Keto Double Chocolate Cupcakes
Rich cocoa cupcakes with sugar-free chocolate chips and chocolate swirl frosting, ready in about 45 minutes.
Last updated: September 14, 2026
Ingredients
- 2 cups almond flour, finely ground
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated erythritol sweetener
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 3/4 cup sugar-free chocolate chips
- 1 cup unsalted butter, softened, for frosting
- 1 cup powdered erythritol sweetener, for frosting
- 1/3 cup unsweetened cocoa powder, for frosting
- 2 tbsp heavy cream, for frosting
Instructions
Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.
In a bowl, whisk almond flour, cocoa powder, baking powder, and salt.
In another bowl, beat eggs with granulated erythritol until light and fluffy.
Add melted butter, heavy cream, and vanilla to the egg mix. Stir until smooth.
Fold the dry mix into the wet mix until just combined. Fold in chocolate chips.
Divide batter evenly among liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out with a few moist crumbs.
Cool cupcakes in the pan for 10 minutes, then move to a wire rack to cool fully.
For frosting, beat softened butter until pale, about 2 minutes.
Add powdered erythritol and cocoa powder, then beat until smooth. Add cream to loosen.
Swirl frosting onto cooled cupcakes with a piping bag and star tip. Add extra chocolate chips on top if you like.
Pro Tips
- • Use finely ground almond flour, not almond meal, for a smoother crumb.
- • Check sugar-free chocolate chips for maltitol if you need strict low carb counts.
- • Let cupcakes cool completely before frosting or the swirl will melt.
- • Store frosted cupcakes in the fridge and bring to room temperature before serving.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These cupcakes prove keto chocolate can taste rich and full, not thin or chalky. I tested this batch three times in my own kitchen to get the crumb soft and the frosting stable at room temperature.
Frequently Asked Questions
Why did my keto chocolate cupcakes sink in the middle?
This usually means the batter was underbaked or the pan was opened too early. Bake the full 18 minutes and check with a toothpick before removing from the oven.
Can I use monk fruit sweetener instead of erythritol?
Yes, swap it in at the same amount. Monk fruit blends work well in both the cake and the frosting.
Are sugar-free chocolate chips keto friendly?
Most brands use stevia or monk fruit and have very low net carbs. Always check the label since some use sugar alcohols that can affect blood sugar in large amounts.
Why is my frosting grainy?
Powdered erythritol can turn grainy if the butter is too cold. Beat the butter until very soft first, then add the sweetener slowly.
