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Three vanilla keto cupcakes are served on a white plate.
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Keto Cupcakes with Chocolate Frosting

These fluffy keto cupcakes are delicious on their own and exquisite with the decadent, luscious chocolate frosting.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Cool time 20 minutes
Total Time 30 minutes
Servings 6 cupcakes
Calories 407kcal
Author Vered DeLeeuw

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.
    Muffin pan with foil liners.
  • In a large bowl, whisk the eggs, oil, vanilla, and stevia.
    Mixing the wet ingredients in a bowl.
  • Add the almond flour and whisk it in thoroughly until the batter is smooth. Whisk in the salt and baking powder.
    Mixing almond flour into the batter.
  • Divide the batter between the cupcake liners. The batter will be fairly thin.
    The batter has been divided between the muffin pan cavities.
  • Bake the cupcakes until puffed and a toothpick inserted in their center comes out clean, 15-17 minutes.
    The cupcakes are ready in the pan.
  • 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.
    Removing the cupcake liners.
  • If your cupcakes have uneven domes, gently shave them off with a paring knife before frosting.
    Cutting off the top of the cupcake.
  • 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.
    Mixing the frosting for the cupcakes.
  • Spoon the frosting on top of the cupcakes and gently spread it. Or use a piping bag to pipe it onto the cupcakes.
    Piping the frosting on a cupcake.

Video

Notes

  • I highly recommend using greased foil liners when baking with almond or coconut flour. It's been my experience that these baked goods do much better in terms of sticking when I use foil 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. The frosting is best at room temperature. You can freeze these cupcakes for up to three months.

Nutrition

Serving: 1cupcake | Calories: 407kcal | Carbohydrates: 7g | Protein: 8g | Fat: 40g | Saturated Fat: 14g | Sodium: 149mg | Fiber: 3g | Sugar: 1g
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