Almond Flour Cupcakes


5 from 1009 votes
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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.

Love almond flour recipes? Try my almond flour banana bread, almond flour cookies, almond flour muffins, and almond flour pancakes.

almond flour cupcakes.

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!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make almond flour cupcakes
  4. Recipe tips and variations
  5. Storage instructions
  6. More almond flour recipes to try
  7. Almond Flour Cupcakes (Recipe Card)

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.

Ingredients needed

  • 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 a 2 ingredient 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. 

almond flour chocolate cupcakes.

Recipe tips and variations

  • 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 sour cream with dairy-free yogurt.

Storage instructions

To store: Leftover cupcakes can be kept at room temperature for up to 48 hours. If they are left longer, they must be stored in the fridge in an airtight container. If they are covered, they can be kept for up to 1 week.

To freeze: Place leftover cupcakes in a ziplock bag or shallow container and store in the freezer for up to 2 months.

almond meal cupcakes.

More almond flour recipes to try

keto chocolate cupcakes

Almond Flour Cupcakes

5 from 1009 votes
These almond flour cupcakes are so moist, fluffy, and tender that you won't believe that they are low-carb! I love that they are made in just one bowl. Watch how I make this in my kitchen in the video below!
Servings: 12 cupcakes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes




  • 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.


* You can use white or brown sugar if carbs aren’t an issue. 
TO STORE: Leftover cupcakes can keep at room temperature for up to 48 hours. Any longer, you will need to store them in the refrigerator. Keep them covered and they can be kept for up to 1 week.
TO FREEZE: Place leftover cupcakes in a ziplock bag or shallow container and store in the freezer for up to 2 months.
Recipe barely adapted from here.


Serving: 1cupcakeCalories: 196kcalCarbohydrates: 6gProtein: 8gFat: 17gSodium: 187mgPotassium: 99mgFiber: 4gVitamin A: 187IUVitamin C: 1mgCalcium: 82mgIron: 2mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars

    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!!

    1. 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 🙂

  2. 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.

  3. 5 stars
    Great cupcake recipe! I used full fat Greek yogurt as you mentioned as an alternate to sour cream.I used half cup erythritol and half cup honey for the sweetener Cupcakes were soft and delicious! Thanks Arman!

  4. 5 stars
    I followed directions but to add more protein I added some chocolate protein powder substituting some (not all) of the cocoa powder. Also added Lilly dark chocolate chips and Lilly’s Carmel chips and sprinkled with a little salt when they came out of the oven. Turned out really good. Ty

  5. 5 stars
    I have never had a cupcake that was so moist and delicious. This is a recipe that I have saved to make again. My husband even likes them and he does not like healthy desserts.

  6. The best cupcake! My keto pals all said this was better than any cupcake they ever ate. The crumb is soft and moist, not gritty. I have people asking for me to make these. Thank you for the recipe.

  7. 5 stars
    Worked well with vanilla triple zero Oikos Greek yogurt. Great texture and flavor- husband and teens approve!

  8. 5 stars
    I made these with almond milk since I have family that can’t do dairy and so went 5 minutes longer. Very good!

  9. 5 stars
    I made these for my birthday today. They are the best cupcakes I have ever made. You can not tell that they are made with almond flour and munk fruit sugar. Instead of frosting, I made stiff whip cream and used a little munk fruit again.

  10. 5 stars
    Love these. I have tried a bunch of different recipes, this has been the best and most consistent. I usually make these without the cocoa powder and then after filling half the cupcakes I add the cocoa powder to make half chocolate and half vanilla.

  11. Any suggestion to replace sour cream with something else? Can you use coconut milk with apple cider vinegar? Not sure what proportion to use. Thank you for the recipe!

  12. 5 stars
    I made these today for Valentine’s Day and then are absolutely delicious! I used the basic frosting recipe and added cream cheese and cocoa to it to make a chocolate cream cheese frosting. The cupcake has a really nice crumb and is so moist. I did add 1/8 teaspn of xanthan gum to the cupcakes just so they hold together a little better and it worked great! I will definitely make these again. Thanks for a great recipe!

  13. 5 stars
    These cupcakes are fantastic! My DIL is gluten sensitive and so I made these for her birthday. They were so delicious and moist. You wouldn’t know they were gluten free if I didn’t tell her.

  14. 5 stars
    OMG! I have tried at least a dozen keto chocolate cupcake recipes and didn’t like any of them. This recipe, however, is the bomb! The batter is generous, and the cupcakes are moist and fluffy, even the next day. This is my go to keto chocolate cupcake from now on.

  15. 5 stars
    The beat keto dessert. Would happily eat even if not keto. My family loved them and begged me to bake again.

  16. 5 stars
    Best cupcakes I have had for years, and so easy!
    Will definitely make again. We used Greek yoghurt and they were perfect

  17. 5 stars
    Hi arman, is it possible to use another flour like all-purpose flour maybe? By the way i ‘ve made this recipe and my sister really love it ♥️♥️.

  18. 5 stars
    I’ve made several keto chocolate cupcakes, and this uncomplicated recipe is the best. I used BochaSweet for the batter and frosting, and added 1/2 T. of vegetable oil to the batter because the first batch came out a little dry, and this is the closest to the “real thing” I’ve gotten so far. Thanks! Following.

  19. These look great, making soon. Re: the stars…love them, are they edible? If yes, where to buy? They add such pizzazz!

  20. Ohhh myyyy Gooood!!! If I haven’t made these myself, I wouldn’t have believed they were keto. THE most delicious thing I have ever tasted! So moist, so rich and so chocolatey!! I added a few stevia sweetened chocolate chips.
    I can’t wait to make them again and again!
    Thank u so much Arman!

      1. 5 stars
        These are so good they don’t need frosting – and that’s coming from the world’s biggest frosting lover. Hands down the best chocolate cupcakes I’ve ever made or eaten, and I’ve eaten a lot of cupcakes.

  21. Awesome cupcakes. Made tonight for a small dinner party. Great treat after dinner. Rave reviews. Very moist cupcake. Did vanilla froating. Delicious. Will make again

  22. I must be doing something wrong. I followed the recipe but used half almond flour & half coconut flour. Instead of eggs (because I’m vegan), I used flax eggs. I also used non-dairy yogurt. The batter did not come out nothing like a regular creamy cake batter. It’s quite dense and I used a ice cream scooper to roll batter into balls and put in the muffin pan. Any ideas? Should I add water?

    1. This recipe doesn’t use coconut flour, it uses almond flour. You can substitute portions of it with another flour. Also, this uses eggs, not flax eggs. It hasn’t been tested with vegan subs.

      1. 5 stars
        Most almond flours are 28-30g per 1/4 cup, so 2 1/2 cups is 280-300g. My cocoa powder is 5g per tablespoon, so 1/2 cup is 40g, but I’ve seen bakers use up to 60g. You may want to go in the middle with 50g. For the sweetener, 2 tsp is 8g, so 1 cup is 192g. And 1 cup of sour cream is 227g.

      2. 5 stars
        These are so good they don’t need frosting – and that’s coming from the world’s biggest frosting lover. Hands down the best chocolate cupcakes I’ve ever made or eaten, and I’ve eaten a lot of cupcakes.

  23. I reduced the recipe by 1/3 and followed the directions exactly. I ended up with 9 of the most delicious chocolate Keto cupcakes that I have ever made! I cut the sweetener back just a tad bit and used yogurt. I can’t believe how light and airy they turned out, the only recipe I will use from now on, thanks so much!