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 buttercream 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; grass-fed unsalted butter, Lankanto Suntella, salt, Lakanto Powdered Monk Fruit Sweetener, and Keto friendly hazelnut creamer.

Lakanto Suntella is a sugar-free chocolate spread, kind of like Keto Friendly Nutella. Suntella is nut-free, so it doesn’t actually have hazelnuts. Plus it is gluten-free and dairy-free too.

I typically eat it from the jar, but I figured it was time to find another use for it and it works perfectly for making Keto Chocolate Cupcake frosting.

Lakanto Powdered Monkfruit Sweetener is a perfect substitute for confectioners sugar in Keto desserts. The consistency is spot on, but it is two times sweeter than sugar, so don’t go overboard.

As far as the hazelnut creamer (yes, coffee creamer) be sure you grab one that is Keto Friendly. I previously wrote an article What Is The Best Keto Coffee Creamer? so you’ll know what ingredients to look out for.

My top two picks would be Nut Pods Dairy Free Hazelnut Creamer or Better Half Coconut Cream & Almond Milk Hazelnut Creamer

The first step to making the Keto Chocolate frosting is to beat the butter until it is smooth. Then add in the Lakanto Suntella and salt, beat until it is all blended.  

Now, add the Lakanto Powdered Monk Fruit Sweetener, 

Add the Hazelnut creamer and beat on medium-high speed until light and fluffy. If frosting is not fluffy stick it in the fridge for about twenty minutes and it will firm up. You can also top your cupcakes with crushed up hazelnuts for a nice tasty garnish.

More Keto Desserts You’ll Love:

Easy Keto Pumpkin Spice Flourless Muffin Minis

Coconut Flour Sugar-Free Chocolate Chip Cookies

Chocolate Fudge Brownie Mug Cake

Yield: 12 Keto Cupcakes

Author: Megan Seelinger

Keto Chocolate Cupcakes with Chocolate Hazelnut Frosting

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 buttercream frosting and a hint of hazelnut.

prep time: 20 Mcook time: 25 Mtotal time: 45 M

ingredients:

For the Chocolate Keto Cupcakes

1/2 Cup Grass-Fed Butter, melted
7 Tbsp Navitas Organic Unsweetened Cacao Powder
5 Eggs
1 Tbsp Coconut Oil
1 tsp Vanilla Extract
2/3 Cup Bob's Red Mill Organic Coconut Flour
2/3 Cup Lakanto Monkfruit Granulated Sweetener
2 tsp Gluten-free Baking Powder
1/2 tsp Salt
1/2 Cup Unsweetened Almond Milk

For the Keto Chocolate Hazelnut Frosting

1 Cup Grass-Fed Unsalted Butter, softened
3/4 Cup Lankanto Suntella (Keto Friendly Nutella)
1/8 tsp Salt
1 Cup Lakanto Powdered Monk Fruit Sweetener
4 Tbsp Keto Friendly Hazelnut Creamer- I recommend either Nut Pods Dairy Free Hazelnut Creameror Better Half Coconut Cream & Almond Milk Hazelnut Creamer
Hazelnuts, chopped for garnish (optional)

instructions:

How to cook Keto Chocolate Cupcakes with Chocolate Hazelnut Frosting

To make the Chocolate Keto Cupcakes

Preheat oven to 350F and line a muffin pan with tin liners (I recommend also greasing the liners)
In a large bowl, combine the melted butter, cocoa powder, and mix well.
Be sure the butter mixture has cooled before you move on to this step. Add the eggs and vanilla and blend until well combined.
Add the coconut flour, sweetener, baking powder, salt, coconut oil, almond milk and blend until fully combined.
Divide batter among prepared 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!
Set aside on a cooling rack

To make the Keto Chocolate Hazelnut Frosting

In a large bowl, beat the butter until it is smooth.
Add in the Lakanto Suntella and salt, beat until fully combined.
Add the Lakanto Powdered Monk Fruit Sweetener and Hazelnut creamer beat on medium-high speed until light and fluffy.
If frosting is not fluffy stick it in the fridge for about twenty minutes and it will firm up.
Evenly pipe on the tops of 12 Keto Cupcakes
Sprinkle the tops of cupcakes with crushed up hazelnuts for a nice tasty garnish.

NOTES:

The Chocolate Hazelnut Frosting recipes make enough for 16 cupcakes so you will have left over and that has been reflected in the Nutrition Facts!

Calories

301

Fat (grams)

27.9

Net carbs

3.3

Protein (grams)

4.8

Created using The Recipes Generator

Nutritional information is provided and I keep it as accurate as possible. Keep in mind nutrition facts on all ingredients may vary depending on the different brands you may use. I am not a doctor and advise solely from personal experience. Consult your doctor before adding any supplements or foods to your current diet and read our full terms and conditions

ALSO CHECK OUT