Keto Chocolate Peppermint Cupcakes

Craving something festive without breaking your low-carb goals? These keto chocolate peppermint cupcakes bring together rich cocoa, almond flour, refreshing peppermint, and a creamy peppermint frosting for a treat that tastes like a holiday indulgence but without the sugar or gluten.

Whether you're planning a seasonal celebration or just want a keto treat, these cupcakes are sure to become a favorite this time of year.

Be sure to check out our entire collection of keto cakes for more delicious options!

Why This Recipe Works

• Almond Flour keeps the cupcakes tender and moist while staying low in carbs and gluten-free.
• Cocoa Powder provides bold chocolate flavor and helps create a classic cupcake texture.
• Baking Chocolate adds deep, rich cocoa flavor that enhances the chocolate base.
• Peppermint and Vanilla Extracts deliver that classic holiday flavor combo with a refreshing twist.
• Cream Cheese in both the batter and frosting adds moisture, and structure.
• Crushed Sugar-Free Peppermint Candies provide a festive crunch and a pretty finishing touch.

Ingredients Needed

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Note that the full printable recipe card and nutritional information are at the bottom of the page.

• Almond Flour: Serves as the low-carb base. It's finely milled and provides a soft, cake-like crumb while keeping the recipe gluten-free.
• Cocoa Powder: Adds deep chocolate flavor and pairs perfectly with peppermint for that classic holiday combo.
• Baking Powder: Gives the cupcakes their rise and helps keep them light and fluffy.
• Sea Salt: Enhances the flavors and balances the sweetness.
• Unsalted Butter: Adds richness and helps create a tender crumb.
• Granulated Sugar Substitute: Used in the batter and Sugar-Free Confectioner's Sugar Substitute for the frosting for sweetness without the carbs.
• Cream Cheese: Adds moisture and richness to the batter and makes the frosting creamy and stable.
• Vanilla Extract: Rounds out the chocolate and peppermint flavors, adding warmth.
• Peppermint Extract: Brings a crisp, refreshing note that defines this recipe.
• Eggs: Bind the ingredients together and provide structure and moisture.
• Baking Chocolate: Melted into the batter for added depth and richness.
• Heavy Whipping Cream: Whipped into the frosting to create a light, fluffy texture.
• Crushed Sugar-Free Peppermint Candies: Adds texture and festive touch.

How To Make Keto Peppermint Cupcakes

Begin by preheating your oven to 400°F and lining a muffin pan with cupcake liners. In a separate medium bowl, whisk together the almond flour, cocoa powder, baking powder, and sea salt.

Set this aside as your dry mix.

In a large mixing bowl, beat the softened butter, vanilla extract, peppermint extract, and sugar substitute on high speed until the mixture becomes light and fluffy.

Add in the cream cheese and beat again until fully incorporated.

Next, you'll add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Slowly mix in the dry ingredients, followed by a steady stream of melted baking chocolate. Beat until the batter is fully combined.

Spoon the batter into the lined muffin cups, filling each about ¾ full. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for another 10-15 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool on a wire rack for at least 10 minutes before frosting.

To make the frosting, use an electric mixer to beat the softened cream cheese, confectioner's sugar substitute, peppermint extract, and vanilla extract in a large bowl until smooth.

Gradually add the cold heavy cream a couple of tablespoons at a time, whipping on high until the mixture is light, fluffy, and holds its shape.

Once the cupcakes are fully cooled, frost each one with about two tablespoons of the peppermint frosting, spreading or piping as desired.

Top with a sprinkle of crushed sugar-free peppermint candies for that final festive touch.

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