Keto Hostess Cupcakes

Low-Carb Hostess Cupcakes for Late-Night Cravings

This is my copycat of the classic snack cake. A low-carb chocolate cupcake with marshmallow cream filling inside, topped with sugar-free chocolate ganache and the iconic white frosting swirl.

This recipe makes just two cupcakes. I bake it that way on purpose. Perfect for when I’m craving something chocolate but don’t want a full batch on the counter. Since it only makes two, I have one to enjoy and one to share. Or two for me. If you need something bigger, my easy keto chocolate cake is what I make when I’m baking for a crowd.

At 2.2 g net carbs per cupcake, I can have this as a late-night treat without thinking twice. Plus, small batches are just easier to clean up after.

Is the Original Version Keto?

No, the regular version is not keto-friendly. One cupcake has 29 g of net carbs. My version cuts that down to 2.2 g net carbs by using almond flour, unsweetened cocoa powder, and a monkfruit blend sweetener. That’s a massive difference for anyone tracking carbs.

Is This Recipe Gluten-Free?

Yes. I use almond flour instead of regular flour, so it’s naturally gluten-free. For the chocolate, I go with 100% unsweetened cocoa powder. Make sure yours doesn’t have added sugars (some brands sneak them in). To keep everything sweet without actual sugar, I use a monkfruit blend sweetener that measures cup-for-cup like sugar.

How I Make the Marshmallow Creme Filling

The traditional version is filled with marshmallow creme, but that’s loaded with sugar. Most copycat recipes skip it entirely and use whipped cream or buttercream instead. I use actual sugar-free marshmallows. I melt them down with cream and butter for that rich, sticky texture that’s true to the original. The brand I use is Max Mallow.

The microwave timing matters here. I start with 10 seconds, but microwaves vary. If yours runs hot, try 7 seconds, stir, and see where it’s at. Stiff and gluey means it went too long. You want it soft enough to fold smoothly into the butter and cream. If you like the marshmallow angle, my keto rice crispy treats use the same Max Mallow brand.

How I Bake These (Oven or Microwave)

I bake these in the oven using a standard muffin tin. 325 degrees for 15-17 minutes, and they’re done when the top is set and a toothpick comes out clean. Loosen the edges with a knife and let them sit in the tin for 2-3 minutes before removing. They need to cool completely before you add the filling.

No oven? The microwave actually works. I use a silicone cupcake mold and microwave for 2-3 minutes or until set. The texture is a little different (slightly denser), but it gets the job done when I don’t want to heat up the whole oven.

Why I Only Make Two at a Time

I designed this recipe as a two-cupcake batch because I don’t trust myself with a full dozen. When there are two on the plate, I eat two. When there are twelve in the pan, I eat four. Small-batch baking keeps portions in check without relying on willpower.

It also saves money. Almond flour, sugar-free chocolate chips, and specialty sweeteners aren’t cheap. I’d rather use a few tablespoons at a time than blow through a whole bag on one bake. If you want another chocolate fix that uses minimal ingredients, my keto s’mores are another small-batch option I keep coming back to.

How to Store (and Freeze) These

Room temperature in an airtight container is fine for same-day eating. For longer storage, I keep them in the fridge for up to 5 days. The ganache firms up in the fridge, which I actually prefer.

You can also freeze them. Wrap each cupcake individually in plastic wrap, freeze flat on a sheet pan for an hour, then transfer to a freezer bag. They keep for 2-3 months. When I want one, I pull it out and let it thaw on the counter for about 20 minutes. The filling and ganache both hold up well after thawing.