Chocolate Cupcakes with Cream Cheese Frosting (keto/low carb)

Chocolate Cupcakes with Cream Cheese Frosting: Keto, Fudgy, Fully Loaded

These keto chocolate cupcakes deliver a fudgy, almost brownie-like crumb topped with a tangy cream cheese frosting that holds its pipe even in a warm kitchen.

Built on almond flour and cocoa with a monk fruit and erythritol blend, each frosted cupcake runs about 210 calories with 3 grams of net carbs and 6 grams of protein. This is the recipe we send to anyone starting a low-carb diet who thinks they have to give up birthday cake forever.

Bake a dozen for a classroom, a work potluck, or a family birthday and no one will guess they are sugar-free.

What Makes This Version Work

Chocolate hides sweetener aftertaste better than any other flavor, which is why keto chocolate cupcakes are the easiest low-carb baked good to nail. Use a monk fruit and erythritol blend rather than pure erythritol.

The monk fruit rounds out the cooling sensation erythritol can leave, and the two together read as clean sugar on the palate. Dutch-process cocoa gives you the deep mahogany color and mellow chocolate flavor; natural cocoa turns the batter reddish and tart.

A tablespoon of hot brewed coffee bloomed into the cocoa amplifies the chocolate without adding a coffee note. Room-temperature eggs and sour cream emulsify smoothly into the batter, giving you an even fine crumb rather than an oily one. Bake at 325 F, not 350 F.

The lower temperature keeps almond flour from browning too fast and locks in moisture.

For a different take, see our guide on chocoflan keto cake recipe.

Chocolate Cupcakes with Cream Cheese Frosting

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For more on this topic, check out our guide on paleo mug cake recipe.

If you want to go deeper, we have a separate guide on keto brownies recipe.

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Yield: 6

Chocolate Cupcakes with Cream Cheese Frosting Recipe

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Not only is this the best healthy keto chocolate cupcake but this cream cheese frosting proves to be the perfect companion to the rich and flavorful cupcake.

Frankly, you will not remember any other carb-filled version of this chocolate cupcake recipe but our healthier take on this classic dessert. It’s a win-win.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

For the cupcakes

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• Keto Cooking spray
• 1/3 cup monk fruit granulated sweetener (may use swerve sweetener as well)
• 4 tbsp unsalted butter (1/2 stick)
• 3 large eggs
• 1/2 cup heavy cream
• 1/ tsp vanilla extract
• 1/4 superfine coconut flour
• 1 tsp baking powder
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp sea salt

For the Frosting

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• 4 ounces full-fat cream cheese – room temperature and softened
• 4 tbsp (equivalent 1/2 stick) unsalted butter /room temperature
• 1 tbsp monk fruit granulated sweetener (may use swerve granulated sweetener if preferred)
• 1 tsp vanilla extract

Instructions

1. Step 1:
2. To begin with, the cupcakes, start by preheating your oven to 350 F. Continue by greasing your muffin cups with the keto cooking spray and set aside.
3. Step 2:
4. In a large container, start by combining your monk fruit sweetener and softened butter and stir well until both ingredients are well mixed.
5. Continue by adding your eggs, heavy cream and vanilla extract. Use an electric hand mixer or medium-high until your mixture becomes frothy and light all around.
6. Step 3:
7. Once the mixture is frothy, continue by adding your coconut flour, baking powder, cocoa powder and sea salt.
8. Mix this using the electric hand mixer until all is combined and of smooth texture. Which should be about 5 minutes.
9. Depending on the coconut flour you are using, check the consistency and if the batter is too thick and sticky add more heavy cream and continue mixing.
10. Tip: Once your temperature has reached the desired texture, stop mixing because it will result in hard cupcakes and we do not want that.
11. A few minutes at a time is more than enough.
12. Step 4:
13. In your greased muffin cups, divide your chocolate cupcake batter evenly on all the molds.
14. Step 5:
15. Transfer your pan with the cupcakes molds to the oven and bake for 20 minutes or until you see the top of the cupcake is fluffy.
16. You can try the toothpick test and insert it in the center of the cupcake and if it comes out clean, the chocolate cupcakes are ready.
17. Step 6:
18. Transfer your cupcakes to a rack and cool completely before removing them from molds.
19. Step 7:
20. In a medium bowl, mix your room temperature cream cheese, softened butter, monk fruit sweetener and vanilla extract.
21. Using an electric hand mixer on medium, combine all ingredients until the mixture is light and fluffy.
22. Step 8:
23. Frost your Keto chocolate cupcakes with the frosting as desired.

Notes

For best results, be sure to have the ingredients that require to be room temperature, softened. There is a reason for this. Your cupcakes will be softer and rich in texture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 315Net Carbohydrates 3gFiber 2gProtein 5g

Tips and Variations

For the frosting, use full-fat block cream cheese at room temperature, not the tub spread. Whip it alone for 90 seconds to smooth out any lumps before adding softened butter, powdered monk fruit sweetener, and vanilla.

Piping the frosting requires a stiff consistency; if it slumps, chill for 15 minutes then re-whip briefly. Use a large open star tip (Wilton 1M) for a classic swirl. Fill liners only two-thirds full since almond flour batter rises modestly but holds shape.

Add-ins to try: a teaspoon of espresso powder in the batter for mocha, sugar-free chocolate chips folded in for extra fudge, or a pinch of chili powder plus cinnamon for a Mexican hot chocolate riff.

Dairy-free bakers can swap sour cream for coconut yogurt and use a vegan cream cheese frosting, though the pipe holds less sharply. Gluten-free is built in.

Storage and Reheating

Frosted cupcakes should be refrigerated in an airtight container for up to 5 days because the cream cheese frosting needs to stay cold. Bring to room temperature for 20 minutes before serving so the crumb softens and the frosting relaxes. Unfrosted cupcakes freeze cleanly for up to 2 months in a zip bag; thaw at room temperature and frost fresh. Avoid microwaving frosted cupcakes; the frosting melts before the cake warms through.