Keto Mint Chocolate Cupcakes

Keto Mint Chocolate Cupcakes

These Keto Mint Chocolate Cupcakes are light, fluffy, and bursting with a chocolate mint flavoring! If you are missing Andes chocolate, you have come to the right place! There is a perfect combination of mint and chocolate in these cupcakes – a truly great pairing. These Keto Mint Chocolate Cupcakes are a wonderful treat – really any time of day.

Keto Mint Chocolate Cupcakes

I like to make cupcakes in bulk and then eat them for breakfast daily with my husband. It’s how I am losing weight, after all. Why not? It certainly makes me eager to get out of bed each day, so that I can enjoy cupcakes!


In true fashion, expect no blood sugar issues from these cupcakes. Each cupcake only has 6 total carbs, 3 net carbs! I cannot believe I can literally have my cake and eat it too – without bloat, tiredness, and irregular blood sugars. Life has surely improved with blood sugar stability!


Even though cupcakes are typically seen as being unhealthy, I wanted to point out that even this keto version has a positive upside. As you can see below, peppermint extract (included with these cupcakes), does actually provide health benefits! Enjoy!!

Health Benefits of Peppermint Extract:

    • Pain Relief
    • Eases Stomach Upset

Keto Mint Chocolate Cupcakes

Keto Chocolate Mint Cupcakes

5 from 3 votes
Servings: 12
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  • 3/4 cup Blanched Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup Cocoa Powder (Unsweetened)
  • 2 tbsp Dark Cocoa Powder (Unsweetened)
  • 1 cup Swerve/Erythritol (Confectioners)
  • 1/8 cup Psyllium Husk
  • 1/2 cup Brown Sugar (Sukrin Gold)
  • Pinch of Salt
  • 1 tsp Baking Powder
  • 1/3 cup Unsalted Butter (Melted)
  • 0.5 cup Unsweetened Milkadamia Milk
  • 2 tsp Peppermint Extract
  • 5 Eggs (Separated)


  • 1/2 cup Unsalted Butter (Room Temperature)
  • 1/2 - 3/4 cup Swerve/Erythritol
  • 8 oz Original Cream Cheese (Room Temperature)
  • 4 tbsp Unsweetened Milkadamia Milk
  • 1 tsp Peppermint Extract



  • Preheat your oven to 350 degrees F (177 degrees C). If possible, use silicone cupcake molds, or use 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 peppermint extract. Add egg yolks; separate egg whites.
    Keto Mint Chocolate Cupcakes
  • 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.
    Keto Mint Chocolate Cupcakes
  • Add wet ingredients to dry ingredients. Next, fold in egg whites.
    Keto Mint Chocolate Cupcakes
  • Bake for 22-24 minutes, or until set and a toothpick inserted comes out clean. Allow to cool for at least 30 minutes and before applying frosting.
    Keto Mint Chocolate Cupcakes

Mint Frosting:

  • I used an open star tip to frost my cupcakes, along with a disposable piping bag. To create the frosting, ideally use a stand mixer if possible, including the paddle attachment. If not possible, you can use 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 and peppermint extract. 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. I'd recommend that you refrigerate your cupcakes overnight before enjoying, as it will allow your frosting to set. Enjoy!!
    Keto Mint Chocolate Cupcakes

Nutrition Per Serving

Nutrition Facts
Keto Chocolate Mint Cupcakes
Amount Per Serving
Calories 273 Calories from Fat 234
% Daily Value*
Fat 26g40%
Carbohydrates 6g2%
Fiber 3g13%
Protein 6g12%
* Be sure to calculate your Keto Macros!
Did you make this recipe?Mention @ambersketokitchen or tag #ambersketokitchen!
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1 year ago

I made this and loved it! The mint was so cooling and delicious.

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