Keto Chocolate Blackout Cupcake Recipe (Healthy, Vegan & Gluten-Free)

Whether you’re a seasoned baker or aspiring novice, a great chocolate cake recipe is a kitchen essential, and this is my favorite. These velvety soft and moist chocolate cupcakes are topped with a perfectly sweet and rich chocolate buttercream. They whip up in less than an hour without any fancy ingredients or kitchen equipment. This easy, healthy, keto chocolate cupcake recipe contains far less calories, 3x the fiber, more protein and only 4g net carbs when made with the Grain-Free Flour Swap. One bite will transport you to chocolate lovers heaven, without the prerequisite guilt you’d get from a regular chocolate cupcake.

The secret ingredient that really brings out the chocolate flavor is hot coffee. I promise you won’t taste the coffee, so don’t skip this, just make sure to use decaf coffee if you’re caffeine sensitive. Most chocolate cake recipes call for vegetable oil, but I love how the flavor of Extra Virgin Olive Oil compliments the chocolate, plus it has a plethora of health benefits discussed below. Combining the benefits of the Sweet Swaps, the natural antioxidants in cacao powder with the anti-inflammatory properties of EVOO, elevates these chocolate cupcakes into a decadent SUPERFOOD that will wow your friends and family. It’s a double chocolate WIN!

The Detox Desserts* Flour Swap makes it easy to turn these healthy chocolate cupcakes gluten-free, and helps promote healthy digestion. The psyllium husk contained in the Flour Swap and inulin contained in the Egg and Sugar Swaps both feed and increase the number of healthy gut bacteria. Plenty of good flora in your intestines can promote a strong immune system along with the added digestive benefits we all love with a healthy dose of fiber. Don’t forget the whole psyllium husk binds waste and toxins in your intestines and helps clear them from the body. This easy recipe for keto chocolate cupcakes is not only free from all the unhealthy ingredients found in traditional desserts but it’s actually gently detoxifying to the body…double win!

The plant soluble fiber from the psyllium husk and the digestive resistant fiber in the inulin work together to slow down digestion of this healthy cupcake. The slowed digestion helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels constant without the normal sugar crashes one would experience with a traditional, carb-loaded chocolate cupcake.

I’ve tested this sugar free chocolate cupcake recipe with Whole-Grain and Grain-Free Flour Swap a few times. They are equally delish and both allow you to make your chocolate cupcake recipe gluten free and healthy! The Whole-Grain Swap cupcakes have a few extra slowly digesting healthy carbs, but I love the hearty, earthy flavor they have. The Grain-Free Flour will provide the lowest carb (keto/paleo) version. The Grain-Free cupcakes bake amazingly well, with a light and fluffy texture, but will fall just a bit while they cool. I tested this recipe using both flours in equal parts (½ cup Whole-Grain plus ½ cup Grain-Free Flour to equal the full 1 cup of Flour Swap the recipe calls for), which is my taste/texture preference. Plus, mixing the flours is a great way to create a lower carb version of a gluten-free chocolate cupcake and still allows for a small dose of healthy grains.

For most of my patients, I’m a big advocate for balanced macronutrient meals breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose to create a balanced macro meal. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating a Whole-Grain Swap cupcake for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap cupcake for dessert so you don’t overeat carbs at that meal. Easy, right?! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

4. Divide the batter equally between the parchment lined cupcake tins. Bake for about 22 minutes (about 27 minutes for Grain-Free) until done. A traditional toothpick test does not work on these Grain-Free cupcakes. 

5. Remove them after the recommended baking time and allow to cool on a rack. It’s normal for the Grain-Free cupcakes to fall just a bit in the middle as they cool. Don’t worry, the finished texture will be fantastic and it creates a perfect bed for the frosting.

6. Make the Chocolate Buttercream frosting by mixing the Powdered Sugar Swap, cocoa powder and salt in a large bowl. Make sure no lumps remain in dry ingredients. Use a separate bowl to mix the Butter Swap, melted coconut oil and vanilla extract until smooth. Add the Butter Swap mixture to the dry frosting ingredients and use an electric mixer to whip until smooth consistency is reached. Add HOT coffee or water a little at a time until your frosting is thick and spreadable. 

7. Place a large dollop of frosting on top of each cupcake. Use wet fingers or a knife to spread and smooth your frosting out. Decorate with a few cacao nibs or shaved chocolate. 

8. Transfer to a sealed container in the refrigerator to allow your cupcakes to completely set overnight. 

9. Store sealed in the fridge for up to 5-7 days or wrap tightly and freeze for long term storage.

For best taste, texture and health benefits, refrigerate all Detox Desserts* overnight before indulging. Store covered in the fridge for up to 5 days.