Which chocolate is allowed in keto?

Unsweetened chocolate, 100% cacao bars, and cocoa powder with no added sugar are all keto-approved. Look for brands sweetened with erythritol, monk fruit, or stevia to stay within your carb limits.

Can I have a cupcake on keto?

Yes, you absolutely can! With the right ingredients — like almond flour, low-carb sweeteners, and healthy fats — keto cupcakes are a guilt-free dessert that fits right into your low-carb lifestyle.

Is baking chocolate keto-friendly?

It depends on the brand. Baking chocolate that’s 100% cacao and unsweetened is perfect for keto. Avoid versions with added sugars or fillers that could spike your carb count.

Can you eat 100% chocolate on keto?

Yes, in moderation. 100% chocolate is very low in carbs and sugar-free, making it suitable for keto. Just keep an eye on serving size and pair it with fats or nuts for balance.

Chocolate Keto Cupcakes: Rich, Fudgy, and Low-Carb Delight

Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 mini or 4 regular cupcakes
Cuisine: American
Ingredients: 1/4 cup cocoa powder; 1 cup fine almond flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 3 tbsp powdered erythritol or powdered sugar; 1/4 cup unsweetened almond milk (or milk of choice); 2 large eggs or 2 flax eggs

Description

These chocolate keto cupcakes are fudgy, low in net carbs, and perfect for birthday parties, potlucks, or freezing for everyday indulgence.

Ingredients

Scale

1/4 cup cocoa powder

1 cup fine almond flour

1 1/2 tsp baking powder

1/4 tsp salt

3 tbsp powdered erythritol or powdered sugar

1/4 cup unsweetened almond milk (or milk of choice)

2 large eggs or 2 flax eggs

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Instructions

1. Preheat oven to 350°F and grease or line a mini or regular muffin tin.

2. In a bowl, stir together the almond flour, cocoa powder, baking powder, salt, and erythritol.

3. In another bowl, whisk together eggs and milk until smooth.

4. Combine wet and dry ingredients until just mixed.

5. Fill each muffin cup 2/3 full with batter.

6. Bake for 10 minutes (mini) or 15 minutes (regular) until a toothpick comes out clean.

7. Let cupcakes cool completely before removing from the tin.

8. Serve as-is or frost with your favorite keto frosting.

Notes

Cupcakes firm up as they cool and taste even better the next day.

For a dairy-free version, use almond milk and flax eggs.

Freeze unfrosted cupcakes for up to 2 months.

Try adding sugar-free chocolate chips for extra richness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 110
Sugar: 1g
Sodium: 105mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg