This Chocolate Keto Cupcake recipe is made with coconut flour to keep this dessert low carb and gluten-free, then topped with a sugar-free Keto chocolate frosting and a hint of hazelnut.

How to Make Keto Chocolate Cupcakes

To make these easy Keto cupcakes, you’ll first combine the melted butter, unsweetened Cacao powder. Once that is mixed well and has cooled you will add in the eggs and vanilla. Give that a quick mix and then add in the coconut flour, Natural Sugar-free Sweetener, baking powder, and unsweetened almond milk

Divide your coconut flour cupcake batter evenly among twelve muffin tins and bake for 25 to 30 minutes. Insert a toothpick into the center of cupcakes, if it is clean when you pull it out the cupcakes are done!

Coconut Flour Keto Cupcakes

For this recipe, I used Bob’s Red Mill Coconut Flour. Coconut Flour is perfect for keto cupcakes and other low carb desserts because it’s high and fiber, grain free, gluten free and I love the flavor the coconut flour adds.

Bob’s Red Mill Organic Coconut Flour also has no preservatives, additives or chemicals, which is the main reason I love and recommend this brand.

If you want your Keto cupcakes also to be gluten-free be sure to get gluten-free baking powder

How to make Chocolate Keto Frosting

This Keto frosting recipe only requires a few keto friendly ingredients;

Hazelnut extract
A keto-friendly chocolate frosting like Pillsbury Zero Sugar Frosting. Both are unfortunately made with Palm oil which is an ingredient I try to keep to a minimum, but using a pre-made frosting makes this recipe so easy, and a little bit of Palm oil here and there isn’t going to sabotage your health or weight loss efforts. You may also be able to find this frosting at your local grocery store.

Making the Keto Chocolate Frosting is super easy

Just mix the hazelnut extract into your low-carb chocolate frosting of choice. For a fluffier frosting, you can add both ingredients to a bowl and use a hand mixer to whip until fluffy.