cupcakes, desserts, keto and low carb, recipes, sugar free

Best Keto Chocolate Cupcakes

I am so proud of this Best Keto Chocolate Cupcakes recipe I have created today. It is by far, the best Keto cupcakes that I have tried. It is fluffy, chocolatey and filling. I have frosted mine with my Best Keto Chocolate Buttercream and Cream Cheese Frosting.

These Keto Chocolate Cupcakes need no introduction. Imagine intense, rich chocolate, and moist cupcakes. That’s the one we are looking for in a cupcake, and luckily it’s all here in this recipe. The best of it all, it’s low in carbs, gluten-free, and diabetic-friendly (I used Natvia Sweetener in this recipe).

You may also like my other Keto Dessert Recipes: Keto Chocolate Cake with Keto Chocolate Buttercream Frosting, and Best Keto Waffles.

Which Flour is Best for Keto?

If you are in a Ketogenic diet or lifestyle, almond flour and coconut flour will be your top choice because they are both low in carbs, high in fat and moderate in protein. It has an interesting texture and great flavors too. Although to ensure the right amount of macros, check the products you are using. Macros will vary depending on the brand. Some brands may contain 10 or less net carbs per cup, some have more, so I suggest always look at the nutrition facts at the back of the products.

What is Keto Chocolate Cupcakes Made of?

Basically, Keto cupcakes are made with almond flour or coconut flour or a combination of both. They are mixed with cocoa powder and sweeteners. I also put milk (Keto friendly), I used almond milk on these Keto Chocolate Cupcakes, and some eggs too. Don’t worry, this one doesn’t taste eggy.

How Many Carbs are in Chocolate Cupcakes with Chocolate Frosting?

Regular chocolate cupcakes contain approximately 32 grams of carbs, 2 grams of fat, and 220 calories.

Keto Chocolate Cupcakes contain approximately 7 grams of carbs, 17 grams of fat, and 187 calories.

Trending right now: Brazo de Cups

How to Make the Best Keto Chocolate Cupcakes?

First, you need to preheat the oven to 350 degrees F or 180 degrees C. Grease a regular or mini muffin tin, or line them with cupcake liners. In a large bowl, combine all the dry ingredients and mix well. Add in the remaining ingredients and mix until well combined. Fill the tins about 2/3 cup of the way up. Do not overfill. Bake the cupcakes 10 minutes for mini or 15 minutes for regular size. Remove the tin out of the oven and let it cool completely on a cooling rack. Take note that these cupcakes firm up as they cool. If you are not using cupcake liners, use a knife to carefully go around the side until the cupcakes pop out. I used my Keto Chocolate Frosting to decorate these babies.

If you prefer non-chocolate cupcakes -> Soft and Moist Banana Cupcakes

Best Keto Chocolate Cupcakes

These are the Best Keto Chocolate Cupcakes that need no introduction. You get what you see! Intense, chocolatey, rich and moist chocolate cupcakes, and decorated with smooth Keto Chocolate Buttercream Frosting. Oh yes, absolutely divine!

  • muffin tins or mini muffin tins
  • 1 cup almond flour
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • 3 tbsp stevia (I used Natvia)
  • ¼ cup milk (I used almond milk)
  • 2 large eggs
  1. Preheat the oven to 350°F or 180°C.

  2. In a medium bowl, combine all the dry ingredients (almond flour, cocoa powder, baking powder, salt, and sugar).

  3. Add in the wet ingredients (milk and eggs) and mix until well incorporated.

  4. Prepare the muffin tray with cupcake liners. Fill about ⅔ of the way up.

  5. Bake for 15 minutes or until the toothpick comes out clean when tested.

  6. Take the muffin tin out of the oven and let cool completely on a cooling rack.

  7. When completely cooled, you can frost them or simply eat them straight away. I have frosted mine with Keto Chocolate Frosting and topped it with chopped peanuts.

  • This recipe yields 6 regular size cupcakes or 24 mini cupcakes.
  • Feel free to double the recipe if desired. 
  • If you don’t have powdered sweeteners on hand, you can simply make your own by whizzing up sweeteners on your Nutribullet or other blenders. Watch my video to see how I did it. 
  • When the cupcakes are completely cooled, you can frost them by using your favorite Keto frosting or you can use my Keto Chocolate Frosting recipe.
Keto, Low Carb, Sugar Free

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You may like other cupcakes: Red Velvet Cupcakes

If you tried and loved this Best Keto Chocolate Cupcakes recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Dessert Recipes

Keto Chocolate Cake

Best Keto Waffles

Keto Brazo de Mercedez


Brazo de Mercedes Cups

Brazo de Mercedes Cups are soft cotton meringue cups filled with rich sweet custard, sprinkled with icing sugar on top. It melts in your mouth, you don’t want to stop eating it.

Did you know that the name Brazo de Mercedes means “the arm of Our Lady of Mercy”? It started when the Philippines was a Spanish colony. During those times, egg whites were used to make plaster for churches. So instead of throwing the egg yolks, they decided to use them for desserts. Whether it’s true or not, the most important thing right now is Brazo de Mercedes is here to stay and people are getting more innovative with this recipe. It’s originally a Swiss roll type of cake, but now it can be in cups (just like this one), or with Ube jam or Leche Flan, the ideas are endless.

Brazo de Mercedes Cups Recipe



5 egg yolks

1 can (390 grams) condensed milk

1/2 pack (250 ml) all purpose cream

1 tablespoon cornstarch

1/4 teaspoon salt

1 tablespoon vanilla

1 tablespoon margarine or butter


5 large egg whites

1 cup white sugar

1/4 teaspoon cream of tartar

1 tablespoon cornstarch


Confectioner’s sugar (icing or powdered) to sprinkle on top

How to Make Brazo de Mercedes Cups?


1. Preheat the oven to 340 degrees F (170 degrees C).

2. MAKE CUSTARD: In a saucepan, whisk in egg yolks, condensed milk, all-purpose cream, and cornstarch. Place the saucepan on the stove, turn it to low heat. Consistently mix the custard to avoid lumps. When the custard is thick, add the vanilla and the butter or margarine. Continue mixing for another minute. Turn off the heat and set aside to cool. The texture should be thick but still spreadable.

4. ASSEMBLE: Take it out of the oven and let it cool slightly before piping the custard in. Sprinkle confectioner’s sugar on top for a final touch.

3. MAKE MERINGUE: Beat the egg whites with cream of tartar in a stand mixer or using a hand mixer at a low speed. Add the cornstarch and continue mixing. When the egg whites are foamy and bubbly, gradually add the sugar until it forms stiff peaks, about 8-10 minutes. Transfer the meringue mixture in a piping bag with a prefered nozzle. Pipe the meringue mixture into a thick cardboard-like cupcake cups, in a circular upward motion, overflowing by about an inch on top. Remember to leave a gap in the middle part for the custard filling. Place the cups in a baking sheet or in a muffin tray, bake it for 20-25 minutes or until the tops turn light brown.

Serve and enjoy this Brazo de Mercedes Cups with family and friends!


  • Use room temperature eggs only. It whips better and it’s more stable. If the eggs were in the fridge, take them out and just leave it in the counter for at least 30 minutes to bring them to room temperature.
  • Grease is not your friend. Make sure that all your bowls and whisk are oil-free. To do this, wipe the bowls and whisk with vinegar or lemon juice. Also, use only glass or stainless steel or ceramic bowls. No plastic bowls please as it hides traces of oil and that would affect the consistency of the meringue.
  • Add sugar gradually. I know 1 tablespoon at a time takes forever, but believe me, it really makes a difference. It is important to allow the sugar to be dissolved before adding another tablespoon.
  • Temperature is vital. Make meringue on a not humid day. If it’s raining or very humid, chances are the meringue will fall apart.
  • To avoid the meringue from deflating: Wait until the egg whites form to soft peaks before adding the sugar. Then continue beating until it forms stiff peaks. Beating the egg whites at low speed will make tiny air pockets and that’s what we want, not big bubbles. Big bubbles will soon burst while cooking caused by beating the egg whites too fast (high speed).

Did you make this Brazo de Mercedes Cups? Please leave us a comment below.


Double Chocolate Cupcakes

These delicious Double Chocolate Cupcakes are made solely by my daughter (10) from scratch using cocoa powder and topped with creamy chocolate ganache. Yep, she got her baking skills from her Mama, and I do hope she’ll do better than me. 

A one-bowl recipe of chocolate goodness that is so quick and easy to make. If my 10-year-old daughter can do it, so can you. These are frightfully good – they are gone in seconds. It didn’t reach the next morning. For variation, you can use white chocolate or milk chocolate, instead of dark chocolate. Have a go, and let me know how it turned out. 

Double Chocolate Cupcakes Recipe



115 grams (1/2 cup)butter, softened  

3/4 cup sugar  

3/4 cup self-raising flour  

1/4 cup cocoa powder  

1 pinch baking powder  

2 eggs  


2/3 cup cream  

350 gram dark chocolate melt  

55 grams (1/4 cup) unsalted butter

How to Make Double Chocolate Cupcakes?


1. MAKE CUPCAKES: Preheat the oven to 190 degrees C. Place 12 paper cases in a 12-hole cupcake tin.  

2. In a  large bowl, whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.  

3. Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.  

4. MAKE CHOCOLATE GANACHE: Heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Leave to stand for 5 minutes, then stir until the chocolate has melted. Add the butter and stir until the mixture is smooth and glossy. Chill until firm, but not hard.  

5. Put the mixture into a pupping bag and pipe swirls on top of the cakes. Decorate as you wish.  

Serve and enjoy these Double Chocolate Cupcakes with family and friends!


  • Use milk chocolate or white chocolate instead of dark chocolate.
  • This recipe can make up to 12 cupcakes.
  • These Double Chocolate Cupcakes should be eaten immediately or up to 3 days when kept in the fridge. It is not suitable to freeze.
  • You can decorate these cupcakes as you wish. My kids opted for chocolates on top of the ganache.
  • If you don’t have self-raising flour, you can make your own by adding 1 cup flour (all-purpose or plain), 1 1/2 teaspoon baking powder and 1/4 teaspoon salt together. Get 3/4 of that to make for these cupcakes.

Did you make these Double Chocolate Cupcakes? Please leave a comment below. 


Soft and Moist Banana Cupcakes

If you’ve been following me for quite some time now, you probably know why I’m making this soft and moist banana cupcake blog post. Yes, you are definitely right. I’ve too many ripened bananas on the kitchen benchtop and it’s going to be thrown to compost bin if I don’t do anything to it. Take note that I may have too many banana cupcakes, banana bread, banana loaves, banana muffins blog posts… the recipes are different on each post. There’s no recipe the same as the other, I promise!

So without any further introduction, here’s my Soft and Moist Banana Cupcakes:


3 bananas, mashed
1 cup white sugar
2 eggs, lightly beaten
3/4 cup vegetable oil
2 tsp baking soda
3 tbsp buttermilk


1. Preheat oven to 180 C. Grease 14 muffin cups.

2. In a bowl, lightly beat mashed bananas and sugar together until smooth.

3. Add eggs one at a time and beat in vegetable oil until well incorporated. About 1 to 2 minutes.

4. Add in flour, baking soda and buttermilk. Mix well until fully incorporated.

5. Line in baking paper cups into prepared pans and pour in the batter.

6. Bake in preheated oven for about 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

7. Share and enjoy this soft and moist banana cupcakes with family and friends!

NOTE: To make buttermilk, mix 1 cup of milk and 3 tbsp of vinegar or lemon juice, let stand for 10 minutes.

Inspired by: Mari


Baking with Klarion: Best Banana Cupcakes with Honey-Cinnamon Frosting

This is Baking with Klarion episode 1:

In our home, no bananas has never gone to waste. If the bananas have been in the kitchen counter for a long time and started to have black spots on them, we bake them, not throw them. I’m aware that nutritionists say that bananas with spots are the healthiest one but my kids don’t like them. They look disgusted, taste bad and have this mushy texture. It’s not appealing to kids at all.

So today, my kids and I baked banana cupcakes made of… rotten bananas. Oh, it’s not really rotten. It looks like they just started to darken up. It’s in the sweetest stage – best for baking.

My kids are always excited about baking – I guess they got it from me. My son loves to mix the batter and lick it from the spatula (when I look away), while my daughter loves to bake and decorate. I guess all I did was to supervise them and wash the equipments they used in baking.

I hope you guys try our recipe. We liked them so much, it’s gone in a minute.

Please give us a feedback on how it turned out to you, in case you tried them.


1 1/2 cup all purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups mashed ripe bananas (about 4 bananas)
115 grams (1/2 cup) butter, melted
2 large eggs
1/2 tsp vanilla extract


1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.


1 1/4 cup icing sugar
1/2 cup (115 grams) butter, room temperature
1 Tbsp honey
1/8 tsp ground cinnamon
Nerds, Pretzel sticks and Choco Chip for decoration


1. In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

2. Place it in an icing bag with your desired nozzle and pipe it onto cooled cupcakes.

3. Serve and enjoy with family and friends

Martha Stewart


Halloween Eyeball Cupcake


Halloween is nearly approaching and I thought of making a halloween cupcake for my kids. I have bought eyeball candy months ago from Kmart. I don’t know why I purchased them, I thought I could use it some other time and what do you know, I need them today!

Here are the recipe for this Halloween Eyeball Cupcake.

3 1/2 cup cake flour
2 1/4 cup white sugar
3 Tbsp. unsweetened cocoa powder
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3/4 cup or 170 grams of butter (room temperature)
3 Large eggs (room temperature)
1 1/2 cup milk
1 1/2 tsp vinegar
1 1/2 tsp vanilla extract
2 Tbsp red food coloring or until desired color is achieved

1 pkg (8oz) cream cheese (room temperature)
1 cup or 227 grams butter (room temperature)
4 1/2 cups powdered sugar
1/4 tsp salt
2 tsp vanilla extract
1 Tbsp milk, or more if needed

1. Preheat oven to 350 degrees F or 180 degrees C. Line a muffin tin with paper liners and spray with cooking spray; set aside.

2. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes.

3. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.

4. Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes.

5. Cool completely and top with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.

For the Cream Cheese Frosting:

1. In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.

*If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.

Serve and enjoy with family and friends!!!

Have a sweet life,

Recipe adapted from: The Recipe Critic


Banana Cupcakes


These banana cupcakes are fluffy, moist and it is really good to eat any time, any where. This banana cupcake recipe is very easy to make, in fact, my kids helped me baked these babies (just imagine how messy my kitchen was… It’s all good). My kids had fun making this banana cupcake recipe from All Recipes originally posted by Mari. It is easy to follow and the ingredients are very simple.

Yesterday, K2 was bugging me to bake with her. If you know me, I usually don’t bake as much as I want, I only bake when I’m in the mood. Baking is something I want to do when I’m perfectly ready, the ingredients are all prepared and well stocked in my pantry, and my kitchen is nice and clean (dishes are all washed, countertop is spotless, oven is newly cleaned, and no crumbs or whatsoever on the floor). I want to bake in peace most of the time, especially when it is for my small business and/or for giving cakes/treats to someone special to me. But when with my kids, I want to make sure that we’re having fun! That means I’m ready for spillage, a fight over who’s turn is it to pour the ingredients into the bowl, for batter mixture on their clothes, and flour on their hair.

I remember one time, when I asked my girls to make pizza dough. They were doing just fine while I’m supervising them (breastfeeding my baby), and when I left for a minute because I needed to get something on the backyard, and came back to the kitchen, Oh my good heavens! My children were getting crazy over the flour!!! They threw handfuls of flour on each other and slip and slid on the floor!!! For a moment, I was shocked and didn’t say a word! I was still processing if I’m going to get angry at them or just laugh about what they did. I actually laughed a bit and then got angry to them and let them clean what they messed up hahaha!

Anyway, let’s get back to these banana cupcakes. Here are the ingredients:


For the Banana cupcakes:

3 mashed bananas
1 cup white sugar
2 eggs
3/4 cup vegetable oil
3 T buttermilk
2 cups flour
1 T baking soda


1. Preheat oven to 150 degrees C (300 degrees F). Put cupcake liners on the cupcake tray.
2. Lightly beat bananas and white sugar until smooth.
3. Add the eggs, one at a time, beat until incorporated.
4. Now, add the vegetable oil and beat for 1 minute.
5. Stir in flour, baking soda and buttermilk. Mix well.
6. Pour the batter into a prepared cupcake tray.
7. Bake in a preheated oven for 20 minutes or until toothpick comes clean when inserted in the center of the cupcakes.
8. Cool down before frosting or eat as is.
9. Enjoy and share with family and friends!

If you want to frost cupcakes like what I did, here’s the recipe for my chocolate buttercream frosting.


250 grams softened butter
3 cups confectioner’s sugar
1 T milk or more if needed


1. Using the paddle attachment, beat the butter for 4-8 minutes depending on how soft/stiff you want your frosting.
2. Slowly add in the confectioner’s sugar little at a time.
3. Add milk if the frosting is too stiff and as necessary. Beat until you’re happy with the texture.
4. Transfer frosting in a piping bag with your desired tip (I used 2D), and pipe your frosting onto the cupcakes.
5. Have fun decorating with any toppings you want (I put store-bought banana chips).
6. Enjoy and share with family and friends!

There you go… Banana cupcakes with Chocolate Buttercream Frosting!!!

a slice of,


Red Velvet Cupcakes

I am sorry, this is a late post. I made red velvet cupcakes for Valentine’s Day 2013! This is the least I did for my husband this year as the time and energy didn’t permit to make him extra special, fancy dinner on that day.

This red velvet cupcake recipe was adopted from Martha Stewart. I have tried to looked at other red velvet cupcake recipes but I have found this one easier to make, so this is what I decided to do.

Here are the recipes and procedures for these beautiful cupcakes:


2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Cream Cheese Frosting


1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use a small offset spatula to spread cupcakes with frosting.

6. I used red fondant icing for the hearts to put on top.

Share and enjoy with family and friends!!!

Source: Martha Stewart Red Velvet Cupcakes


Chocolate Squiggles Cupcake


100g dark chocolate
1 cup (250ml) water
125g butter, softened
1 1/4 cups (255g) brown sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75) plain flour
1/4 cup (30g) cocoa powder


1. Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.
2. Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
3. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans.
4. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.

Chocolate Icing:


1 ½ cups of icing sugar
1/4 cup of cocoa (not hot chocolate powder)
25 grams of butter
1 -2 tbsp hot water


1. Sieve the cocoa and icing sugar into a bowl.
2. Chop the butter and add to the bowl.
3. Add one tablespoon of hot water and mix all the ingredients until they form a smooth, glossy paste of a uniform colour.

Share and enjoy with family and friends!!!
Adapted from: Taste and How to


Easy Cupcake Recipe


2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs


1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. Combine flour, sugar, baking powder, and salt in a large mixing bowl.
4. Add shortening, milk, and vanilla.
5. Beat for 1 minute on medium speed.
6. Scrape side of bowl with a spatula.
7. Add eggs then beat for 1 minute on medium speed.
8. Scrape bowl again. Beat on high speed for 1 minute and 30 seconds or until well mixed.
9. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
10. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
11. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
12. Frost with your favorite frosting recipe or decorate as you desire.