Keto Mocha (Chocolate) Cupcakes

The difference between a Muffin and a Cupcake still remains a mystery to me.

While I still can’t tell you the difference between the two, all I can say is I don’t think we need to know so long as they are this good.  Here I thought our Chocolate Fudge Flax Muffins were delish … yes, I have a new-found fav.

If you’re a coffee fanatic like me then you’ll love the kick of the espresso – totally brings out more of the cocoa.  Get creative with the frosting – YUM!

Table of Contents

Ingredients - Keto Mocha Chocolate Cupcakes
Ingredients – Keto Mocha Chocolate Cupcakes


  • 2/3 cup Coconut Flour
  • 2/3 cup Sugar Substitute
    Pyure Bakeable Powdered
  • 7 tablespoons Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Butter, melted
  • 7 Large Eggs
  • 2 teaspoons Espresso
    (or Brewed Coffee)
  • 1/2 cup Unsweetened Almond Milk


  1. Preheat oven to 350 degrees and line muffin pan with baking cups.
  2. Combine melted butter, cocoa powder, and espresso in large bowl.
  3. Add eggs and vanilla extract until well combined.
  4. Add remaining dry ingredients and beat until smooth.
  5. Beat in the almond milk.
  6. Distribute evenly into cups.
  7. Bake for 20-25 minutes, depending on how fudgy you would like them. (I baked mine for 25 and still very moist.)

Nutrition Facts

Nutrition - Keto Mocha Chocolate Cupcakes
Nutrition – Keto Mocha Chocolate Cupcakes
  • Total Servings: 12 cupcakes
  • Serving Size: 1
  • Total Carbs: 5g
  • Net Carbs: 2.4g
  • Fat: 11.3g
  • Protein: 4.8g

Try some more of our Muffins & Cupcakes!

Additional Recipes

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