(The Ultimate!) Gluten Free & Keto Chocolate Cupcakes Recipe

I recently experimented with almond flour, coconut flour, and unsweetened cocoa powder to create these Keto Chocolate Cupcakes. With a blend of unsweetened almond milk and melted butter, they prove to be among the Best Keto Cupcakes I have ever baked. Every bite delivers decadence with only 2g net carb.

I recently came across the idea of making a batch of these incredible Gluten Free & Keto Chocolate Cupcakes and I have to say they’ve become a new favorite. When I first mixed almond flour with a dash of coconut flour and unsweetened cocoa powder, I knew I was onto something special.

The recipe uses carefully measured granulated erythritol and a perfect balance of baking powder, baking soda, and just a pinch of salt to give you the best texture ever. I added four large eggs and blended in unsweetened almond milk along with melted butter, a splash of vanilla extract, and a hint of apple cider vinegar to bring everything together.

This recipe is perfect for anyone looking to indulge without the guilt. I’ve played around with it a bit and trust me, it’s one of the best keto cupcakes I’ve made so far that truly embody a sugar free, low carb treat.

Enjoy every bite!

Why I Like this Recipe

I love this recipe because even though it’s low carb (only 2g net carb each), they still taste super chocolaty and moist. I like that they’re gluten free too, so I can enjoy them without worrying about gluten. I also appreciate how simple the steps are; it’s not hard to whip them up for a quick treat, even when I’m in a rush. And honestly, they always make my day a little sweeter, even if I end up eating more than I planned.

Ingredients

• Almond Flour: High protein, healthy fats, and fiber; perfect gluten free choice.
• Coconut Flour: Low carbs, naturally fibrous; adds light, nutty texture in recipes.
• Unsweetened Cocoa Powder: Rich in antioxidants; intensifies chocolate flavor and color.
• Granulated Erythritol: Sugar alternative, nearly zero calories; keeps cupcakes keto compliant.
• Unsweetened Almond Milk: Smooth liquid base with a subtly nutty taste for moist texture.
• Melted Butter: Adds richness and moisture; decadent, though coconut oil works great too.
• Vanilla Extract: Enhances overall flavor with a sweet, aromatic boost.
• Apple Cider Vinegar: Provides gentle tang and helps cupcakes rise beautifully.
• Baking Powder: Leavens cupcakes, delivering a soft, airy, and light crumb.

Ingredient Quantities

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/3 cup melted butter (or coconut oil if you prefer)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a large bowl, mix 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated erythritol, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.

3. In another bowl, beat 4 large eggs and then stir in 1/2 cup unsweetened almond milk, 1/3 cup melted butter (or coconut oil if you prefer), 1 tsp vanilla extract, and 1 tbsp apple cider vinegar.

4. Pour the wet ingredients into the dry mixture and stir until just combined, being careful not to over mix.

5. Let the batter rest for about 5 minutes so that the coconut flour has time to absorb the liquids.

6. Spoon the batter into your cupcake liners, filling each about 2/3 full.

7. Bake in the preheated oven for around 18-20 minutes or until a toothpick inserted in the center comes out clean.

8. Remove the cupcakes from the oven and let them sit in the pan for about 5 minutes.

9. Then, transfer the cupcakes to a wire rack to cool completely.

10. Enjoy these yummy gluten free and keto chocolate cupcakes that pack a punch with just 2g net carb each and maybe share a few with your friends!

Equipment Needed

1. Oven (preheated to 350°F)
2. Cupcake pan with paper liners
3. One large mixing bowl for dry ingredients
4. A separate bowl for the wet ingredients
5. Measuring cups and spoons
6. A whisk or fork to beat the eggs
7. A spatula for stirring and folding the batter
8. A toothpick (to test if the cupcakes are done)
9. A cooling wire rack to let the cupcakes cool off

FAQ

(The Ultimate!) Gluten Free & Keto Chocolate Cupcakes Recipe Substitutions and Variations

• If you’re out of almond flour, you could try using sunflower seed flour instead. Just keep in mind that the texture might change a bit
• If you dont have coconut flour, you can use a mix of extra almond flour and a pinch more liquid since coconut flour soaks up a lot of moisture
• Instead of granulated erythritol, monk fruit sweetener works pretty well as a low carb alternative
• If unsweetened almond milk is not available, try unsweetened cashew milk or even coconut milk for a different twist

Pro Tips

1. For best results, make sure all your ingredients, specially the eggs and almond milk, are at room temp. It helps the batter come together much better and you wont have any unexpected clumps.

2. Don’t overmix the batter once you combine the wet and dry ingredients. Stirring it just until you can’t see flour is key to keeping your cupcakes light and soft.

3. Rest the batter for a few minutes before baking so that the coconut flour has time to absorb the liquids. This little pause can really improve the texture of your cupcakes.

4. When checking if the cupcakes are done, use a toothpick or a fork inserted in the center. If it comes out almost clean, then you gotta resist the urge to bake them a minute longer.