Keto Rich Chocolate Cupcakes

Keto Rich Chocolate Cupcakes are low carb, gluten-free, deliciously chocolaty, and tender with a creamy whipped chocolate Nutella frosting.

These Keto Rich Chocolate Cupcakes are just as good and rival any traditional cupcake.

I decided to make a rich, sugar-free, creamy, chocolate Nutella whipped frosting to complement these beautiful, moist cupcakes!

My teenage son has been raving about these cupcakes and sharing them with his friends. Not even one of them realized these were sugar-free, gluten-free and low in carbs.

You can also leave out the nut butter, and replace it with more butter for a plain chocolate frosting.

^{This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.}

Keto Rich Chocolate Cupcakes

Ingredients:

Rich Chocolate Cupcakes:

• 2 cups Blanched Almond flour
• 5 ½ tbsp Cocoa powder
• ½  tbsp Baking Powder
• ⅛  tsp Sea Salt
• ⅓ cup Butter (softened)
• 9 tbsp granular Monk Fruit Erythritol Blend sweetener
• 3 large Eggs
• ½  cup Unsweetened almond milk or coconut milk
• 1 ½  tsp Vanilla Extract

Chocolate Nutella Frosting:

• ⅔ cup Butter, softened
• 3 ½  tbsp unsweetened smooth Peanut Butter, or smooth almond butter (for paleo option)
• 5 tbsp Cocoa Powder
• 4 ½  tbsp Erythritol Blend Confectioners Powdered Sweetener
• 1 tsp Vanilla Extract
• 1 tbsp Heavy Cream, or coconut cream for paleo

Directions:

1. Preheat the oven to 350℉ (177℃). Line 12 cups in a muffin pan with paper liners.
2. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granular sweetener together, until combined & smooth.
3. Add in almond flour, cocoa powder, baking powder, and sea salt. Beat until combined.
4. Add eggs, almond milk, and vanilla extract. Beat until mixed and smooth.
5. Pour batter into muffin cups, filling almost  ½ to ⅔ of each cup.
6. Bake for 20-25 minutes, until a toothpick in the center of the cupcake comes out clean.
7. Let muffins to cool completely, then frost with the Chocolate Nutella frosting.

FROSTING

1. While cupcakes are cooling, in a large mixing bowl, use a hand mixer to combine ⅔ cup softened butter, 3 ½  tbsp peanut butter or almond butter, and the 4 ½ tbsp Erythritol Confectioners sweetener. Beat until creamy and smooth.
2. Add vanilla extract and heavy cream and beat until smooth and fluffy.
3. Once cupcake are completely cool, frost cupcakes with about 1 ½ to 2 tbsp frosting.

Nutritional Data: Servings:12, Serving Size 1 frosted cupcake, Cal: 340, Carbs: 9g, Net Carbs: 5g, Fiber: 4g, Fat: 27 g, Saturated Fat: 10g, Protein: 7g, Sugars: 3g, Sodium: 131 mg.

*all nutritional data are estimates based on the products I used* 

^{As an Amazon Associate I earn from qualifying purchases.}

Printable Recipe Card Below:

Print Pin

5 from 6 votes

Keto Rich Chocolate Cupcakes

Keto Rich Chocolate Cupcakes are low carb, gluten-free, deliciously chocolaty, and tender with a creamy whipped chocolate Nutella frosting.

Course Dessert, Snack, treats

Cuisine American

Keyword keto cupcakes, keto rich chocolate cupcakes, low carb cupcakes

Prep Time 8 minutes

Cook Time 25 minutes

Total Time 33 minutes

Servings 12

Calories 340kcal

Author Stacey

Ingredients

Rich Chocolate Cupcakes

• 2 cups Blanched almond flour
• 5 ½ tbsp Cocoa powder
• ½ tbsp baking powder
• ⅛ tsp Sea salt
• ⅓ cup Butter softened
• 9 tbsp granular Erythritol Blend sweetener
• 3 large Eggs
• ½ cup Unsweetened almond milk or coconut milk
• 1 ½ tsp Vanilla extract

Chocolate Nutella Frosting:

• ⅔ cup Butter softened
• 3 ½ tbsp unsweetened smooth Peanut Butter or smooth almond butter (for paleo option)
• 5 tbsp Cocoa Powder
• 4 ½ tbsp Erythritol Blend Confectioners Powdered Sweetener
• 1 tsp Vanilla Extract
• 1 tbsp Heavy Cream or coconut cream for paleo

US Customary – Metric

Instructions

• Preheat the oven to 350℉ (177℃). Line 12 cups in a muffin pan with paper liners.
• In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granular sweetener together, until combined & smooth.
• Add in almond flour, cocoa powder, baking powder, and sea salt. Beat until combined.
• Add eggs, almond milk, and vanilla extract. Beat until mixed and smooth.
• Pour batter into muffin cups, filling almost ½ to ⅔ of each cup.
• Bake for 20-25 minutes, until a toothpick in the center of the cupcake, comes out clean.
• Let muffins cool completely, then frost with the Chocolate Nutella frosting.

FROSTING

• While cupcakes are cooling, in a large mixing bowl, use a hand mixer to combine ⅔ cup softened butter, 3 ½ tbsp peanut butter or almond butter, and the 4 ½ tbsp Erythritol Confectioners sweetener. Beat until creamy and smooth.
• Add vanilla extract and heavy cream and beat until smooth and fluffy.
• Once cupcake are completely cool, frost cupcakes with about 1 ½ to 2 tbsp frosting.

Notes

*All nutritional data are estimates based on the products I used*

Recipe Yeild: 12 cupcakes, Serving Size: 1 cupcake with 2 tbsp frosting, Net Carbs Per Serving: 5g.

Nutrition

Calories: 340kcal | Carbohydrates: 9g | Protein: 7g | Fat: 28g | Saturated Fat: 10g | Sodium: 131mg | Fiber: 4g | Sugar: 3g

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

As an Amazon Associate I earn from qualifying purchases.

PIN IT HERE

Recipes You May Also Enjoy:

PIN IT HERE