Super Easy Keto Hostess Style Chocolate Cupcakes

Super Easy Keto Hostess Style Chocolate Cupcakes

Super Simple Keto Hostess Style Cupcakes

This recipe is designed to teach everyone how to make super simple keto hostess style cupcakes
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 18 minutes
Servings: 12 cupcakes
Calories: 18kcal



  • 2 oz cream cheese, softened
  • 1 tsp coconut flour
  • 1/2 tsp vanilla extract
  • 8 TBS powdered sweetener I used Besti powdered monkfruit allulose blend


  • 85 grams coconut flour (3/4 cup)
  • 20 grams cocoa powder (1/4 cup)
  • 139 grams granulated sweetener (3/4 cup) more or less according to taste I used granulated monkfruit sweetener
  • 13 grams baking powder (1 TBS)
  • 1 gram salt (1/4 tsp)
  • 3 large eggs, room temperature
  • 1/2 cup butter, melted and cooled
  • 120 grams plain yogurt or sour cream (1/2 cup)
  • 2 tsp vanilla extract

Chocolate Topping

  • 4 1/2 oz keto chocolate chips
  • 1 TBS coconut oil
  • 1 TBS butter


  • 2 TBS powdered sweetener I used Besti monkfruit allulose blend
  • 1/2 tsp water can use up to 3/4 tsp depending on desired consistency



  • Use a hand mixer and beat the cream cheese on medium for 1 minute or until smooth and fluffy
  • Add the coconut flour and vanilla. Beat on medium about 30 seconds or until fully combined and smooth
  • Gradually add the powdered sweetener in small amounts beating on low after each addition. Once all sweetener is added increase speed to medium. Beat on medium 2 minutes or until smooth and creamy
  • Line a small baking sheet with parchment paper. Scoop filling out 1 TBS spoon at a time and place onto baking sheet (You need 12 portions. If you have extra filling store in refrigerator up to 3 days)
  • Place in the freezer and freeze at least 2 hours or until firm and sticky. After 2 hours leav filling in freezer while mixing together the cupcake ingredients


  • Preheat oven to 350 degrees. Spray or line 12 cupcake molds
  • Whisk or sift together all of the dry ingredients in a large mixing bowl until fully combined and no lumps are in the dry ingredients
  • Stir the eggs into the dry ingredients until all dry ingredients have been moistened
  • Add the butter and stir until fully combined. Stir in the yogurt and the vanilla until fully combined and smooth
  • Scoop 1 TBS of the dough into each of the cupcake molds. Press the dough to evenly cover the bottom of the cupcake molds
  • Remove the filling from the freezer and place one scoop of the filling in the center of each cupcake mold
  • Place another 1 1/2 TBS of the dough over the top of the filling and press the dough tightly around and over the filling. Place in preheated oven and bake 18-20 minutes or until no longer wet on top
  • Remove from the oven and allow to cool in the pan at least 30 minutes or until firm enough to transfer without falling apart. Transfer to wire rack and allow to cool completely before coating adding the topping

Chocolate Topping

  • Place all ingredient in a microwave safe bowl and microwave on high in 20 second intervals until chips are fully melted. Use a fork and stir to combine after each 15-20 second interval
  • Dip the tops of each cooled cupcake into the topping to fully coat the top of the cupcake. Place onto a lined baking sheet and refrigerate at least 15 minutes or until the topping is firm


  • Use a fork and stir the swirl ingredients together in a small bowl until fully combined and smooth. Place in a piping bag or use a spoon and swirl the icing in a line across the middle of the topping. Place back onto the lined baking sheet. Refrigerate at least 10 minutes or until the icing is firm
  • Store leftovers in an airtight container in the refrigerator up to 1 week


Serving: 1cupcake | Calories: 18kcal | Carbohydrates: 1.6g | Protein: 0.3g | Fat: 1.5g | Saturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 6.2mg | Sodium: 16mg | Potassium: 7mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 9.65IU | Calcium: 7.6mg | Iron: 0.3mg

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