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Low-Carb Yellow Cupcakes with Chocolate Frosting

Low-Carb Yellow Cupcakes with Chocolate Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Lila Ruth
  • Total Time: about 40 min
  • Yield: 12 cupcakes 1x


5.4 net carbs per cupcake


  • Cupcakes
  • 2 1/4 cups almond flour (Bob’s Red Mill)
  • 1/2 cup Swerve Confectioner Sugar Replacement
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • 1/4 cup whole milk (or coconut milk for keto)
  • 3 tablespoons olive oil
  • 1 tablespoon melted butter
  • 1.5 tablespoons vanilla extract (it’s a lot but works beautifully!)
  • 1 tablespoon apple cider vinegar
  • If you want your cupcakes a vibrant yellow, add a couple drops of natural coloring.
  • Chocolate Frosting
  • 2 oz Unsweetened Baker’s Chocolate (8 squares)
  • 6 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 3.5 tablespoons whole milk or coconut milk divided
  • 1 cup Swerve Confectioner Sugar Replacement
  • 2 tablespoons unsweetened cocoa powder
  • 1/8th teaspoon salt


  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, Swerve Confectioner, baking powder and baking soda.
  3. Add eggs, applesauce, milk, olive oil, melted butter, vanilla extract and apple cider vinegar. Blend until batter is smooth. Use batter immediately.
  4. Spoon batter into muffin liners only 1/2 of the way full, no more. This is an important step to follow, and no worries, they will rise beautifully to the top of the liner.
  5. Making sure your oven is preheated, bake at 350 degrees for 15 minutes, then rotate muffin tin by 180 degrees and place a long sheet of foil loosely over the top of the tin and bake for an additional 12 minutes.
  6. Remove from oven and let them cool COMPLETELY before removing from pan. They will still be just a touch soft to the touch but they will finish setting up during the cooling process. (If you’re in a rush, you can place them in the freezer for 15-20 minutes after they’ve had a chance to cool on the counter for 5 minutes).
  7. While you’re waiting for your cupcakes to cool, go ahead and blend together your frosting. 
  8. Melt Baker’s Chocolate in a small microwave safe bowl for 30 second intervals until melted and smooth. Slowly stir melted butter into melted chocolate with a dry fork until smooth. Then slowly add vanilla extract and finally 2 tbsp of your milk, again stirring until smooth. Pour chocolate mixture into a large mixing bowl.
  9. Sift the Swerve, cocoa powder and salt over top of your chocolate. Blend with hand mixer starting on medium, then high speed until fluffy and smooth. Frosting will be just a touch loose at this point. Place bowl in freezer for just 5 minutes-this hardens the chocolate and butter-then whip again with hand mixer for about 2 minutes on high until nice and fluffy. Add remaining 1.5 tbsp of milk and blend again. (Sneak a little taste, it’s sooooo good!)
  10. Pipe or spread your frosting onto cupcakes immediately and decorate however you like, serve and enjoy!! (If you leave your frosting out for a while, you’ll need to blend it again before spreading or piping).
  • Prep Time: 15 min
  • Cook Time: about 25 min