Chocolate Keto Blender Cupcakes

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These keto chocolate cupcakes have become my go-to for two reasons — firstly, they are ridiculously simple — you just chuck the cupcake ingredients in a blender and you’re done, and the frosting comes together quickly over a little heat. And secondly, that frosting is deliciously decadent.

I first made these low-carb cupcakes during first trimester pregnancy cravings and may or may not have eaten nearly the entire mix before it even made it to the cupcakes!

A few heads up — these gluten-free cupcakes are super easy and richly chocolatey, however due to the method of using a blender, they are a little denser than regular cupcakes. They also, surprisingly, don’t taste great warm, so you’ll need to exercise a little patience before sampling, but trust me — you want to wait until they’re slathered in some of that delicious keto-friendly frosting before your try one out!

Hands-on Overall

Nutritional values (per cupcake)

4.3 grams 3.5 grams 6.3 grams 25 grams 13.5 grams 260 calories
Total Carbs7.8grams
Fiber3.5grams
Net Carbs4.3grams
Protein6.3grams
Fat25grams
of which Saturated13.5grams
Calories260kcal
Magnesium71mg (18% RDA)
Potassium255mg (13% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 10 cupcakes)

Cupcakes:
Frosting:
A fun way to learn about healthy low-carb eating!
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Instructions

  1. Preheat oven to 180 °C/ 355 °F (or 160 °C/ 320 °F fan forced).
    Chocolate Keto Blender Cupcakes
  2. Add all the dry cupcake ingredients to a blender, and then the wet. Turn the blender on to the lowest speed, and once starting to combine, increase to medium speed and mix until smooth.
    Chocolate Keto Blender Cupcakes
  3. Scoop into a lined cupcake tin or silicone moulds, filling 3/4 of the way up.
  4. Bake 20 - 25 minutes. Once a skewer inserted comes out clean, the cupcakes are ready. Cool in pan for 10 minutes, then transfer to wire rack. Allow to cool completely.
    Chocolate Keto Blender Cupcakes
  5. To make the frosting, melt the chocolate, erythritol, cream and butter to a small saucepan and heat over the lowest heat, stirring constantly. (Note you can also do this in the microwave or a double boiler).
    Chocolate Keto Blender Cupcakes
  6. Place in the fridge for around half an hour, or until it has started to thicken — you want a thick, frosting-like texture.
    Chocolate Keto Blender Cupcakes
  7. Either spoon or pipe onto each cupcake.
    Chocolate Keto Blender Cupcakes
  8. Best served at room temperature.
    Chocolate Keto Blender Cupcakes
  9. Store in an airtight container for up to four days. Chocolate Keto Blender Cupcakes
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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (5)

I used a bakers chocolate bar for the frosting because that’s all I had on hand and it was incredible. This is the first baking recipe I’ve tried that actually tastes like what I had hoped for and it was so easy. Thank you! I had missed chocolate and this hit the spot!

Reply

Thank you Casey, I'm glad you enjoyed!

Reply

Why use a chocolate bar when dry cocoa plus butter or coconut oil can be used? Who keeps sugar-free chocolate bars at home?

Reply

Sugar-free chocolate bars are an option that was just suggested - we actually used 90% dark chocolate bar which is not difficult to find. You can use your favourite frosting - there isn't just one way to make it. You could even use an avocado: Keto Chocolate Cupcakes with Avocado Buttercream

Reply

Hi NJ! Dark chocolate is not the same as dry cocoa (or cacao) + butter/coconut oil, and therefore results in a different end product. Using dark chocolate will create a more ganache-like frosting whereas cocoa and butter will create a more traditional buttercream frosting. Either would be delicious but using the melted chocolate is creates a lovely decadent ganache which really makes these cupcakes special 😊
Thanks, Dearna

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