This keto chocolate fudge cupcake is incredibly delicious, it just might be one of the best chocolate cupcake recipes you have ever tried!
In the past 30 days, you’ve suddenly received a slew of requests for a basic keto cupcake recipe that can be used at birthday parties, holidays, or anytime you crave a healthy chocolate snack that you can have your hands on.
These classic chocolate cupcakes are perfect for all the above-mentioned occasions and can easily be gluten-free, grain-free, low-carb, sugar-free, egg-free, dairy-free, flour-free, vegan, and There is no need for coconut flour!
You may also like: Keto brownie and cream cheese bars
Chocolate Cupcake Decorating Ideas from Keto
For the chocolate cakes in the photos, I used this Chocolate cream cheese recipe.
Feel free to make ice cubes however you like – some easy ideas include chocolate, vanilla butter, cream cheese frosting, whipped cream, or homemade Coconut whipped cream.
Or, you can skip the frosting altogether, and alternatively, top the cupcakes with sliced strawberry, almond butter, or this Keto ice cream.
If you prefer cakes -> Keto Brownies
How to make a keto cupcake
Start by preheating the oven to 350 degrees.
Grease a small muffin pan or regular muffin, and set it aside. Stir all the dry ingredients in a mixing bowl, then stir while wet to form a mixture.
Scoop into prepared muffin pans, walking about 2/3 of the way. Then bake on the central shelf of the oven for ten minutes (or fifteen minutes if making a large cupcake).
Let it cool completely, as it sticks while cooling. Roll the sides of each box with a knife, then remove the cupcake. Frosting if desired.
Leftovers can be covered and stored on the counter for a day, or put in the fridge for three to four days. It can also be frozen for up to two months.
Popular Now: Banana bread, almond flour
For a vanilla keto cupcake: Use the following recipe for Keto piesSimply add erythritol or powdered sugar to 3 tablespoons. Freeze the cupcakes with your favorite homemade or store-bought frosting.
Vegan Keto Cupcake Recipe: Cupcakes work with Flax eggs. Or, mix 2 tablespoons of Bob’s Red Mill egg substitute with 6 tablespoons of water and use in place of two eggs. Other commercial egg alternatives that we haven’t tried here may also work as well. If you’ve done the experiment and found a good one, be sure to re-report.
Craving a non-chocolate dessert? Make Keto lemon bars
Above, watch the keto cupcake recipe video
The recipe is adapted from this Vegan chocolate cake And my own Vegan chocolate cupcake.
- 1/4 Glass Cocoa powder
- 1 Glass Fine almond flour
- 1 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 3 Tablespoon Erythritol powder Or powdered sugar
- 1/4 Glass Favorite milk
- 2 Large Eggs, including the vegan options mentioned earlier in Post or 2 Flax eggs
I love making mini cupcakes because their texture is lighter, but regular cupcakes work, too! Feel free to double the recipe if desired. To prepare the cupcakes, preheat the oven to 350 degrees Fahrenheit, grease it normally or Mini muffin tin. Stir dry ingredients well. My heart the rest of the ingredients. Fill about two-thirds of the way up. Bake for 10 minutes for the small size or 15 for the regular size. Take it out and let it cool down completely, as it sets as cold. Carefully turn the sides with a knife and head out. If you can wait, it will be sweeter the next day! I have included some freezing ideas above in the post, or you can use your favorites. View nutrition facts
More low-carb chocolate recipes
Or these Fat bombs with peanut butter