My Glasgow Kitchen

My Little Corner of the World

I was looking for a dairy free chocolate cupcake recipe that uses coconut flour. I searched online and most were not dairy free so I decided to adapt it from a keto pandan coconut cupcake.

I adjusted the measurements too as I only had a 200ml carton of coconut milk to spare.

The chocolate cupcake taste more like a dark chocolate cupcake so if you would like it sweeter, increase it by 50%.

By the way if you are planning to bake a 6 inch round cake, convert it to 12 cupcake recipe by multiplying 4/3.

I suppose I can try making a muffin by adding some nuts and increasing the coconut flour and adding some coconut oil to make the batter thicker.

Keto Dairy Free Chocolate Cupcakes Recipe

Adapted from Vered DeLeeuw

(makes 9 cupcakes)


3 eggs

55g Lakanto

175ml coconut milk

1 tsp vanilla essence

50g cocoa powder

46g coconut flour

1 tsp baking powder.


1.Preheat oven 180C (165C convection)

2.Cream egg and lakanto. I did it until it was slightly frothy but did not do it until ribbon stage as I did not want it to rise too much.

3. Mix in coconut milk and vanilla essence.

4. Fold in cocoa powder, coconut flour and baking powder.

5. Pour the batter into cupcake liners and bake for 15-18 mins.

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