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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!

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 268 kcal

Ingredients

Cupcakes:

  • 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 (more if your batter is too thick)

Espresso Buttercream:

  • 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

Instructions

Cupcakes:

  1. Preheat oven to 350F and line a muffin tin with parchment or silicone liners
  2. In a large bowl, whisk together the melted butter, cocoa powder, and espresso powder.
  3. Add the eggs and vanilla and beat until well combined. Then add the coconut flour, sweetener, baking powder and salt and beat until smooth.
  4. 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).
  5. 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:

  1. In a small bowl, stir together hot water and espresso until coffee dissolves. Set aside.
  2. With an electric mixer, whip cream until it forms stiff peaks. Set aside.
  3. 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.
  4. Spread frosting on cooled cupcakes with a knife or offset spatula, or pipe on with a decorating bag.

Recipe 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.