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Keto Chocolate Chip Cupcakes with Chocolate-Vanilla Swirl Frosting

These super fun Keto Chocolate Chip Cupcakes taste just like the cupcake form of a chocolate chip cookie! And topped with a sugar-free, dairy-free Chocolate-Vanilla Swirl Frosting? Swoon! You'll definitely want to serve these healthy cupcakes at your next special celebration!

CourseDessert
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 1 hour 7 minutes
Servings 12 cupcakes
Author Lindsey Dietz

Ingredients

For the Keto Chocolate Chip Cupcakes:

    Wet Ingredients:

    Dry Ingredients:

    For the Keto Chocolate-Vanilla Swirl Frosting:

    Instructions

    For the Keto Chocolate Chip Cupcakes:

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Line a muffin tin with liners and set aside.
    3. In a medium-size mixing bowl, whisk together all the dry ingredients and set aside.
    4. In the bowl of a stand mixer or with a hand mixer, cream together the shortening and sweetener.
    5. Add the coconut milk (or dairy-free milk, see note) and vanilla.
    6. Then, with the mixer running, add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
    7. When all the eggs are incorporated, add in half of the dry ingredients. Mix well, then add the other half, scraping down the sides of the bowl when necessary.
    8. Divide the mixture evenly among 16 liners.
    9. Bake 24 to 26 minutes, or until the tops are very golden brown.
    10. Remove from the oven and carefully take each cupcake out of the tin and allow it to cool on a cooling rack. Cool completely before frosting.

    For the Keto Chocolate-Vanilla Swirl Frosting:

    1. First, powder your sweetener in a high-speed blender or coffee grinder, if you haven't already. Set aside.
    2. Using the whisk attachment for your stand mixer or a hand mixer, whip palm shortening until light and fluffy (about 2 to 3 minutes).
    3. Add the powdered sweetener and vanilla and keep whipping until smooth and fully incorporated.
    4. Remove half of the frosting and transfer to a piping bag or zip-top bag with a hole cut in the corner.
    5. To the remaining half of frosting, add cacao powder and mix until combined.
    6. Then, add it to the piping bag or zip-top bag.
    7. Squeeze the air out of the bag and pipe a bit onto a plate or the counter to get it going.
    8. Frost the cupcakes.
    9. Serve and enjoy!

    Recipe Notes

    *May use butter if dairy is tolerated. Beware: it will affect the color of the vanilla frosting.

    **If you tolerate dairy, you may also use 1/4 cup heavy cream or sour cream instead of a dairy-free milk.

    ***Use a coffee grinder or blender to powder your sweetener.