Keto Chocolate Cupcakes

Name: Keto Cupcakes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2/3 cup coconut flour; 2/3 cup Swerve Sweetener (or other granular sweetener); 6 tbsp cocoa powder; 1/4 cup whey protein powder (chocolate, vanilla, or unflavored); 2 tsp baking powder; 1/2 tsp salt; 6 large eggs; 1/2 cup butter (melted); 1 tsp vanilla extract; 1/2 cup leftover coffee or water (more if needed); 2 tbsp hot water; 2 tsp instant espresso powder (or instant coffee); 1/2 cup heavy whipping cream; 6 tbsp butter (softened); 4 oz cream cheese (softened); 1/2 cup Swerve Confectioners (or other powdered sweetener)

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These chocolate keto cupcakes are going to blow your mind. You won’t believe that anything made with coconut flour can be this tender and delicious. Perfect with your favorite sugar-free frosting!

Three keto cupcakes on a white plate over a blue patterned napkin.

It’s crazy to think that these keto cupcakes were one of the first low carb recipes I ever made. I originally published them in October of 2010, when my youngest child was having her first birthday. Now she’s a teenager! Oh how time flies.

But amazingly, this recipe has stood the test of time and is one of my favorite keto cake recipes. While my baking skills have improved and my methods and ingredients have changed, these chocolate keto cupcakes remain virtually unchanged.

It’s such a solid recipe that I have used it for multiple other cakes, including Keto Chocolate Orange Cake and Samoa Bundt Cake. Even my Keto Chocolate Donuts are based on this batter!

I made them again recently so I could get some new photos. And one bite reminded me just how much I love them!

A single chocolate keto cupcake on a white cupcake stand with sugar free chocolate frosting and sprinkles on top.

Why this recipe is so awesome

Many people think that coconut flour can’t possibly make good baked goods. But I heartily disagree. Although baking with coconut flour takes some getting used to, it can result in cakes that rival those from a bakery.

And these keto cupcakes are proof. Light and fluffy, but still moist and flavorful, they defy the odds. It all comes down to a few tricks, like using enough eggs and oil. And a little protein powder helps them rise delightfully.

It’s a very versatile recipe, as you can pair it with your favorite sugar free frosting. And you can use it to make larger cakes as well. They also freeze really nicely.

Best of all, each cupcake has only 2.4g net carbs!

Reader reviews

“Oh my goodness! These cupcakes are great! Perfect crumb, rose nicely, and the taste – excellent!!!!” — Penny

“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!” — Amanda

“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. — Shona

Ingredients you need

Top down image of ingredients for chocolate keto cupcakes.

Coconut flour: You cannot substitute any other flour for coconut flour, as it’s very unique and bakes very differently. However, I have other cupcake recipes that use nut flours instead. You can also use my Keto Devil’s Food Cake recipe and make cupcakes with it.
Sweetener: Most granular sweeteners work in this recipe but keep in mind that allulose may make the cupcakes brown faster.
Cocoa powder: For a deeper, richer chocolate flavor, use dark cocoa or Dutch process cocoa.
Protein powder: This is optional but it really does help the cupcakes rise better and be fluffier. You can use whey protein, egg white protein, or plant-based protein. Collagen peptides will not work here. You can also use chocolate or vanilla protein powder, if you don’t have unflavored.
Eggs: Coconut flour requires a lot of eggs for structure, so don’t try to skimp!
Cold coffee or water: I like coffee because it enhances the chocolate flavor, but water works too.
Pantry staples: Butter or oil, vanilla extract, baking powder, and salt.

Step-by-step directions

A collage of 6 images showing how to make keto cupcakes.

1. Whisk the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt.

2. Add the wet ingredients: Stir in the eggs, butter, and vanilla extract until well combined.

3. Add liquid slowly: Stir in the coffee about ¼ cup at a time until your batter is thick but scoopable.

4. Bake the cupcakes: Divide the batter evenly among 12 muffin cups lined with parchment or silicone liners. Bake at 350ºF for 20 to 25 minutes or until the tops are just firm to the touch.

5. Let cool: Remove from the oven and let the cupcakes cool completely in the pan.

6. Frost and decorate as desired!

Keto chocolate cupcakes on a white cake stand.

Expert tips

The hardest thing about working with coconut flour is that it varies brand to brand. Some are super absorbent and others are less so, so you need to adjust the liquid accordingly. This is why I recommend adding just a little at a time. The description of the batter should guide you to know when it’s ready.

Do not over-bake these keto cupcakes. Whenever someone says they turned out dry, I know they let them bake too long. Always set the timer for the lower end of the suggested baking time, and then check very frequently. Once the tops are just firm to the touch, remove them from the oven.

How to frost and decorate

A piping bag piping keto chocolate frosting on a keto cupcake.

You have many delicious options for frosting these keto cupcakes. I have provided a delicious sugar-free espresso frosting in the recipe, but you certainly aren’t limited to that! A few other ideas:

You could also eat them plain or top with a little keto vanilla ice cream!

A keto cupcake on a white plate with the cupcake wrapper peeled back.

Frequently Asked Questions

How many carbs are in a keto cupcake?

These keto chocolate cupcakes have 5.6g carbs and 3.2g fiber unfrosted, so they have 2.4g net carbs per cupcake. With the frosting listed in the recipe, they have 6.2g of carbs and 3.2g of fiber.

Can you eat coconut flour on keto?

Coconut flour is an excellent ingredient for keto recipes because it is low in carbs and high in fiber. It is also completely gluten-free and nut-free. It is highly unusual in the way it absorbs eggs and liquid, so you have to learn how to use it properly. For more information, read my article on Baking with Coconut Flour.

How do I store leftover keto cupcakes?

Cupcakes like these are fine on the counter for up to three days. You can also store them in an airtight container the refrigerator for a week or in the freezer for several months.

A keto chocolate cupcake cut in half on a white plate with a fork.

Keto Cupcakes Recipe

These chocolate keto cupcakes are going to blow your mind. You won't believe that anything made with coconut flour can be this tender and delicious. Perfect with your favorite sugar-free frosting!

4.62 from 39 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Dessert

Keyword: keto chocolate cupcakes, keto cupcakes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: cupcakes

Calories: 267kcal

Ingredients

Cupcakes

⅔ cup coconut flour
⅔ cup Swerve Sweetener or other granular sweetener
6 tablespoon cocoa powder
¼ cup whey protein powder chocolate, vanilla, or unflavored
2 teaspoon baking powder
½ teaspoon salt
6 large eggs
½ cup butter melted
1 teaspoon vanilla extract
½ cup leftover coffee or water more if needed

Espresso Buttercream:

2 tablespoon hot water
2 teaspoon instant espresso powder or instant coffee
½ cup heavy whipping cream
6 tablespoon butter softened
4 oz cream cheese softened
½ cup Swerve Confectioners or other powdered sweetener

US Customary – Metric

Instructions

Cupcakes

Preheat the oven to 350ºF and line a muffin tin with parchment or silicone liners
In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.
Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable.
Divide the batter evenly among the prepared muffin cups. Bake 20 to 25 minutes or until the tops are just firm to the touch.
Remove from the oven and let cool completely in the pan.

Espresso Buttercream

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

Notes

Without frosting, each cupcake has: 147 calories; 5.6g carbs; 3.2g fiber; 10.6g fat; 6.4g protein.

Storage information: Store the cupcakes on the counter for up to three days or in the fridge for up to a week. You can also freeze the unfrosted cupcakes for several months.

Nutrition Facts

Keto Cupcakes Recipe

Amount Per Serving (1 cupcake with frosting)

Calories 267 Calories from Fat 200

% Daily Value*

Fat 22.2g34%

Carbohydrates 6.2g2%

Fiber 3.2g13%

Protein 7.1g14%

* Percent Daily Values are based on a 2000 calorie diet.