Keto Chocolate Cupcakes with Ganache Filling and Raspberry Frosting

Celebrate National Chocolate Cupcake Day (October 18th) with a treat that’s rich, decadent, and completely keto-friendly. These cupcakes are soft, moist, and chocolatey, filled with a silky chocolate ganache and topped with a bright, fruity raspberry frosting. Every bite tastes indulgent — but without the sugar crash.

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Why This Recipe Works

• Rich chocolate flavor comes from a combination of cocoa powder and Keystone Pantry Allulose (our natural sugar replacement that caramelizes like sugar but with almost no calories).

• Moist, tender cupcakes are achieved by balancing almond flour and coconut flour for the perfect crumb.

• Ganache filling adds that “wow” factor — luscious and creamy while staying low-carb.

• Raspberry frosting provides a refreshing fruity contrast, making these cupcakes taste bakery-worthy.

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Ingredients & Why We Use Them

For the Cupcakes:

• Almond flour (1 ½ cups): The base of most keto baked goods. It adds structure without spiking carbs and gives a soft, cake-like texture.

• Coconut flour (2 tbsp): Absorbs extra moisture and balances almond flour for the perfect crumb.

• Unsweetened cocoa powder (½ cup): Brings deep chocolate flavor. Use Dutch-processed for a smoother taste.

• Keystone Pantry Allulose (¾ cup): Sweetens naturally without bitterness. It also helps keep cupcakes moist since allulose retains more water during baking.

• Baking powder (2 tsp): Provides lift and fluffiness.

• Salt (¼ tsp): Balances the sweetness and enhances chocolate flavor.

• Eggs (3 large): Provide structure, stability, and richness.

• Unsweetened almond milk (½ cup): Keeps the batter moist without dairy carbs.

• Avocado oil (¼ cup): Adds fat and tenderness while being neutral in flavor.

• Vanilla extract (2 tsp): Rounds out flavors and enhances sweetness.

For the Ganache Filling:

• Keystone Pantry Sugar-Free Chocolate Chips (1 cup): Melt beautifully into a smooth, rich ganache.

• Heavy cream (½ cup): Classic for silky ganache texture.

• Butter (2 tbsp): Adds gloss and richness.

For the Raspberry Frosting:

• Unsalted butter (½ cup, softened): Base of the frosting — creamy and holds its shape.

• Cream cheese (4 oz): Provides tang and stability.

• Keystone Pantry Allulose (½ cup, powdered): Sweetens the frosting without grittiness.

• Freeze-dried raspberries (3 tbsp, powdered): Adds vibrant raspberry flavor and natural color without extra carbs.

• Vanilla extract (1 tsp): Balances fruit and chocolate flavors.

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Instructions

Step 1: Make the Cupcakes

1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.

2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, allulose, baking powder, and salt.

3. In another bowl, whisk eggs, almond milk, avocado oil, and vanilla until smooth.

4. Combine wet and dry ingredients. Mix until just incorporated (don’t overmix).

5. Divide batter evenly among liners (about ⅔ full).

6. Bake 18–20 minutes, or until a toothpick comes out clean. Let cool completely.

Step 2: Make the Ganache Filling

1. Heat heavy cream in a small saucepan until just simmering.

2. Pour over chocolate chips and butter. Let sit 2 minutes, then whisk until smooth.

3. Chill slightly until thickened but still pourable.

Step 3: Fill the Cupcakes

1. Using a small knife or cupcake corer, remove the center of each cupcake (don’t cut all the way through).

2. Spoon or pipe ganache into the hole. Replace the cake “lid” if desired.

Step 4: Make the Raspberry Frosting

1. Beat butter and cream cheese together until fluffy.

2. Add powdered allulose, freeze-dried raspberry powder, and vanilla. Beat until smooth and pink.

3. Pipe frosting onto cupcakes in a generous swirl.

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Helpful Tricks & Tips

• Don’t overbake: Keto cupcakes can dry out quickly. Pull them when a toothpick shows just a few moist crumbs.

• Allulose magic: Unlike erythritol, allulose won’t leave a cooling aftertaste — making your cupcakes taste like the real deal.

• Ganache hack: If your ganache is too thin, chill for 5–10 minutes. If it’s too thick, gently reheat.

• Frosting color boost: Want a brighter pink? Add a tiny pinch of beet powder or extra freeze-dried raspberries.

• Storage: Cupcakes keep in the fridge for 4 days or freeze unfrosted for up to 2 months.

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Nutrition (Per Cupcake with Frosting & Ganache, approx.)

• Calories: 245

• Fat: 21g

• Net Carbs: 4g

• Protein: 6g

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FAQ

Q: Can I make these dairy-free?
A: Yes! Use coconut cream for ganache and vegan butter for frosting.

Q: Do I have to use allulose?
A: For best results, yes. Erythritol tends to crystallize and dry out baked goods. Allulose keeps them soft.

Q: Can I use fresh raspberries in the frosting?
A: You can, but fresh berries add water, which may make frosting runny. Freeze-dried raspberries give concentrated flavor without extra liquid.

Q: How do I keep keto cupcakes moist?
A: Balance almond and coconut flours, don’t overbake, and always use enough fat (oil + eggs).

Q: Can I make these ahead for a party?
A: Yes! Bake and fill the cupcakes the day before, store in the fridge, and frost right before serving.

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✨ These Keto Chocolate Ganache Raspberry Cupcakes are proof that low-carb baking can be luxurious. They’ll impress on National Chocolate Cupcake Day, but they’re also perfect for birthdays, holidays, or anytime chocolate cravings strike.