon to the mix.
I just needed it a little bit sweeter and the chocolate to stand out more. The coffee does do that but so does adding in just the hint of cinnamon (which you can’t really detect in the baked version). This does change the nutritional details, yes, and puts the thumb on the carb scale, but I have been finding that if I make enough desserts to cheat with, I am able to stay in ketosis and still lose weight. Thanks so much for this recipe!
Cindy Pealstrom says
Made these for my husband’s birthday this evening and everybody LOVED them! Quite a few people aren’t doing Keto or Low Carb eating and they raved over them and couldn’t believe they were so low in carbs!
Summer says
If these were left out at a party or overnight does the frosting melt or go bad? Im having trouble finding a good frosting that is stable outside of the fridge for long periods of time? Can coffee flour be subbed for the espresso Or does the espresso help flavor it?
Thank you!
Carolyn says
It will be stable. Don’t sub coffee flour, that would be awful. Just skip the espresso if you want.
Erin @ Dinners, Dishes, and Desserts says
So rich and decadent!
Jennifer Blake says
Love the versatility of these cupcakes! I’m hard pressed to think of any flavor that doesn’t go with a great chocolate cupcake!
Mary says
I added all the ingredients into my Fitness Pal recipe maker—using barcodes from the ingredients. The cupcakes are fantastic! However, the carb totals (both total and net) are twice as high as shown on the above nutrition chart. I realize there may be some variance, but not this much. I did use Swerve—which I probably should use Stevia to lower the number of carbs. I didn’t even include the frosting on mine. So, not sure what to make of these recipes online. I think I have to check against MFP. For now, I’m sharing 1/2 the cupcake to reduce total carbs.
Carolyn says
Hi Mary, Please see the nutritional disclaimer at the bottom of my post where I clearly state that I don’t count erythritol carbs at all because they have zero impact on blood sugar. Read up on erythritol and you will understand that while they are technically “carbs”, they get excreted straight into the urine without ever entering the blood stream. So you should not be counting them at all. By the way, MFP is EXTREMELY unreliable and I wish you wouldn’t give my poor recipe a bad rating because of that. 🙂
Dee says
I’m going to make these TOMORROW!!! They sound so good!! I have one question:
Can I use a chocolate bar instead of or in some combination with the cocoa powder? If so, how and how much?
Carolyn says
No, you would entirely change the consistency.
Jamie says
These look great! What would the cooking time be if I made it into a cake instead?
Carolyn says
I’m not sure, sorry! You will have to experiment.
MomPancreas says
Can Splenda be used instead of swerve? Will it change the taste or consistency? And if so is it just the same amount?
Carolyn says
Splenda should be okay in the cake. Not sure how much, as I don’t use it.
Krista Clarke says
Has anyone tried making mini cupcakes with this recipe? If so, how much did you decrease the baking time and/or did you change the temp?
Thanks!
Heather Mastromatteo says
Do you think I could use maple syrup as the sweetener? That’s what I like to use in baking. I would have to decrease the milk probably and get the right consistency.
Carolyn says
I am sure that would be fine for the cupcakes themselves.
Kristella says
Does the espresso flavor really come out in the cupcakes..my husband doesn’t like coffee very much and didn’t want to make them if it tastes alot like coffee
Carolyn says
Not at all. Please understand that a small amount of coffee simply enhances the chocolate flavor…but you can skip it if you like.
Asad Mammood says
What are the measurements in Metric please, as I am from England (UK). I made this but I am sure our cup and half a cup are different sizes to US sizes. Thanks Asad
Karen at Framing Views Photography says
I just used this recipe as two 8 inch rounds for theDing Dong Cake. Worked perfectly!!! Now I have to make them as cupcakes!
Michelle says
I know this post is from 8 years ago but I have to comment. I made these cupcakes for my son’s birthday. He’s doing low carb and I couldn’t see him not having dessert. He is allergic to nuts so that limited my choices. Thank God I found this recipe. MAKE THESE CUPCAKES!! NOW! They were delicious. I made them nut-free by substituting the almond milk for half & half and it worked just fine. I wound up getting 16 cupcakes. Sadly, we had to eat four as soon as they cooled off because my cupcake holder only held 12. What a sacrifice!! LOL!! The espresso frosting just put them over the top. I would eat it on pretty much anything or just by itself. Thank you for this recipe!!
Carolyn says
Michelle, I am delighted to hear it! It’s one of my favourite chocolate cake recipes.
Shona Tildesley says
Oh my word! These are insanely good and my teenage daughter who is not low carb asks for another batch as she’s eating the last one! Everyone loves these and I love the fact that me and OH can indulge in a sweet treat and still lose/maintain weight and feel great! Thanks so much for all your recipes – I know it takes a lot of time! I’ve been low carb baking for about 6 months now and I just know that if I use one of your recipes, it will always turn out great! There are some seriously dodgy recipes out there claiming to be the best when they are really not very good at all. Great work Carolyn 🙂
Carolyn says
So glad to hear it, Shona!
Tessa says
Made these and they turned out awesome! Thank you! I followed the recipe exactly. I used instant coffee instead of espresso powder. I thought it would make 12, but I ended up with 19 cupcakes somehow. Definitely not complaining about that though. Ha ha. They look so beautiful too, I was able to do a Rosette design just like I’ve done with regular frosting.
Carolyn says
19! Wow…enjoy!
Fawn Jemison says
Hi Carolyn your treats always look amazing I am a fairly avid baker however keto baking is new to me some hits and misses .. I do make a pretty yummy low carb biscuit
My question is I have been trying to low carb or keto my existing recipes that are my husbands favorites
Every year I make Irish Car Bomb cupcakes and I’m trying to find a way to make them some what low carb do you have any suggestions.
Fawnjemison
Carolyn says
Well if they happen to take bailey’s, I have a sugar free irish cream recipe!
Fawnjemison says
Carolyn they do take Baileys for the frosting my biggest concern is how to make the cupcake with the Guinness ….
Fawnjemison
Carolyn says
How much Guinness? A full bottle, a cup? Guinness is, surprisingly, one of the beers with the least carbs. You could still cut back on it some, though.
Patty says
I have made these for years, and they are a family favorite! My son was just advised to remove dairy. I can skip the frosting (or sub an avocado frosting), but wondering how these turn out with coconut oil vs. butter. Have you ever made that sub?
Carolyn says
Oh yes, these are fine with coconut oil! I also have a chocolate avocado frosting recipe… https://alldayidreamaboutfood.com/low-carb-chocolate-avocado-buttercream/
chilli says
Your ingredient list doesn’t mention espresso powder, but the instructions do? How much do you need, and is it required/necessary for this recipe? I’m a little confused about your reference to an older recipe…I can’t tell if I’m looking at your new one or old one. Thanks!
Carolyn says
Where it says instant coffee powder. That is essentially the same as espresso powder for baking.
chilli says
7 eggs is a lot, what size eggs do you use in this recipe?
Carolyn says
Large eggs… and believe me, you absolutely need them when working with coconut flour.
Jefferson says
I know this article is really old, so I’m not sure if anyone is responding to comments anymore. I made these yesterday and they were out of this world amazing. My question, is should they be refrigerated? I did, and it seems like that might’ve been a mistake. They’re a little bit hard now. Thanks!
Carolyn says
Cakes like this are fine on the counter for three days or so, unless you live in a very hot humid environment.
Randee says
I live by myself and thought I would try making half a batch. I did 1/2 of everything but for 1/2 (it would of been 3 1/2 eggs) an egg I just used the whites. Turned out awesome! I didn’t use any coffee in this and in the frosting I put a little cocoa in it. Wish I could post a picture. Will be making a full batch for a party next week.
Elisa Simkovitz says
So I followed your directions, except are used unsweetened baking powder instead (I hope I put enough sweetener in it) but the batter was very liquidy! I remeasured everything and I did it right. I hope it turns out OK. I’ll let you know. I don’t know why the batter was so liquidy
Sheila says
Hi. I plan to make these for my daughter to keep at school when friends bring special treats for birthdays. Do you know if they freeze well without the icing? Thanks
Carolyn says
Yes, they freeze beautifully, I’ve done it many times!
Pamela Halpin says
I used the cozy village nordicware baking pan and they came out perfectly! Wonderful recipe!
Trina says
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
Carolyn says
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
Maggie says
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.
Lenai says
Hi, I was wondering if I can use coconut milk instead of almond? or even whipping cream?
Carolyn says
Yes, you can.
Lenai says
Also, does the nutritional info include the frosting?
Carolyn says
Yes it does.
Amanda Wolf says
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!
Lindsey says
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+ !!! 🙂
Carolyn says
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.
Baylie says
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
Carolyn says
Food energy: 147kcal
Total fat: 10.97g
Carbohydrate, by difference: 5.85g
Total dietary fiber: 3.39g
Protein: 5.25g
Allie says
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 ?
Carolyn says
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.
Felicity says
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?
Carolyn says
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?
Felicity says
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 :/
Carolyn says
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.
Felicity says
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
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
Less liquid, for sure!
Kelli Thompson says
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.
Carolyn says
It might be a bit small for a 9×13, unless you want a sheet cake?
Becca says
Can I sub coconut milk for the almond milk?
Carolyn says
Yes, that should be fine.
angela says
do you recommend dutch process cocoa or like a regular hershey’s cocoa for the cupcakes?