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These almond flour cupcakes are so moist, fluffy, and tender that you won’t believe that they are low-carb! I love that their made in just one bowl.
Table of Contents
I believe cupcakes need to be light, fluffy, and moist in the middle, and these cupcakes made with almond flour tick those boxes. Inspired by keto cupcakes and keto chocolate muffins, these look down to dense and dry cupcakes that look pretty but taste pretty bad!
Why I love this recipe
- These cupcakes are low-carb. With just 2 grams of net carbs, these have no grains, butter, or oil are needed, but you’d never tell. Oh, and they are also gluten-free, sugar-free, and grain-free.
- Perfect texture and flavor. They are moist, fluffy, and have a gorgeous tender crumb. They are sweet and full of chocolate flavor, and taste like classic cupcakes made with wheat flour.
- Quick and easy. These are the kind of cupcakes I’d make when I need a wholesome chocolate fix FAST.
Love almond flour recipes? Try my almond flour banana bread, almond flour cookies, almond flour muffins, and almond flour pancakes.
Key Ingredients
- Almond flour: Blanched almond flour or superfine almond flour. Avoid using almond meal as it tends to yield a more dense cupcake.
- Cocoa powder: You can use unsweetened or dark cocoa powder. I prefer the latter, as it has a richer flavor and a beautiful, almost black color.
- Granulated sweetener of choice: I like using allulose to keep the carbs down, but white sugar and brown sugar also work. If you want to use liquid sweeteners, you can experiment with honey or maple syrup.
- Baking soda: Gives the cupcakes some rise and fluffiness.
- Salt: Brings out the sweetness of all the ingredients.
- Eggs: Room temperature eggs. Avoid subbing this out with a substitute, as it has not been tested.
- Sour cream OR yogurt: Keeps the muffins moist in the middle. I prefer using sour cream, but Greek or plain yogurt can also be used.
- Vanilla extract: A must for any good muffin or cake recipe!
- Chocolate frosting: Every good cupcake needs a good frosting to top it with. I have a few options, including my 2 ingredient dairy free frosting and a healthy frosting.
How to make almond flour cupcakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Start by mixing together your dry ingredients in a large mixing bowl. Next, add the rest of the ingredients and whisk together until just combined and mostly smooth.
Step 2- Prep. Now, transfer the cupcake batter into a greased (with coconut oil or butter), 12-count muffin pan or lined with cupcake liners.
Step 3- Bake for around 20 minutes, or until a toothpick comes out mostly clean. Let the cupcakes cool completely before spreading chocolate frosting on each one.
Arman’s recipe tips
- Avoid overmixing the batter, as overmixing can result in the center of the cupcakes sinking after they have been baked.
- Do not overbake the cupcakes, as they continue to cook in the muffin tin as they are cooling down. I recommend removing them once a toothpick comes out mostly clean.
- Don’t worry if the tops of the cupcakes are a bit rough-looking. They will be completely covered with frosting.
- Use different frostings– Try a cream cheese frosting, buttercream frosting, or strawberries.
- Add toppings– Sprinkles, chocolate chips, strawberries, or blueberries are some fab additions.
- Make them dairy free– Swap out the dairy for dairy-free alternatives.
Almond Flour Cupcakes
Video
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup granulated sweetener of choice allulose or monk fruit sweetener *
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sour cream can use Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Lightly grease and line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, add your dry ingredients and mix well, until combined. Add in your wet ingredients and mix well, until just combined and mostly smooth.
- Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.
Yes! Best keto cupcakes ever! Only 6 ingredients I thought it’s not gonna work but they did. I just wished my chocolate icing had worked but I put it on anyway even though the frosting broke. Still good. I froze them individually on a platter then put in gallon baggy for when temptation hits. I had enough batter left to make a large ramiken sized mini cake as well. You are amazing and your channel is my first one I go to.
These cupcakes are seriously the best! They always impress and taste even better than traditional cupcakes – you’d never guess they’re gluten-free. The texture is always spot-on and they turn out perfect every time. I’m obsessed! They’re my go-to gluten-free dessert for gatherings. I top them with a simple mix of whipped 35% cream and chocolate pudding – it’s the perfect balance of flavour, never too sweet. Everyone loves them!
Hi Teresa, could you please explain how exactly you made your frosting out of whip cream and chocolate pudding? Thanks so much!
Family forced me to make more.
These cupcakes sound great. Can they be made without cocoa powder and what would be the best way to adjust the recipe. Thanks
Love these almond flour cupcakes SO much. They taste like any good cupcake out there!
These cupcakes are absolutely fabulous!
There is 4 eggs in video, while 3 eggs in recipe. Should it be 3 eggs or 4 eggs? Could you confirm
Hi Maria! We had extra almond flour in the recipe video so compensated with the extra egg, but follow the recipe card 🙂
I made this for a birthday party and everyone RAVED about how good they were!
Absolutely delicious and moist cupcakes! Thank you for this recipe.
They’re perfect! Sometimes, I omit the frosting and top with Berries and or whipped cream and they’re still delicious!
Fabulous, Tammy!
I really like this recipe when I made it for my family they loved it! Now tomorrow I am bringing it to school. thank you!
Fabulous!!!
I have tried so many keto chocolate cake and cupcake recipes that are dry and crumbly and this one really delivers! These cupcakes are soft and moist and chocolatey, and so delicious my non-keto family members love them. It is now my go to recipe when I have a chocolate craving! They also keep well for several days in a covered container. After a day or so, I refrigerate them and they are still moist and delicious cold! If they last that long!
Haha, love that, Rhonda!
Hello!!
I am wondering if this recipe could be made in a 9×13 pan instead of cupcakes.. and, if so, what would have to be done differently.
Tgank you so much!!
I haven’t tried but you are welcome to experiment and see. I’d suggest doing the toothpick test around the 18-20 minute mark 🙂
can regular sugar be used for this recipe, if so how much?
Yes! the same amount 🙂
My family adore these cookies!
I am definitely going to make these! But first, I wanted to let you know that I love your recipes! However, there are so many ads popping up and moving all over the page that the recipe would not sit still! It is doing the same thing as I type this. I finally had to take a picture of the recipe just so I could make it. There are a couple of sites on Pinterest that I have had this problem with. Just thought you should know.
Hi Marlene- I’m so sorry to hear that, let me speak to my tech team about this 🙂