Ingredients & Substitutions
Here I explain the best ingredients for keto chocolate cupcakes, what each one does, and substitution options. For measurements, see the recipe card.
Wholesome Yum Blanched Almond Flour – Choosing high quality almond flour is a must for moist keto cupcakes. It needs to be blanched and finely ground like the Wholesome Yum brand. Do not use almond meal, which will yield a grainy result. Cocoa Powder – Turns plain keto cupcakes into chocolate ones! Make sure to select one that’s unsweetened, and Dutch-processed to avoid bitterness — this one is one of my favorites. Baking Powder – Helps the cupcakes rise. Don’t confuse this with baking soda, which is not the same thing. Sea Salt – Salt in baked goods helps bring out the sweetness. Butter – Adds flavor and richness. Ghee or coconut oil can work for reduced-dairy or dairy-free substitutes, but the texture will be different. Besti Monk Fruit Allulose Blend – The best sweetener for virtually all keto desserts, because it not only tastes and bakes like sugar, it also makes them very moist. Other sugar alternatives (including erythritol, stevia, and other brands of monk fruit sweetener) will yield more dry results, but if you still want to substitute, check my sweetener conversion chart. Eggs – A big part of baked goods, the eggs help to add structure and lift. I have not tested flax eggs to see if they would work in this keto cupcake recipe. Almond Milk – You can use store bought almond milk (as long as it’s unsweetened), or homemade almond milk. Other keto milk, such as coconut milk beverage (the liquid kind from a carton, not the thick kind from a can) or watered down heavy cream, would also work. Vanilla Extract – Helps to bring out the chocolate and sweetness. Chocolate Keto Frosting – The best keto cupcakes need this frosting! You could also substitute keto buttercream frosting if you like. Keto Sprinkles – Optional, but they add a beautiful finish.
How To Make Keto Cupcakes
This section shows how to make keto chocolate cupcakes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep chocolate keto cupcakes in an airtight container at room temperature for 3-4 days. Freeze: Wrap each cupcake individually in plastic wrap to prevent freezer burn. (If you want to preserve the frosting shape, you can freeze them on a sheet pan first until solid, then wrap and place back in the freezer.) They will last 2-3 months this way. To thaw, simply leave them at room temperature until they thaw completely.
More Keto Cupcakes
If you love this keto cupcake recipe, you might also like some of these other low carb cupcake recipes: Make mini keto cupcakes instead by using a mini muffin tin! You’ll get double the amount of cupcakes.
Sugar-Free Vanilla Cupcakes – The best gluten free keto cupcakes to make all spring and summer long – especially when the raspberries are perfect! Keto Chocolate Mug Cake – When you don’t have time to make this low carb chocolate cupcakes recipe, try my easy mug cake version that’s ready in a few minutes. It’s a faster version to keto cake. Piña Colada Cupcakes – This keto cupcake recipe is exclusive to the Wholesome Yum app, available for free on iPhone or Android.
Please enter your first name for your account. Your saved recipe will also be sent to your email.
