Keto Chocolate Sour Cream Cupcakes

These keto chocolate cupcakes use almond flour, cocoa powder and sour cream, with erythritol in place of sugar. They bake for 18-20 minutes and get a fluffy cocoa-butter frosting once they have cooled.

Table of Contents

Ingredients for Keto Chocolate Sour Cream Cupcakes

For the Cupcakes:

1 cup almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/3 cup granulated erythritol (or preferred keto sweetener)
1/4 cup sour cream
1/4 cup melted unsalted butter
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk

For the Frosting:

1/2 cup unsalted butter, softened
1/4 cup unsweetened cocoa powder
1/4 cup powdered erythritol
1 teaspoon vanilla extract
2 tablespoons heavy cream

Instructions to Make Keto Chocolate Sour Cream Cupcakes

Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat eggs with erythritol, sour cream, melted butter, vanilla extract, and almond milk until smooth.
Prepare Batter: Gradually mix the dry ingredients into the wet ingredients until well combined.
Bake: Divide the batter evenly into the muffin tin and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
Make Frosting: Beat butter, cocoa powder, powdered erythritol, vanilla extract, and heavy cream until light and fluffy.
Frost the Cupcakes: Pipe or spread frosting over the cooled cupcakes and enjoy!

Nutritional Information (Per Cupcake – Approximate)

Calories: 180 kcal
Protein: 4g
Carbohydrates: 6g
Fiber: 2g
Net Carbs: 4g
Fat: 16g
Sugar: 1g
Sodium: 120mg

Tips for the Best Keto Cupcakes

Use Room Temperature Ingredients: Ensures smooth mixing and even baking.
Don’t Overmix the Batter: Prevents dense cupcakes.
Cool Before Frosting: Avoids melting the frosting.
Store Properly: Keep in an airtight container for up to 5 days or freeze for longer shelf life.

These Keto Chocolate Sour Cream Cupcakes are a delicious way to satisfy your sweet cravings without breaking your low-carb lifestyle. Try this easy recipe today and enjoy a guilt-free chocolate treat!

Frequently Asked Questions

Can I use a different sweetener?

The cupcakes call for granulated erythritol, but you can use whichever keto sweetener you prefer. The frosting uses powdered erythritol so it blends in smoothly.

How should I store the cupcakes?

Keep them in an airtight container for up to 5 days, or freeze them if you want them to last longer.

Why do I need to cool them before frosting?

Warm cupcakes melt the frosting. Let them cool completely, then pipe or spread on the frosting, which is butter, cocoa powder, powdered erythritol, vanilla and heavy cream beaten until light and fluffy.

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Keto Chocolate Sour Cream Cupcakes Recipe and Its Nutritional Information