Keto Cupcakes Recipe

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

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!

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.

Video

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