Home » desserts » (The Ultimate!) Chocolate Cupcakes 🍫 gluten free & keto

(The Ultimate!) Chocolate Cupcakes 🍫 gluten free & keto

These gluten free and keto chocolate cupcakes need no introduction! Think an intensely chocolatey and moist cupcake, topped off with a ridiculous chocolate buttercream frosting. 

Bitten keto chocolate cupcake with buttercream frosting
Gluten Free & Keto Chocolate Cupcakes

Gluten Free & Keto Chocolate Cupcakes

Ultra (Ultra!) Chocolatey

Calling these keto chocolate cupcakes delicious just doesn’t cut it… they’re insanely delicous! I mean, think ‘death by chocolate’ level sort of good. 

So expect ultra-chocolatey cupcakes, topped off with our special (cream cheese!) buttercream frosting. And going a little extra with the frosting decorations is always highly suggested. 

And fact is, these guys are essentially little fat bomb treats! Just be sure to use a grass-fed butter for maximum nutritional benefits: it’s loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.

Cream cheese chocolate buttercream frosting piped as flowers
Gluten Free & Keto Chocolate Cupcakes

The Method

The chocolate cupcakes are a spinoff of our classic keto chocolate cake! Having said that, they have a couple extra ingredients to make them ultra moist! But they both bloom the cocoa with melted butter, leading to that beautifully intense chocolate kick.

The most important thing with chocolate-anything? The baking time! Just be sure to take them out as soon as they’re set and a toothpick comes out clean (a few specks are cool).

You’ll then allow them to cool completely before frosting!

Tiered keto chocolate cake with buttercream frosting
Gluten Free, Paleo & Keto Chocolate Cake

And yes, with the temperatures on the rise, you can most definitely top them off with a scoop of (no churn!) vanilla ice cream too. 

Keto chocolate muffin topped with a scoop of vanilla ice cream
Gluten Free, Paleo & Keto Double Chocolate Muffins

The Sweetener

You’ve got plenty of options for the chocolate cupcakes, but do know that they’ll affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, denser texture).

And for visual reference: the pictured cupcakes were made with Lakanto (came out fudgy), while the chocolate cake (and chocolate muffins) with xylitol (softer, fluffier).

Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia here!

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

And for the chocolate buttercream, your best options are Lakanto powdered (twice as sweet) and xylitol. But they must be powdered.

So if you’re using xylitol: get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!

Keto chocolate cupcakes with buttercream frosting on a silver platter
Gluten Free & Keto Chocolate Cupcakes

The Flours

To turn chocolate cupcakes keto you’ll need some super fine almond flour (Anthony’s is my favorite!),golden flaxseed meal (make sure it’s golden!)*, coconut flour (again Anthony’s by a mile!),and a touch of xanthan gum.

*Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet.

The Chocolate

You’ll want to use a Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).

In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world. That said, as long as it reads cocoa and not cacao you’ll be good to go!

Closeup chocolate buttercream frosting piped as flowers
Gluten Free & Keto Chocolate Cupcakes
A remaining piece of a fudgy gluten free chocolate cupcake
Gluten Free & Keto Chocolate Cupcakes

Bitten keto chocolate cupcake with buttercream frosting

Gluten Free & Keto Chocolate Cupcakes

Course: Dessert
Cuisine: American
Keyword: gluten free chocolate cupcakes, keto chocolate buttercream frosting, keto chocolate cupcakes
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 6 cupcakes
Calories: 187 kcal

These gluten free and keto chocolate cupcakes need no introduction! Think an intensely chocolatey and moist cupcake, topped off with a ridiculous chocolate buttercream frosting. 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the chocolate cupcakes

For the chocolate buttercream frosting

  • 70 g unsalted grass-fed butter at room temperature**
  • 70 g cream cheese at room temperature
  • 2-4 tablespoons powdered xylitol allulose or erythritol, to taste
  • 1-3 tablespoons cocoa powder to taste
  • 1/4 teaspoon espresso powder or instant coffee (optional)
  • pinch kosher salt as needed

Instructions

For the chocolate cupcakes

  1. Preheat oven to 350°F/180°C. Line (or grease and dust with cocoa) a muffin pan, set aside. 

  2. Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside. 

  3. Add butter, heavy cream, cocoa powder and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly. 

  4. Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, granules will remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Divide the batter into prepared muffin pan. 

  5. Bake for 14-17 minutes, or until a toothpick inserted comes out clean. Always keep in mind, however, that your cupcakes will continue to cook while cooling! 

  6. Allow to cool for at least 15 minutes in the muffin pan. They'll be particularly fragile right out of the oven, so you need to let them set. Keep stored in an airtight container for 3-4 days. 

For the chocolate buttercream frosting

  1. Add the butter, cream cheese and sweetener to a large bowl. Cream the mixture with your stand mixer using the paddle attachment (or with an electric mixer) until light and fluffy, about 10 minutes. You'll want to scrape the bowl every so often to ensure an even mixture. Add cocoa powder to taste, espresso powder and salt and continue to beat until fully incorporated.

  2. Transfer frosting to a piping bag with a tip and decorate each cupcake. 

  3. The cupcakes keep well, stored in an airtight container in the fridge, for about 3 days. And they also freeze beautifully, just thaw it out in the fridge overnight.

Recipe Notes

*Psyllium husk powder can be used in place of the golden flaxseed meal, but do expect denser results. 

**Your choice in sweetener will affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, denser texture). And for visual reference: the pictured cupcakes were made with Lakanto (came out fudgy), while the chocolate cake (and chocolate muffins) with xylitol (softer, fluffier).

And regarding the amount, I use 1/3 cup but feel free to use even up to 2/3 cup if your taste buds are still not keto adapted (i.e. normal baking sweetness). 

Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia here!

Nutrition Facts
Gluten Free & Keto Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 187 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Cholesterol 81mg27%
Sodium 191mg8%
Potassium 146mg4%
Carbohydrates 7g2%
Fiber 4g16%
Protein 5g10%
Vitamin A 385IU8%
Calcium 47mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Share the yummy-ness! 📷💨

If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

98 comments

  1. Adrienne says:

    Made tonight with my kids. Very good! Only needed 14 min, great flavor. Moist and good texture.

    I made a frosting from another website that wasn’t great, should have used yours!

  2. Ginger says:

    I use stevia with chocolate and you want to use probably a 4th or 5th as much as you normally use for drinks and other things

  3. Jen says:

    Hello,
    Anyone have an idea of how to use stevia in this recipe? I get severe GI issues with anything like erythritol, xylitol any kind of sugar alcohol… I am surprised that I seem
    The only one who reacts this way. Stevia I don’t react to

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.