Keto Chocolate Cookie Dough Cupcakes

These keto chocolate cupcakes filled with edible cookie dough are a game-changer for anyone living a low-carb lifestyle. Not only are they indulgently rich, soft, and chocolaty, but each bite hides a delicious surprise — a gooey center of keto-friendly cookie dough!

These cupcakes are nut-free (if you use the coconut flour options) and can easily be made dairy-free if you simply use dairy-free alternatives for the butter and milk. So whether you’re sensitive to dairy, avoiding nuts, or just looking for a decadent treat, this recipe has you covered.

These keto chocolate cupcakes are perfect for birthdays, celebrations, or even just a casual “treat yourself” moment. Let’s dive in and talk about why each ingredient plays a critical role in creating this masterpiece.

Why You’ll Love This Recipe

1. Double the Dessert Fun: You’re essentially getting two treats in one — cupcakes and cookie dough.
2. Low-Carb & Keto-Friendly: At just 3 net carbs per cupcake (including the cookie dough filling), you won’t have to worry about breaking your macros.
3. Customizable: With dairy-free and nut-free options, this recipe can be adapted to suit your dietary needs.

Ingredients Breakdown

For the Chocolate Cupcakes

1. Coconut Flour
   Coconut flour is the foundation of this recipe, making the cupcakes fluffy yet sturdy. Coconut flour absorbs liquid like a sponge, so you only need a small amount to create the perfect texture. It’s also nut-free, making it a great option for those with nut allergies.
2. Sugar-Free Sweetener
   A powdered or granulated sugar-free sweetener provides the necessary sweetness without the carbs. I recommend using a blend like erythritol or monk fruit for the best flavor without any aftertaste.
3. Dutch Cocoa Powder
   Dutch cocoa powder adds the deep, rich chocolate flavor we all crave in a cupcake. The darker color also gives the cupcakes that classic chocolate look. It’s slightly less acidic than regular cocoa, which balances the flavors perfectly.
4. Baking Powder
   This helps the cupcakes rise, giving them a soft, airy texture. Since coconut flour can be dense on its own, baking powder is essential to keep the cupcakes light.
5. Salt
   A small pinch of salt enhances the chocolate flavor and balances the sweetness.
6. Avocado Oil
   Avocado oil provides moisture and richness without adding any overpowering flavors. It’s an excellent choice for keto baking due to its healthy fats and neutral taste. If you prefer, you can substitute melted coconut oil, but keep in mind it might slightly alter the flavor.
7. Unsweetened Dairy-Free Milk
   To keep the recipe dairy-free, I use unsweetened almond milk, but coconut milk or any other low-carb milk alternative works just as well. If you’re not avoiding dairy, whole milk is also an option.
8. Eggs
   Eggs are essential for structure and binding, especially when baking with coconut flour. They also help create a soft and fluffy texture.
9. Vanilla Extract
   A splash of vanilla adds warmth and rounds out the chocolate flavor, giving these cupcakes a bakery-quality taste.

For the Keto Edible Cookie Dough

(You can find my detailed Keto Cookie Dough Recipe linked separately!)

1. Sugar-Free Sweetener
   Just like in the cupcakes, a keto-friendly sweetener is key to making the cookie dough taste indulgent without the sugar.
2. Low-Carb Flour
   I use either coconut flour or almond flour here, depending on preference. I have two different recipes based on each flour.
3. Unsalted Butter (or Dairy-Free Alternative)
   Butter adds creaminess and flavor to the cookie dough. If you’re dairy-free, swap it with a plant-based butter alternative.
4. Vanilla Extract
   A must for that classic cookie dough flavor.
5. Sugar-Free Chocolate Chips
   No cookie dough is complete without chocolate chips! I love using semi-sweet sugar-free chocolate chips, but feel free to use white chocolate chips or dark chocolate if you prefer.

For the Chocolate Buttercream Frosting

1. Salted Butter (or Dairy-Free Alternative)
   Butter creates the creamy base of this frosting, and the salt helps cut through the sweetness. If dairy isn’t your thing, try using a plant-based butter substitute.
2. Vanilla Extract
   This adds depth and complements the chocolate flavor beautifully.
3. Powdered Sugar-Free Sweetener
   Powdered sweetener is ideal for frosting because it dissolves completely, creating a smooth texture.
4. Cocoa Powder
   For a chocolate buttercream, cocoa powder is non-negotiable. Use Dutch-processed cocoa for a richer flavor and darker color.
5. Heavy Cream or Milk
   A touch of liquid is needed to achieve the perfect frosting consistency. You can use heavy cream for a richer frosting or stick with dairy-free milk for a lighter option.

Step-by-Step Instructions

1. Making the Cupcakes

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a bowl, combine the dry ingredients — coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir to ensure everything is evenly distributed.
3. In a separate bowl, whisk together the wet ingredients — eggs, avocado oil, milk, and vanilla extract.
4. Gradually add the dry ingredients into the wet ingredients, mixing until smooth. The batter will be thick, which is exactly what we want.
5. Divide the batter evenly among the 12 muffin cups and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling or frosting.

2. Preparing the Edible Cookie Dough

While the cupcakes cool, whip up a batch of my Keto Cookie Dough Recipe. Roll the dough into 12 small balls, one for each cupcake. Chill the dough balls in the fridge while you prepare the frosting.

3. Making the Chocolate Buttercream Frosting

1. In a mixing bowl, beat the softened butter and vanilla extract until creamy.
2. Add the powdered sweetener and cocoa powder. Start mixing on low speed to avoid a sugar cloud, then gradually increase to high speed.
3. Add the heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.

4. Assembling the Cupcakes

1. Use a knife to cut a small hole in the center of each cooled cupcake. Carefully remove the center piece of cake (you can save these for snacking!).
2. Place one ball of chilled cookie dough into the hole of each cupcake.
3. Pipe or spread the chocolate buttercream frosting over the top of each cupcake, covering the cookie dough completely.

Tips for Success

• Chill the Cookie Dough: Chilling the cookie dough before stuffing the cupcakes helps it hold its shape better.
• Don’t Overbake the Cupcakes: Coconut flour bakes quickly, so keep an eye on them to avoid drying them out.
• Customize the Frosting: Not a fan of chocolate buttercream? Swap it for cream cheese frosting or vanilla buttercream instead.

Why These Keto Chocolate Cookie Dough Cupcakes Are the Best

1. Texture Perfection: The cupcakes are moist and tender, while the cookie dough center adds a creamy, indulgent contrast.
2. Versatility: With dairy-free and nut-free options, this recipe is suitable for a variety of dietary needs.
3. Impressive Presentation: These cupcakes look like they came straight from a bakery but are surprisingly easy to make.

Frequently Asked Questions

Can I Make These Ahead of Time?

Absolutely! The cupcakes and cookie dough can be made a day in advance. Store the cupcakes in an airtight container and keep the cookie dough chilled until you’re ready to assemble.

How Do I Store These Cupcakes?

Once assembled, store the cupcakes in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.

Can I Freeze Them?

Yes! You can freeze the unfrosted cupcakes and cookie dough separately. When ready to serve, defrost, assemble, and frost.

Give These a Try!

I hope you love these keto chocolate cupcakes filled with edible cookie dough as much as I do! They’re rich, indulgent, and perfect for any occasion. If you give this recipe a try, I’d love to hear what you think.

Be sure to rate the recipe, leave a comment, and tag me on Instagram with your creations. I can’t wait to see your delicious masterpieces!

XO,
Sarah