Easy Keto Cupcakes Recipe - Delcious Low Carb Chocolate & Cream (2024)

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

1. Preheat oven to 180C/350F.
2. Place almond meal, cocoa powder, baking powder, and natvia into a bowl and mix with a hand mixeron low speed until combined.
3. In a separate bowl, mix maple syrup, heavy cream, eggs, and melted butter.
4. Add wet ingredients to the dry ingredients and mix on medium for 2 minutes, until well combined.
5. 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.
6. Bake in the oven for 10 to 12 minutes, until a skewer comes out clean when inserted into the center of a cupcake.
7. Set on a wire rack to cool.

How to make Sugar-Free Vanilla Frosting

1. Cut the butter into cubes and place into a bowl.
2. Whip the butter on medium speed with a hand mixer for 3 minutes. Reduce the speed to low.
3. Slowly add the Natvia icing mix, one spoonful at a time, as the icing mix is very light and will very quickly be spread overthe kitchen if added all at once.
4. 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.
5. Spoon the frosting into a piping bag with a small star nozzle and pipe evenly over the cooled cupcakes. We highly recommenddisposable piping bags for hygienic single-use and even easier cleanup.
6. 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.

Try some of our other low-carb cupcake recipes:

• Low Carb Chocolate Peanut Butter Cupcakes
• Low Carb Lemon and Poppy Seed Cupcakes
• 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.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.