You’ll love this keto cupcakes recipe with low carb chocolate and cream flavor. These Keto cupcakes are beautifully light and fluffy, even after a few days in the fridge.
The Chocolate Cupcake and Creamy Frosting complement each other in perfect balance.
We made 18 mini keto cupcakes out of our recipe. You could easily make larger cupcakes, ensuring to increase the cooking time to 14-18 minutes.
Ingredients for Keto Cupcakes:
- 2/3 cup of Almond Meal
- 3 tablespoons of Cocoa Powder, unsweetened
- 1 1/2 teaspoons of Baking Powder
- 3 tablespoons of Natvia (Regular Pink Box)
- 1 tablespoon of Sugar-Free Maple Syrup
- 2 ounces of Heavy Cream
- 2 Eggs
- 2 ounces of butter, unsalted and melted
- Sugar-Free Creamy Frosting:
- 5 ounces of butter, unsalted and softened
- 3 ounces of Natvia Icing Mix (Blue Icing Box)
- 2 tablespoons of Heavy Cream
How To Make Keto Cupcakes
- Preheat oven to 180C/350F.
- Place almond meal, cocoa powder, baking powder, and natvia into a bowl and mix with a hand mixer on low speed until combined.
- In a separate bowl, mix maple syrup, heavy cream, eggs, and melted butter.
- Add wet ingredients to the dry ingredients and mix on medium for 2 minutes, until well combined.
- Line a mini muffin tray (you can get the ones we use here) with cupcake papers and spoon cupcake mix into the papers until they are 3/4 full. This allows room for the cupcakes to rise.
- Bake in the oven for 10 to 12 minutes, until a skewer comes out clean when inserted into the center of a cupcake.
- Set on a wire rack to cool.
How to make Sugar-Free Vanilla Frosting
- Cut the butter into cubes and place into a bowl.
- Whip the butter on medium speed with a hand mixer for 3 minutes. Reduce the speed to low.
- Slowly add the Natvia icing mix, one spoonful at a time, as the icing mix is very light and will very quickly be spread over the kitchen if added all at once.
- After all the icing mix has been incorporated into the butter, add the heavy cream and continue to mix the frosting for a further 3 minutes. Stop the hand mixer and scrape down the sides of the bowl occasionally to ensure the frosting is thoroughly mixed.
- Spoon the frosting into a piping bag with a small star nozzle and pipe evenly over the cooled cupcakes. We highly recommend disposable piping bags for hygienic single-use and even easier cleanup.
- Enjoy your Low Carb Chocolate Cream Cupcakes straight away or put them in the fridge if you like your icing a little firmer. We decorated ours with a little extra unsweetened cocoa powder.
Keto Cupcakes Recipe - Low Carb Chocolate Cream
These Low Carb Chocolate Cream Keto Cupcakes are beautifully light and fluffy, even after a few days in the fridge. We can't get enough of these little keto treats!
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Print Pin Share EmailServings: 18 serves
Calories: 160kcal
Unit Conversion
Ingredients
Cupcake
- 2/3 cup almond meal
- 3 tablespoons Cocoa Powder unsweetened
- 1 1/2 teaspoons Baking Powder
- 3 tablespoons Natvia (aka Swerve)
- 1 tablespoon Sugar Free Maple Syrup
- 2 ounces Heavy Cream
- 2 eggs
- 2 ounces Butter unsalted, melted
Frosting
- 5 ounces Butter unsalted, softened
- 3 ounces natvia icing mix
- 2 tablespoon Heavy Cream
Instructions
Cupcakes
- Preheat oven to 180C/350F.
- Place almond meal, cocoa powder, baking powder and natvia into a bowl and mix with a hand mixer on low speed until combined.
- In a separate bowl, mix together maple syrup, heavy cream, eggs and melted butter.
- Add wet ingredients to the dry ingredients and mix on medium for 2 minutes, until well combined.
- Line a mini muffin tray with cupcake papers and spoon cupcake mix into the papers until they are 3/4 full. This allows room for the cupcakes to rise.
- Bake in the oven for 10 to 12 minutes, until a skewer comes out clean when inserted into the center of a cupcake.
- Set on a wire rack to cool.
Frosting
- Cut the butter into cubes and place into a bowl.
- Whip the butter on medium speed with a hand mixer for 3 minutes. Reduce the speed to low.
- Slowly add the natvia icing mix, one spoonful at a time, as the icing mix is very light and will very quickly be spread over the kitchen if added all at once.
- After all the icing mix has been incorporated into the butter, add the heavy cream and continue to mix the frosting for a further 3 minutes. Stop the hand mixer and scrape down the sides of the bowl occasionally to ensure the frosting is thoroughly mixed.
- Spoon the frosting into a piping bag with a small star nozzle and pipe evenly over the cooled cupcakes.
- Enjoy Ultimate Low Carb Cupcakes straight away or put them in the fridge if you like your icing a little firmer. We decorated ours with a little extra unsweetened cocoa powder.
Notes
Nutrition
Serving: 1cupcake | Calories: 160kcal | Carbohydrates: 3g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 6mg | Fiber: 2g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.5mg
Made this recipe?Tag me at @myketokitchen
Try some of our other low-carb cupcake recipes:
- Low Carb Chocolate Peanut Butter Cupcakes
- Low Carb Lemon and Poppy Seed Cupcakes
- Low Carb & Dairy Free Vanilla Coconut Friands
- Low Carb Chocolate Chip Muffins
- Low Carb Peanut Butter Cupcakes
To make a larger batch of these keto cupcakes with low carb chocolate cream adjust the serving amounts in the recipe card above.
Oh my goodness, these are saving my life! I have been sugar- and grain-free for 47 days and was hurting bad for a chocolate cupcake; well these are moist and tender and so so good! Thank you for the fabulous recipe!
Thank you for your kind words, Kendra!! Great work on kicking sugar and grains!