Description
Soft, chewy, and filled with rich chocolate flavor — these keto cookie dough cupcakes are a fun twist on classic cookies, made without flour or sugar for a creamy, low-carb dessert that’s perfect for snacking or gifting!
Ingredients
½ cup unsweetened cocoa powder
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
2 tbsp melted coconut oil or butter
¼ cup heavy cream or full-fat coconut cream
1 tsp vanilla extract
Pinch of salt
Optional: crushed nuts, cacao nibs, or edible glitter for topping
FOR KETO VERSION:
Use coconut oil , powdered sweetener , and heavy cream for a silky texture. For vegan option, use almond flour + maple syrup for a nutty base.
Instructions
In a bowl, whisk together cocoa powder , powdered sweetener , melted coconut oil , heavy cream , vanilla , and salt until smooth and thick.
Spoon mixture into silicone muffin liners or small cupcake molds.
Optional: Press crushed almonds, pecans, or cacao nibs on top before chilling.
Freeze for at least 1–2 hours or refrigerate for 4–6 hours until firm and sliceable.
Enjoy straight from the freezer for that rich, fudgy cookie dough texture!
Notes
These store beautifully in the freezer — great as fat bombs or post-workout treats! Perfect for customizing with different extracts or colors.
- Prep Time: 10 mins
- Cook Time: 1 hr
Nutrition
- Serving Size: 8–10 cupcakes
- Calories: 90–110
- Fat: 8g
- Carbohydrates: 2g
- Protein: 1g