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

Author: Dr. Alexis McNeil

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Time to read: 13 min

chocolate black out cupcake feature photo
Finished chocolate blackout cupcake baked with Detox Desserts ingredient swaps

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

Prep time

35 min

Bake time

25 min

Servings

12 servings

Category

Cupcakes

Why you will love this healthy chocolate blackout cupcakes recipe

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!

Recommended products for the best sugar-free, gluten-free and vegan chocolate blackout cupcake

How the sugar free chocolate blackout cupcakes made with Detox Desserts measures up against other recipes

chocolate cupcake stats how we measure up

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.

Feature 1 chocolate blackout cupcake
Feature 2 chocolate blackout cupcake
Feature 3 chocolate blackout cupcake
Feature 4 chocolate blackout cupcake

How I crafted the perfect vegan chocolate cupcakes recipe

Although there are many gluten-free and vegan chocolate cupcake recipes online, I had trouble finding any that I would actually consider healthy. Fortunately, this keto chocolate cupcake recipe is easy, absolutely delicious, AND is the most nutritious cupcake possible. It’s guilt-free, fuss-free, and is the perfect decadent dessert to top off your next fancy dinner menu. Plus, you’lI feel good about serving these cupcakes to the people you love. Not even the kids will miss the real thing!


This recipe was fairly straight forward to detox. I grabbed a 5-star recipe from one of my favorite baking blogs, “The Preppy Kitchen” and made the 1:1 Swaps for flour, sugar, eggs and butter. Unfortunately, my first attempt with the Grain-Free cupcakes was a failure because they fell too much as they cooled and I could taste the extra baking powder and baking soda (usually I say to double your leavening when baking Grain-Free). In my second attempt, I increased the cocoa powder and didn’t double the leavening which fixed the issue. Remember, baked desserts like simple cakes, cookies, sweet breads, scones and muffins are usually straightforward and turn out great using the 1:1 swap method, but not all desserts can be made that way. I always recommend using our recipe index as a guide when baking with the ‘Sweet Swaps’.


The boldest adjustment I made to the original recipe was using extra virgin olive oil to replace the vegetable oil. I enjoy the flavor of olive oil but typically don’t mix it with my sweets because of its more distinct flavor. The light notes of olive oil combined with the rich chocolate flavor actually works well in these cupcakes. For a healthy, neutral flavored oil, simply use cold-pressed & unrefined avocado oil.


I always replace vegetable oil with unrefined avocado oil or EVOO for very important health reasons. First, vegetable oil is highly refined meaning it’s heated, reheated, and chemicals are used to extract the oils from the variety of seeds that are used to create it. Second, vegetable oil is full of Omega-6 fatty acids, a type of polyunsaturated fat that can cause inflammation when consumed in large amounts. Omega-6 is an ‘essential’ fatty acid, meaning we do need to consume a small amount in our diet, but this type of fat is EVERYWHERE in the American diet. Most people are getting far too much Omega-6.


Omega-9 is a lesser known, but very important monounsaturated fatty acid and thankfully it’s abundant in EVOO and avocado oil. These Omega-9 fats are considered heart healthy because they can reduce inflammation, reduce blood pressure, reduce LDL (bad) cholesterol and triglycerides.


Omega-3 is the MOST anti-inflammatory fatty acid, yet more challenging to get in the standard American diet. It’s mainly found in seafood, walnuts, flax and chia so we all need to be mindful of eating these Omega-3 rich foods daily. Proper Omega 3:6:9 balance in our diet is essential for optimal health.

The best ingredients & substitutions for the perfect gluten-free chocolate cupcakes

chocolate blackout cupcake grain free ingredients
chocolate blackout cupcake whole grain ingredients

Key Ingredients of a traditional Chocolate Cupcake: 


  • Flour
  • Butter
  • Eggs
  • Cocoa
  • Granulated Sugar
  • Powdered Sugar
  • Whole Milk
  • Boiling water or coffee
  • Vegetable Oil
  • Vanilla Extract
  • Baking Powder
  • Baking Soda
  • Salt

Key Ingredients of a Detox Desserts* Chocolate Cupcake:


  • Whole-Grain or Grain-Free Flour Swap: Our gluten-free, high fiber, healthy flour substitutes. (Use Grain-Free for Paleo/Keto version of this dessert)
  • Butter Swap: Our whole food, plant-based butter substitute that bakes and tastes like butter with added health benefits
  • Egg Swap: Our vegan egg substitute that contains 50% more protein than an egg, added prebiotics for digestive support and NO cholesterol.
  • Granular Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute formulated with prebiotics to support healthy digestion.
  • Plant-Based Milk
  • Hot coffee: helps bring out the chocolate flavor
  • Extra Virgin Olive Oil or Avocado Oil
  • Powdered Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute
  • Cocoa or Cacao Powder
  • Vanilla Extract
  • Baking Powder
  • Baking Soda
  • Salt

Try Our Gluten-free, Vegan, Paleo AND Keto Baking System

Step-by-step: How to make healthy chocolate blackout cupcakes

Dry Ingredients:


  • 1 cup Flour Swap (use Grain-Free for keto/paleo version)
  • 1 cup Granular Sugar Swap
  • ¼ cup Cocoa or Cacao Powder (use ½ cup for Grain-Free cupcakes)
  • ½ teaspoon salt
  • ¾ teaspoon baking powder (same for Grain-Free, do not double)
  • ¾ teaspoon baking soda (same for Grain-Free, do not double)

Wet Ingredients:


  • 1 Egg Swap
  • ½ cup unsweetened plant milk 
  • ½ cup hot coffee (use hot water if you dislike coffee or decaf if caffeine sensitive)
  • ¼ cup Extra Virgin Olive Oil or Avocado Oil
  • 2 teaspoons vanilla extract

Chocolate Buttercream Frosting Ingredients:


  • 2 ½ cup Powdered Sugar Swap
  • ½ cup cocoa powder
  • ¼ tsp salt
  • ⅓ cup Butter Swap
  • ¼ cup melted coconut oil
  • ¼ tsp vanilla extract
  • 1-4 Tablespoons HOT water or coffee to consistency

1. Preheat the oven to 350 degrees. Line cupcake tins with parchment paper.

2. Mix dry ingredients well, then incorporate wet ingredients and use a wire whisk to blend until smooth batter is achieved and no lumps remain. 

Step 2 chocolate blackout cupcakes
Step 2.1 chocolate blackout cupcakes

3. Let the batter rest for about 5 minutes, it will noticeably thicken after the resting period. Then mix for 1 more minute. 

Step 3 grain free chocolate blackout cupcakes
Step 3 vegan lemon custard bars recipe

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. 

Step 4 grain free chocolate blackout cupcakes
Chocolate Blackout Cupcake mix when using Detox Desserts Grain-Free Flour
Step 4 whole grain chocolate blackout cupcakes
Chocolate Blackout Cupcake mix when using Detox Desserts Whole-Grain Flour

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.

Step 5 grain free chocolate blackout cupcakes
Step 5 whole grain chocolate blackout cupcakes

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. 

Step 6 chocolate blackout cupcake ingredients
Step 6.1 chocolate blackout cupcakes

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. 

Step 7 chocolate blackout cupcakes

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.

How to store your gluten-free chocolate blackout cupcakes


Store your healthy high-fiber chocolate cupcakes in an airtight container in the refrigerator for up to 5-7 days. For longer term storage, you can store the frosted cupcakes wrapped tightly in the freezer. 

How to make your vegan chocolate cupcakes stand out

  • Double this recipe to make a wonderful chocolate cake! Bake your layers in two parchment lined 9” round cake pans for about 35 minutes.
  • Use wet fingers to smooth the top of the chocolate buttercream frosting to give a professional bakery look.
  • Using EVOO will provide a lovely yet distinct flavor. Use avocado oil for a healthy yet neutral flavor baking oil.
  • Decorate your healthy chocolate blackout cupcakes with cacao nibs, shaved chocolate or a plump ripe strawberry.
  • For a deliciously balanced macronutrient breakfast, top your cupcake with high protein Greek Yogurt.

Tips for making the best sugar-free & vegan chocolate cupcakes

  • Make sure your Butter Swap is well stirred and at room temperature before making your frosting, oil separation is normal in the Butter Swap. If you’re having trouble stirring your Butter Swap, pour the entire jar into a high speed blender. Your Butter Swap will stay smooth for a couple months after a minute in the blender!
  • Try using half Whole-Grain and half Grain-Free Flour Swap for these cupcakes. The mixture of flours is my favorite flavor/texture variation in most desserts. Simply split the difference for baking time to about 25 minutes and use ⅓ cup cocoa powder in the batter.
  • Use HOT water in your Egg Swap, the warmth is needed to help the psyllium husk in the Flour Swap open up, relax and absorb the moisture.
  • Let your chocolate cake batter rest for about 5 minutes after you’ve blended the wet and dry ingredients, then stir for one more minute.
  • The frosting will set up very firm in the fridge. Increasing the Butter Swap and reducing the coconut oil will provide a less firm frosting.
  • Make your gluten free chocolate cupcakes the day before you plan to serve them. The overnight chill also slows carbohydrate absorption, making your high-fiber cupcakes tastier and healthier!

Recipe Card: Healthy Chocolate Cupcakes Recipe (Gluten-free, Vegan & Sugar-free)

Prep Time  Bake Time Total Time
35 minutes 25 minutes 55 minutes

Servings: 12

Calories per serving: 220 cal


Although not guaranteed, we have gone above and beyond to provide you with the most accurate nutritional information for this recipe.




Dry Ingredients


  • 1 cup Flour Swap (use Grain-Free for keto/paleo version)
  • 1 cup Granular Sugar Swap
  • ¼ cup Cocoa or Cacao Powder (use ½ cup for Grain-Free cupcakes)
  • ½ teaspoon salt
  • ¾ teaspoon baking powder (same for Grain-Free, do not double)
  • ¾ teaspoon baking soda (same for Grain-Free, do not double)


Wet Ingredients


  • 1 Egg Swap
  • ½ cup unsweetened plant milk
  • ½ cup hot coffee (use hot water if you dislike coffee or decaf if caffeine sensitive)
  • ¼ cup Extra Virgin Olive Oil or Avocado Oil
  • 2 teaspoons vanilla extract


Chocolate Buttercream Frosting Ingredients


  • 2 ½ cup Powdered Sugar Swap
  • ½ cup cocoa powder
  • ¼ tsp salt
  • ⅓ cup Butter Swap
  • ¼ cup melted coconut oil
  • ¼ tsp vanilla extract
  • 1-4 Tablespoons HOT water or coffee to consistency




Instructions


1. Preheat the oven to 350 degrees. Line cupcake tins with parchment paper.


2. Mix dry ingredients well, then incorporate wet ingredients and use a wire whisk to blend until smooth batter is achieved and no lumps remain. 


3. Let the batter rest for about 5 minutes, it will noticeably thicken after the resting period. Then mix for 1 more minute. 


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.



Recommended Products

Nutritional information

chocolate blackout cupcake nutritional value

*An important note on carbs:


Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. If you count macronutrients (carbs, fats, protein) you should always count net carbs, not total carbs.


We love your feedback, please make sure to comment and share your experience with this recipe for chocolate blackout cupcakes with the healthy baking community!


Cheers to your delicious health,


-Dr. Alexis

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