Keto Chocolate Cupcakes

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Makes 12 cupcakes Calories per Serving 150 Carbs per Serving 18g Net Carbs per Serving 4g Prep Time 5 minutes Total Time 30 minutes


  1. Preheat oven to 350º.  Line 12-count cupcake tin with silicone, foil, or paper cupcake liners. If using foil or paper liners, spray them with nonstick cooking spray
  2. In a small bowl whisk together dry ingredients: almond flour, sweetener, cocoa powder, xantham gum, and baking powder. Set aside.
  3. In a medium bowl, whisk together eggs, sour cream, vanilla extract and salt until well-blended.
  4. Add the dry ingredients to the bowl of wet ingredients, and, using a wooden spoon or spatula, stir together until combined, about 30 strokes. Fold in melted coconut oil. 
  5. Divide batter evenly among the 12 cupcake cups, and bake 20 – 24 minutes. When they are finished, cupcakes will have a crackly appearance on top, and they will yield to gentle pressure when touched.  Remove and let cool completely. 
  6. Add a Keto frosting, and enjoy! 


  • Xantham gum helps the cupcakes stay moist and chewy
  • Keto Chocolate Cupcakes store well in an air-tight container for 2 days.

Made With

Nutrition Info Per Serving

Serving Size: 1 cupcake

Net Carbs 4g
Calories 150
Total Fat 12g
Saturated Fat 3g
Cholesterol 60mg
Sodium 210mg
Total Carbs 18g
Dietary Fiber 2g
Sugars 1g
Protein 5g
Contains 12g ErythritolAllulose