I’ve always believed that healthy eating doesn’t mean giving up dessert. A few years back, I found myself longing for something sweet but didn’t want the sugar crash—or that weird “gluten-free” aftertaste we all dread.
So, I started experimenting in my little kitchen, aiming for a treat that’s rich, indulgent, and totally guilt-free.
These cupcakes?
They’re the real deal—moist, chocolatey, and packed with fresh raspberries for a pop of natural sweetness. Let’s make dessert something you can feel good about.
Chef’s Tips:
- Maximizing Raspberry Flavor: Use raspberries that are slightly soft and fragrant—they’ll add more natural sweetness.
- Substitutions: Swap almond milk with oat milk if you prefer, or use maple syrup instead of monk fruit (but it won’t be sugar-free anymore).
- For a Nut-Free Option: Replace almond flour with sunflower seed flour and use a nut-free milk alternative.
Serving Suggestions:
Serve these cupcakes on a pretty platter, garnished with a sprinkle of powdered monk fruit sweetener for a fancy touch. Pair with a cup of herbal tea or a chilled glass of almond milk. Perfect for a dinner party, a birthday treat, or a quiet Sunday snack.

Sugar-Free Chocolate Raspberry Cupcakes (Gluten-Free)
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These rich and moist cupcakes combine the bold flavor of chocolate with the natural sweetness of fresh raspberries—totally sugar-free and gluten-free.
Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup monk fruit sweetener (or another granulated sugar-free sweetener)
- 3 large eggs
- ⅓ cup unsweetened almond milk
- ⅓ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ cup fresh raspberries (plus extra for garnish)
- 2 oz sugar-free dark chocolate, melted (optional topping)
Instructions
- Preheat and Prep: Set your oven to 350°F. Line a cupcake pan with parchment liners.
- Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, salt, and monk fruit sweetener.
- Wet Ingredients: In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Combine: Gradually mix the wet ingredients into the dry ingredients. The batter will be thick—don’t panic, that’s what we want!
- Fold in Raspberries: Gently stir in the fresh raspberries, being careful not to crush them too much.
- Fill the Cups: Spoon the batter evenly into the cupcake liners, filling each about ¾ full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting or topping.
- Optional Topping: Drizzle the melted sugar-free dark chocolate over the cooled cupcakes and garnish with a raspberry on top.
Notes
Keep refrigerated for up to 3 days. Best enjoyed at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g (from natural raspberries)
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 55mg