Death by Chocolate Cupcakes made Keto, Gluten Free & Refined Sugar Free!

Fluffy low carb chocolate cupcakes made with almond flour and dark chocolate truffle Keto Activate and topped with a creamy, delicious chocolate butter cream. These double chocolate cupcakes will change your life all while being gluten free and refined sugar free!

This post is sponsored in partnership with Konscious Keto. As always, all opinions expressed are my own. Thank you for making Peanut Butter Plus Chocolate possible!

Double chocolate cupcakes on white background
Double chocolate cupcakes on white background

What you will need to make these low carb cupcakes

These cupcakes are so easy to make and they come together rather quickly. One thing I did that I highly recommend is sift your dry ingredients together before adding the wet. This will help to combine batter easily and remove the large chunks from the almond flour. It’s not essential for this recipe but it will give you a smoother batter.

Double chocolate cupcakes in pan with bite shot.

So here’s what you will need!

  • Almond Flour – finely ground if you have it
  • Granulated Erythritol
  • Unsweetened Cocoa Powder – I split mine with unsweetened dark cocoa powder as well (optional)
  • Keto Activate
  • Baking Soda
  • Finely Ground Sea Salt
  • Eggs, Large at Room Temperature
  • Coconut Oil, Melted
  • Almond Milk at Room Temperature
  • Vanilla Extract

For the butter cream

  • Dairy Free Butter at Room Temperature – you can use real good quality butter as well, I just like to limit my dairy intake
  • Unsweetened Cocoa Powder
  • Powdered Erythritol – you can make this yourself by placing your granulated erythritol into a food processor or blender and blending until in powder form. *Note you will probably need a good quality blender for this
  • Full Fat Coconut Milk or Heavy Cream
  • Vanilla Extract

For the Garnish

So after I made these low carb chocolate cupcakes I realized that they looked like a certain emoji. Then I realized I didn’t have any chocolate sprinkles so I garnished mine with poppy seeds! I like the way the look and they give the cupcakes a nice crunch without adding the sugar that sprinkles would.

Double chocolate cupcakes on white background with bite shot.

Dark Chocolate Truffle Keto Activate by Konscious Keto

Meet my latest obsession: dark chocolate truffle keto activate! First of all it tastes like rich hot chocolate and mixing it in my morning coffee and has been a new routine of mine! Not only is it free of GMOs, Gluten, Soy, Hormones (that’s the one that did it for me!), but it’s also made with all natural flavors and colors. 

I decided to give these chocolate bundt cakes a little energy boost using dark chocolate truffle keto activate and it did just that plus gave it a little extra sweet flavor which I am never opposed to.

If you love these low carb chocolate cupcakes, you will also love these recipes

If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx

Double chocolate cupcakes on white background
Chocolate cupcakes
Print Recipe
5 from 1 vote

Low Carb Chocolate Cupcakes

These double chocolate cupcakes are absolutely life changing! Fluffy and delicious dark chocolate cake topped with creamy chocolate buttercream for the perfect low carb, gluten free and refined sugar free cupcake!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dessert
Cuisine: gluten free, keto, low carb
Keyword: chocolate cupcakes, gluten free, keto, low carb
Servings: 12 people
Author: Ciarra Siller


for the cupcakes

  • 1 1/2 cups almond flour finely ground
  • 1/2 cup granulated erythritol
  • 1/3 cup unsweetened cocoa powder I split mine between regular and extra dark
  • 1 scoop Keto Activate Keto Konscious
  • 1 tsp baking soda
  • 1/8 tsp sea salt
  • 1 tsp vanilla extract
  • 3 eggs, large room temperature
  • 2 tbsp coconut oil melted
  • 1/2 cup almond milk room temperature

for the frosting

  • 1 cup/stick butter, softened
  • 1/3 cup powdered erythritol
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp full fat coconut milk or heavy cream


  • poppy seeds for garnish optional


for the cupcakes

  • Preheat oven to 350 F and prepare a cupcake pan with 12 liners. 
    In a large mixing bowl, sift together all the dry ingredients. 
    In another bowl, whisk together the wet ingredients until smooth. Add the wet ingredients to the dry and mix until a batter forms. Distribute the batter between the 12 liners. Bake for 17-19 minutes. Remove and let cool completely.

for the frosting

  • Place all frosting ingredients into a mixer and using a whisk attachment beat until light and fluffy. You can also use a hand held mixer if needed. Transfer the frosting to a piping bag and decorate cupcakes. Top with poppy seeds if desired.
Double chocolate cupcakes on white background

Let Us Know What You Think!

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Sofia Alvarez
Sofia Alvarez
4 years ago

I was wondering if it would be okay if I froze the raw batter. Do you think the cupcakes will turn out the same?

5 years ago

5 stars
These are awesome. The cupcakes are moist and delicious and I am super excited to have this buttercream frosting recipe! The perfect birthday keto cupcake. I put chia seeds on the top instead of poppy. So yummy.

4 years ago

Is there a way to make these without the keto activate?

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I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.



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