Looking for the perfect holiday dessert that won’t kick you out of ketosis? These keto chocolate peppermint cupcakes are exactly what you need.
They combine the classic winter flavors of rich chocolate and cool peppermint, all while keeping your carbs in check.
What makes these cupcakes special is their surprise center – a creamy peppermint filling that adds an extra layer of flavor and excitement to every bite.
The chocolate ganache topping makes them look just as impressive as any bakery creation, but you can make them right in your own kitchen.
These cupcakes use simple keto friendly ingredients like almond flour and monk fruit sweetener instead of traditional flour and sugar.
Don’t worry if you’re new to keto baking – this recipe is straightforward and delivers amazing results every time. The texture is moist and cake like, and nobody will guess these are low carb.
👍 Why You’ll Love This Recipe
Perfect Holiday Keto Treat: Let’s face it – the holidays are full of sugary treats that aren’t keto friendly. These cupcakes give you that classic chocolate peppermint holiday flavor without breaking your diet.
Hidden Surprise Inside: Every cupcake has a secret peppermint cream center that makes eating them extra fun. When people bite into these cupcakes, they’re always excited to find the creamy filling inside.
Real Chocolate Taste: Many keto desserts try to fake the chocolate flavor, but not this one. The combination of cocoa powder and sugar free chocolate chips gives you that deep, rich chocolate taste you’re craving.
Impressive Look: These cupcakes look like they came from a fancy bakery. The smooth ganache topping makes them look professional, even though they’re simple to make. They’re perfect for bringing to parties or family gatherings – nobody will guess they’re keto.
✨ Recipe Ingredients
The Cake Batter
- 2 Eggs (large)
- 1/2 cup Monk Fruit Sweetener (I recommend this one – amazon)
- 1 cup Almond Flour
- 1 teaspoon Pure Vanilla Extract
- 6 1/2 tablespoons Butter
- 2 1/2 tablespoons Cocoa
- 1 1/2 teaspoons Baking Powder
The Peppermint Cream
- 2 1/2 tablespoons Butter
- 1/2 cup Swerve Sweetener Powder (amazon)
- 1 teaspoon Peppermint Extract
The Ganache
- 1/3 cup Heavy Whipping Cream
- 1/2 cup Sugar Free Chocolate Chips (I recommend these – amazon)
- 1 teaspoon Peppermint Extract
Note: You can serve these cupcakes without the ganache topping too.
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a cupcake tin with paper liners.
Step 2
Add the cake batter ingredients to a food processor. Pulse until smooth and divide the batter between the cupcake liners.
Step 3
Bake for 25-27 minutes until firm when lightly pressed. Allow to cool for at least 20 minutes.
Step 4
Meanwhile, make the peppermint cream. Mix the peppermint cream ingredients in a small bowl and set aside.
Note: You can also fill them with a simple cream cheese filling (cream cheese + peppermint extract + a bit of sweetener. Blend until smooth)
Step 5
Place the heavy cream and peppermint extract in a small microwave-safe bowl. Microwave until hot – about 2 minutes. Stir occasionally.
Step 6
Add the chocolate chips and mix until everything is melted.
Step 7
Now for the fun part – cut a small round piece from the center of each cupcake, fill it with the cream, and top with the removed piece of cupcake to seal.
Step 8
Spread the ganache on top and enjoy!
Note: You can serve these cupcakes without the ganache topping too.
💡Tips
1. Room Temperature Ingredients
The butter and eggs need to be at room temperature before you start making these cupcakes. Take them out of the fridge about an hour before baking.
Room temperature ingredients mix better and create a smoother batter. Cold eggs can make the butter clump up, and cold butter won’t cream properly with the sweetener.
2. Get The Ganache Right
The key to smooth, shiny ganache is heating the cream just right. When microwaving the cream, stop and stir every 30 seconds. You want it hot but not boiling – if it’s too hot, it can make the chocolate grainy.
Once you add the chocolate chips, let them sit in the hot cream for a minute before stirring. This helps them melt evenly.
If some chips don’t melt completely, put the bowl back in the microwave for just 10 seconds at a time, stirring between each burst.
3. Cool Completely Before Filling
Let the cupcakes cool for at least 20 minutes, but preferably 30-40 minutes before cutting and filling them. If they’re even slightly warm, the peppermint cream will melt and get runny.
You can speed up cooling by taking them out of the cupcake tin after 10 minutes and placing them on a wire rack.
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FAQ
1. My ganache is too thick/thin – how do I fix it?
If your ganache is too thick, add more warm heavy cream, one teaspoon at a time, stirring well between each addition.
If it’s too thin, add more melted sugar free chocolate chips. Remember that ganache thickens as it cools, so it might seem thin at first but will set up nicely.
If it’s grainy, it means the chocolate got too hot – next time, heat the cream less or let it cool slightly before adding the chocolate.
2. Can I make mini cupcakes instead?
Yes, you can make mini cupcakes! Use a mini cupcake pan and reduce the baking time to about 12-15 minutes.
The filling process will be trickier with smaller cupcakes, so make smaller holes and use less filling.
Keto Chocolate Peppermint Cupcakes
Print RecipeIngredients
The Cake Batter
- 2 Eggs large
- 1/2 cup Monk Fruit Sweetener (I recommend this one – amazon)
- 1 cup Almond Flour
- 1 teaspoon Pure Vanilla Extract
- 6 1/2 tablespoons Butter
- 2 1/2 tablespoons Cocoa
- 1 1/2 teaspoons Baking Powder
The Peppermint Cream
- 2 1/2 tablespoons Butter
- 1/2 cup Swerve Sweetener Powder amazon
- 1 teaspoon Peppermint Extract
The Ganache
- 1/3 cup Heavy Whipping Cream
- 1/2 cup Sugar Free Chocolate Chips I recommend these – amazon
- 1 teaspoon Peppermint Extract
- Note: You can serve these cupcakes without the ganache topping too.
Instructions
- Start by preheating the oven to 350°F and lining a cupcake tin with paper liners.
- Add the cake batter ingredients to a food processor. Pulse until smooth and divide the batter between the cupcake liners.
- Bake for 25-27 minutes until firm when lightly pressed. Allow to cool for at least 20 minutes.
- Meanwhile, make the peppermint cream. Mix the peppermint cream ingredients in a small bowl and set aside.Note: You can also fill them with a simple cream cheese filling (cream cheese + peppermint extract + a bit of sweetener. Blend until smooth)
- Place the heavy cream and peppermint extract in a small microwave-safe bowl. Microwave until hot – about 2 minutes. Stir occasionally.
- Add the chocolate chips and mix until everything is melted.
- Now for the fun part – cut a small round piece from the center of each cupcake, fill it with the cream, and top with the removed piece of cupcake to seal.
A little too much effort for me with all the steps, but the end result was worth it. My kids loved them.
Followed the recipe exactly, and they turned out perfect. The peppermint cream is definitely the star here