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Keto Chocolate Cupcakes {Low Carb}

Mouth-watering keto chocolate cupcakes are delicious and include my secret ingredient, ricotta cheese! One of my favorite keto cupcake recipes, these low carb chocolate treats are perfect for special occasions and birthdays. They’re made with almond and coconut flours and topped with a super-creamy keto chocolate frosting.

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Keto chocolate cupcake with chocolate frosting

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Keto cupcake recipes

I am always on the lookout for a good low carb cupcakes recipe. Not only do I enjoy a good cupcake, but it’s often something I need on hand. Why do you need keto cupcakes you may be asking yourself. The answer is quite simple. Birthday parties.

Yes, my daughter can’t ever eat the sugared, glutenous birthday cakes and cupcakes at all her friends’ birthday parties. With Crohn’s disease, eating these treats would be paid for dearly at a later time. Therefore, it falls to me to have a tempting low carb cupcake ready to go with her to each event.

Believe me. This is no easy task as there’s plenty of resentment and why mes involved in going to any party or event where food is served. It’s hard for a kid, and even as an adult it’s hard to make healthier choices.

However, I don’t consider there to be any sacrifice with this delightful keto chocolate cupcake recipe. Oh, no – I am super-proud of this recipe and the melt in your mouth deliciousness. Much is due to the secret ingredient, ricotta cheese, which really makes a delicious sponge for the cupcake.

But let’s get started. What do you need to make this low carb cupcake recipe?

🍽 Equipment

Keto chocolate cupcakes on a cake pedestal

🥘 Ingredients in chocolate keto cupcakes

Ingredients in chocolate keto cupcakes

Those are the ingredients in the chocolate keto cupcake itself. It’s also easy to mix together a homemade keto chocolate frosting to top them off. Or, if you’re a peanut butter fan like myself, do try this Keto Peanut Butter Frosting recipe also.

Keto chocolate frosting ingredients

  • 8 oz cream cheese (room temperature)
  • 6 tbsp butter (room temperature)
  • 1/3 cup heavy cream
  • 3/4 cup powdered sweetener
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened almond milk (as needed for consistency)
Keto chocolate frosting ingredients

I also like to include some sugar-free chocolate chips to sprinkle on the top of each cupcake, but they’re not necessary. The keto chocolate cupcakes can be decorated with piped sugar-free chocolate, chocolate ribbons, or my easy route of sugar-free chocolate chips.

1/2 cup sugar-free chocolate chips (optional)

🔪 Instructions

To begin, get out the equipment and all the ingredients so they’re close at hand.

First of all, prepare a regular-sized muffin tin and line it with 12 silicone baking cups or other festive liners. Then preheat the oven to 325 degrees Fahrenheit.

Next, place the ricotta cheese, eggs, vanilla, and sweetener in a blender. Yes, I love to prepare the batters for bakes lately in my blender, but you can also use a mixer if you prefer. Blend the ingredients on high speed for 30-40 seconds or until well combined. OR mix it together well in a standing mixer. Set the wet ingredients aside for the moment.

Now, in a large bowl, measure in the almond and coconut flours, cocoa powder, baking powder, and salt and whisk together evenly. In this recipe, be sure to get a good organic cocoa powder as different qualities of cocoa powder can have a huge difference in the taste of the low carb cupcakes.

After that, pour the egg and ricotta mixture into the dry ingredients and mix together easily with a spatula or mixer. At this point let the batter sit for five minutes. Gluten-free flours, especially coconut flour, need some time to soak up the wet ingredients. This will create a better bake.

Keto cupcakes batter overhead view

⏲ Bake time

Then, divide the mixture evenly into the muffin cups. I like to use a regular-sized ice cream scoop for this job as it makes it easy to judge the amount going in each cupcake.

Chocolate keto cupcakes ready to bake

Then bake it off at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

Baked keto chocolate cupcakes overhead

Keto chocolate frosting

While you let the chocolate keto cupcakes cool, it’s time to make the frosting.

First of all, place the cream cheese and butter together in a large bowl and combine well with a hand mixer.

💭 Top tip

Make sure the butter and cream cheese are room temperature or even slightly warmer so they mix together well.

Next, add in the heavy cream, powdered sweetener, cocoa powder, and vanilla. Use a hand or stand mixer and process for 1-2 minutes until everything is combined and has a frosting-like consistency.

If at this point, the low carb frosting is too thick, add in one tablespoon at a time of unsweetened almond milk (or water) and mix together. This will thin it out to your preferred texture for piping or spreading on the cupcakes.

Keto chocolate cupcake ready to frost

When the cupcakes are cool, pipe or spread the keto chocolate frosting on top of the cupcakes. Top then off with optional sugar-free chocolate chips to decorate. As I mentioned above, any sugar-free decoration will do such as piped sugar-free chocolate or chocolate curls (use a vegetable peeler on a warm chocolate bar).

Put a candle on top of a cupcake and sing Happy Birthday!

Keto chocolate cupcake with a birthday candle

Yum! 😋

🥣 How to store keto chocolate cupcakes

If the cupcakes are not all eaten immediately, they can be kept in the refrigerator in an airtight container for up to about five days. If you use erythritol as your sweetener, keep in mind when stored, it can crystalize in the dessert. This does not bother me, but it may some.

This low carb cupcake recipe can also be frozen to get one out at a time when you need. They can be kept frozen for a month, and I don’t like to go longer than two, then pulled out one at a time for a treat or party event.

Just set one out on the counter for half an hour before transporting, or in the refrigerator to thaw. If you try to warm it in the microwave the frosting tends to melt.

Bite out of a keto chocolate cupcake

🧁 Keto chocolate cupcake recipe

I love sweets. Sugar used to always get me into trouble, and even still with keto treats, I have to save them for special occasions. As I said in the opening, it’s hard for a kid to make healthy choices when sugar is everywhere. I also have to say it’s difficult for adults too!

If you’re searching for a good low carb cupcake recipe, look no further. Oh, and don’t forget to try them with Keto Peanut Butter Frosting also! It’s hard to say no to chocolate cupcakes anytime, and I must say I like these homemade keto cupcakes even better than the original birthday cakes.

So let’s light some candles and celebrate!

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🧁 More keto dessert recipes

  1. Keto Peanut Butter Pie
  2. Keto Chocolate Mousse Cake
  3. Low Carb Lemon Cookies
  4. Best Spiced Keto Carrot Cake
  5. Creamy Keto Lemon Mousse
Keto chocolate cupcake with chocolate buttercream frosting

Keto Chocolate Cupcakes

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Delicious and quick to make, these keto chocolate cupcakes are one of my favorite low carb cupcake recipes! Made with almond and coconut flour and ricotta cheese, this keto recipe's a keeper.

Ingredients

Chocolate Keto Cupcakes

Keto Chocolate Frosting

  • 8 oz cream cheese (room temperature)
  • 6 tbsp butter (room temperature)
  • 1/3 cup heavy cream
  • 3/4 cup powdered sweetener
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened almond milk (as needed for consistency)

Instructions

    Chocolate Keto Cupcakes

    1. Take out a regular-sized muffin tin and line with 12 silicone baking cups or other festive liners. Preheat the oven to 325 degrees Fahrenheit.
    2. Place the ricotta cheese, eggs, vanilla, and sweetener in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together well in a standing mixer. Set aside.
    3. In a large bowl, measure in the almond and coconut flours, cocoa powder, baking powder, and salt and whisk together evenly.
    4. Pour the egg and ricotta mixture into the dry ingredients and mix together with a spatula or mixer.
    5. Divide the mixture evenly into the muffin cups then bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

    Keto Chocolate Frosting

    1. Place the cream cheese and butter together in a large bowl and combine well with a hand mixer.
    2. Add in the heavy cream, powdered sweetener, cocoa powder, and vanilla. Mix for 1-2 minutes until everything is combined and a frosting-like consistency.
    3. If the low carb frosting is too thick, add in one tablespoon at a time of unsweetened almond milk and mix together.
    4. Pipe or spread on top of keto chocolate cupcakes.
    5. Top with optional sugar-free chocolate chips to decorate.
Nutrition Information:
Yield: 12 Serving Size: 1 cupcake
Amount Per Serving: Calories: 287Total Fat: 24gCholesterol: 114mgSodium: 258mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gProtein: 9g

*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Cindy

Saturday 23rd of January 2021

Your recipe here mentions add in cinnamon to ingredients but cinnamon is not listed as an ingredient??? Is cinnamon an ingredient in these chocolate cupcakes???? Thanks for the help to understand 😊

Lauren

Saturday 23rd of January 2021

Thank you so much Cindy for pointing that out! No, cinnamon is not an ingredient in these cupcakes, and that's been corrected. I've played around with it, and while it can be good, I prefer to leave it out in traditional chocolate cupcakes.

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