These fluffy keto cupcakes are delicious on their own and exquisite with the decadent, luscious chocolate frosting.
These keto cupcakes are marvelous. They are pleasantly flavored with vanilla and are so fluffy! I like to frost them with chocolate frosting for a delicious flavor contrast, but you can use vanilla frosting if you prefer. They're also delicious with no frosting at all!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
For the Cupcakes
- A neutral oil: I like to use oil because it keeps the cupcakes extra moist. I use macadamia nut oil, but any neutral-tasting oil (such as avocado oil) will work. However, unsalted butter, melted and slightly cooled, will work, too.
- Sweetener: I use stevia glycerite. You can replace it with a granulated sweetener.
- Almond flour: Please use superfine flour. I don't recommend using a coarse almond meal in this recipe.
For the Frosting
- Heavy cream: Make sure the package says "heavy whipping cream".
- Cocoa powder: Unsweetened, treated with alkali to make it smoother, darker, and less bitter than natural cocoa powder.
- Sweetener: I use stevia. If you choose a different sweetener, please use a powdered one for the best consistency.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the cupcake batter by hand in a single bowl. No extra dishes to wash! Divide the mixture between six greased cupcake liners. Bake the cupcakes for about 15 minutes in a 350°F oven.
While the cupcakes are cooling, make the chocolate frosting.
When the cupcakes are cool, frost them.
Recipe Tips
- I highly recommend using greased foil or parchment liners when baking with almond or coconut flour. These cupcakes tend to stick to standard paper liners.
- If your cupcakes have uneven domes at their top, gently shave them off before frosting them, as shown in the photo below. This will make for a prettier frosted cupcake. If you don't plan on frosting the cupcakes, the domes can stay.
Recipe FAQs
Yes. I decided on a rich chocolate frosting because I like the contrast in colors and flavors. If you prefer a vanilla frosting, use this cream cheese frosting or this yogurt frosting.
Dutch-processed cocoa powder is not as acidic as natural cocoa powder. It's smoother, milder, and darker. So, it works best in this recipe. Dutch-processed cocoa powder will usually be marked as "processed with alkali." However, if you only have natural cocoa powder, that will work, too.
Yes. Otherwise, the frosting will melt. If you don't want to wait an hour for the cupcakes to completely cool, you can place them, still on the cooling rack, in the fridge. They will cool in about 20 minutes.
Once completely cool, these cupcakes can be stored in an airtight container in the fridge for up to 5 days. Remove them from the fridge an hour before enjoying them. The frosting is best at room temperature.
Recipe Card
Fluffy Keto Cupcakes
Video
Ingredients
Cupcakes:
- 3 large eggs
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- 1 cup superfine almond flour - 4 ounces
- Pinch salt
- 1 teaspoon baking powder - gluten-free if needed
Frosting:
- ½ cup unsalted butter - softened; 4 ounces
- ¼ cup heavy whipping cream
- ¼ cup unsweetened cocoa powder - 20 grams; it's best to use Dutch-processed
- 1 teaspoon vanilla extract
- 1 ½ teaspoon stevia glycerite - equals ½ cup of powdered sugar
Instructions
- Preheat the oven to 350°F. Line 6 muffin pan cavities with foil liners and lightly grease the liners.
- In a large bowl, whisk the eggs, oil, vanilla, and stevia.
- Add the almond flour and whisk it in thoroughly until the batter is smooth. Whisk in the salt and baking powder.
- Divide the batter between the cupcake liners. The batter will be fairly thin.
- Bake the cupcakes until puffed and a toothpick inserted in their center comes out clean, 15-17 minutes.
- Place the pan on a cooling rack for 5 minutes, then remove the cupcakes from the liners and place them directly on the cooling rack. Cool them completely for about an hour, or place them in the fridge for 20 minutes to cool them quickly.
- If your cupcakes have uneven domes, gently shave them off with a paring knife before frosting.
- To make the frosting, place the softened unsalted butter, heavy cream, cocoa powder, vanilla, and stevia in a medium bowl. Using a handheld electric mixer, beat on low to incorporate, then beat on medium for about 1 minute until the frosting is light and fluffy.
- Spoon the frosting on top of the cupcakes and gently spread it. Or use a piping bag to pipe it onto the cupcakes.
Notes
- I highly recommend using greased foil or parchment liners when baking with almond or coconut flour. These cupcakes tend to stick to standard paper liners.
- Dutch-processed cocoa powder is not as acidic as natural cocoa powder. It's smoother, milder, and darker. So, it works best in this recipe. Dutch-processed cocoa powder will usually be marked as "processed with alkali."
- A granulated sweetener in the frosting will feel grainy, so please use a powdered sweetener. Add 1-2 extra tablespoons of heavy cream if the frosting is too thick.
- Once completely cool, store these cupcakes in an airtight container in the fridge for up to 5 days. Remove them from the fridge an hour before enjoying them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
