Oh how I loved Hostess cupcakes, ho-ho's and basically any other item from their product line.  Even when they closed down years back, I still craved them.  Then they returned but their recipes seemed to have changed.  Since then, my diet has changed and now with being on the Keto diet, Hostess is no-no!  However, this recipe comes to the rescue, offering a keto dessert treat that is to die for and with the option of cream cheese buttercream, that makes these cupcakes that much better (in my opinion at least).



·         48 g almond flour

·         18 g golden flaxseed meal finely ground

·         8 g coconut flour

·         1 teaspoon baking powder

·         1/4 teaspoon xanthan gum

·         56 g unsalted grass-fed butter

·         2 tablespoons heavy cream

·         40 g cocoa powder

·         1/4 teaspoon kosher salt

·         1/3-1/2 cup xylitol allulose or erythritol*

·         2 eggs


·         56 g unsalted grass-fed butter at room temperature**

·         2-4 tablespoons powdered erythritol to taste

·         pinch kosher salt

·         1 teaspoon vanilla extract or vanilla bean powder

·         heavy cream as needed


·         2-3 tablespoons heavy cream as needed

·         60 g Lily's Sweets dark chocolate bar

·         2 teaspoons unsalted grass-fed butter



1.       Preheat oven to 350°F/180°C. Line (or grease and dust with cocoa) a muffin pan, set aside.

2.       Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.

3.       Add butter, heavy cream, cocoa powder and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly.

4.       Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, some granules may remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Divide the batter into prepared muffin pan.

5.       Bake for 14-17 minutes, or until a toothpick inserted comes out clean. Always keep in mind, however, that your cupcakes will continue to cook while cooling!

6.       Allow to cool for at least 15 minutes in the muffin pan. They'll be particularly fragile right out of the oven, so you need to let them set. Keep stored in an airtight container for 3-4 days.


1.       Add the butter, sweetener and salt to medium bowl and cream with an electric mixer for 6-9 minutes until light and fluffy. Mix in vanilla extract and feel free to add a little heavy cream (about a tablespoon), for a lighter filling.


2.       Heat the cream until it just begins to bubble, add in the chocolate and remove from heat. Stir until melted and add in the butter. Sugar free chocolate sometimes needs a little more heat and heavy cream to reach the right consistency, so feel free to use a water bath if need be.


3.       Cut a hole onto the top of each cupcake with a paring knife or a cutter, keeping the cutout. Pipe (or spoon!) a dollop of vanilla buttercream onto each cupcake, close with reserved cutout and dip in the chocolate glaze. Pipe a swirly squiggle across the top and enjoy!


*Please see section on sweeteners for diets and possible substitutions. Just keep in mind that stevia doesn't work (at all!) for these!

**Feel free to make a cream cheese buttercream! Simply sub half of the butter for cream cheese.

Please note that nutrition facts were estimated for the cupcakes with the filling and the glaze. The chocolate cupcakes solo are only 2g net carbs.

Nutrition FactsGluten Free & Keto Hostess Cupcakes