Keto Chocolate Cupcakes – a delicious recipe with Almond Flour, Baking Soda, u00bc, Cocoa, Eggs, Yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F and line a 12-cup muffin pan with liners. Spray the inside of the liners with cooking spray.
2
In a large mixing bowl, combine almond flour, baking soda, salt, sweetner and cocoa powder. Add beaten eggs, Greek yogurt and vanilla extract. Stir well.
3
Scoop the batter evenly into the muffin cups. Bake in the oven for 20 minutes or until a toothpick comes out clean. Top with sweetened whipped cream or keto buttercream frosting.
4
Notes:
5
Use my Keto Buttercream Frosting or a sweetened whipped cream. Both are delicious!
6
Greek yogurt is an unconventional keto ingredient that I have been loving lately in my keto baked goods. It makes the cupcakes so light and fluffy and actually has less carbs than sour cream!
7
Find cocoa powder with the least amount of carbs. I like to use Ghirardelli.
8
Use a granular sweetener that is a 1 for 1 substitute for sugar. My favorite is Lakanto.
9
Nutrition for 1 cupcake not including any frosting: Calories: 121kcal, Carbohydrates: 6g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Fiber: 3g, Sugar: 1g
483
kcal
Calories
37
g
Fat
21
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2-1/2 cups Almond Flour, 1 teaspoon Baking Soda, 1/4 teaspoons Salt, 1 cup Low Carb Sweetener, and more.
Yes, Keto Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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