Pure indulgence the sugar free way: These Keto chocolate cupcakes have a moist coconut flour base and are topped with a dreamy-creamy chocolate frosting. They are gluten free, low carb and perfect for diabetics.
Chocolate. Who doesn't like it? Chocolate is about enjoying life. It is happiness and indulgence rolled into one.
Now, there are those days that call for a bit more than one piece of chocolate. Days where you'd like to feast on it. Indulge. Turn it into an occasion and lick your fingers afterwards.
For those days, I have a solution: serve some Keto chocolate cupcakes!
These coconut flour cupcakes are just the best! They are deliciously moist and intensely chocolatey, because the recipe calls for cocoa powder AND contains dark chocolate chips.
How to make Keto chocolate cupcakes:
1.) In a food processor or in a bowl with an electric handheld mixer, blend your wet ingredients - eggs and coconut oil/butter.
2.) Add your dry ingredients - cocoa powder, baking powder, coconut flour, vanilla extract and erythritol (or your sweetener of choice).
3.) At the end, stir in your 50 g of chopped chocolate. I used this chocolate with 90% cocoa solids.
4.) Fill into paper cases or directly into a silicone mould and bake at 175 Celsius / 350 Fahrenheit for circa 20 minutes.
Baker's Tips:
If you are watching your sugar intake, you should stick with a chocolate variety that has 85% or more cocoa solids. The thing with chocolate is that whatever is not cocoa is normally sugar. Therefore, if you have a few pieces of milk chocolate (around 40%), your blood sugar will skyrocket immediately. On the other hand, a piece of 90 % dark chocolate has very little sugar and is so intense you'll feel perfectly satisfied afterwards.
To keep it totally sugar free, you could also use store bought sugar free chocolate chips such as Lily's, though they are pricey.
I baked my healthy chocolate cupcakes in a silicone mould. They are fantastic - I love how easy it is to release muffins and cupcakes from it and you don't need any paper cups.
This recipe uses coconut flour, which is grain free, full of fibre and impossibly good for you.Unlike wheat flour, which is essentially glucose and will spike your blood sugar, coconut flour is a versatile low carb baking alternative. I adore coconut flour and have plenty of coconut flour recipes on my site. Check out these low carb waffles, my coconut blondies, a family favourite, or these super-moist low carb pumpkin muffins.
How to make the sugar free frosting
The frosting is a decadent mixture of melted dark chocolate - I used the other half of my 100g bar of 90% chocolate -, heavy cream, butter and powdered erythritol. Wait until this wonderfully chocolatey mix has cooled until it begins to thicken again. Then spread or pipe over your (cooled) sugar free cupcakes.
If you're not into frosting, just leave it out - and turn these cupcakes into yummy Keto chocolate muffins instead.
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Sugar Free Keto Chocolate Cupcakes
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 large or 5 medium eggs
- ¼ cup / 25g coconut flour
- ¼ cup / 60 ml coconut oil or butter (softened)
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 4 tbsp granulated sweetener (So Nourished)
- 2 oz / 50 g dark chocolate chopped (I used a 90% variety)
For the icing
- 2 oz / 50g dark chocolate, melted
- 3 tbsp double / heavy cream
- ¼ cup powdered erythritol (So Nourished)
- 2 tbsp 30 g butter
Instructions
For the Cupcakes
- Heat your oven to 175 Celsius / 350 Fahrenheit
- Mix your wet ingredients - eggs and coconut oil/butter plus vanilla extract, then add your dry ingredients - cocoa powder, baking powder, coconut flour, cinnamon and erythritol (or your sweetener of choice).
- At the end, stir in your 50 g of chopped chocolate.
- Fill into a silicone mould or into a regular cupcake mould using paper cups and bake for ca 20 minutes. Check that they're done - they should feel spongy when you press on them. Remove from the oven and cool.
For the Frosting
- Melt the other half of the chocolate bar (50 g) in the microwave or in a pan. Stir in the double / heavy cream, butter and powdered sweetener and let it cool until it starts to thicken.
- Spread over the cupcakes using a fork to make pretty patterns.
Notes
Nutrition
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Mina says
Hi Katrin, do you think I could use cocoa powder instead of chocolate?
The cocoa powder I have on hand is quite rich and intense so am hoping it might work? But would love to get your opinion before doing so 🙂 Thank you!
Katrin Nürnberger says
Hi Mina, the chocolate in the cupcake batter is not essential, as it is chocolate chips (however, I think they do make the cupcake taste richer and just better). The chocolate in the icing, however, cannot just be substituted with cocoa. You would have to do a different icing, using cocoa powder with butter and sweetener, for a frosting that you can pipe, or mix sweetener with cocoa powder and just a little cream for an icing that you can pour.
choi says
Hi Katrin,
I made it last week and it was so yummy with a fluffy texture. Good recipe 🙂 We all loved it except it was a bit bitter for my daughter cos I didn't put icing. May you suggest how much more sweetener to be added to make it a bit sweeter. Thank you.
I am going to make a chocolate cake using a 7 inches round pan as I only have this size, do I need to double the ingredients, and how long to bake? Many thanks!!
Katrin Nürnberger says
Hi, I would try adding an additional 2 tablespoons for starters, then taste. Add 2 more if necessary, thereby increasing the sweetener to 1/2 cup. Sweetness is always a very personal choice! For a 7 inch cake pan, I would not double the recipe, but use 50% more. The cake should take about 50-60 minutes to bake. Check after 40 minutes and put aluminium foil over the top to prevent burning. Do a toothpick test before removing from the oven to make sure it's fully baked through.
choi says
Thank you so much for your quick reply!
Michelle says
Was wondering if you could use this recipe to make a full size cake instead of cupcakes?
Katrin Nürnberger says
Yes, that should be possible. You would need to bake it for longer though - probably 50-60 minutes. Test with a skewer to see when the inside is done. And cover the top with aluminium paper once it has browned enough (I would do this after about 40-45 minutes) to prevent it from burning.
Goranka says
The cupcakes are delicious!! And the recipe is easy to follow!! This is My daughter’s comment as she made them
Charlotte says
I made these, they taste absolutely incredible. I just had one issue, they have gotten a little stuck to the cupcake paper dish things i used. Any ideas for next time other than using a silicone mould?
Katrin Nürnberger says
I think those are your two options. Silicone moulds work very well. Otherwise, you could make your own paper cups with parchment paper like I did for my pumpkin muffins. It sticks a little less as it's not crinkled.
Pakinam says
Thanks Katrin for this AWESOME recipe, and it felt almost guilt-free
A quick Q: Can we freeze them though?
Thanks
Katrin Nürnberger says
Of course, they freeze well 🙂
Nad says
Hello, i'm always scared to cook with coconut flour! But would love to try these. I am not on a sugar free diet however prefer to use healthier substitutes for refined sugar.
So my question is can I substitute granulated sweetener with Grape molasses ? Because in the end granulated sugar would dissolve too (i understood granulated sugar is considered a wet ingredient).
Thank you!
Katrin Nürnberger says
Yes, that could work! Would love to hear how they turn out 🙂
Nad says
Hello Katrin, I made these with grape molasses and they turned out amazing!! Thank you for a great recipe!
I am not on a Keto diet however I have gluten sensitivity and try to avoid wheat flour as much as I can. My 4 year old daughter loved them a lot.
thanks again!
Cheryl says
I'm confused about the eggs - the recipe says to use "1 large or 5 medium eggs". No large egg is 5 times the size of a medium egg. Could you please clarify this? Thanks!
Cheryl says
My apologies - not sure why it was showing it that way; when I refreshed the page it now show 4 large or 5 medium, which makes MUCH more sense. I had set the recipe to make only 2 (I've not had good luck with low carb recipes so have learned to try very small batches at first). It must have been a temporary glitch when I changed the number of servings.
Katrin Nürnberger says
Glad it has sorted itself out 😉
Charne says
Fcan you use coconut sugar instead of sweetener? Theses look super yummy and can’t wait to try the!
Katrin says
Yes, of course. Any type of sugar will work.
Linda says
I love Your recipies, But like others I wish there was an option to convert to US measure
Katrin says
Hi Linda, I always give both metric and US cup measurements in my recipes because many of my readers are in the US. Let me know if there is anything in particular I can help you with?
Bonnie Jessup says
These are very good I would just add a little more sweetener. I didn’t put the icing on .
Cindy Love says
I'm so excited to try these, but I don't see where to add the cinnamon in the above or below directions. I'm thinking I should maybe omit it.
Katrin says
Hi Cindy, thanks for pointing this out - I had forgotten to add it in the recipe card. You just add it together with the dry ingredients
Tami P. says
Hello Katrin
Just made the sugar free chocolate cupcakes- DELISH! even without the icing!!! I use the Lakanto monkfruit (golden) for my low carb baking and I really like it. Thank you for another great recipe!
Katrin says
Fantastic!! I like mine without icing too - even though it always looks so impressive with it
Marie Brett says
These are just what I have been looking for. Can I ask you though -I don't have any sweetness in the house but stevie powder, can I use that or does the recipe require a granulated sweetner? ? The only other thing I have is Inulin. Thanks in advance, I'm dying for one of these
Katrin says
Of course you can sub with stevia powder, just check though that it is a 1 : 1 replacement for sugar, as erythritol or xylitol is. I've had stevia powder in the past which was twice as sweet as sugar, so if yours is one of those, make sure you adjust the quantity.
Linda says
Which sweetener has no nasty after taste...?
And when u put the oven temperature please list the American temperature also..Ty
Katrin says
Hi Linda, I like the Sukrin erythritol/stevia sweeteners and recently tried the So Nourished erythritol/monkfruit sweetener, which I also liked. You'll still get a bit of a cooling aftertaste, but I find that together with the chocolate, which is a strong taste, you don't really notice it. It'll never be EXACTLY the same as sugar 🙂 These muffins should be baked at 350 Fahrenheit - I'll add it to the recipe.
M says
OMG! Tried these tonight and they are absolutely amazing! Thank you so much for the recipe
Katrin says
You are so welcome! I'm really happy you like them 🙂
Lindy Hawthorne says
Hi. I haven't used coconut flour before. I use almond meal but thinking of using both now as someone said that almonds have some bad fats in them. Im wondering how only one quarter of a cup of coconut flour makes eight cakes ???. Does it expand a lot ???
thanks in advance
Katrin says
Yes, coconut flour is a LOT more absorbent than almond flour. hope you'll try it - I love it!!
Ciara says
Is it ok to freeze these?
Caron says
Hi love the sound of these and would love to try. Both hubby and my daughter are type 1 Diabetic so these would make a great treat however I'm not keen on the erythritol. Can you suggest an alternative to using this? I also don't like stevia as it has a horrible after taste.
Katrin says
Hello Caron, you could try a mixture of stevia and erythritol (or stevia and xylitol). That way you get less of each taste - that metallic taste stevia can have and the cooling sensation you get from erythritol or xylitol. I do find there are great differences especially in stevia - I recently tried the Better Stevia brand an really liked it. Otherwise you could look into inulin. I have not tried it yet, but it is a low carb sweetener as well.
Caron says
Hi Katrin thanks for your reply. I think I am going to try a fruit substitute either dates or banana? Will see how they go. Cheers.
Pat says
I was stressed and I need something to make me feel better. then I found your recipe on the website, coconut flour and coconut oil, dairy free as I need. i start baking tight after I finished reading the last line. I start doing all except that I replaced the chocolate bar with sugar-free chocolate chips and Too lazy to do frosting so leave it out. the taste and texture are still very good. It was a little crunchy on the H and soft inside. Thanks again for sharing and baking this and it come out good definitely make me feel better
Claire says
Hi Katrin
I have just made these for my 10 year old son (and me!) who is on a gluten and sugar free diet for health reasons. I am really impressed - they are delicious. I didn't make the icing but they were definitely good enough without :). I used a combination of xylitol and stevia crystals instead of erythritol because that's what I had in the house. I just wondered if you prefer erythritol to xylitol and if you have any thoughts on the matter of which is best - there's a lot of conflicting information on the web!
Thank you so much for all of your recipes. I have tried many of them and they are bookmarked as firm favourites. They've really been a lifesaver for us.
Katrin says
Hello Claire, thank you for your comment and great that you liked the muffins as much as we did over here! I am with you on the icing - it is not really necessary but everyone else in my family likes it. This one is very chocolatey though and not as sweet as other icings!
I have settled on erythritol because I am not convinced by the taste of stevia on its own (I find it very metallic and strong and only like it when used in conjunction with fruit such as banana where it is masked enough). The erythritol I use at them moment has a tiny bit of stevia in it (I use Sukrin), which works well. I think erythritol and xylitol taste pretty much the same, but as xylitol still raises blood sugar erythritol definitely wins. I have also heard from a couple of people that they do not tolerate xylitol well and get crampy stomachs. I haven't had any issues with it, but it's something to think about when you cook for others. Also, xylitol is toxic to dogs. Hope this helps!
Taryn says
These look great! Chocolate chocolate is my favorite cupcake.
STACEY says
You had me at chocolate! I love the ease of making muffins. I think they are favorite thing to bake.
Katrin says
One of the nice things is that the chocolate totally masks the taste of the coconut flour. I like the taste of coconut, but I know others beg to differ
Joan says
These look yummy. I can't wait to try them. Just have a question. Can you replace erythritol with Truvia baking blend?
Katrin says
I have never used Truvia, just checked it out online. I am sure you can replace the erythritol with it, though you would increase the sugar content of the muffins. Hope you enjoy the muffins!
Kim | Low Carb Maven says
What pretty muffins (cupcakes?). We'd have to do the chocolate icing at my house or I might have a riot on my hands! 😉 I like that these are made from coconut flour, which is a beautiful high fiber option. Thank you for the lovely recipe.
Katrin says
Cupcakes, of course! Too late now. There you go, that's what happens when you're not a native. It's all muffins to me 🙂
Georgina says
Wow - I just want to sink my teeth into one of those right now!!!
Katrin says
LOL! I wish you could. Thanks for stopping by!