These keto almond flour chocolate cupcakes are gorgeous and perfect for any special occasion! They have a soft and tender crumb, a light texture, and an intense chocolate flavor.

I love serving these keto almond flour cupcakes at parties and special occasions (or if I'm just having an intense cupcake craving, lol 🤣).

They can be made ahead of time and are easy to prepare, super soft, tender, and have an intensely rich chocolate flavor with absolutely NO aftertaste!

❤️ Why You'll Love These Low-Carb Chocolate Cupcakes: They... 1) Have a soft, light, and fluffy texture. 2) Have a clean sugar flavor with ZERO aftertaste. 3) Easy to make 4) Are gluten-free and keto, only having 4 net carbs per cupcake!

Or if you're looking for more keto cake recipes, I think you'll love this layered keto vanilla cake, ket German chocolate cake, and keto red velvet cake or cupcakes recipe!

Jump to:

• Ingredients
• FAQ's
• 🔪 Easy instructions
• Frosting
• Substitutions
• Storage instructions
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

Ingredients

Here are the easy ingredients you'll need for these keto cupcakes:

• Unsweetened, Non-Dairy Milk - Cow's milk is high in carbs, so be sure to use unsweetened, non-dairy milk.
• Apple Cider Vinegar or Distilled White Vinegar - Adds tenderness and acidity for rising, but don't worry, you can't taste it!
• Eggs - They add structure and moisture.
• Blanched Almond Flour - Low-Carb flour.
• Ground Flax Seed - Another low-carb flour, great for binding!
• Natural, Unsweetened Cocoa Powder - Be sure not to use Dutch processed.
• Baking Powder & Baking Soda - For leavening and rising.
• Sea Salt - Enhances the flavor.
• Allulose- Sugar-free sweetener that makes the cake extra soft and has ZERO aftertaste! An erythritol-based sweetener will work, such as Lakanto or Swerve, but the cake will not be quite as soft and it can sometimes impart a very slight cooling-like aftertaste. If using an erythritol-based sweetener, decrease the almond flour to 1 ½ cups to keep them from being dry 👍
• Butter - Because you can't make cupcakes without butter!
• Brewed Coffee - Enhances the chocolate flavor, or use additional non-dairy milk.
• Pure Vanilla - If possible, use pure vanilla and not the imitation variety.
• Keto Chocolate Frosting - The best frosting for keto chocolate cupcakes!

FAQ's

🔪 Easy instructions

Step #1: Mix together the non-dairy milk and vinegar. Set aside.

Step #2: In a large mixing bowl whisk together the dry ingredients.

If there are any clumps, use your fingers to break them up. Set aside.

Step #3: Melt the butter and sweetener, then add the non-dairy milk, brewed coffee, and pure vanilla.

💭Tip: The brewed coffee will not make the cupcakes taste like coffee! It just enhances the chocolate flavor. If you would rather, though, you can replace the coffee with additional non-dairy milk.

Step #4:Stir the wet ingredients into the dry then add the eggs one at a time until incorporated. 

Step #5: Bake.

Evenly distribute the batter between 12 muffin cups. The batter should barely fill the baking cups over halfway.

Do not overbake or the crumb will be dry - and no one wants dry cupcakes! They are done when a toothpick inserted into the center barely comes out clean. 

Step #6: Cool completely, frost as desired, and enjoy!

Frosting

After the almond flour cupcakes have completely cooled, frost them with Keto Chocolate Frosting - my favorite with chocolate cupcakes!

Or if you prefer you can also use this Vanilla Keto Buttercream Frosting or Keto Cream Cheese Frosting.

Substitutions

• For paleo, replace the sweetener with coconut palm sugar.
• For dairy-free, use dairy-free butter.
• While oil can be used, I recommend using butter. Oil is a bit heavier than butter so it may cause the cupcakes to sink.
• This recipe calls for natural, unsweetened cocoa powder, not Dutch-processed cocoa powder. Dutch-processed cocoa powder will not produce the same results.

Storage instructions

• Make-Ahead: Store them tightly covered in plastic wrap at room temperature up to 24 hours ahead of time. I recommend frosting the keto cupcakes the day you plan on serving them.
• Store: These keto chocolate cupcakes can be stored, tightly covered, at room temperature for 3 to 4 days.
• Freeze: Wrap each cupcake in plastic wrap then place them in a freezer-safe baggie in the freezer for 2 - 3 months. When ready to eat, remove the wrapping and thaw at room temperature. Takes approximately 3 hours.

💭 Top tips

• Do not overbake, if you do, they will turn out dry! They are perfect when a toothpick inserted into the middle barely comes out clean.
• The recipe below is for 12 keto chocolate cupcakes. It can easily be doubled, though, to make 24 cupcakes.
• All ingredients must be at room temperature. Cold ingredients prevent the flour from mixing properly and can interfere with how the cupcakes rise.

If you’ve tried these Keto Almond Flour Chocolate Cupcakes, please let me know in the comments below!

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📖 Recipe