The Best Keto Chocolate Cupcakes

One nice think about the KETO craze is the simple fact that with a little creativity? You can still enjoy cupcakes! We have a basic Keto Chocolate Cupcakes recipe for you – that you can use to decorate as you see fit, or just rip into them after they pop out of the oven.

Keto Chocolate Cupcakes article cover image

How to Make the Best Keto Chocolate Cupcakes

Is Keto diet healthy?

The “Keto” diet is any extremely low- or no-carbohydrate diet that forces the body into a state of ketosis. However, many experts say ketosis itself is not necessarily harmful. Some studies , in fact, suggest that a ketogenic diet is safe for significantly overweight or obese people. That being said, I am certainly no doctor. I have whipped up this recipe for my Keto compliant friends to be able to enjoy my fun treats.

How long should you do Keto?

“The first two to six weeks are virtually the ketogenic adaptation phase, where your body is going through the adaptation of switching to relying primarily on fat versus glucose or carbohydrates,” Salter says. He adds that to really see results, you should follow the diet for a minimum of three months.

Three month. I know I couldn’t go three months without a cupcake. I would make a batch or two of these to freeze, if I were you. Simply pull one or two out at a time, let them thaw, then decorate them before enjoying them.

Keto and dairy products

When you buy dairy products, just keep in mind higher the fat content the better is for you. As long as you have no allergy or sensitivity, whipped or sour cream, rich cheeses, full fat and thick yogurts can all be a part of your nutritional ketogenic diet. This recipe uses non-fat sour cream but you can easily switch it up with a full fat version.

Keto Chocolate Cupcakes

You will need:

  • 6 tbsp. Special dark cocoa powder
  • 2 cups of Stevia sugar substitute
  • 1 cup of almond flour
  • 1/2 cup of coconut flour
  • 2 tsp. of baking powder
  • 1/2 tsp. of salt
  • 1 tsp. coffee granules
  • 1/2 cup non-fat sour cream
  • 1/2 cup of melted butter
  • 3 eggs room temp
  • 1/2 cup unsweetened almond milk

Directions:

Pre-heat oven to 350 degrees. Line two muffin tins with cupcake liners.

Combine the sugar, almond and coconut flours, cocoa, coffee granules, baking powder, and salt together in a medium mixing bowl designed for you stand-up mixer. (I use my Kitchen-Aid). Set bowl aside. In a small bowl combine the almond milk, sour cream, and melted butter. In that stand-up mixer, set it to a low speed and add that milk mixture to all the dry ingredients. Mix until all is well combined. Next add the eggs and mix until combined.

Remove the bowl from your stand mixer and pour that batter into the prepared cupcake tins. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.

Let them cool completely before frosting or decorating.

The Best Keto Chocolate Cupcakes right out of the oven

Chocolate Fall Keto Cupcakes

Loving the season of autumn as I do, I think about all the changes and beauty this season brings with it. It almost seems like a royal time of year with all the flaming magical colors and aromatic smells in the atmosphere, mystical in an eerie sort of way. That is why these Chocolate Fall Keto Cupcakes just rock!

Chocolate Fall Keto Cupcakes

These Chocolate Fall Keto Cupcakes remind me of a great poem:

Sing to me, Autumn, with the rustle of your leaves.
Breathe on me your spicy scents that flow within your breeze.Dance with me, Autumn, your waltz that bends the boughs of trees.
Now tell me all the secrets you’ve whispered to the seas.Sleep with me, Autumn, beneath your starlit skies.
Let your yellow harvest moon shimmer in our eyes.

Kiss me, Autumn, with your enchanting spellbound ways
That changes all you touch into crimson golden days.

Love me, Autumn, and behold this love so true
That I’ll be waiting faithfully each year to be with you.

by Patricia L Cisco
  Chocolate Fall Keto Cupcakes

Chocolate Fall Keto Cupcakes

You will need:
6 tbsp. Special dark cocoa powder
2 cups of Stevia sugar substitute
1 cup of almond flour
1/2 cup of coconut flour
2 tsp. of baking powder
1/2 tsp. of salt
1 tsp. coffee granules
1/2 cup non-fat sour cream
1/2 cup of melted butter
3 eggs room temp
1/2 cup unsweetened almond milk
Frosting
1 cup butter room temperature
5 cups Stevia powdered sugar
4 – 6 tbsp. heavy cream
Chocolate Leafs
2 cups dark Ghirardelli melting wafers
Directions:
Pre-heat oven to 350 degrees.
Line two muffin tins with cupcake liners.
Combine the sugar, almond and coconut flours, cocoa, Coffee granules, baking powder and salt.
Set bowl aside.
In a small bowl combine the almond milk, sour cream and melted butter.
In a large stand-up mixer set to low add the milk mixture to all the dry ingredients.
Mix till well combined.
Next add the eggs and mix until combined.
Pour batter into the cupcake tins and bake for 20-25 minutes or until an inserted toothpick comes out clean.
Frosting
In a mixing bowl, add the butter, powdered sugar and whipping cream.
Mix on low until the powdered sugar is incorporated.
Turn the mixer on high and whip for about 2 minutes until light and fluffy.
Divide the frosting into three small bowls.
Add 1 color to each bowl of frosting.
Add as much or as little to get your desired color.
Place the three colors of frosting in the piping bag.
Twist the top of the piping bag at top to push the frosting now to the opening.
Chocolate Fall Keto Cupcakes
Add a nice tall swirl of frosting to each cupcake.
Garnish with chocolate leaves.
Leafs
Place your chocolate in a microwave safe bowl.
Place in microwave and cook for 30 seconds.
Lightly stir and repeat until the chocolate is melted.
Pour the chocolate into a plastic icing bottle
Begin to create your leafs on parchment paper that you placed on a baking sheet.
Allow to dry for 1 hour.