These Keto Chocolate Cupcakes will satisfy that sweet craving. Instead of sugar, this recipe calls for erythritol which is a low-carb alternative for those on the keto diet.

This keto cupcake recipe is also easy to make. Mounded with scoops of icing over a crumbly and sweet cake base, this recipe is so richly delicious and decadent.

two chocolate cupcakes and a glass of milk

Keto Chocolate Cupcakes

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Keto Cupcake Recipe

  • Made with almond flour and sweetened with erythritol this recipe most definitely sticks to the keto protocols.
  • This recipe even comes with a ganache icing that is made from chocolate and heavy cream. It is so creamy, sweet and decadent.
  • This is the best low-carb cupcake recipe. These not overly sweet, rich and chocolatey treats go great with a hot cup of Keto Bulletproof Coffee.

Ingredients assembled to make chocolate cupcakes

Ingredients & Variations

ERYTHRITOL: This alternative sugar is a low-carb sweetener that is made from sugar alcohol. It is a great sugar replacement because it has only 6% of the calories found in a similar amount of sugar.

ALMOND FLOUR: Almond flour is a very easy find low carb substitute for flour. It has a very mild flavor – a little nuttier and sweeter than regular flour.

CHOCOLATE CHIPS: This recipe calls for Lily’s Dark Chocolate Chips. These are chocolate chips that are sweetened with stevia and have no sugar added. If this brand can’t be found, then any other sugar-free brand can be used as a substitute.

How To Make Keto Chocolate Cupcakes

Give this recipe a shot!

For the cupcakes:

  1. Beat eggs, sugar, vanilla, and cream.
  2. Mix in almond flour, cocoa, baking powder, and salt.
  3. Divide batter into cupcake tins and bake as per recipe directions. Cool completely.

For the frosting:

  1. Combine erythritol, cream, chocolate chips, salt, and vanilla. Microwave.
  2. Refrigerate then whip till fluffy.
  3. Frost the cooled cupcakes as per recipe below.

top view of chocolate cupcakes with glass of milk

Cupcake Storage

Cupcakes will keep in an airtight container on the counter for 3 days. Be sure to cool completely before storing.

These cupcakes can be frozen with or without the frosting.

  • Without frosting – wrap each cupcake individually in plastic wrap then store in a plastic bag or container. They will keep for 3 months in the freezer. To thaw, remove from freezer, peel back the plastic wrap, and leave to defrost at room temperature.
  • With frosting – place cupcakes on a cookie sheet in the freezer where they will not be crushed. Once the frosting is frozen, you can wrap each cupcake in plastic wrap or place unwrapped in a plastic container to enjoy within 3 months. To defrost, remove from freezer, peel back any plastic wrap and allow to thaw at room temperature.

Keto Cupcake Tips!

An important tip when making cupcakes? Don’t over mix the batter – just a gentle mixing ensures that the cupcakes are moist and airy.

Also remember to let the cupcakes cool before adding the ganache frosting. If the cakes are too hot, then the frosting will melt and drip off.

Be sure to cool ganache in the refrigerator for 1 hour before beating again for another 5-7 minutes.

chocolate cupcake with bite taken out

Other Delicious Keto Desserts!

two chocolate cupcakes and a glass of milk
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Keto Chocolate Cupcakes

Curb your chocolate craving with these Keto Chocolate Cupcakes. They are a rich and chocolatey treat that is not overly sweet.
Prep Time 15 minutes
Cook Time 15 minutes
Cool 30 minutes
Total Time 1 hour
Servings 11 cupcakes
Author Holly



  • 3 large eggs
  • ½ cup granulated erythritol
  • cup heavy cream
  • 1 teaspoon vanilla extract
  • cups fine almond flour
  • cup unsweetened cocoa powder
  • teaspoon baking powder
  • ¼ teaspoon salt


  • cups heavy cream
  • 9 ounces Lily’s dark chocolate chips
  • 1 Tablespoon granulated erythritol
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  • Preheat oven to 350˚F and prepare cupcake pan with liners.
  • Beat eggs, sugar, cream, and vanilla.
  • Mix almond flour, cocoa, baking powder, and salt. Gently combine with egg mixture.
  • Divide batter evenly into liners using a medium scoop (about 2 scoops per liner)
  • Bake cupcakes for 15 to 18 minutes or until a toothpick comes out clean. Remove from oven and transfer to a cooling rack. Allow to cool completely before frosting.


  • Combine heavy cream, chocolate chips, erythritol, vanilla, and salt in a large bowl and microwave. Stir every 30 seconds until a rich ganache forms.
  • Transfer the ganache to the refrigerator and chill for 1 hour.
  • Beat chilled ganache until fluffy (about 5 to 7 minutes)
  • Spread frosting over cooled cupcakes.


*Almond milk could be used in place of heavy cream in this cupcake recipe.
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Nutrition Information

Calories: 358kcal | Carbohydrates: 20g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 250mg | Potassium: 232mg | Fiber: 3g | Sugar: 9g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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chocolate cupcakes with chocolate icing with text

three chocolate cupcakes with text
side view and top view of chocolate cupcakes with text


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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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  1. These are really good, just wondering the exact amount of carbs per cupcake if the recipe was followed exactly? Is it 8

    1. Hi Misty, for more accurate nutrition calculations I would use an app like MyFitnessPal. Hope that helps.