There’s nothing quite like the nostalgic taste of a classic Hostess cupcake – the rich chocolate cake, the fluffy cream filling, and the smooth ganache topping with its signature swirl. But if you follow a low-carb or keto lifestyle, the traditional version is off-limits. That’s why I created this keto Hostess cupcakes recipe – so you can enjoy this childhood favorite without all the sugar and carbs!
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These homemade Hostess cupcakes are moist, chocolatey, and perfectly sweet while staying keto-friendly. They have a rich cocoa flavor, a luscious whipped cream filling, and a glossy chocolate ganache topping. Plus, they’re completely grain-free and made with wholesome, keto-approved ingredients.
Why This Keto Hostess Cupcakes Recipe is the Best
1. Completely Keto-Friendly and Low-Carb
Every ingredient in these cupcakes is designed to be low in net carbs while still delivering the texture and flavor you love.
2. Simple, Wholesome Ingredients
Unlike store-bought versions loaded with preservatives, these DIY Hostess cupcakes are made with simple, clean ingredients you probably already have in your keto pantry.
3. Customizable and Easy to Make
If you don’t want to make the cupcake batter from scratch, you can use a keto-friendly cake mix, such as FitBake Chocolate Cake Mix. Just prepare the batter according to the package instructions and bake as directed in this recipe!
Keto Cupcakes Ingredients
Coconut Flour
Coconut flour is a great low-carb alternative to wheat flour. It absorbs a lot of moisture, so a little goes a long way. It helps create a soft yet slightly dense cupcake texture.
Sugar-Free Sweetener
A granulated sugar-free sweetener provides the perfect level of sweetness without adding carbs. I prefer a blend of erythritol and monk fruit for the best taste and texture.
Dutch Cocoa Powder
Dutch-processed cocoa powder gives these keto chocolate cupcakes a deep, rich chocolate flavor. It’s less acidic than natural cocoa powder, which helps balance the overall flavor.
Baking Powder
Baking powder helps the cupcakes rise and become light and fluffy.
Salt
A small amount of salt enhances the chocolate flavor and balances the sweetness.
Avocado Oil
Avocado oil keeps the cupcakes moist without adding unnecessary carbs. It also provides healthy fats that are great for a keto diet.
Milk or Milk Alternative
For lower carb milk options, use unsweetened almond milk, coconut milk, or even heavy cream thinned with water. This adds moisture without extra carbs.
Eggs
Eggs provide structure and help the cupcakes rise. They also contribute to a tender texture.
Vanilla Extract
Vanilla enhances the chocolate flavor and adds a warm depth of flavor.
Heavy Whipping Cream
Used in the filling, heavy whipping cream is whipped to perfection to create a light and fluffy center.
Powdered Sugar-Free Sweetener
A powdered keto sweetener blends seamlessly into the whipped filling and the optional icing decoration.
Sugar-Free Chocolate Chips
These melt into a smooth, velvety ganache for the perfect finishing touch.
How to Make Keto Hostess Cupcakes
Step 1: Prepare the Cupcake Batter
Preheat your oven to 350°F and line a muffin tin with paper liners. In a bowl, mix all the dry cupcake ingredients. In a separate bowl, whisk together the wet ingredients. Slowly combine the dry ingredients into the wet mixture and stir until smooth.
Step 2: Bake the Cupcakes
Divide the batter evenly between 12 cupcake liners. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before adding the filling.
Step 3: Make the Cream Filling
Using an electric mixer, beat the heavy whipping cream until stiff peaks form. Add in the powdered sweetener and mix until fully combined. Set aside.
Step 4: Make the Chocolate Ganache
Heat the heavy cream in a saucepan over low-medium heat until it just starts to bubble. Remove from heat, add the sugar-free chocolate chips, and stir until smooth. Let it cool until it thickens slightly.
Step 5: Fill the Cupcakes
Once the cupcakes have cooled, use a knife to cut a small circle out of the center of each cupcake. Remove the cut-out pieces, slice off the tops, and set aside. Fill each hole with a heaping tablespoon of whipped cream filling, then cover with the reserved cupcake tops.
Step 6: Top with Ganache
Spread a thin layer of cooled chocolate ganache over each cupcake.
Step 7: Add the Signature Swirl
For the signature white swirl, mix powdered sweetener with a few drops of water until smooth. Place the mixture in a small plastic bag, snip off the corner, and pipe the swirl onto each cupcake.
Step 8: Chill and Enjoy
Refrigerate the cupcakes for about 30 minutes to let the ganache set before serving.
Tips for Success
1. Use Room Temperature Ingredients
This helps the batter mix evenly and prevents clumping.
2. Let the Cupcakes Cool Completely
Filling and frosting warm cupcakes will cause the cream to melt and the ganache to slide off.
3. Use a Sharp Knife for Cutting the Centers
A clean cut makes it easier to remove the cupcake center and replace the tops neatly.
Keto Hostess Cupcakes Flavor Variations
1. Peanut Butter Hostess Cupcakes
Mix some unsweetened peanut butter into the whipped cream filling for a peanut butter twist.
2. Mocha Hostess Cupcakes
Add a teaspoon of instant coffee or espresso powder to the cupcake batter for a rich mocha flavor.
3. Mint Chocolate Hostess Cupcakes
Stir a few drops of peppermint extract into the ganache and/or cupcake batter for a refreshing minty version.
FAQs
Can I Use Almond Flour Instead of Coconut Flour?
Coconut flour absorbs more liquid than almond flour, so substituting it requires adjusting the liquid ratios. I recommend sticking to the original recipe for the best texture. If you need to use almond flour, you’ll need to increase the amount by about 3-4x.
How Should I Store Keto Hostess Cupcakes?
Store them in an airtight container in the refrigerator for up to five days. You can also freeze them for longer storage.
Can I Use a Keto Cake Mix?
Yes! If you don’t want to make the batter from scratch, use a keto-friendly cake mix like FitBake Chocolate Cake Mix. Just prepare it according to the package directions and bake as cupcakes.
Are These Cupcakes Dairy-Free?
You can make them dairy-free by using coconut cream in place of heavy whipping cream and a dairy-free chocolate alternative.
Give This Recipe a Try!
I hope you love these homemade Hostess cupcakes as much as I do! If you try this recipe, please rate it, leave a comment, and post a photo on Instagram – don’t forget to tag me!
XO,
Sarah
Keto Hostess Cupcakes
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cupcakes:
- 3/4 cup coconut flour
- 1 cup granulated sugar-free sweetener
- 1/2 cup Dutch cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup avocado oil
- 1/2 cup milk or milk alternative of choice
- 4 large eggs
- 1 tsp vanilla extract
Filling:
- 3/4 cup heavy whipping cream
- 1 tbsp powdered sugar-free sweetener
Chocolate ganache:
- 1/2 cup heavy cream
- 1/2 cup sugar-free chocolate chips
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F and line a muffin tin with paper liners. In a bowl, mix all the dry cupcake ingredients. In a separate bowl, whisk together the wet ingredients. Slowly combine the dry ingredients into the wet mixture and stir until smooth.
- Bake the Cupcakes: Divide the batter evenly between 12 cupcake liners. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before adding the filling.
- Make the Cream Filling: Using an electric mixer, beat the heavy whipping cream until stiff peaks form. Add in the powdered sweetener and mix until fully combined. Set aside.
- Make the Chocolate Ganache: Heat the heavy cream in a saucepan over low-medium heat until it just starts to bubble. Remove from heat, add the sugar-free chocolate chips, and stir until smooth. Let it cool until it thickens slightly.
- Fill the Cupcakes: Once the cupcakes have cooled, use a knife to cut a small circle out of the center of each cupcake. Remove the cut-out pieces, slice off the tops, and set aside. Fill each hole with a heaping tablespoon of whipped cream filling, then cover with the reserved cupcake tops.
- Top with Ganache: Spread a thin layer of cooled chocolate ganache over each cupcake.
- Add the Signature Swirl: For the signature white swirl, mix powdered sweetener with a few drops of water until smooth. Place the mixture in a small plastic bag, snip off the corner, and pipe the swirl onto each cupcake.
- Chill and Enjoy: Refrigerate the cupcakes for about 30 minutes to let the ganache set before serving.
Notes
- Sweetener Options: Use a granulated sweetener like an erythritol monk fruit blend, or allulose in the cake batter. Powdered or confectioners style sweetener works best for the filling and icing.
- Flour Substitutes: Coconut flour is very absorbent, so almond flour cannot be swapped 1:1. If using almond flour, you will need to use about 3-4x more flour.
- Need to save time? For a shortcut, use FitBake Chocolate Cake Mix instead of making the batter from scratch.
- Storage: Store cupcakes in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Dairy-Free: To make dairy-free, swap heavy cream with coconut cream and use dairy-free chocolate chips. Use whipped coconut cream for the filling.
Better than the original 🙂