How To Make Chocolate Keto Cupcakes
Chocolate Keto cupcakes were high on my list of things I must figure out when I began my grain-free journey.
When birthday's came around, I knew I had to figure out how to make two things. An indulgent keto frosting and the perfect low carb cupcakes to pair with it. I decided to start with chocolate keto cupcakes with a rich and creamy keto frosting.
After a number of trial and errors, I have managed to create a cupcake that is indistinguishable from the real thing. These are cupcakes you can eat and feel good about.
In fact, I made these for my daughter's 13th birthday. She couldn't believe these are grain free, sugar free and "mom-approved".
82% Fat ~ 5% Net Carb ~ 8% Protein
- 1/2 Cup Unsweetened Cocoa Powder 40g
- 1/2 Tbsp Espresso Powder
- 1/2 Cup Boiling Water
- 1/4 Tsp Salt
- 3 Eggs
- 1/2 Cup Olive Oil
- 1/3 Cup Coconut Flour 54g
- 1 Tbsp Acacia Powder
- 1/2 Tsp Xanthan Gum
- 1/4 Tsp Cream of Tartar
- 1/4 Tsp Baking Soda
- 1/4 Cup Bocha Sweet
- 30 Drops Stevia
- 1/2 Cup Heavy Whipping Cream
- 1 Tsp Pure Vanilla
- 1/4 Tsp Pure Almond Extract
- 1/2 Tsp Watkins Cocoa Extract
Preheat Oven to 300 degrees
In a large mixing bowl, separate the eggwhites. Reserve the yolks for later use.
Add 1/8 tsp of cream of tarter to the eggwhites. Then, beat the eggwhites until stiff peaks form. Move the eggwhites into a large shallow bowl. Later, we'll add the coconut mixture to this bowl and fold that mixture into the eggwhites. A shallow bowl works best for folding in the eggwhites.
In your now empty mixing bowl, combine cream, oil, egg yolks, bocha sweet, stevia and the extracts (vanilla, almond, cocoa) and blend for 1 minute until combined and the bocha sweet is dissolved.
Add the chocolate mixture and blend until combined.
Finally add the remaining 1/8 tsp cream of tarter and 1/4 tsp baking soda and beat until these are combined.
Add the chocolate mixture to the waiting eggwhite mixture and fold until completely combined. Do not over fold.
Fill cupcake tins until almost completely full. The cupcakes will puff up during baking but then fall as they cool. (See photos)
Methods for Chocolate Keto Cupcakes
Chopping The Unsweetened Chocolate
At the beginning of the video, I've demonstrated how to chop chocolate. The trick is to use a sharp serrated edge knife. I'm actually using a Cutco cheese knife in the video because it was the right shape and size. I'm sure some company somewhere sells a specialty tool–but for this job you can simply use what you have on hand.
Choose a serrated knife from your kitchen that is easy to handle. You can also use a regular knife with a straight edge. However, the serrated edge is easier to use because it doesn't jump around as much. If you try both, you'll quickly see what I mean. Take a peek at the video for a demonstration.
Why Make The Effort To Shave The Chocolate?
Shaving the chocolate makes it melt quickly and without creating more dishes. In the past, I've used a double boiler to melt the chocolate. I much prefer this method of mixing shaved chocolate with hot water. I think you'll agree that less dishes to wash is always a welcome benefit.
Substitutions For Chocolate Keto Cupcakes
As a rule, when you are baking keto–Substitutions don't work well. In this section I'll cover why this is and offer substitute suggestions where I can.
Can I Substitute Almond Flour?
Many have asked me if you could substitute almond flour here. The short answer is no. Coconut flour is a highly absorbant flour. For 1 cup of traditional flour, you only need to use 1/4 cup of coconut flour. It's an amazing flour to bake with–once you figure out all it's quirks!
This is why we don't use very much coconut flour in this recipe but it still turns out a dozen cupcakes. Almond flour, on the other hand, is not absorbant at all. Swapping it out here will result in a wet and soggy end result.
Coconut flour absorbs liquids and almond flour does not.
Almond flour will also brown faster, so keep that in mind whenever you cook or bake with it. Use a lower heat setting.
My original keto cupcake recipe does call for a combination of both types of flour– it's a great recipe–but gives you more of a muffin texture than a true cupcake texture. I'll be reworking that soon 🙂 You can find that recipe here.
Using coconut flour allowed me to achieve an almost identical cupcake texture when compared to a traditional cupcake. I've also managed to leave it moist and not dry–which can be a challenge when baking low carb. I recommend investing in coconut flour. You'll find it in many of my recipes.
Things Used in Chocolate Keto Cupcakes
- Cocoa Powder
- Espresso Powder
- Bocha Sweet
- Sweetleaf Liquid Stevia Drops
- Acacia Fiber
- Xanthan Gum
- Cream of Tartar
- Coconut Flour
- Parchment Paper Cupcake Liners
- Cupcake Pans
- To Order Watkins: https:/wholebodyliving.com/orderwatkins
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How To Make Chocolate Keto Cupcakes
Your New Go-To Chocolate Keto Cupcake Recipe
- 1/2 cup (40g) unsweetened cocoa powder
- 1/2 Tbsp Espresso powder
- 1/2 cup boiling water
- 1/4 tsp salt
- 3 eggs
- 1/2 cup olive oil
- 1/3 cup (54g) coconut flour
- 1 Tbsp Acacia Powder
- 1/2 tsp xanthan gum
- 1/4 tsp cream of tarter
- 1/4 tsp baking soda
- 1/4 cup bocha sweet
- 30 drops stevia
- 1/2 cup heavy cream
- 1 tsp pure vanilla
- 1/4 tsp pure almond extract
- 1/2 tsp cocoa extract
- Preheat Oven to 300 degrees
- In a 4 cup heat proof bowl, combine boiling water, cocoa powder and espresso powder. Mix and set aside
- In a large mixing bowl, separate the eggwhites. Reserve the yolks for later use.
- Add 1/8 tsp of cream of tarter to the eggwhites. Then, beat the eggwhites until stiff peaks form. Move the eggwhites into a large shallow bowl. Later, we'll add the coconut mixture to this bowl and fold that mixture into the eggwhites. A shallow bowl works best for folding in the eggwhites.
- In your now empty mixing bowl, combine cream, oil, egg yolks, bocha sweet, stevia and the extracts (vanilla, almond, cocoa) and blend for 1 minute until combined and the bocha sweet is dissolved.
- Add the chocolate mixture and blend until combined.
- Add coconut flour, Acacia powder, xantham gum. Beat mixture for 2 minutes on medium speed.
- Finally add the remaining 1/8 tsp cream of tarter and 1/4 tsp baking soda and beat until these are combined.
- Add the chocolate mixture to the waiting egg white mixture and fold until completely combined. Do not over fold.
- Fill cupcake tins until almost completely full. The cupcakes will puff up during baking but then fall as they cool. (See photos)
Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!