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Homemade Keto Chocolate Cupcakes
{Paleo, Ketogenic, Low Carb, Grain & Gluten Free, THM:S}

Moist and rich Homemade Keto Chocolate Cupcakes are, in the words of my daughter, “Almost like a real cupcakes!” {inserts crying laughing emoji here} They're gluten, grain, and (can be) dairy free, as well as low carb, ketogenic, and a THM:S. I've included simple substitutes to make they paleo.

Homemade Keto Chocolate Cupcakes

Today I'm sharing a classic recipe that's taken me quite a long time to perfect.

Keto cooking is easy, but keto baking is a whole different animal.

My personal keto baking style has come a LONG way since my first post more than 3 years ago, and these cupcakes reflect that.

They're moist, tender, and easy to make!

I've opted not to use a traditional buttercream icing, but instead opt for Keto Chocolate Mascarpone icing as it holds up well, has a wonderfully rich and mild taste, and holds up well during storage.

It's also almost impossible to ruin.

However, if you are paleo, I've included a link to a wonderful paleo buttercream that you'll love.

Ingredients for Homemade Keto Chocolate Cupcakes

I use two main flours in most of my desserts, cookies especially: almond flour and coconut flour.

Almond Flour is very easy to find these days in most grocery stores and is very affordable. It provides most of the bulk and structure of the recipe.

I also use 2 Tablespoons of Coconut Flour – another common flour that is appearing in more and more grocery store shelves.

Both can also be found on Amazon.

Here is my choice for Almond Flour.

And my pick for Coconut Flour.

You'll also need your choice of chocolate chips.

I used Lily's Milk Chocolate Chips because they're delicious, can be found on Amazon, Thrive Market, and more local grocery stores every month.

Lily's Chocolate Chips are keto, paleo, and sugar free.

There are, however some other options for chocolate chips to consider:

Substitutes for Stevia Sweetened Chocolate Chips:

Lily's Milk Chocolate Chips

Lily's Dark Chocolate Chips

ChocZero Chocolate Chips

People's Keto Chocolate Chips

For the cupcakes
Almond Flour
Coconut Flour
Cocoa Powder
Butter{sub ghee for paleo}
Almond Milk
Lakanto Baking Sweetener
Sweetleaf Stevia
Ground Flax
Eggs
Baking Powder
Vanilla Extract
Salt

Thrive Market is a great place to find all of these ingredients – at 25% – 50% below store prices. Try Thrive Market FREE for 30 Days HERE.

For The Icing*
Heavy cream
Lily's Milk Chocolate Chips
Lakanto Confectioner's Sweetener
Mascarpone

*see recipe notes for paleo icing option.

Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.

No more hunting for just the right product – you can find them all right HERE.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney

How To Make Homemade Keto Chocolate Cupcakes

Preheat your oven to 350.

Grease a cupcake pan with coconut oil cooking spray.

Combine the softened butte (or ghee for paleo), eggs, lakanto baking sweetener, vanilla, and sweetleaf stevia in a large mixing bowl.

Mix in the almond flour, coconut flour, cocoa powder, ground flax, and baking powder, stirring to combine.

Add in up to 1/4 cup of Almond milk to thin the cupcake batter to make it easier to scoop and settle in the muffin cavities.

Using a 1-inch cookie scoop, put 2 scoops of the batter into each cavity, then smack the pan on the counter a couple of times to release any air bubbles and settle the batter.

Bake for 15-20 minutes and let cool completely before removing from the pan.

How To Make the icing for Homemade Keto Chocolate Cupcakes

First, stir together the heavy cream, confectioner's sweetener, and lily's chips in a microwave safe bowl.

Microwave in 30-second increments, stirring each time until the fudge is completely smooth.

While it's still warm, stir in the mascarpone until smooth.

Add the mascarpone fudge to a pastry bag with tip, and set aside to cool before icing the cupcakes.

Check out these other recipes you might like:

Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Keto Raspberry Layer Cake with Mascarpone Filling

Yield: 12 cupcakes

Homemade Keto Chocolate Cupcakes

Name: Homemade Keto Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: For the cupcakes; 1 cup Almond Flour; 2 Tbsp. Coconut Flour; 3 Tbsp. Cocoa Powder; 1/4 cup Butter{sub ghee for paleo}; 1/3 cup Lakanto Baking Sweetener; 1/2 dropper Sweetleaf Stevia; 1/3 cup Ground Flax; 2 Eggs; 1/2 Tbsp. Baking Powder; 1 tsp. Vanilla Extract; Pinch of Salt; Almond Milk (up to 1/4th cup, to thin batter); For The Icing*; 1/4 cup heavy cream; 1/2 cup Lily's Milk Chocolate Chips; 1/8 cup Lakanto Confectioner's Sweetener; 8oz Mascarpone

Moist and rich Homemade Keto Chocolate Cupcakes are, in the words of my daughter, "Almost like a real cupcakes!" {inserts crying laughing emoji here} They're gluten, grain, and (can be) dairy free, as well as low carb, ketogenic, and a THM:S. I've included simple substitutes to make they paleo.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the cupcakes
1 cup Almond Flour
2 Tbsp. Coconut Flour
3 Tbsp. Cocoa Powder
1/4 cup Butter{sub ghee for paleo}
1/3 cup Lakanto Baking Sweetener
1/2 dropper Sweetleaf Stevia
1/3 cup Ground Flax
2 Eggs
1/2 Tbsp. Baking Powder
1 tsp. Vanilla Extract
Pinch of Salt
Almond Milk (up to 1/4th cup, to thin batter)
For The Icing*
1/4 cup heavy cream
1/2 cup Lily's Milk Chocolate Chips
1/8 cup Lakanto Confectioner's Sweetener
8oz Mascarpone

Instructions

Preheat your oven to 350.
Grease a cupcake pan with coconut oil cooking spray.
Combine the softened butte (or ghee for paleo), eggs, lakanto baking sweetener, vanilla, and sweetleaf stevia in a large mixing bowl.
Mix in the almond flour, coconut flour, cocoa powder, ground flax, and baking powder, stirring to combine.
Add in up to 1/4 cup of Almond milk to thin the cupcake batter to make it easier to scoop and settle in the muffin cavities.
Using a 1-inch cookie scoop, put 2 scoops of the batter into each cavity, then smack the pan on the counter a couple of times to release any air bubbles and settle the batter.
Bake for 15-20 minutes and let cool completely before removing from the pan.
How To Make the icing for Homemade Keto Chocolate Cupcakes
First, stir together the heavy cream, confectioner's sweetener, and lily's chips in a microwave safe bowl.
Microwave in 30-second increments, stirring each time until the fudge is completely smooth.
While it's still warm, stir in the mascarpone until smooth.
Add the mascarpone fudge to a pastry bag with tip, and set aside to cool before icing the cupcakes.