These Keto Chocolate Cupcakes with Coconut Frosting are so fluffy and light! With coconut involved, there’s a perfect balance of sweetness. As a suggestion (rule), you should eat these cupcakes for breakfast!
To make these cupcakes, I used the following silicone cupcake liners. I highly recommend these! They work very well!
Before keto, I was never a sweets person. I know that normally it’s the opposite. Usually, people become keto and they are desperate to find ways to still incorporate foods resembling sugar. Keto has actually allowed me to eat sweets, for the first time in my life, and still feel great!
Better yet, I do not have blood sugar issues from consuming these cupcakes (or similar treats), although I am a Type 1 diabetic. In fact, my blood sugars stay around 80 – 110; my average is normally 90. With ketosis, my A1C (a tool that measures average blood sugars over 3 months) is in the non-diabetic range. Usually, my A1C is about 5 percent.
Being diagnosed with Type 1 diabetes at the age of 8 didn’t provide me with the most optimistic outlook. However, I am very thankful that with a low-carb, avoidance of sugar, and high-fat diet, I am truly doing the best I can. I want to continue improving my health and I’d love to see you along for this journey.
If you’re a big fan of chocolate (and who isn’t?!) feel free to also give these cupcakes a try: https://ambersketokitchen.com/recipe/keto-mint-chocolate-cupcakes/
These cupcakes are also chocolate and have a mint frosting!
Keto Chocolate Cupcakes with Cream Cheese Frosting
- 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Cocoa Powder (Unsweetened)
- 2 tbsp Dark Cocoa Powder (Unsweetened)
- 1 cup Swerve (Confectioners)
- 1/8 cup Pysllium Husk
- 1/3 cup Brown Sugar (*Note - sukrin gold is what we use. This is very important to add moisture back after the drying cocoa.)
- Pinch of Salt
- 1 tsp Baking Powder
- 1/3 cup Unsalted Butter (Melted)
- 0.5 cup Unsweetened Milkadamia Milk
- 1/2 tbsp Vanilla Extract
- 5 Eggs
- 1/2 cup Unsalted Butter (Melted)
- 1/2 cup Swerve
- 8 oz Original Cream Cheese
- 3 tbsp Unsweetened Milkadamia Milk
- 1 tsp Vanilla Extract
- 1/2 cup Unsweetened Shredded Coconut
- 1/4 cup Toasted Coconut
- Preheat your oven to 350 degrees F (177 degrees C). If possible, use silicone cupcake molds, or silicone cupcake liners (10), which are preferred. You can also use standard cupcake liners.
- Add all dry ingredients together: almond flour, coconut flour, cocoa powder, dark cocoa powder, swerve, psyllium husk, brown sugar, salt, and baking powder. Whisk dry ingredients thoroughly until combined.
- Melt butter in microwave (30 seconds), or by stove if preferred. Once cooled, add to a large bowl, including: milk and vanilla extract. Add egg yolks; separate egg whites.
- In stand mixer, or by using a hand mixer, beat egg whites until they are stiff. The 'stiff peaks' will stand straight up when the beaters are lifted from the mixture.
- Add wet ingredients to dry ingredients. Next, fold in egg whites.
- Bake for 22-25 minutes, or until set and a toothpick inserted comes out clean. Allow to cool for at least 30 minutes and before applying frosting.
Cream Cheese Frosting:
- The entire batch of frosting will allow double frosted cupcakes (because there can never be enough frosting)! I used a large star tip to decorate, along with a disposable piping bag. To create the frosting, use a stand mixer, including the paddle attachment (or a hand mixer).
- First, add your butter and mix on low speed. Add swerve and increase speed to medium. Next, add in your cream cheese, milk, vanilla extract, and unsweetened shredded coconut. Mix on high speed for a few minutes, until everything is well combined, scraping down your sides as needed.
- If cupcakes are completely cooled, add your frosting. If proceeding with rosettes/double frosting, note that trying to draw a cursive 'e' is the best way to perform this.
- Toast your final amount of unsweetened coconut by stove or microwave, if preferred. I used the microwave and it worked well. Via microwave, I recommend using 15 second increments and keeping a close eye on the coconut as you toast it. Once done, sprinkle on top of your cupcakes - and enjoy!