Keto Rich Chocolate Cupcakes

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

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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!

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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 Monk Fruit Erythritol Blend 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 Erythritol Blend Confectioners Powdered Sweetener
• 1 teaspoon Vanilla Extract
• 1 tablespoon 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  tablespoon peanut butter or almond butter, and the 4 ½ tablespoon Erythritol Confectioners sweetener. Beat until creamy and smooth.
2. Add vanilla extract and heavy cream and beat until smooth and fluffy.
3. 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* 

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

Printable Recipe Card Below:

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Keto Rich Chocolate Cupcakes

Stacey

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

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 25 mins

Total Time 33 mins

Course Dessert

Cuisine American

Servings 12

Calories 340 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 Erythritol Blend 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 Erythritol Blend Confectioners 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 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 tablespoon frosting.

*As an Amazon Associate I earn from qualifying purchases.

Notes

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

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

Nutrition

Calories: 340kcalCarbohydrates: 9gProtein: 7gFat: 28gSaturated Fat: 10gSodium: 131mgFiber: 4gSugar: 3g

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

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