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    Home » Dessert Recipes » Keto Chocolate Cupcakes

    Keto Chocolate Cupcakes

    Last updated: Sep 15, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These keto chocolate cupcakes are made with coconut flour and frosted with a generous amount of creamy, delicious peanut butter frosting.

    They are so easy to make and they last for several days in the fridge, so I often double the recipe and make twelve of them.

    Keto chocolate cupcakes served on a white plate.

    The first time I made these cupcakes, it was for my husband's birthday. He loves the combination of chocolate and peanut butter. It's his favorite.

    His favorite candy used to be Reese's Peanut Butter Cups. These days, he loves my keto peanut butter bars. But for his birthday, I wanted a cake or cupcakes. I experimented quite a bit until I reached perfection, and I'm glad that I didn't give up.

    These cupcakes are wonderfully fluffy and sweet. The frosting is superb. Even my teenage kids love them. And this is the best compliment a keto baker can hope for!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    Here's an overview of what you'll need to make these keto chocolate cupcakes. The exact measurements are included in the recipe card below:

    Eggs: I use large eggs in most of my recipes, this one included.

    Unsalted butter: I love using European butter. It's so flavorful.

    Whole milk: You can use heavy cream if you're opposed to using milk in keto recipes.

    Sweetener: I use stevia glycerite. You can probably replace it with a granulated sweetener.

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Coconut flour: It's extremely absorbent, so try to measure it by weight and not by volume.

    Cocoa powder: It's best to use natural cocoa powder in this recipe - not Dutch-processed.

    Kosher salt: If using fine salt, you should use half the amount listed.

    baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

    For the frosting: I use cream cheese, powdered peanut butter, and a sweetener.

    Instructions

    Making these keto chocolate cupcakes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by mixing the cupcake ingredients by hand, using a hand whisk, in the order listed. I usually start with the liquid ingredients, then gradually add the dry ingredients. The baking soda is added last, to ensure it doesn't lose its potency.

    Next, divide the mixture between six greased foil liners. For some reason, the batter sticks to paper liners but not to foil liners.

    A photo collage showing steps 1-4 for making keto chocolate cupcakes.

    Bake the cupcakes for about 20 minutes in a 350°F oven. Cool them completely on a cooling rack before frosting.

    To make the frosting, simply whisk the ingredients by hand until fluffy, adding a bit of water.

    A photo collage showing steps 5-8 for making keto chocolate cupcakes.

    Expert tip

    Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch-processed cocoa powder.

    The Dutched cocoa powder is not acidic so it won’t react with the baking soda, and the cupcakes will be flat rather than fluffy. 

    If you only have Dutch-processed cocoa powder, you should substitute the 2 teaspoons of baking powder for ½ teaspoon of baking soda.

    Frequently asked questions

    Can I make the frosting with real peanut butter?

    I make the frosting with PB2 (powdered peanut butter), which I buy at Whole Foods and is also widely available online.

    While you can certainly make frosting using real peanut butter, it's the ease of blending the PB2 into the frosting that makes me choose it in this recipe.

    Can I use a granulated sweetener?

    I sweeten these cupcakes with stevia glycerite. The amount of stevia I use is equal to ½ cup of sugar. You can experiment with a granulated sweetener if you wish and see if it works. I believe it will.

    If using a sweetener other than stevia in the frosting, please use a powdered sweetener. You'll likely need to add a bit more water.

    Why do you recommend foil liners?

    It's been my experience that coconut flour muffins and cupcakes stick pretty badly to paper liners, even if well-greased, but they don't stick to greased foil liners.

    This was very noticeable when I made these keto lemon muffins. But it happens with other coconut flour baked goods as well. So I highly recommend that you use foil liners when making this recipe.

    Keto chocolate cupcakes with a bite taken out of one cupcake.

    Variations

    The peanut butter frosting is creamy and decadent, and you get quite a bit of it on each cupcake!

    Another good frosting is this Greek yogurt frosting, and this basic vanilla keto cream cheese frosting is excellent. Sometimes I use this keto chocolate mousse as frosting. But I really like the peanut butter frosting with these cupcakes.

    Storing leftovers

    Once completely cool, the leftovers keep well in the fridge, in an airtight container, for 3-4 days. Do take them out of the fridge 30 minutes before you plan on enjoying them.

    Keto chocolate cupcakes served on a white plate.

    Related recipes

    • Keto Chocolate Mug Cake
    • Keto Chocolate Cake
    • 30 Amazing Keto Desserts
    • Keto Carrot Cake

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Chocolate Cupcakes.
    4.94 from 242 votes
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    Keto Chocolate Cupcakes

    Fluffy keto chocolate cupcakes are made with coconut flour and frosted with a generous amount of creamy, delicious peanut butter frosting.
    Prep Time15 mins
    Cook Time25 mins
    Rest time30 mins
    Total Time1 hr 10 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Servings: 6 cupcakes
    Calories: 244kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    Cupcakes:

    • 2 large eggs
    • 2 tablespoons unsalted butter melted and slightly cooled
    • ¾ cup whole milk
    • 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
    • ½ tablespoon pure vanilla extract
    • ½ cup coconut flour (2 oz)
    • ¼ cup unsweetened natural cocoa powder (not Dutch processed)
    • ⅛ teaspoon Diamond Crystal kosher salt
    • ½ teaspoon baking soda*

    Frosting:

    • 8 oz cream cheese room temperature
    • 2 tablespoons water
    • 8 tablespoons powdered peanut butter such as PB2
    • 1 teaspoon (scant) stevia glycerite (equals about ¼ cup powdered sugar)**

    INSTRUCTIONS

    • Preheat your oven to 350 degrees F. Line 6 muffin cups with foil (not paper) liners and grease the liners. 
    • In a large bowl, whisk the eggs. One by one, whisk in the butter, milk, stevia, and vanilla. 
    • Mix in the coconut flour, then the cocoa powder, kosher salt, and baking soda. 
    • Using a 4-tablespoon ice cream scoop, transfer the batter to the prepared muffin cups.
    • Bake until set and a toothpick inserted in center comes out clean, 18-20 minutes.
    • Cool the cupcakes completely, about 30 minutes on a cooling rack, before frosting. Or speed it up by placing them in the fridge for 10-15 minutes.
    • To make the frosting, place the cream cheese, water, PB2, and stevia in a medium bowl. Whisk until completely blended, light and fluffy. This takes a while, so be patient, and don't be tempted to add more water. You can also mix the frosting using a handheld mixer.
    • Keep leftovers in an airtight container in the fridge for 3-4 days. Remove them from the fridge 30 minutes before serving.

    WATCH THE VIDEO:

    NOTES

    *Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 2 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. 
    **A granulated sweetener in the frosting will feel grainy - so please use a powdered sweetener. If using a powdered sweetener in the frosting instead of stevia, it's possible that you would need to add a bit more water to get the right consistency.
    If using Dutch-processed cocoa powder, substitute 2 teaspoons of baking powder for ½ teaspoon of baking soda.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1cupcake | Calories: 244kcal | Carbohydrates: 15g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Sodium: 357mg | Fiber: 6g | Sugar: 10g
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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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