Keto Chocolate Sour Cream Cupcakes

By | June 15, 2020

Keto Chocolate Sour Cream Cupcakes

Keto Chocolate Sour Cream Cupcakes
Keto Chocolate Sour Cream Cupcakes

A rich keto chocolate sour cream cupcake recipe. It’s low in carbs, sugar-free, gluten-free and keto-friendly.


  • 4 ounces unsweetened chocolate
  • 2 cups of sugar substitute (I used Swerve granulated)
  • 1 cup of finely milled almond flour ( sift the almond flour for best results)
  • ½ cup of coconut flour
  • 3 teaspoons of baking powder
  • ½ teaspoon of sea-salt
  • 1 cup of strong coffee
  • ½ cup sour cream
  • ½ cup of melted butter cooled
  • 2 eggs


  1. Pre-heat oven to 350 degrees. Line two 12 capacity regular sized muffin tins with cupcake liners.
  2. Melt the chocolate in a double broiler, set aside and allow to cool.
  3. Combine the sugar substitute, almond and coconut flours, baking powder and sea-salt. Set bowl aside.
  4. In a small bowl combine the hot coffee, sour cream and melted butter.
  5. Next using an electric mixer or standup mixer add the coffee mixture to all the dry ingredients and mix gently on low.
  6. Allow the mixture to combine well. .
  7. Next add the whole eggs one at a time and mix until fully incorporated. Make sure to scrape the bowl several times during the mixing process.
  8. Lastly, add the melted chocolate to the batter and gently fold in the chocolate with a spatula until well blended.
  9. Pour batter into the cupcake lined muffin tins and bake for 20-25 minutes or until an inserted toothpick comes out clean.
  10. Allow the cupcakes to cool before serving.
  11. Store any leftovers in the refrigerator. This recipe also freezes well.

Visit [email protected] Chocolate Sour Cream Cupcakes  for full recipe 

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