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!
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!
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
- 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
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 1/4 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!
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
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:
- Keto Chocolate Frosting
- Keto Strawberry Frosting
- Cookies and Cream Frosting
- Peppermint Frosting
- Peanut Butter Frosting
You could also eat them plain or top with a little keto vanilla ice cream!
Frequently Asked Questions
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.
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.
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.
Keto Cupcakes Recipe
Ingredients
Cupcakes
- 2/3 cup (80 g) coconut flour
- 2/3 cup (121.33 g) Swerve Sweetener, or other granular sweetener
- 6 tbsp (30.43 g) cocoa powder
- 1/4 cup (27 g) whey protein powder, chocolate, vanilla, or unflavored
- 2 tsp baking powder
- 1/2 tsp salt
- 6 large eggs
- 1/2 cup (113.5 g) butter, melted
- 1 tsp vanilla extract
- 1/2 cup (118.29 ml) leftover coffee or water, more if needed
Espresso Buttercream:
- 2 tbsp hot water
- 2 tsp instant espresso powder, or instant coffee
- 1/2 cup (118.29 ml) heavy whipping cream
- 6 tbsp (85.21 g) butter, softened
- 4 oz (113.4 g) cream cheese, softened
- 1/2 cup (62.5 g) Swerve Confectioners, or other powdered sweetener
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 1/4 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.
Video
Notes
Nutrition
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Mmmmm. So good! This was the first time I baked with coconut flour, and I was surprised by how little you need. The texture of the cupcake was perfect for me–sturdy but moist. My husband liked that it did not crumble when eating. I topped the cupcakes with the sugar-free espresso buttercream recipe, and it paired so nicely with the chocolate cupcakes. The texture of the frosting was so smooth and silky and not overly sweet. It was just right on the sweetness scale for me. I will definitely make these again and again. They are so pretty, too! Thank you, Carolyn, for sharing.
I made these for the baking challenge!
Okay, here’s the deal. These would have been even more amazing (the taste is GREAT, and the texture is excellent too, especially for a keto recipe) had I not accidentally forgotten baking powder, so they were a little flat and dense. :/ But everything else about them was delish!! So that was totally my fault, sorry! Don’t do what I did, and you will have beautiful cupcakes! 😛
I made the Swiss Meringue Buttercream, which I didn’t love, it was a bit too buttery and an eensy bit gritty IMO. But I have to say, these are by FAR the best Keto Recipes I have ever used (I also made the Cowboy Cookies, YUM, the PB fudge, YUM, and a couple of others I can’t remember now- even my skeptical siblings and parents really like all of these!!), so way to go, Carolyn. You deserve worldwide recognition for your hard work and amazing recipes. 🙂
Also recently got your Ultimate Guide to Keto Baking, which I already love! You are truly amazing!! <3 If you ever come to NH, post on this comment so I can get the cookbook signed 😉
Update: made some cake pop/truffle things! added some cream cheese, heavy whipping cream, and extra sweetener, and rolled them up in some coconut flakes… so delish! I saved the ones that weren’t going to be eaten!
Don’t worry, Carolyn 😉 No wasting round here!
The taste is great! Mine did come out a tad dry, but my mistake. The expression buttercream was delicious.
If they were dry, then you over-baked them. Try taking them out a bit earlier.
On my first attempt, the batter was a little to thick and I also left them in the oven a little to long. The flavor was fine, but the texture more like bread. I used the chocolate icing and it was fabulous. After eating three, I decided to try something else, so I mixed them all up and made Cake Pops. They turned out really good. I rolled some in peanuts, others in coconut, others in chopped almonds. Some I just left plain. I may whip up a chocolate coating and dip some, but right now I am enjoying them as is. It made about 35… so I’m good for a while. As I said, the taste was wonderful, the cook still learning. I will try again and be more careful!
Will try the cupcakes again and be more careful.
I am so delighted you found a way to rescue them. That is my biggest pet peeve, when people throw away good food because it didn’t turn out “perfectly”. FYI, could be the coconut flour you are using so maybe add a touch less, or a touch more liquid.
A dear friend came to spend a few days with me and she asked if we could make your Keto Chocolate Cupcakes. I had all the ingredients and we made these delicious moist Chocolate Keto Cupcakes with your Keto Chocolate Frosting, OMG we had hard time to eat just one.
Thank you for challenging us to make this recipe. This was my first time and I was curious to try a coconut flour cupcake as I usually use almond flour or a combo. I did as you said and checked them early and removed them before they were overdone. I made them for a birthday celebration and they were very well received. They were tender and delicious with a peanut butter frosting.
I made a double batch & filled a 9×13 cake pan & 4 cupcakes. Mmmm they are fantastic! Full of flavor!! I love that they are loaded with protein powder & lots of Eggs!! This recipe is a keeper!
Thanks Carolyn!
Hello! I made these cupcakes today for a Valentine’s Day treat to share with some special people. They turned out lovely. I used the expresso buttercream icing – very rich and went well with the chocolate. I did use some red sprinkles for a festive look! Thanks Carolyn!
So glad to hear it!
I made these and they here fantastic. I will definitely make them again. I made them with the espresso frosting. So yummy
I think i could have baked these a little less because they weren’t as moist as regular cupcakes and as the other bakers are saying, but the flavor was good! Probably the three minutes that I added because i second guessed myself. I used the peanut butter frosting, which was really good.
I made these for a superbowl party. I think i could have baked them a little less because they weren’t as moist as regular cupcakes but the flavor was good! Probably the three minutes that I added because i second guessed myself. I used the peanut butter frosting, which was really good.
These Cupcakes are perfect! The tip in the article about pulling them out of the oven just as the tops are firm to touch really kept them moist. Thank you for that!
I made half with the espresso icing and half with the strawberry. Both were full of flavor and I’ll keep the recipe’s at the top of my list.
These turned out amazing! Wouldn’t even really know they were keto. Very moist. Will definitely be keeping this recipe.
These chocolate cupcakes are FANTASTIC! I have made them a few times now. Even people that are not keto have tried them and liked them. No one could tell the difference. They look just like their sugar filled counterpart and are so so good, without the guilt. This is definitely one of my favorite desserts.
I love this recipe! They turned out tender, fluffy and moist. This is definitely my new “go to” chocolate cupcake. I was pleasantly surprised at how easy they were to make. 🥰
I made these yesterday. the frosting is delicious. might make it just to eat with a spoon. my husband doesn’t do keto and he loved them. I used coffee instead of water. wonderful
Great to hear!
I made these cupcakes today and they are absolutely divine! I loved how easy they were and that I had all the ingredients on hand. My husband couldn’t even tell they were keto friendly. I will definitely be making these again! Thank you, Carolyn, for creating all these wonderful recipes!
I’m also making your carrot cake recipe this weekend for my husband’s birthday and am excited to see how that one turns out!
This chocolate cake is amazing!!!! Seriously never found a recipe that’s not too sweet or too gritty but this one is a keeper for sure! It has already found a place written in my family recipe book 🥰 thanks so much for the great recipe Carolyn!
Delicious, moist, chocolate cupcake! These will be my new favorites to bring to gatherings! yum!
Just finished making them. They are yummy, just be sure to flatten out the tops because they don’t even out and might look funny (like mine do). As usual, Carolyn’s recipes are great!
If they were a bit lumpy, you may not have had quite enough liquid. Just FYI for next time!
These cakes are an easy make for that special treat. I find that by using the cocoa powder you don’t get the same migraines that a bar of chocolate would bring on. So its a win win. I have not tried one of Carolyn’s recipes that have not been good, this is no different. Give it a go!
Absolutely love these chocolate cupcakes!! I topped them with your cream cheese frosting for the WIN! These will make a perfect Valentines treat!! ❤️🎉