Fudgy Sugar Free Keto Chocolate Muffins

These keto chocolate cupcakes have an exceptionally fluffy crumb and a soft and sweet frosting that is made with coconut flour. This sugar free chocolate cupcake recipe is only 4.1 grams of net carbs per serving!

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These sugar free cupcakes are family favorite.

I made this recipe again today and I was able to retake the post and edit it to add more description. The best part is that I made cupcakes again.

After this recipe is more than 5 years old, it is easy to assume that it isn’t that great, but with a slight tweaking of the recipe, I was able to make the frosting even tastier.

These cupcakes are perfect for any birthday parties or celebrations as they are deliciously chocolatey and keto friendly with a moist and fluffy crumb. These cupcakes are keto and guaranteed to be a hit with your guests.

WHAT MAKES THIS RECIPE SPECIAL

Easy and quick: These cupcakes are ready with just 5 minutes of prep.

Low carb: Using coconut flour instead of wheat and using a sugar free sweetener instead of sugar helps keep net carbs to just 4.1g per cupcake.

Dairy-free: Not butter is required. Instead of cupcake butter, use coconut oil. Instead of the originally used chocolate frosting, use a frosting made of dairy-free and avocado.

INGREDIENTS

Feel free to find exact quantities in the recipe card at the bottom of the post. I just give you a bit of extra info here.

CUPCAKES

Coconut flour. sift it first if it is clumpy. Also make sure to weigh it out with kitchen scales in case you accidentally use too much.

Cocoa powder. It must be unsweetened cocoa powder. Cacao powder is also fine.

Sweetener. When I first make this recipe, I used granulated erythritol. Now I make it with allulose. I give you amounts for both in the recipe card.

Eggs: Let them come to room temperature so the cupcakes rise properly.

Coconut Oil: Melted, then cooled. Butter works just as well if you prefer.

Baking Powder: Make sure it’s fresh for the best rise.

Cinnamon and Vanilla: These add extra flavor, but you can skip them if needed.

Chocolate: I used chopped 90% Lindt chocolate, but sugar-free chocolate chips are a great option too.

Frosting

Avocado: Use a ripe avocado with soft green flesh and no dark spots.

Cocoa Powder and Powdered Sweetener

Another optional addition would be a pinch of salt and a quarter teaspoon of vanilla extract to the frosting.

Instructions

These keto chocolate cupcakes are easy to make. Below are the basic steps.

Scroll down to the recipe card for full instructions, exact measurements, baking times and nutrition details.

There are three major steps to complete this frosting.

STEP 1: Using a food processor or a large mixing bowl with an electric mixer, blend the wet ingredients first. This includes the eggs, coconut oil, and vanilla extract.

STEP 2: Next, mix in the dry ingredients. Same procedure, but the dry ingredients are: cocoa powder, baking powder, coconut flour, vanilla extract, and the sweetener of your choice. Make this blend, and keep going until smooth.

STEP 3: Then, mix in the chopped chocolate or the sugar-free chocolate chips.

STEP 4: Pour the cupcake batter into paper muffin liners or a silicone muffin mold.

STEP 5: Bake the cupcakes in a preheated oven until the tops are lightly domed, and a toothpick inserted into the cupcake comes out clean.

STEP 5: To make a smooth chocolate frosting, blend together an avocado, cocoa powder, and a sweetener of your choice until smooth. pipe this onto the fully cooled cupcakes and enjoy.

RECIPE NOTES

#1 Taste the batter, You can adjust the sweetener, and keep going until it’s to your liking. Everyone has a different idea of a balanced sweetness.

#2 Pour batter into paper cups filling them up to 3/4 of their height so that cupcakes are slightly domed but flat enough to frost afterward. This recipe is supposed to make 8 cupcakes but I only made 7 this time and it came out clear to me that 8 should have been the target.

#3 Don’t over-bake! We want to avoid drying the cupcakes out, so if the tops feel spongy, they are finished baking.

#4 No piping bag? Don’t worry! Simply spread the chocolate avocado frosting over the cupcakes with a knife.

VARIATIONS

Chocolate icing:

melt 2 ounces (50g) of dark chocolate with 2 tablespoons (30g) of butter, then stir in 3 tablespoons of heavy cream with ¼ cup of powdered sweetener, and let the mixture cool in the refrigerator until it thickens. Once ready, spread it on top of the cupcakes.

No frosting:

If you prefer not to add icing, you can just skip it.  This will make it so you can enjoy these cupcakes as keto chocolate muffins instead.

STORAGE:

You can store the leftovers of the cupcakes in an airtight container on the kitchen table for 2 days, or in the fridge for 5 days.

Keto cupcakes will freeze for 3 months, and the frosting will go a bit lighter in color, but rest assured that it will return to normal once you defrost the frosting.

RECIPE FAQS

Are these chocolate cupcakes suitable for diabetics?

I am not a doctor. However, I can say that my mother-in-law is a type 2 diabetic, and she can have these cupcakes because they do not spike her blood sugar levels. Hence, it is reasonable to say that this is a diabetic chocolate cupcake recipe.

Can I make the cupcakes in advance?

You may bake the cupcakes as early as 3 days in advance, then frost them the day you plan to serve them. Be certain to store them in an airtight container to prevent them from drying out.

Can I make mini cupcakes with this recipe?

Yes, this recipe makes 12 mini cupcakes. Bake them for about 15 minutes.