Delicious Black Cat Keto Cupcakes

Delicious Black Cat Keto Cupcakes are a low-carb, sugar-free Halloween treat that doesn’t compromise on flavor or fun. I love how these cupcakes are rich, moist, and chocolatey—and decorated with adorable black cat faces, they’re a hit with everyone, whether they’re following keto or not.

Why You’ll Love This Recipe

I love these cupcakes because they satisfy my sweet tooth while staying within keto-friendly limits. They’re made with almond flour and a natural sweetener, so they’re gluten-free and low in carbs, but still moist and decadent. The black cocoa gives them a deep chocolate flavor and color, perfect for spooky decorating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• Almond flour

• Black cocoa powder or Dutch-processed cocoa powder

• Baking powder

• Salt

• Eggs

• Unsweetened almond milk

• Butter or coconut oil, melted

• Granulated erythritol or keto sweetener

• Vanilla extract

For the frosting:

• Cream cheese, softened

• Butter, softened

• Powdered erythritol

• Vanilla extract

• Optional: black food coloring for darker frosting

For decorating:

• Sugar-free chocolate chips or small berries for eyes

• Slivered almonds or sunflower seeds for ears

• Optional: edible eyes, black cupcake liners, or dark chocolate shavings

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a bowl, I whisk together almond flour, cocoa, baking powder, and salt.

3. In another bowl, I beat the eggs, sweetener, almond milk, melted butter, and vanilla until smooth.

4. I combine the wet and dry ingredients and mix until a thick batter forms.

5. I divide the batter into the cupcake liners and bake for 18–22 minutes, until a toothpick comes out clean.

6. While the cupcakes cool, I make the frosting by beating cream cheese, butter, powdered sweetener, and vanilla until fluffy.

7. I color the frosting (if using), then pipe or spread it onto the cooled cupcakes.

8. I decorate each one with chocolate chips or berries for eyes and almond slices for ears to create little black cat faces.

Servings and timing

This recipe makes 10–12 cupcakes. It takes about 15 minutes to prepare and 20 minutes to bake.

Variations

Sometimes I add sugar-free chocolate chips to the batter for extra richness. I’ve also made a pumpkin spice version by skipping the cocoa and adding cinnamon, nutmeg, and a little pumpkin puree. For a nut-free version, I use sunflower seed flour instead of almond flour.

Storage/Reheating

I store these cupcakes in the fridge in an airtight container for up to 5 days. I let them sit at room temperature for 10–15 minutes before serving for the best texture. They also freeze well—I wrap them individually and thaw in the fridge overnight.

FAQs

Can I use coconut flour instead of almond flour?

Coconut flour is much more absorbent, so it’s not a direct swap. I stick with almond flour or use a keto baking mix that behaves similarly.

What sweetener works best?

I like using erythritol or a monk fruit blend. Powdered sweetener works best in frosting for a smooth texture.

Do I need to use black cocoa?

Black cocoa gives a dramatic color and deep flavor, but Dutch-processed cocoa also works well for a slightly lighter result.

Can I skip the decorations?

Yes. These cupcakes are delicious on their own with just frosting—or I sometimes dust them with cocoa powder or keto chocolate shavings.

Are these cupcakes kid-friendly?

Definitely. Even kids who aren’t eating keto love these—especially when decorated like cats. They don’t even notice the difference.

Conclusion

Delicious Black Cat Keto Cupcakes are a spooky, satisfying way to enjoy Halloween without the sugar crash. I love how rich and fun they are, and how easily I can stay on track with my low-carb goals. Whether for a party or just a personal treat, these cupcakes are a festive favorite.

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