Filled with fluffy sugar-free marshmallow creme, these keto hostess cupcakes get silky chocolate ganache and the iconic white swirl. A small-batch copycat I bake two at a time, ready in 25 minutes, 2.2g net carbs each.
I’ve been making these keto hostess cupcakes for years, and I tested three different filling methods before I landed on this version. Most copycat recipes use whipped cream or buttercream for the filling. Those taste fine, but the texture is wrong. The real thing has marshmallow creme, so that’s what I make. I melt sugar-free marshmallows with butter and whipped cream until the filling is smooth and sticky in the right way. I tried buttercream first (too heavy), then plain whipped cream (not sweet or sticky enough), and finally the melted marshmallows. Third time was the answer.
The whole recipe makes just two cupcakes. I designed it that way on purpose. When I’m craving chocolate at 9 PM, I don’t need a dozen cupcakes on the counter. I need two. One for me, one for my husband (or both for me, depending on the day). Small-batch baking also means I’m not burning through almond flour and sugar-free chocolate chips on a recipe I might tweak next time.
The cupcake base is almond flour and unsweetened cocoa powder. It bakes in about 15-17 minutes at 325 degrees, and the texture comes out moist and dense the way a good chocolate cupcake should be. I’ve had readers tell me their ganache came out thin on the first attempt. That happened to me too with one brand of sugar-free chocolate chips. Different brands melt at different consistencies, so if yours is runny, add a few more chips and stir until it thickens. Give it 5-10 minutes in the fridge to set before you pipe the white swirl on top.
I also freeze these regularly. Wrapped individually, they keep for 2-3 months in the freezer and thaw in about 20 minutes on the counter.
At 2.2 g net carbs per cupcake, this is one of the lowest-carb chocolate desserts on my site. The regular version has 29 g. I’m nowhere near that. And the flavor lands close enough to the original that readers keep telling me it’s the recipe they come back to.
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 whipped 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.
Preheat oven to 325 degrees. Spray two cavities of a muffin tin with cooking spray and set aside.
2
Mix cake ingredients
In a small bowl, combine almond flour, sweetener, cocoa powder, baking powder, salt, butter, heavy cream and egg. Mix until combined and smooth.
3
Bake
Evenly pour batter into the two prepared cavities of the muffin pan. Bake at 325 degrees for 15 to 17 minutes or until set. Remove from oven, loosen the edges with a knife and let sit in the muffin tin for 2-3 minutes before removing. Let cool completely before adding in the filling. Option to bake in the microwave: Pour batter into a silicone muffin liner and microwave for 2-3 minutes or until set.
4
Make the filling
In a small bowl, microwave sugar free marshmallows for 10 seconds. Stir in butter and whipped cream until smooth.
5
Fill it
Using a spoon or knife, remove the top center of the cupcake. Spoon the marshmallow creme filling into the center.
6
Make chocolate ganache
In a small bowl, combine melted chocolate and heavy cream. Mix until smooth. Spread onto top of each cupcake. Place in the refrigerator to set for 5-10 minutes.
7
Icing Swirl
In a small bowl, combine powdered sweetener and heavy cream. Adjust with sweetener or cream to achieve a thick, pipable icing. Add to a ziploc baggie or piping bag and pipe a swirl on the top of the ganache.
Nutrition
Per serving: 1 cupcake
Calories
241
Fat
22.5g
Protein
6.3g
Total carbs
7.8g
Net carbs
2.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I double or triple this recipe?
I've doubled it without any issues. Just multiply everything and use more muffin tin cavities. Bake time stays the same since the individual cupcake size doesn't change. The only thing I'd watch is the marshmallow filling. Make it in a slightly bigger bowl so it has room to expand in the microwave.
Can I use a different sweetener instead of monkfruit?
I've tested this with erythritol and it works well. Stevia is trickier because it's much sweeter by volume, so you'd need to adjust the amount down. My go-to swap is a granular erythritol blend since it measures closest to the monkfruit blend I use in this recipe. Whichever you pick, make sure it's a granular baking sweetener, not liquid drops.
Can I make these dairy-free?
I haven't tested a fully dairy-free version myself, but here's what I'd try. Swap the butter for coconut oil (same amount) and use coconut cream instead of heavy cream. The cupcake base should hold up fine since the structure comes from the almond flour and egg. The filling and ganache are where it might shift a little. Coconut cream is thicker than heavy cream, so your ratios might need a small adjustment.
Two batches in and what gets me is how soft the crumb stays the next day, even with almond flour. Annie, yours are the recipes I actually trust to work.
I’ve only used one brand of sugar-free marshmallows, so I can’t say how the others melt. The bigger variable is microwave time. Start at 7 seconds and stir.
Hollowed out the centers and realized the marshmallow portion is pretty small for the cavity size. Ended up with more hollow than filling, not the disaster it sounds like once the top goes back on, but the ratio felt off on first bite. Everything else is right, and the ganache sets cleanly enough that the swirl holds. Doubling the filling next batch.
Kids know. Once they figure it out, it becomes law. I learned the same way, piped the icing on warm ganache and it just ran into the chocolate. Five minutes in the fridge first. Then it holds.
Made four batches back-to-back on Sunday and figured out pretty quickly that you should do all the ganache in one bowl rather than four tiny separate ones. Dipped all eight at once, let them set on a rack, done in about 20 minutes total. The marshmallow filling held up fine for four days in the fridge (I was genuinely unsure about that), and the ganache stayed glossy the whole time. Keeping a little tray of these ready for after dinner has become the thing I actually look forward to.
One bowl for the ganache when you’re scaling makes way more sense. Four tiny bowls would drive me insane. And glad the filling held up four days, I tell people to freeze them but didn’t have a solid fridge-test number to point to until now.
I don’t really bake but my wife pulled this up and the two-cupcake format made it seem low-stakes enough to try. Microwaving sugar free marshmallows into a filling is something I did not know you could do, and now I kind of can’t stop thinking about it. They came out looking almost exactly like the real thing. Already have ingredients for round two.
Added a pinch of espresso powder to the batter and the chocolate went from fine to actually deep. These are dangerous to make in a two-serving batch. Making them every three days now.
Every other keto cupcake I’ve made is basically a muffin in disguise, but that marshmallow creme filling changes everything. Two at a time, under 20 minutes, and honestly better than anything from a keto bakery.
The marshmallow is what separates it from every other almond-flour cupcake recipe. I freeze mine two at a time in plastic wrap if I ever have leftovers, which isn’t often. Good ones to have stashed, Sam.
Used a melon baller to hollow out the center instead of a spoon and the marshmallow filling actually sat in a clean cup instead of spreading across the top before the ganache could seal it. Saved both cupcakes from looking like a mess.
Making these for a birthday dinner next weekend and trying to spread the work out. If I freeze them fully assembled (ganache and all), will the marshmallow filling hold up, or should I do that part fresh the day before? I’ve frozen keto cupcakes before but never with something like this inside.
Freeze them fully assembled, ganache and all. Marshmallow was my concern too, but it holds up. Wrap each one in plastic, freeze flat on a sheet pan, then bag them.
Made these over the weekend and loved them, but my marshmallow filling came out really stiff and gluey (pretty sure I overcooked them). Is the 10 seconds pretty exact or should I just pull them when the texture looks right?
Go by texture. 10 seconds is where I land but microwaves vary a lot. Try 7 seconds, stir it, see where it’s at. Stiff and gluey means it went too long.
Ganache was a little thin on my first try. Added more chocolate chips the second time and it set up way better. The cupcake itself is really moist though.
Good call on adding more chips, Tom. I find that different brands of sugar-free chocolate chips melt at slightly different consistencies so you sometimes have to adjust. Glad the cupcake texture worked for you.
