The Best Keto Chocolate Chip Cupcakes

The Best Keto Chocolate Chip Cupcakes

Simple Keto Chocolate Cupcakes

This recipe is designed to teach everyone how to make simple keto chocolate cupcakes
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 18 minutes
Servings: 9 cupcakes
Calories: 112kcal


  • 77 grams coconut flour (11 TBS)
  • 20 grams cocoa powder (1/4 cup)
  • 12 grams baking powder (2 1/2 tsp)
  • 1/4 tsp salt
  • 67 grams granulated sweetener of choice (1/3 cup), adjust to taste I use granulated monkfruit sweetener
  • optional dry spices to taste
  • 3 large room temperature eggs
  • 6 TBS melted and cooled butter
  • 82 grams room temperature plain yogurt or sour cream (1/3 cup)
  • 6 grams vanilla extract (1 1/2 tsp) adjust to taste
  • 4 oz chocolate chips or add-in of choice, optional


  • Preheat oven to 350 degrees. Lightly spray 9 cupcake molds with cooking spray (silicone molds work the best) Set aside
  • Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist
  • Stir the butter, sour cream and extract all together until everything is fully combined and a smooth dough has formed
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Form dough into a smooth ball and massage about 20 to 30 seconds to make sure the texture of the dough is correct. The dough should be moist and hold together well
  • Divide the dough evenly between the prepared cupcake molds and press the dough evenly throughout each cupcake mold. Bake at 350 degrees for 15 to 20 minutes or until a tester comes out clean
  • Remove from the oven, Allow to cool in the pan about 20 minutes or until firm. Remove and transfer to a wire rack and cool completely.
  • If desired top each cooled cupcake with frosting or powdered sweetener of choice


Serving: 1cupcake | Calories: 112kcal | Carbohydrates: 2.3g | Protein: 3.3g | Fat: 9.9g

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