Keto Cappuccino Cupcakes

Keto Cappuccino Cupcakes…now you can have your coffee and eat it too..or something like that.

These combine two of my favourite things…COFFEE and DESSERT. A fluffy chocolate and coffee cupcake topped with a rich coffee flavoured frosting..Delicious.

These remind me a lot of Duncan Heinz chocolate cupcakes (which I used to love) although I never loved the traditional frosting you could also buy. I found it insanely sweet without much else to offer.

That's why I designed this frosting to be full of flavour. It's a combination of cream cheese, butter, coffee and melted chocolate…sounds good right? Well it's insanely good.

As in, I may have licked the bowl one too many times while making these…

Keto Cappuccino Cupcakes are where it's at.

Ingredients In Keto Cappuccino Cupcakes

Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!
Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the muffins a fluffier texture.
Powdered/Granular Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
Coconut Oil – works great in muffins and cakes to create a moist texture

Tips For Making Keto Coffee Cupcakes

These low carb cappuccino cupcakes really come together with the frosting! You can make them without it but it's just not the same to me.. (*and this is coming from someone who normally hates frosting)
These cupcakes you may notice sink a little in the middle. That's OK! I actually left them this way because then your frosting sinks down into them making them look amazing when cut in half, not to mention the extra glob of icing is a nice bonus.
If you want to get really fancy, I suggest doubling up the frosting recipe and leaving the chocolate out of one half of the frosting. Then add half of each to the same piping bag. You'll end up with a beautiful two-toned frosting (it looks really cool plus the flavour combo is delicious!)

Keto Cappuccino Cupcakes

Serves: 20 cupcakes

Ingredients:

Cappuccino Cupcakes

2 cups almond flour, 224g
3/4 cup coconut flour , 85g
3/4 cup unsweetened cocoa powder, 72g
1 1/4 cups powdered monkfruit erythritol sweetener, 240g
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 1/4 tsp xanthan gum
1/4 cup heavy cream, 60ml & 3/4 cup milk, 190ml + 1 tsp vinegar (you can also use 1 cup of whole milk, light cream or heavy cream + 1 tsp vinegar, OR 1 cup of buttermilk), 250ml total
1/2 cup coconut oil, melted 120g
3 eggs
1 tsp vanilla extract
1 cup hot coffee

Frosting

1/2 cup + 2 tbsp stevia sweetened chocolate chips, melted 150g, (I use THESE or THESE)
1/2 tbsp coconut oil, 7g
5 tbsp salted butter, softened 75g
7.5 oz cream cheese, softened, 210g, 14 tablespoons
1 cup powdered monkfruit erythritol sweetener, 195g
pinch of salt
2-2 1/2 tsp instant coffee granules + 1 tbsp water (I used hazelnut coffee which was great!)
1 tsp vanilla extract

Directions:

Pre-heat oven to 350*F.
In a large bowl, whisk together all of your dry cupcake ingredients, including the sweetener.
In a separate measuring cup, add your 1/4 cup cream, 3/4 cup (or whichever milk/cream you choose to use) + 1 tsp vinegar. Stir, then set aside.
In another small bowl, whisk together your 3 eggs and vanilla extract.
Now add your milk/cream and vinegar mixture to the dry ingredients along with the egg mixture. Mix until a thick batter starts to form.
Next, add in your coconut oil and hot coffee. Stir gently being careful not to splash the liquid, until a nice smooth batter forms and all of the liquid is incorporated.
Line two muffin trays with 20 wrappers (I like to spray mine with a little oil as well to prevent sticking) then use a muffin scoop to evenly disperse the batter between the 20 tins.
Bake the cupcakes for 25-35min (mine took closer to 30 but our oven tends to take longer in general so give them a test with a tooth-pick at the 20min mark, it should come out ALMOST clean, almond flour tends to leave little bits of batter on the toothpick even when they are pretty much done so take that into account).
Let the muffins cool (don't worry if your middles sink a bit, see my tip above about this).
While your muffins bake/cool you can prepare the frosting by beating together your cream cheese and butter in a stand mixer or with a hand mixer until light and fluffy.
Next add in your vanilla extract, coffee granules (mixed with 1 tbsp water until dissolved), sweetener and a pinch of salt. Beat to combine. (You can technically stop here if you want a vanilla coffee frosting or continue on for the chocolate frosting…you can also see my tip above about how to make a two-toned frosting that's delicious and looks amazing!)
Finally, combine your chocolate-chips and 1/2 tbsp coconut oil in a microwavable bowl and microwave in 30s increments, stirring in-between until melted.
Let the melted chocolate cool slightly before adding it to the rest of your frosting ingredients and beating once again until combined.
Use a spatula to scoop the frosting into a piping bag and using a round tip, pipe frosting in a circular motion over the tops of all the cupcakes (alternatively you can also just use a large ziplock bag, fill it with frosting, cut off the corner and pipe it that way). And there you have it! Enjoy! Store the cupcakes in the fridge in an airtight container for up to a week or freeze them to keep them fresh longer! Enjoy your Keto Cappuccino Cupcakes!

Nutrition Facts for 1 cupcake (1/20th of recipe): 266 calories | 23g fat | 3.3g NET carbs | 6g protein | 6.4g fibre

Disclaimer: This post contains some affiliate links

Print Recipe

5 from 1 vote

Keto Cappuccino Cupcakes

Prep Time30

Cook Time29

Total Time59

Course: Dessert

Keyword: keto cupcakes

Servings: Cupcakes

Calories: 266kcal

Ingredients

Cappuccino Cupcakes

2 cups almond flour 224g
3/4 cup coconut flour 85g
3/4 cup unsweetened cocoa powder 72g
1 1/4 cups powdered monkfruit erythritol sweetener 240g
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 1/4 tsp xanthan gum
1/4 cup heavy cream 60ml & 3/4 cup milk, 190ml + 1 tsp vinegar (you can also use 1 cup of whole milk, light cream or heavy cream + 1 tsp vinegar, OR 1 cup of buttermilk), 250ml total
1/2 cup coconut oil melted 120g
3 eggs
1 tsp vanilla extract
1 cup hot coffee

Frosting

1/2 cup + 2 tbsp stevia sweetened chocolate chips melted 150g, (I use THESE or THESE)
1/2 tbsp coconut oil 7g
5 tbsp salted butter softened 75g
7 1/2 oz cream cheese softened, 210g, 14 tablespoons
3/4 cup + 1 tbsp powdered monkfruit erythritol sweetener 195g
pinch of salt
2 tsp instant coffee granules + 1 tbsp water I used hazelnut coffee which was great!
1 tsp vanilla extract

Instructions

Pre-heat oven to 350*F.
In a large bowl, whisk together all of your dry cupcake ingredients, including the sweetener.
In a separate measuring cup, add your 1/4 cup cream, 3/4 cup (or whichever milk/cream you choose to use) + 1 tsp vinegar. Stir, then set aside.
In another small bowl, whisk together your 3 eggs and vanilla extract.
Now add your milk/cream and vinegar mixture to the dry ingredients along with the egg mixture. Mix until a thick batter starts to form.
Next, add in your coconut oil and hot coffee. Stir gently being careful not to splash the liquid, until a nice smooth batter forms and all of the liquid is incorporated.
Line two muffin trays with 20 wrappers (I like to spray mine with a little oil as well to prevent sticking) then use a muffin scoop to evenly disperse the batter between the 20 tins.
Bake the cupcakes for 25-35min (mine took closer to 30 but our oven tends to take longer in general so give them a test with a tooth-pick at the 20min mark, it should come out ALMOST clean, almond flour tends to leave little bits of batter on the toothpick even when they are pretty much done so take that into account).
Let the muffins cool (don't worry if your middles sink a bit, see my tip above about this).
While your muffins bake/cool you can prepare the frosting by beating together your cream cheese and butter in a stand mixer or with a hand mixer until light and fluffy.
Next add in your vanilla extract, coffee granules (mixed with 1 tbsp water until dissolved), sweetener, and a pinch of salt. Beat to combine. (You can technically stop here if you want a vanilla coffee frosting or continue on for the chocolate frosting...you can also see my tip above about how to make a two-toned frosting that's delicious and looks amazing!)
Finally, combine your chocolate-chips and 1/2 tbsp coconut oil in a microwavable bowl and microwave in 30s increments, stirring in-between until melted.
Let the melted chocolate cool slightly before adding it to the rest of your frosting ingredients and beating once again until combined.
Use a spatula to scoop the frosting into a piping bag and using a round tip, pipe frosting in a circular motion over the tops of all the cupcakes (alternatively you can also just use a large ziplock bag, fill it with frosting, cut off the corner and pipe it that way). And there you have it! Enjoy! Store the cupcakes in the fridge in an airtight container for up to a week or freeze them to keep them fresh longer! Enjoy your Keto Cappuccino Cupcakes!

Notes

These low carb cappuccino cupcakes really come together with the frosting! You can make them without it but it's just not the same to me.. (*and this is coming from someone who normally hates frosting)
These cupcakes you may notice sink a little in the middle. That's OK! I actually left them this way because then your frosting sinks down into them making them look amazing when cut in half, not to mention the extra glob of icing is a nice bonus.
If you want to get really fancy, I suggest doubling up the frosting recipe and leaving the chocolate out of one half of the frosting. Then add half of each to the same piping bag. You'll end up with a beautiful two-toned frosting (it looks really cool plus the flavour combo is delicious!)