Keto Black Forest Cupcakes

If you love chocolate and cherries together, these keto black forest cupcakes are going to make your day. They’re rich, chocolatey, and filled with a sweet cherry center that makes every bite feel special.

The best part is that they’re completely low carb and keto friendly. No regular sugar, no wheat flour, just good ingredients that keep things delicious without the carb load.

The base is a moist chocolate cupcake made with almond flour and cocoa powder. You fill each one with a simple homemade cherry filling, then top it all off with fluffy whipped cream.

They look impressive enough to serve at a party, but they’re honestly not hard to make at all. A little mixing, a little baking, and some easy assembly.

If you’ve been missing classic black forest cake since going keto, this is the recipe you need. Let me show you how to make them.

Why You’ll Love This Recipe

It Tastes Like a Real Black Forest Cake – You get rich chocolate and real cherry filling in every bite without any of the sugar.

The Cherry Filling Makes It Special – That homemade cherry center is a sweet surprise that sets these apart from regular keto cupcakes.

Perfect Keto Dessert for Parties – These look impressive enough to serve to guests and nobody will believe they are low carb.

Recipe Ingredients

For the Cupcakes

• 1 1/2 cups Almond Flour
• 1/3 cup Unsweetened Cocoa Powder
• 3/4 cup Granulated Erythritol
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3 large Eggs
• 1/3 cup Melted Butter
• 1/3 cup Unsweetened Almond Milk
• 1 tsp Vanilla Extract

For the Cherry Filling

• 1/2 cup Frozen Dark Sweet Cherries, thawed and chopped
• 1 tbsp Granulated Erythritol
• 1 tsp Lemon Juice

For the Whipped Cream Frosting

• 1 1/2 cups Heavy Whipping Cream
• 3 tbsp Powdered Erythritol
• 1 tsp Vanilla Extract
• Sugar-Free Chocolate Shavings for garnish

How To Make

Step 1

Preheat your oven to 350F and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large bowl, whisk together the almond flour, cocoa powder, granulated erythritol, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry and stir until a smooth batter forms with no lumps.

Step 3

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes until a toothpick comes out clean. Let the cupcakes cool completely.

Step 4

While the cupcakes bake, combine the chopped cherries, granulated erythritol, and lemon juice in a small saucepan over medium heat. Cook for 5 to 6 minutes, stirring occasionally, until the cherries release their juices and the mixture thickens slightly. Set aside to cool completely.

Step 5

Use a small spoon or a cupcake corer to scoop a small well out of the center of each cooled cupcake. Fill each well with about a teaspoon of the cherry filling.

Step 6

Beat the heavy cream, powdered erythritol, and vanilla extract with an electric mixer on high speed until stiff peaks form. Pipe or swirl the whipped cream generously on top of each cupcake.

Step 7

Top each cupcake with sugar-free chocolate shavings and a small spoonful of any remaining cherry filling. Refrigerate for at least 30 minutes before serving.

Tips

Chill Your Bowl Before Making the Frosting

Put your mixing bowl and beaters in the freezer for about 10-15 minutes before whipping the cream. Cold equipment makes a huge difference when you’re working with heavy cream.

Erythritol-sweetened whipped cream doesn’t hold up as well as regular sugar-sweetened whipped cream. Starting with everything ice cold helps you get firmer, more stable peaks that will actually stay tall on the cupcakes instead of slowly deflating.

Don’t Skip Cooling the Cupcakes Completely

Almond flour cupcakes are more fragile than regular ones, especially right out of the oven. They need to cool completely before you try to core them or add frosting.

If you try to scoop out the centers while they’re still warm, they’ll crumble apart. And if you pipe whipped cream onto a warm cupcake, it’ll melt right off. Give them a good 45-60 minutes on a wire rack.

Pat the Cherries Dry After Thawing

Frozen cherries release a lot of water as they thaw. Before you chop them up and cook them, give them a quick pat with a paper towel to remove the excess liquid.

If you skip this, the filling will be too watery and it’ll soak into the cupcake instead of sitting nicely in the well. You still want some juice for flavor, just not a puddle of it.

More Recipes

• Keto Boston Cream Pie Cupcakes
• Keto Triple Chocolate Cake
• Low Carb Chocolate Lava Cakes
• Keto Vanilla Cupcakes with Buttercream
• Low Carb Carrot Cake Cupcakes

Frequently Asked Questions

Can I use fresh cherries instead of frozen?

Yes, fresh dark sweet cherries work perfectly here. Just pit them and chop them up the same way you would with the thawed frozen ones before cooking them down in the saucepan.

Frozen cherries tend to release their juices a bit faster since the freezing process breaks down the cell walls, so with fresh cherries you might need to cook the filling for a couple of extra minutes to get that slightly thickened consistency.