How many carbs are in keto chocolate cupcakes?

Each frosted cupcake has 3.2g net carbs, 248 calories, 6g protein, and 23g fat. This recipe makes 12 cupcakes.

Can I make these cupcakes with coconut flour instead of almond flour?

Not as a 1:1 swap. Coconut flour is far more absorbent, so you'd use only about 2/3 cup coconut flour plus an extra 2-3 eggs. For reliable results, stick with the almond flour quantities here.

Which sweetener works best in keto cupcakes?

Erythritol and monk fruit blends work best because they bake well and don't spike blood sugar. Erythritol contributes no net carbs, keeping these cupcakes truly keto-friendly.

Keto Chocolate Cupcakes: 3.2g Net Carbs

Name: Keto Chocolate Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: Keto
Ingredients: 2 cups blanched almond flour; 1/2 cup unsweetened cocoa powder; 3/4 cup granulated erythritol (or monk fruit blend); 1 1/2 tsp baking powder; 1/4 tsp fine sea salt; 3 large eggs, room temperature; 1/2 cup unsalted butter, melted; 1/3 cup unsweetened almond milk; 1 tsp vanilla extract; 6 oz cream cheese, softened (for frosting); 1/4 cup unsalted butter, softened (for frosting); 1/3 cup powdered erythritol (for frosting); 2 tbsp unsweetened cocoa powder (for frosting)

Keto Chocolate Cupcakes

Rich, fudgy almond-flour chocolate cupcakes topped with silky cream cheese frosting, ready in about 40 minutes. Each cupcake has just 3.2g net carbs, so you can satisfy a serious chocolate craving without breaking ketosis or spiking your blood sugar.

Jordan Lee

Head of Nutrition · June 18, 2026

15 min

Prep

22 min

Cook

37 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

3.2g

Net carbs

3.3g

Fiber

6.5g

Total carbs

Protein

23g

Fats

248

Calories

Per serving · makes 12. Values are estimates; brands vary.

ketochocolatedessertsugar freegluten free

These rich, fudgy chocolate cupcakes prove you don't need sugar or flour to enjoy a proper chocolate treat. With a tender almond-flour crumb and a silky cocoa cream cheese frosting, they're an easy keto dessert the whole family will love.

Ingredients

2 cups blanched almond flour

1/2 cup unsweetened cocoa powder

3/4 cup granulated erythritol (or monk fruit blend)

1 1/2 tsp baking powder

1/4 tsp fine sea salt

3 large eggs, room temperature

1/2 cup unsalted butter, melted

1/3 cup unsweetened almond milk

1 tsp vanilla extract

6 oz cream cheese, softened (for frosting)

1/4 cup unsalted butter, softened (for frosting)

1/3 cup powdered erythritol (for frosting)

2 tbsp unsweetened cocoa powder (for frosting)

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the almond flour, 1/2 cup cocoa powder, granulated erythritol, baking powder, and salt until no lumps remain.

In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla. Pour the wet ingredients into the dry and stir until you have a smooth, thick batter.

Divide the batter evenly among the 12 liners, filling each about three-quarters full. Bake for 20-22 minutes, until a toothpick comes out clean. Cool completely in the tin, then on a rack.

For the frosting, beat the softened cream cheese and butter until fluffy. Sift in the powdered erythritol and 2 tbsp cocoa powder, then beat until smooth and spreadable.

Once the cupcakes are fully cooled, frost generously and serve.

Tips & notes

Use powdered (not granulated) erythritol in the frosting to avoid a gritty texture; you can blitz granulated sweetener in a blender if needed.

Store frosted cupcakes in an airtight container in the fridge for up to 5 days, or freeze unfrosted cupcakes for up to 2 months.

For a dairy-free version, swap the butter for coconut oil and use a dairy-free cream cheese alternative in the frosting.

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Frequently asked questions

How many carbs are in keto chocolate cupcakes?: Each frosted cupcake has 3.2g net carbs, 248 calories, 6g protein, and 23g fat. This recipe makes 12 cupcakes.
Can I make these cupcakes with coconut flour instead of almond flour?: Not as a 1:1 swap. Coconut flour is far more absorbent, so you'd use only about 2/3 cup coconut flour plus an extra 2-3 eggs. For reliable results, stick with the almond flour quantities here.
Which sweetener works best in keto cupcakes?: Erythritol and monk fruit blends work best because they bake well and don't spike blood sugar. Erythritol contributes no net carbs, keeping these cupcakes truly keto-friendly.