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Best Keto Chocolate + Peppermint Cupcakes
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5 from 5 votes

Best Keto Chocolate + Peppermint Cupcakes

These Keto Chocolate + Peppermint Cupcakes are what we call absolutely delicious and healthy at the same time! Not only are these cupcakes completely fluffy and moist, but they come fully decadent with a sweet chocolate + peppermint flavors and topped with a beautifully light, tasty buttercream. All organic ingredients, easy to whip together, and the perfect low-calorie bite. Completely Gluten-free. Vegan option available!
Course Dessert
Keyword allergy-free, baked, cacao, chocolate, cupcakes, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, holidays, homemade, keto, plant-based, recipe, sweet, vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Cupcakes
Author Shanika | Orchids + Sweet Tea


Chocolate Cupcakes:

  • 1 1/2 cups Fine Almond flour (I use Bob's Red Mill)
  • 1/4 cup Keto Cacao Powder + 2 Tbsps! (I use Navitas Organics; See Notes!)
  • 2 1/4 tsps baking powder
  • 1/2 tsp sea salt
  • 1/3 cup Almond milk (I use So Delicious Dairy-Free)
  • 1/2 tsp peppermint extract (double amount for more flavor!) (I use McCormicks)
  • 3 large organic eggs, whisked (I use Organic Valley; See Notes for Vegan option!)
  • 1/3 cup organic pure cane sugar (See Notes!; I use Wholesome Sweeteners)
  • 1 tsp vanilla extract

Chocolate (Cacao) Buttercream:

  • 1/4 cup vegan butter spread (I use Earths Balance)
  • 1/4 cup organic vegetable shortening  (I use Spectrum Organics)
  • 2-3 cups organic powered sugar, sifted
  • 1 tsp vanilla extract
  • 1/3 cup Keto Cacao powder, sifted (I use Navitas Organics)
  • 1/4 cup Almond milk  (You can use your favorite plant-based milk!)


  • crushed peppermint candy canes, garnish


  • Begin by preheating your oven to 350 degrees Fahrenheit and prep your cupcake pan with liners + spray.
  • In a large bowl, whisk together the flour, Keto Cacao powder, baking powder, sugar, and sea salt. Now add the milk, vanilla, peppermint extract, and whisked eggs, stirring until well combined. **NOTE: Don't OVER-MIX! Mix just until combined.**
  • Divide the batter evenly into each cupcake cavity and bake for 14-16 minutes or until the centers are fully cooked through once tested with a toothpick.
  • Remove from the oven and let cool before icing them.

For Chocolate Buttercream:

  • In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes.
  • Turning the mixer on low, add the Keto Cacao powder followed by the Almond milk. Slowly add the powered sugar (1/2 the amount) and vanilla, mixing them together until well combined. Add the remaining powered sugar and mix until well combined and fluffy, about 3-4 minutes. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Wallah!
  • Once cupcakes are fully cooled, add buttercream to a piping bag and pipe a generous amount to your cupcakes, until all cupcakes are iced. Top with crushed peppermint candy, if preferred.
  • Bon Appetit!


FLOUR: If you don’t have Almond flour, be sure to check within my post for additional Keto flour options!
CACAO POWDER: To purchase Keto Cacao Powder from Navitas Organics, visit link here.
VEGAN OPTION: Feel free to substitute the eggs with an egg replacer (Bob's Red Mill has a great one!) or using 'flax eggs'; 1 flax egg = 1 Tbsp flaxseed meal + 3 Tbsps warm water.
SUGAR: If you choose to opt out of using pure cane sugar, feel free to substitute with granulated erythritol or Lakanto Classic Sugar which are the best for Keto recipes.
STORAGE: Keep cake tightly wrapped using plastic wrap and refrigerated for about 1 week.