Introduction

These Keto Air Fryer Chocolate Cupcakes are a delightful low-carb treat perfect for satisfying your chocolate cravings without the guilt. Made with almond flour and rich cocoa, they bake quickly in the air fryer for moist, fluffy results. Topped with creamy keto chocolate frosting, they’re sure to become a favorite dessert.

Keto Air Fryer Chocolate Cupcakes Recipe - Recipe Image

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

Step 1: In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, espresso powder, and salt.
Step 2: Stir in the sour cream, egg, oil, and vanilla extract until well combined. Then add just enough water to thin the batter to a thick but scoopable consistency.
Step 3: Set 6 silicone muffin cups into an 8-inch round cake pan. Divide the batter evenly between the muffin cups and cover the pan with foil, shiny side up.
Step 4: Place the crisper basket in the air fryer and preheat to 300ºF. Once heated, set the cake pan on the crisper basket and select the bake function at 300ºF.
Step 5: Set the timer for 15 minutes. When the timer goes off, remove the foil and return the pan to the air fryer. Cook for another 10 to 15 minutes, until the cupcakes have risen and the tops are just firm to the touch.
Step 6: Let the cupcakes cool completely before frosting with your favorite keto chocolate frosting.

Tips & Variations

If you don’t have espresso powder, you can omit it; it simply enhances the chocolate flavor.
Use silicone muffin cups for easy removal and even cooking in the air fryer.
Adjust water quantity to get a batter that’s scoopable but not runny, as this affects texture.
Try swapping avocado oil with melted coconut oil for a subtle flavor twist.
For a dairy-free version, substitute sour cream with full-fat coconut yogurt.

Storage

Store the cooled cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature or warm slightly before serving for best texture. Frosted cupcakes can also be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour is not recommended for this recipe as it changes the carb content and texture. Almond flour provides moisture and keeps the cupcakes keto-friendly.

What if I don’t have an air fryer?

You can bake these cupcakes in a conventional oven at 325ºF for about 18-20 minutes, checking doneness with a toothpick inserted in the center.

Keto Air Fryer Chocolate Cupcakes Recipe

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★★★★★

4.7 from 73 reviews

These Keto Air Fryer Chocolate Cupcakes are a delicious low-carb treat perfect for anyone following a keto lifestyle. Made with almond flour and sweetened with a brown sugar replacement, these cupcakes are rich, moist, and chocolatey. The unique air frying method ensures a quick bake with a tender crumb. Topped with a creamy keto chocolate frosting, they make a perfect guilt-free dessert or snack.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 6 cupcakes 1x
Category: Dessert
Method: Air Frying
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Cupcake Batter

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)

Frosting

1/2 recipe keto chocolate frosting

Instructions

Combine Dry Ingredients: In a medium bowl, whisk together almond flour, brown sugar replacement, cocoa powder, chocolate whey protein powder, baking powder, espresso powder (if using), and salt until evenly mixed.
Add Wet Ingredients: Stir in sour cream, egg, avocado oil, and vanilla extract. Mix until fully incorporated. Add water a little at a time to achieve a thick but scoopable batter consistency.
Prepare Muffin Cups: Place 6 silicone muffin cups into an 8-inch round cake pan. Evenly distribute the batter into each muffin cup. Cover the pan with foil, shiny side up, to keep the cupcakes moist during baking.
Preheat Air Fryer: Insert the crisper basket into the air fryer and preheat to 300ºF (149ºC) using the bake function to create an even cooking environment.
Bake with Foil: Once preheated, place the cake pan on the crisper basket inside the air fryer. Bake at 300ºF for 15 minutes.
Continue Baking Without Foil: Remove the foil carefully and return the pan to the air fryer. Bake for an additional 10 to 15 minutes until the cupcakes have risen and the tops feel just firm to the touch.
Cool and Frost: Let the cupcakes cool completely before applying the keto chocolate frosting to prevent melting and ensure a clean finish.

Notes

The chocolate whey protein powder adds extra protein and enhances the chocolate flavor; choose a keto-friendly brand.
Espresso powder is optional but intensifies the chocolate flavor without adding bitterness.
If the batter is too thick, add more water a teaspoon at a time until the proper consistency is achieved.
Use silicone muffin cups to ensure easy removal and even cooking in the air fryer.
Covering with foil during the initial bake phase helps the cupcakes cook evenly and retain moisture.
Ensure cupcakes are completely cooled before frosting to prevent frosting from melting.

Keywords: Keto chocolate cupcakes, low carb cupcakes, air fryer dessert, keto dessert, chocolate whey protein cupcakes, almond flour cupcakes