Keto Chocolate CupcakesTopped with big swirls of chocolate buttercream frosting, they’re exploding with chocolate flavor in every bite. One taste and you’ll never try another recipe

i’ve mentioned it before that I don’t make cakes and sweet treats as often as I used to. I feel it is part of the ethos of going low carb that I don’t want to find replicas of what we are actually trying to give up, but sometimes, it is nice to have low carb cupcakes as an available alternative.

Don’t go for gluten free baking mixes or gluten free goods as these are generally highly processed and incredibly high in carbs. They are stripped of any nutrition then fortified again. Gluten free products are mainly based on rice flour, potato flour or tapioca starch.

Gluten free products are a billion dollar industry. It is so much cheaper and easier to just go grain free, and it is far, far more nutritious.


1 cup almond flour
2 egg whites
1 egg
¼ cup unsweetened cocoa powder
1 tbsp coconut oil
2 tbsp Stevia
½ cup unsweetened almond milk
¼ tsp vanilla
1 tsp baking powder
¼ tsp salt


Preheat the oven to 375 degrees F and grease a cupcake mold.
Mix dry ingredients in a bowl and set aside.
Mix wet ingredients with electric mixer for 2-3 minutes.
Slowly add dry ingredients to the mix and continue mixing for 2 minutes.
With a spoon, pour batter evenly among the cups.
Bake for 15-18 minutes. Stick a toothpick into the center of the cupcakes to make sure they’re done–they are when the toothpick comes out clean.
Nutrition Facts

Serving Size 1 cupcake

Servings 9

Nutrition Facts:

Amount Per Serving
Calories 91
% Daily Value *
Total Fat 6g10%Total Carbohydrate 4g2%

Dietary Fiber 3g12%

Protein 5g10%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.

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