Easy Keto Chocolate Raspberry Krisp Cupcakes Recipe

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Easy Keto Chocolate Raspberry Krisp Cupcakes Recipe

When you need an impressive dessert with some fresh raspberries, look no further than my recipe for these Easy Keto Chocolate Raspberry Cupcakes!

The rich dark chocolate frosting and dark cocoa powder cake are offset with the tartness of the raspberry filling in this simple dessert for special occasions like Valentine’s Day, Mother’s Day or a birthday!

Not only is each fudgy cupcake filled with a sugar free raspberry jam made with keto jel from Simply Delish but it is topped off with a creamy fudge frosting that is dotted with crunched chocolate raspberry Keto Krisp bars!

Read the whole recipe through so you can plan ahead for a time sitting in the fridge. 

These cupcakes turn out with the moist crumbs when you allow the cake ingredients to meld together.

You will need to make up some of my low carb baking mix to get started!

You can use this mix to make some cookies, cake , or even dinner so remember this is not the only recipe you can use it in since it is very versatile!

This low carb baking mix does not work in other recipes that use all purpose flour.

The special recipes that I post using this mix have been tested to provide the right amount of moisture to mimic 

Keep reading to the bottom of the post to check out my tips and FAQ’s about this recipe.

Simple ingredients you will need to make these chocolate raspberry treats

Chocolate Cake:

• Pumpkin puree
• Large eggs room; temperature
• Ghee; softened (or butter)
• Low Carb Baking Mix
• Monkfruit
• Stevia
• Vanilla extract
• Baking powder
• Baking soda
• Cocoa powder
• Sea salt
• 2 full size Keto Krisp Chocolate Raspberry Bars ; processed into crumbs

Raspberry Jam Filling:

• Frozen raspberries
• 1 package Simply Delish Naturals Raspberry Jel (save 10% off of your purchase through my link)
• Confectioners erythritol

Chocolate Frosting:

• Sugar Free Dark Chocolate Chips
• Coconut oil
• Cream cheese softened
• Ghee OR butter softened
• Confectioners erythritol
• Cocoa powder
• Vanilla extract

Let’s make some Easy Keto Chocolate Raspberry Krisp Cupcakes

To make the cupcakes, preheat oven to 350F and line or grease a 12 cup muffin pan.

In a medium saucepan on medium heat, cook up the raspberries for the raspberry sauce.

You can use either frozen berries or fresh berries, they both work the same.

Once thawed, mash with a spoon and then press through a sieve that is suspended over a large bowl.

You should have at least 1/3 cup of raspberry puree deseeded now.

Don’t forget to scrape the bottom of the sieve too so you do not leave any puree behind!

Now sprinkle your box of Simply Delish Raspberry Jel over the puree while whisking.

Add in the confectioners erithrytol now and whisk well until it is smooth.

Let it cool then store in a jar until the next day after the cupcakes have set in fridge overnight.

Now its time to make the cake!

You will need an electric hand mixer or stand mixer to make the cake batter.

Make sure you use room temperature ingredients so the batter will easily become smooth.

First we will mix up the wet ingredients.

Add the eggs and pumpkin puree to a large mixing bowl.

Whip the large room temperature eggs and pumpkin puree together until it is a uniform color.

Now beat butter or ghee into the batter and mix well.

It will have little chunks and you may think it will not work, but if your ghee was at room temperature, it just takes a little more mixing.

In a small bowl, add all of your dry ingredients and whisk to combine.

Now add it to the main chocolate cake batter in the mixing bowl.

Lastly, add in the rest of the ingredients including the extract and crumbled Keto Krisp Bars.

Mix this all well and don’t forget to scrape the sides of the bowl so the ingredients are evenly distributed.

Evenly stribute batter among the prepared pans or cupcake tin.

Bake for 20 minutes until toothpick tested clean then let it cool on a wire rack for at least 1 hour.

After the cupcakes have cooled, put them in an airtight container in the refrigerator overnight.

The next day use a 1 tsp measuring spoon to scoop out the middle and save the cap.

Fill a pastry bag or a ziploc bag with the reserved raspberry mixture.

If you are using a ziploc bag, cut one corner after its filled.

Now position the piping bag in the center of the cake and pipe the raspberry compote into the middle. 

Replace the cap and gently push down.

Don’t worry, the top of the cake will be covered with creamy chocolate frosting next so you won’t see the seam you created with the filling.

Let’s make the chocolate ganache frosting!

Using room temperature ingredients and a whisk attachment, whip the ghee(or butter), cream cheese and coconut oil at medium speed with a mixer for 2-3 minutes until combined and smooth.

Once it is smooth, turn it down to low speed add in the confectioners erithrytol or sugar free powdered sugar, cocoa and vanilla. 

Whip it very well.

Now melt the sugar free dark chocolate chips in a small saucepan on low constantly stirring.

Do not be tempted to put it in the microwave or on high to speed up the process of melting the chocolate or it will separate.

it is important you pay attention to it on low and remove it from the heat when you see only a few little unmelted chocolate chips.

While mixing the frosting, slowly drizzle the melted chocolate into bowl. 

Make sure you take the time to scrape the sides of the mixing bowl, then continue mixing until very smooth.

At the very end, I crank the mixer up to high speed and let it go for a few seconds to get more air into the frosting.

Now you can pipe or spread the chocolate frosting over cupcakes.

Store in the fridge up to 5 days.

Before eating them after they are in the fridge, set on counter for 10 minutes to bring to room temperature so the frosting will soften.

Tips, tricks and FAQ’s answered

• If you are wanting to not use the Low Carb Baking Mix, you can substitute 1/3 cup each combined of: coconut flour, almond flour and flaxmeal to make 1 full cup. This is equal to 1 full cup of Low Carb Baking Mix. For best cake flavor and successful results, make and use the Low Carb Baking Mix. 
• If you want a different chocolate flavor, easily make this a white chocolate raspberry cake. Just use my Sugar Free Keto Vanilla Cake Recipe (Gluten Free) as the base and white chocolate chips instead of dark chocolate chips in the frosting. Use the same technique with the raspberry filling. The vanilla cake recipe will give you two 8-inch cake pans full or 24 cupcakes. If you go with the two layers, just spread the fresh raspberry filling inbetween the cake layers leaving a 1/2 inch border so it has room to spread. You can also put a ring of frosting around the bottom layer, fill it with the raspberry filling, then put the second cake layer on top before frosting the entire cake!
• Turn this recipe into a delicious chocolate raspberry layer cake when you double the recipe. Layer a cup of the raspberry puree inbetween the chocolate cake layers as described above in the white chocolate raspberry cake idea.
• Think about how to dress up your cake after you have spread on the frosting with a palette knife. You could try chocolate curls, a dusting of crushed freeze-dried raspberries, or all of the above with fresh raspberries!
• Easily turn this delicious chocolate raspberry cake into a bundt cake! Dollop the raspberry filling onto half of the batter in the pan. Then top with the addiitonal batter. Make sure you not only grease the pan well, but dust it with cocoa powder so you will be sure it will come out! 
• If you want to freeze the cupcakes, fill them with the raspberry filling then freeze. Wrap each one with plastic wrap before putting into a large freezer ziploc bag. They will last this way for 3 months. Then you would need to thaw them before frosting.

Don’t forget to PIN the pinnable recipe card to your Pinterest board or print out the complete recipe card.

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This post was updated with additional tips and information on 05/04/2023