Keto Rich Chocolate Cupcakes are low carb, gluten-free, deliciously chocolaty, and tender with a creamy whipped chocolate peanut butter frosting.
![Keto Rich Chocolate Cupcakes with Nutella Frosting](https://beautyandthefoodie.com/wp-content/uploads/2020/02/keto-Chocolate-Cupcakes-9515-blog-cp-2.jpg)
These Keto Rich Chocolate Cupcakes are just as good and rival any traditional cupcake.
I decided to make a rich, sugar-free, creamy, chocolate peanut butter whipped frosting to complement these beautiful, moist cupcakes!
![Keto Rich Chocolate Cupcakes with Nutella Frosting](https://beautyandthefoodie.com/wp-content/uploads/2020/02/keto-Chocolate-Cupcakes-9535-cp-2.jpg)
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.
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Keto Rich Chocolate Cupcakes
Ingredients:
Rich Chocolate Cupcakes:
- 2 cups Blanched Almond flour
- 5 ½ tbsp Cocoa powder
- ½ tablespoon Baking Powder
- ⅛ teaspoon Sea Salt
- ⅓ cup Butter (softened)
- 9 tablespoon granular Low Carb Sweetener, of choice
- 3 large Eggs
- ½ cup Unsweetened almond milk or coconut milk
- 1 ½ teaspoon Vanilla Extract
Chocolate Peanut Butter Frosting:
- ⅔ cup Butter, softened
- 3 ½ tablespoon unsweetened smooth Peanut Butter, or smooth almond butter (for paleo option)
- 5 tablespoon Cocoa Powder
- 4 ½ tablespoon Low-Carb Powdered Sweetener, of choice
- 1 teaspoon Vanilla Extract
- 1 tablespoon Heavy Cream, or coconut cream for paleo
Directions:
- 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 to 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 tablespoon peanut butter or almond butter, and the 4 ½ tablespoon powdered sweetener. Beat until creamy and smooth.
- Add vanilla extract and heavy cream and beat until smooth and fluffy.
- Once cupcakes are completely cool, frost cupcakes with about 1 ½ to 2 tablespoon 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*
![Wholesome Yum - Clean Keto Foods](https://www.wholesomeyumfoods.com/wp-content/uploads/2019/12/besti-affiliate-250x250-2.jpg)
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Printable Recipe Card Below:
📖 Printable Recipe Card
![Two chocolate cupcakes with chocolate frosting.](https://beautyandthefoodie.com/wp-content/uploads/2020/02/keto-Chocolate-Cupcakes-9597-1-fb-2-1-copy-360x360.jpg)
Keto Rich Chocolate Cupcakes
Ingredients
Rich Chocolate Cupcakes
- 2 cups Blanched almond flour
- 5 ½ tablespoon Cocoa powder
- ½ tablespoon baking powder
- ⅛ teaspoon Sea salt
- ⅓ cup Butter softened
- 9 tablespoon granular Low Carb Sweetener
- 3 large Eggs
- ½ cup Unsweetened almond milk or coconut milk
- 1 ½ teaspoon Vanilla extract
Chocolate Peanut Butter Frosting:
- ⅔ cup Butter softened
- 3 ½ tablespoon unsweetened smooth Peanut Butter or smooth almond butter (for paleo option)
- 5 tablespoon Cocoa Powder
- 4 ½ tablespoon Low Carb Powdered Sweetener
- 1 teaspoon Vanilla Extract
- 1 tablespoon Heavy Cream or coconut cream for paleo
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 tablespoon peanut butter or almond butter, and the 4 ½ tablespoon powdered 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 tablespoon frosting.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
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Alyssa
Such a delicious recipe! Thanks for sharing!
Erin
The whipped frosting has so much appeal! Yum!
jennifer
That frosting! Yum, these are divine! Thanks for sharing
Anne Lawton
I don't usually eat cupcakes, but I want a bite of these cupcakes
Donny
Wow! These look so indulgent!
linda spiker
Oh good heavens! I am so excited to try these!
Jean Choi
Drooling over these! The frosting is just perfect.
Kelly
So moist, delicious and full of chocolate!
ChihYu
There's nothing better than a moist and delicious cupcake! Love that these are keto friendly!
Jenni LeBaron
These keto rich chocolate cupcakes look amazing! I love the frosting in particular because it looks so rich and creamy. These are party-perfect cupcakes!