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Keto Devil’s Food Cake & Sprinkles

  • Author: Lila Ruth
  • Prep Time: 30 min (an hour w/sprinkles)
  • Cook Time: 20-30 min
  • Total Time: about an hour
  • Yield: 10-12 cupcakes, 1 medium bundt cake 1x


  • Chocolate Cupcakes
  • 2 1/4 cups almond flour (Bob’s Red Mill)
  • 1/4 cup unsweetened cocoa powder (Droste brand for extra rich flavor + color)
  • 3/4 cup Swerve Confectioner’s Sweetener (or So Nourished brand)
  • 1/2 cup sugar-free chocolate chips (or more) we love Lily’s brand  You can also use Ghirardelli, keep in mind this will up your carb intake a bit.
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder (Hain brand is grain-free)
  • 2 oz unsweetened Baker’s Chocolate (8 squares)
  • 1 tablespoon olive oil
  • 2 eggs
  • 3/4 cup milk, coconut milk for dairy-free (the higher the fat content, the less the carb count)
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon apple cider vinegar

Icing Options

  • Frosting (Or use our Keto Cream Cheese Frosting from our Keto Red Velvet Cake Recipe)
  • 1.5 cups Swerve Confectioner’s Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter, softened
  • 2 tablespoons milk or coconut milk (more if you prefer a looser frosting, less for thicker)
  • 1 teaspoon vanilla extract
  • *(for chocolate frosting, add 2.5 tbsp cocoa powder + 2 tsp additional milk)
  • Glaze
  • 1.5 cups Swerve Confectioner’s Sweetener
  • 1/8 teaspoon salt
  • 2 tbsp melted butter
  • 1/4 milk (more if you like a thinner glaze)
  • 1 teaspoon vanilla extract

Sprinkles (If you want pre-made, we sometimes use Stoka Sprinkles)

  • 1 cup Swerve Sweetener
  • 1/8 teaspoon salt
  • 1 tablespoon butter, melted
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • food coloring (Watkins brand is artificial dye-free)


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together your almond flour, Swerve Confectioner’s Sweetener, cocoa powder, baking powder and baking soda until evenly combined. Add your eggs, milk, vanilla, apple cider vinegar and blend together lightly with whisk or hand mixer. Batter will be thick at this point, set aside.
  3. In a separate, small, microwaveable bowl, add your unsweetened chocolate squares. Microwave at 30 second intervals (stirring each time) until completely melted. (Usually about 2.5-3 minutes total).
  4. Stir olive oil into your melted chocolate. Pour melted chocolate mixture over your batter and blend until incorporated evenly. Stir in your chocolate chips–use batter immediately. Pour batter into cupcake liners about 2/3 of the way full and bake at 350 degrees for a bout 20-22 minutes. (Place foil over top lightly at 15 minute mark). Alternatively, you may use a well greased traditional bundt pan (bundt pans with intricate designs do not tend to release grain-free cakes well). For the bundt, you’ll need to bake an additional 10-15 minutes. Bund cake will not be tall, but medium size. (Make your sprinkles while your cake is baking, see below).
  5. Let cupcakes (or bundt cake) cool completely.
  6. Frosting: While cake is cooling, go ahead and mix together your choice of icing. You can mix the glaze ingredients simply by hand with a whisk. For the frosting, you will need to first cream the butter, then blend in the Swerve a bit at a time, finally adding your liquid and salt last (and coloring, if desired).
  7. Add more sweetener for a thicker frosting or more liquid or butter to thin it out. Spread or pipe frosting as desired. We just cut the corner tip off of a ziplock bag and piped the icing right through in a swirling motion for the look pictured here. The frosting will set in about half an hour-traditional frosting gets that sugary crust more quickly, but fear not, this version will harden a bit on the outside as well. (If you chose glaze, just pour glaze over the bundt cake or dip the tops of your cupcakes into the glaze.
  8. For the sprinkles: Whisk together the sweetener and salt. Add your melted butter, milk and mix together by hand until a dough forms. You do not want the dough to be too loose, you can always add a pinch more sweetener if it feels too loose.
  9. Form your dough into a ball as pictured above. Separate into smaller balls-for as many colors as you like, we chose pink, purple, blue, yellow and white for this recipe. Add a drop or two of color to each ball and work through, until it is evenly distributed. Roll each ball out in between two sheets of parchment paper.
  10. Let them dry out for about 20 minutes. Then take an icing tip, we used an Ateco writing tip, no. 2 for these. And punch out a circle–you’ll need a toothpick or something similar to to push the confetti out of the icing tip as it will grab hold of it.
  11. Your confetti will be a bit soft at first, so take care not to smash them, they will harden as they dry out.
  12. When you have finished making your sprinkles and they are dried out, use a spatula to scoop them up and place them in a ziplock bag or in a small dish. If you are making them ahead of time, place them in a safe place where they will not be disturbed, you don’t want your hard work to go to waste!
  13. Place sprinkles on freshly iced cupcakes so they will stick. Serve and enjoy! Store leftovers in an airtight container to lock in moisture.

Keywords: keto, chocolate, cake, cupcakes, frosting, glaze, lowcarb, grainfree, glutenfree, birthdaycake