Keto Chocolate Sour Cream Cupcakes
These cupcakes are proof that keto baking doesn’t have to taste like a compromise. They’re rich, soft, deeply chocolatey, and just the right amount of sweet—without the sugar crash. The secret is sour cream. It keeps the crumb tender, balances the cocoa, and gives these cupcakes that bakery-style texture most low-carb desserts miss.
If you’re craving something chocolatey that actually feels like a treat (not a “diet version”), this one earns a permanent spot in your recipe box.
Why Sour Cream Makes These Cupcakes Better
Sour cream does a few important things in keto baking:
• Adds moisture without thinning the batter
• Softens almond flour’s texture
• Balances bitterness from cocoa powder
• Helps cupcakes stay fresh for days
Translation: fluffier cupcakes that don’t dry out or crumble.
Keto Chocolate Sour Cream Cupcakes
Ingredients
- ½ cup unsweetened cocoa powder
- 2 cups monk fruit sweetener
- 1 cup super-fine almond flour
- ½ cup coconut flour
- 3 teaspoons baking powder
- 1 cup black coffee ½ cup sour cream ½ cup unsalted butter 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon of sea salt
Instructions
- Preheat oven to 350°Line two muffin tins with cupcake liners.
- In a large bowl, combine monk fruit sweetener, almond and coconut flours, cocoa powder, baking powder, vanilla extract and sea salt.
- In a separate bowl, combine coffee, sour cream and butter.
- Slowly add the coffee mixture to the dry ingredients and mix until well combined.
- Add the eggs to the batter and mix until smooth.
- Pour the batter into the cupcake liners.
- Bake for 20 to 25 minutes or until a toothpick inserted into the cupcakes comes out clean.
- Allow cooling before serving.
Nutrition
Optional: Easy Keto Chocolate Frosting
Beat butter until fluffy. Add powdered sweetener and cocoa powder, then drizzle in heavy cream and vanilla. Beat until smooth and spreadable. Adjust sweetness or cream as needed.
Tips for the Best Results
• Use room-temperature eggs for better texture
• Don’t overbake—keto cupcakes firm up as they cool
• Full-fat sour cream gives the best flavor and moisture
• For extra richness, add sugar-free chocolate chips
Storage & Make-Ahead
Store unfrosted cupcakes at room temperature for 2 days or refrigerated for up to 5 days. Frosted cupcakes should be refrigerated. These also freeze beautifully—just thaw overnight before serving.
These keto chocolate sour cream cupcakes don’t taste “low carb.” They taste like dessert—real dessert. Soft centers, rich chocolate flavor, and just enough sweetness to hit the spot without knocking you out of ketosis.
Perfect for birthdays, meal prep treats, or those nights when chocolate is non-negotiable.
