Keto Air Fryer Chocolate Cupcakes Recipe

Introduction

If you’re craving a rich and chocolatey treat while sticking to a low-carb lifestyle, these Keto Air Fryer Chocolate Cupcakes are perfect. They are moist, delicious, and come together quickly using your air fryer. Plus, they’re topped with a creamy keto-friendly chocolate frosting for the ultimate indulgence.

Ingredients

• 1 cup almond flour
• 1/4 cup brown sugar replacement
• 3 tbsp cocoa powder
• 2 tbsp chocolate whey protein powder (see notes)
• 1 tsp baking powder
• 1/2 tsp espresso powder (optional)
• 1/4 tsp salt
• 1/3 cup sour cream
• 1 large egg
• 3 tbsp avocado oil
• 1/2 tsp vanilla extract
• 2 tbsp water (more as needed)
• 1/2 recipe keto chocolate frosting

Instructions

1. Step 1: In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, espresso powder, and salt until combined.
2. Step 2: Stir in the sour cream, egg, avocado oil, and vanilla extract until the batter is smooth. Add just enough water to thin the batter to a thick but scoopable consistency.
3. Step 3: Place 6 silicone muffin cups into an 8-inch round cake pan. Divide the batter evenly among the muffin cups. Cover the pan with foil, shiny side up.
4. Step 4: Preheat the air fryer to 300ºF with the crisper basket inside. Once heated, place the cake pan on the crisper basket and select the bake function at 300ºF.
5. Step 5: Bake for 15 minutes, then carefully remove the foil. Return to the air fryer and cook for an additional 10 to 15 minutes, until the cupcakes have risen and the tops are just firm to the touch.
6. Step 6: Allow the cupcakes to cool completely before frosting with your keto chocolate frosting.

Tips & Variations

• Substitute avocado oil with melted coconut oil for a subtle coconut flavor.
• Espresso powder is optional but enhances the chocolate flavor nicely.
• Use silicone muffin cups for easy removal and even baking in the air fryer.
• If you don’t have chocolate whey protein powder, use unflavored protein powder and increase cocoa powder slightly.

Storage

Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If frosted, keep refrigerated and bring to room temperature before serving. Reheat gently in the air fryer or microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour will change the texture and carb content, making it less keto-friendly. Almond flour is best for maintaining the recipe’s low-carb profile and moisture.

What if I don’t have an air fryer?

You can bake these cupcakes in a standard oven at 325ºF for about 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.

Keto Air Fryer Chocolate Cupcakes Recipe

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★★★★★

4.4 from 144 reviews

• Author: Charlotte
• Total Time: 35-40 minutes
• Yield: 6 cupcakes 1x
• Diet: Low Carb

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Description

Delight in these rich and moist Keto Air Fryer Chocolate Cupcakes made with almond flour and a sugar replacement, perfect for a low-carb treat. These cupcakes are easy to prepare in an air fryer, providing a quick and delicious dessert option suitable for keto diets.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond flour
• 1/4 cup brown sugar replacement
• 3 tbsp cocoa powder
• 2 tbsp chocolate whey protein powder
• 1 tsp baking powder
• 1/2 tsp espresso powder (optional)
• 1/4 tsp salt

Wet Ingredients

• 1/3 cup sour cream
• 1 large egg
• 3 tbsp avocado oil
• 1/2 tsp vanilla extract
• 2 tbsp water (more as needed)

Other

• 1/2 recipe keto chocolate frosting

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Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, brown sugar replacement, cocoa powder, chocolate whey protein powder, baking powder, espresso powder (if using), and salt until fully combined.
2. Add Wet Ingredients: Stir in the sour cream, egg, avocado oil, and vanilla extract until the batter is smooth and well incorporated. Add water a little at a time until the batter reaches a thick but scoopable consistency.
3. Prepare Muffin Cups: Place 6 silicone muffin cups inside an 8-inch round cake pan, then evenly distribute the cupcake batter among the cups. Cover the entire pan tightly with foil, shiny side up to trap steam and moisture.
4. Preheat Air Fryer: Insert the crisper basket into your air fryer and preheat it to 300ºF (149ºC) using the bake function for a few minutes.
5. First Bake: Place the covered cake pan onto the crisper basket and bake at 300ºF for 15 minutes to set the cupcakes.
6. Finish Baking: Carefully remove the foil cover from the pan and continue baking the cupcakes for an additional 10 to 15 minutes until they are risen and the tops feel firm to the touch.
7. Cool and Frost: Remove the cupcakes from the air fryer and allow them to cool completely before applying the keto chocolate frosting for best texture and flavor.

Notes

• Chocolate whey protein powder adds extra chocolate flavor and protein; however, it can be omitted or substituted with a similar protein powder.
• If batter is too thick, add water gradually until it reaches a thick but scoopable consistency.
• Use silicone muffin cups as they withstand the air fryer heat and help with easy cupcake removal.
• Covering the pan with foil during initial baking helps steam the cupcakes, ensuring moistness.
• Make sure to preheat your air fryer for even and consistent baking results.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Air Frying
• Cuisine: American

Keywords: Keto cupcakes, air fryer dessert, low carb chocolate cupcakes, keto baking, sugar-free cupcakes