Keto chocolate chip cookie cupcakes – full of rich chocolate flavor and chocolate chip cookies, these cupcakes are low carb and sugar-free making them perfect for those following a keto diet!
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Once I adapted to a keto lifestyle I soon discovered that low carb keto desserts were either super expensive or tasted like cardboard.
Not so with this easy recipe! Using keto friendly cake mix makes creating these yummy cupcakes quick and easy. If you cannot find keto cake mix and want to make this from scratch, start with this Keto Chocolate Mug Cake recipe.
I use this keto chocolate cake for:
- creating quick keto cupcakes
- pairing with low carb icecream
- celebrations with family and friends
- making these keto Chocolate Chip, Chocolate Cupcakes
- satisfying a sweet tooth and chocolate cravings
- and tons more!
Simply mix up the batter and use it as the base for these cupcake instead of cake mix if you’d like.
The chocolate chip cookies can be made from scratch too! Mix up a batch of this keto chocolate chip cookie dough to add to the cupcakes.
Keto Chocolate Chip Cookie Cupcakes:
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Ingredients:
- 1 package Foodstirs Keto Chocolate Cake Mix
- 5 eggs
- 1/2 cup butter, melted
- 1 package Foodstirs Keto Chocolate Chip Cookie Mix
- 1 egg
- 1 egg white
- 2 tsp vanilla
- 6 Tbsp butter, melted
- 1 cup butter, softened
- 2 cups Swerve confectioners sweetener
- 1/2 cup unsweetened cocoa
- 2 Tbsp heavy cream
Tip: Swerve granulated sweetener or Monk Fruit powdered sweetener can be substituted for the confectioners sweetener. I have always used butter to make this recipe but coconut oil or olive oil would work too.
Directions:
1. Combine the keto cake mix with 5 eggs and butter to create the cupcake batter. Combine the keto cookie mix with egg, egg white, vanilla and butter to make cookie dough.
2. Preheat the oven to 350 degreed F. Line a muffin tin with cupcake liners. Drop two tablespoons full of cake batter into each liner.
3. Roll tablespoon sized balls of cookie dough and drop them into the cake batter in each muffin tin.
4. Line a cookie sheet with parchment paper and use the remaining cookie dough to make chocolate chip cookies. Press tablespoon sized balls of dough into rounds and bake for 8-10 minutes.
5. Allow the cookies to cool and cut into halves.
6. Bake the cupcakes for 15-18 minutes or until a toothpick comes out clean.
7. Whip the butter, sweetener, cocoa and cream into a frosting.
8. Cover the cupcakes in frosting and top each one with half of a cookie.
This recipe makes a dozen cupcakes that are about 2 net carbs each.
When making this from scratch I use almond flour, but many keto recipes use other alternatives. Check these out on your low carb diet.
OTHER SUGAR ALTERNATIVES:
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another sugar substitute that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
LOW CARB FLOURS:
- Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
- Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
- Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
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More tips for keto cooking:
- Find low carb substitutions for your current favorite recipes. Like cauliflower instead of perogies and radishes instead of potatoes.
- Maintain a healthy balance of protein and fats. Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.
You can easily make a frosting with cream cheese, sweetener and heavy cream to top off these cupcakes as well. The great thing about this sugar free desert is how adaptable it is!
Try swapping out ingredients for things like: almond butter, almond meal, egg yolk or adding mint extract, dark chocolate chips, pumpkin spice or a pinch of salt. The possibilities are endless!
If you love these keto chocolate chip cookie cupcakes, please give them a five star review and help me share them on Facebook and Pinterest so that others can enjoy them too!
Keto Chocolate Chip Cookie Cupcakes
Keto chocolate chip cookie cupcakes - full of rich chocolate flavor and chocolate chip cookies, these cupcakes are low carb and sugar-free making them perfect for those following a keto diet!
Ingredients
- 1 package Foodstirs Keto Chocolate Cake Mix
- 5 eggs
- 1/2 cup butter, melted
- 1 package Foodstirs Keto Chocolate Chip Cookie Mix
- 1 egg
- 1 egg white
- 2 tsp vanilla
- 6 Tbsp butter, melted
- 1 cup butter, softened
- 2 cups Swerve confectioners sweetener
- 1/2 cup unsweetened cocoa
- 2 Tbsp heavy cream
Instructions
1. Combine the keto cake mix with 5 eggs and butter to create the cupcake batter. Combine the keto cookie mix with egg, egg white, vanilla and butter to make cookie dough.
2. Preheat the oven to 350 degreed F. Line a muffin tin with cupcake liners. Drop two tablespoons full of cake batter into each liner.
3. Roll tablespoon sized balls of cookie dough and drop them into the cake batter in each muffin tin.
4. Line a cookie sheet with parchment paper and use the remaining cookie dough to make chocolate chip cookies. Press tablespoon sized balls of dough into rounds and bake for 8-10 minutes.
5. Allow the cookies to cool and cut into halves.
6. Bake the cupcakes for 15-18 minutes or until a toothpick comes out clean.
7. Whip the butter, sweetener, cocoa and cream into a frosting.
8. Cover the cupcakes in frosting and top each one with half of a cookie.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 510Total Fat: 37gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 172mgSodium: 607mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 21gProtein: 7g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
