These Keto Chocolate Cupcakes are rich, moist and topped with a creamy chocolate frosting that melts in your mouth. Made with all low carb ingredients, they’re completely gluten-free, sugar-free, and ridiculously delicious.

❤️ Why You’ll Love These Keto Chocolate Cupcakes

• Rich chocolate flavor
• Perfectly fluffy texture
• Frosted with a creamy ganache buttercream-like frosting
• Perfect for birthdays, special occasions or parties
• Gluten-free, sugar-free and kids love them

There’s nothing like biting into a rich, chocolatey cupcake that’s soft, fluffy, and topped with the perfect swirl of frosting. These Keto Chocolate Cupcakes dessert perfection with deep cocoa flavor and a smooth, creamy, homemade frosting. Whether it’s a birthday, a party, or just a weekend treat, these cupcakes make everything better.

And the best part? They are totally gluten-free and sugar-free, but you’d never know it. Made with almond flour, monk fruit sweetener, and that decadent chocolate frosting, they’re proof that low-carb treats can be just as delicious as the sugary ones. Trust me, you’ll want to make a double batch.

If you you love this recipe, you should also try my light and fluffy Chocolate Cupcakes with Peanut Butter Frosting any my amazing Strawberry Cupcakes.

🛒 Ingredients for Keto Chocolate Cupcakes

• Super fine almond flour
• Keto Chocolate Frosting
• Monk fruit/allulose
• Unsweetened cocoa powder
• Butter
• Oat fiber
• Sour cream
• Heavy cream
• Eggs
• Water
• Instant coffee granules
• Baking powder
• Vanilla extract
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Hand mixer
• Ice cream scoop
• Muffin pan
• Muffin liners

🔪 How to Make Gluten-Free Chocolate Cupcakes

Prepare the Keto Chocolate Frosting according to the directions, then allow to chill in the fridge, while you make the cupcakes.

Preheat oven to 350°F. Combine the instant coffee and hot water in a small bowl and set aside.

Add the super fine almond flour, oat fiber, baking powder, salt and sifted unsweetened cocoa powder into a mixing bowl.

Whisk until combined, then set side.

In a separate bowl, add in the sweetener, eggs, butter, heavy cream, cooled instant coffee, sour cream and vanilla extract. 

Using a hand mixer, mix until well combined.

Pour the dry ingredients into the wet and continue mixing, just until combined without over-mixing.

Using an ice cream scoop, add the batter into cupcake liners.

Bake for 18-20 minutes or until a toothpick, when inserted comes out clean.

Allow to cool completely before frosting them.

☑️ Storage Instructions

Fridge: Store leftover cupcakes in an airtight container for up to 5 days.

Freezer: Use a container that provides an airtight seal. Ensure that it is deep and large enough to hold your frosted cupcakes without smooshing down your frosting. Place your filled container in the freezer for an hour or so. Remove the container from the freezer and individually wrap each frosted cupcake with plastic wrap. Store in the fridge for up to a couple of months.

🍴 What to Serve with Chocolate Keto Cupcakes

• A hot cup of coffee or hot cocoa.
• Fresh berries for a light, fruity contrast
• A keto-friendly whipped cream topping for extra indulgent topping
• Serve them with a scoop of Keto Chocolate Ice Cream
• Go all out with a rich and creamy Keto Cookies and Cream Milkshake

💡 Tips for Making Sugar-Free Chocolate Cupcakes

• Make sure to use super-fine almond flour. It creates a smooth, soft texture without any graininess.

• Do not overmix the batter. Stir just until combined to keep the cupcakes light and fluffy.

• Let them cool completely before frosting. The frosting will melt if the cupcakes are even slightly warm.

• Use room-temperature ingredients. This helps the batter mix evenly and improves texture.

• Bake in the center of the oven to ensures even cooking and prevent sinking.

🔄 Substitutions and Additions

• Coffee granules: Instant coffee granules or espresso powder can enhance the chocolate taste without making it taste like coffee.

• Double chocolate: Stir in sugar-free chocolate chips for extra richness.

• Cinnamon: A pinch of cinnamon gives a warm, slightly spicy depth to the chocolate flavor.

• Frosting: Try my keto Vanilla Cream Cheese Frosting or Peanut Butter Frosting for a fun twist.

• Mini cupcakes: For mini version you can make then in a mini muffin tin. Just adjust the baking time to about 10-12 minutes.

• Chopped nuts. Walnuts, pecans, or almonds add great texture.

Why Did My Cupcakes Sink in the Middle?

Overmixing or too much baking powder can cause them to sink. Mix just until combined and measure carefully.

Can I Use Coconut Flour Instead of Almond Flour?

Not in a 1:1 swap. Coconut flour absorbs more liquid, so the recipe would need major adjustments. Keep in mind, cupcakes with coconut flour also have a different texture.

Can I Make These Cupcakes Without Sweetener?

They need a sugar substitute to taste like real cupcakes. Monk fruit or allulose works best.

Do These Taste Like Traditional Chocolate Cupcakes?

Yes! They are soft, moist, and full of rich chocolate flavor, just without the sugar and carbs.

How Do I Know When They’re Done Baking?

A toothpick inserted in the center should come out clean with just a few crumbs attached.

🍽️ More Chocolate Dessert Recipes

• Keto Chocolate Lasagna
• Keto Chocolate Layer Cake
• Silky Chocolate Avocado Mousse
• Keto Chocolate Avocado Brownies
• Keto Chocolate Pudding