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Chocolate Cupcakes are usually a big no-no whenever you want to lose some weight.
In their usual form, they’re basically pure sugar and while they may taste amazing, they’ll seriously diminish all of your weight loss efforts.

Well, with these keto chocolate cupcakes with sugar-free buttercream frosting, you can have your cake and eat it too.
While you shouldn’t eat a dozen at once even if they’re ketogenic, they are a perfect alternative if you would like to indulge in something without destroying all of your weight loss efforts.

With only 1.8g net carbs they are absolutely perfect for the ketogenic diet!
And other than “normal” cupcakes, they’ll actually fill you up as well – no second “dessert stomach” effect with these little guys!

Because they fill you up quite a bit (my boyfriend and I had trouble eating all of them before they went bad), I recommend sticking to the serving size of 6 cupcakes.
If you’re making them for your whole family or for a gathering, go ahead and make more as needed! 🙂
 

Keto Chocolate Cupcakes with Sugar Free Buttercream Frosting
 

Keto Chocolate Cupcakes with Sugar Free Buttercream Frosting
 

KETO CHOCOLATE CUPCAKES W/ BUTTERCREAM FROSTING INGREDIENTS:

This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

(You can find the exact amounts needed on the recipe card embedded below this section).

  • finely ground almond flour
    the finer, the better!
    If your almond flour is very coarse, I recommend adding it into a food processor and grounding it up a bit more – this way your texture will be finer and thus: more “real” cupcake like!
  • granulated erythritol & powdered erythritol :

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • butter:
    The butter should be quite soft. Take it out of the fridge at least an hour before making the cupcakes, depending on the room temperature at that moment (it may take longer than an hour if it’s cold in your kitchen).
  • eggs
    The eggs should have room temperature.
  • sugar-free vanilla extract
  • baking cacao powder/ dutch processed cacao powder/ raw unsweetened cacao powder
    I really like dutch processed cacao powder because it usually has a very strong chocolate taste and thus you only need tiny amounts of it which makes it perfect for ketogenic baking.

    But any other kind of sugar free cacao powder is fine as well!

  • baking powder
  • almond milk
    You can also use “normal” milk, just keep in mind that it’ll add a few more carbs to the recipe.

  •  
    Keto Chocolate Cupcakes with Sugar Free Buttercream Frosting

     

    Keto Chocolate Cupcakes with Sugar Free Buttercream Frosting
     

    KETO CHOCOLATE CUPCAKES W/ BUTTERCREAM FROSTING RECIPE CARD:

     

    Category, , , , , DifficultyBeginner

    These keto chocolate cupcakes with sugar free buttercream frosting will satisfy your sweet cravings with only 1.8g net carbs per cupcake!

    Keto Chocolate Cupcakes with Sugar Free Buttercream Frosting

    Yields6 Servings
    Prep Time15 minsCook Time20 minsTotal Time35 mins

    Ingredients for 6 cupcakes:
      cup soft butter (2.6oz/75g)
      cup granulated erythritol (2.6oz/75g)
      cup finely ground almond flour (2.4oz/70g)
     3.50 tbsp baking cacao powder/ dutch processed cacao powder or raw unsweetened cacao powder (0.7oz/20g)
     2 eggs
     5 tbsp almond milk (75ml)
     pinch of salt
     1 tsp baking powder
    Ingredients for the frosting:
      cup soft butter (2.6oz/75g)
     1 cup powdered erythritol (100g)
     1.50 tbsp baking cacao powder/ dutch processed cacao powder or raw unsweetened cacao powder
     1 tbsp heavy cream (15ml)

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
     

    3

    Add remaining ingredients except for the ingredients for the buttercream icing to the bowl and mix until no chunks of flour are left.
     

    4

    Add cupcake liners into a muffin pan.
    Distribute the cupcake batter evenly into the cupcake liners.
     

    5

    Bake for approx. 20-25min at 350°F/180°C.

    ☝︎ Every oven is different and it is a good idea to watch your cupcakes as - in my experience - almond flour tends to burn faster than regular wheat flour.

    You can test if your cupcakes are done by pricking them with a toothpick - if they come out "clean", the cupcakes are done.
    If not, keep them in the oven for a few more minutes.
     

    6

    Let the cupcakes cool down completely before proceeding to the next step.
     

    7

    Add the ingredients for the sugar free buttercream frosting into a bowl and mix with a hand mixer for about 3-4 minutes.
     

    8

    Add the chocolate buttercream frosting into an icing bag and frost the cooled down chocolate cupcakes.
     

    9

    Enjoy with a cup of coffee or tea!
     

    Storage:
    10

    Store in an air-tight container in your fridge for up to 2 days.
    (They'll become a bit drier once they've been stored in the fridge for a while, this is why I recommend finishing them on the same day or the day after.)

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 cupcake

    Servings 6


    Amount Per Serving
    Calories 283
    % Daily Value *
    Total Fat 25.6g40%
    Total Carbohydrate 5.2g2%
    Dietary Fiber 3.4g14%
    Protein 9.4g19%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients for 6 cupcakes:
      cup soft butter (2.6oz/75g)
      cup granulated erythritol (2.6oz/75g)
      cup finely ground almond flour (2.4oz/70g)
     3.50 tbsp baking cacao powder/ dutch processed cacao powder or raw unsweetened cacao powder (0.7oz/20g)
     2 eggs
     5 tbsp almond milk (75ml)
     pinch of salt
     1 tsp baking powder
    Ingredients for the frosting:
      cup soft butter (2.6oz/75g)
     1 cup powdered erythritol (100g)
     1.50 tbsp baking cacao powder/ dutch processed cacao powder or raw unsweetened cacao powder
     1 tbsp heavy cream (15ml)

    Directions

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the soft butter and granulated erythritol into a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
     

    3

    Add remaining ingredients except for the ingredients for the buttercream icing to the bowl and mix until no chunks of flour are left.
     

    4

    Add cupcake liners into a muffin pan.
    Distribute the cupcake batter evenly into the cupcake liners.
     

    5

    Bake for approx. 20-25min at 350°F/180°C.

    ☝︎ Every oven is different and it is a good idea to watch your cupcakes as - in my experience - almond flour tends to burn faster than regular wheat flour.

    You can test if your cupcakes are done by pricking them with a toothpick - if they come out "clean", the cupcakes are done.
    If not, keep them in the oven for a few more minutes.
     

    6

    Let the cupcakes cool down completely before proceeding to the next step.
     

    7

    Add the ingredients for the sugar free buttercream frosting into a bowl and mix with a hand mixer for about 3-4 minutes.
     

    8

    Add the chocolate buttercream frosting into an icing bag and frost the cooled down chocolate cupcakes.
     

    9

    Enjoy with a cup of coffee or tea!
     

    Storage:
    10

    Store in an air-tight container in your fridge for up to 2 days.
    (They'll become a bit drier once they've been stored in the fridge for a while, this is why I recommend finishing them on the same day or the day after.)

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Keto Chocolate Cupcakes With Sugar Free Buttercream Frosting

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    POPULAR KETO TREATS:

     
    Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  

     
    Keto Chocolate Cupcakes with Sugar Free Buttercream Frosting
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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