“This is a simple, moist chocolate cupcake recipe which I topped with a sharp and creamy ‘frosting’ made with cream cheese, vanilla, cocoa powder and sweetener. Super simple and lovely to put out at your next Keto Afternoon Tea.” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

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More on Keto Chocolate Cupcakes…

Indulging in delicious desserts while following a keto lifestyle can be a challenge, but fear not! My chocolate cupcakes with a luscious chocolate cream cheese frosting are here to satisfy your sweet tooth without compromising your dietary goals.
 

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These cupcakes are a perfect blend of rich chocolate flavour and moist texture. The secret lies in using almond flour and unsweetened cocoa powder as the base ingredients, which provide a low-carb alternative to traditional flour. Adding erythritol, a natural sweetener, ensures that the cupcakes are perfectly sweetened without spiking your blood sugar levels.

The heavenly chocolate cream cheese frosting is a smooth and velvety topping that complements the cupcakes flawlessly. It strikes a perfect balance between tangy and sweet.
 
Not only are these cupcakes scrumptious, but they are also a healthier alternative to regular chocolate treats. The keto-friendly ingredients used in this recipe help maintain a state of ketosis, where the body burns fat for energy. So, you can relish these guilt-free goodies without derailing your progress.

 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for these Keto Chocolate Cupcakes, as well as all the X on Fats of Life®.
 

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Chocolate Cupcakes

Simply, yummy chocolate cupcakes featuring a rich frosting made using cocoa-flavoured cream cheese. Perfect for a keto afternoon tea!

Cook ModePrevent your screen going dark while you cook

Course Dessert

Cuisine General

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 cupcakes

Author Monya Kilian Palmer

Per serving

Calories: 252kcal | Carbohydrates: 4.3g | Protein: 7.5g | Fat: 23g

Equipment

• muffin tray
• cupcake cases
• kitchen scale
• universal measuring spoons
• mixing bowl
• piping kit

Ingredients

For the cupcakes

• 80 g (2.8 oz) unflavoured coconut oil, melted
• 4 large eggs, whisked
• 80 g (2.8 oz) soured cream
• 1 tsp vanilla essence
• 150 g (5.3 oz) almond flour
• 110 g (3.9 oz) powdered erythritol, confectioners
• 2 TB unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda (baking soda)

For the chocolate cream cheese frosting

• 270 g (9.5 oz) full-fat cream cheese (soft cheese)
• 1/2 tsp vanilla essence
• 3 TB powdered erythritol, confectioners
• 2 1/2 TB unsweetened cocoa powder, plus extra for dusting

Instructions

• Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4). Line a muffin tray with 12 paper cupcake cases.
  
• Weigh out the odourless (unflavoured) coconut oil and melt in the microwave. Set aside to cool slightly (as we are whisking it into eggs later and we do not want to cook parts of the egg).
  
• Whisk the eggs in a medium bowl, along with the soured cream and vanilla essence. Once the coconut oil has cooled a little, whisk it into the egg mixture until well-emulsified.
• In a separate large bowl, combine the almond flour, Swerve, cocoa powder, baking powder and baking soda (also called bicarbonate of soda). This is what you should have ready:
  
• Pour the egg mixture into the dry mixture and mix well to combine.
  
• Divide the mixture between the cupcake cases about three-quarters of the way full (they will rise further in the oven).
  
• Bake for 10 minutes on the lowest rack, then reduce the temperature to 140°C and bake for an additional 15 minutes or until a cake tester inserted comes out clean. I always rotate the tray after those first 10 minutes and often lay a sheet of foil over so the tops do not darken too much.
• Once done, remove and set aside on a cooling rack to cool.
  
• For the frosting, drain off any excess liquid from the packaged cream cheese, then simply combine all the frosting ingredients very well in a bowl.
  
• Fill a piping bag fitted with a star nozzle (or any nozzle you have at hand) and pipe a little frosting over each cupcake. If you want to, you could dust a tiny amount of cocoa powder on each cupcake too.

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        252Kcal / 1054kJ
Fat                                23g
Carbohydrates              4.3g
Protein                          7.5g

Allergens
Almonds
Eggs
Milk

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See all the Desserts on Fats of Life:

Nutty 'White Chocolate' Bars (Keto)

Baby Cinnamon Puffs (Keto)

Almond and Coconut Biscuit Cake (Keto)

Chocolate Ice Cream (Keto)

Keto Lemon Meringue Pie

Baked Lemon Cookies (Keto)

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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