These low carb ghost cupcakes are rich chocolate cupcakes topped with a swirl of cream cheese frosting and little chocolate chip faces. They're easy to decorate, totally sugar free, and they make the cutest Halloween treat for the whole family.
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I love making fun low carb Halloween recipes every October! When I saw these Ghost Cupcakes from Mommy Musings, I was totally inspired to create a low carb version.
Each ghost starts with a dark chocolate cupcake made with almond flour, then gets a tall swirl of soft cream cheese frosting and a few low carb chocolate chips for the eyes and mouth. They're really quick to decorate, and if you don't want to use a piping bag, you can spoon the frosting on instead. They'll still look like friendly little ghosts!
A Sugar-Free Halloween Treat
Halloween is usually all about candy, which can make it tricky if you're eating low carb or baking for someone who is watching their sugar. These cupcakes are made without any sugar at all. The cake and the frosting are both sweetened with monk fruit sweetener, the flour is almond flour instead of wheat flour, and the chocolate chips on top are stevia-sweetened.
That makes them a nice option if you're looking for sugar-free Halloween treats or a sugar-free cupcake to bring to a party. Everyone's needs are different, though, so if you're baking for someone with diabetes or another health condition, check the full nutrition information on the recipe card below and go with what works for them and their doctor's advice.
Key Ingredients & Substitutions
- Almond flour. This gives the cupcakes a tender, moist crumb. Use blanched, finely ground almond flour rather than almond meal, which makes a heavier, grainier cupcake.
- Unsweetened cocoa powder. This is where all that deep chocolate flavor comes from. Natural or Dutch-process cocoa both work; Dutch-process gives a darker color and a slightly smoother taste.
- Monk fruit sweetener. I like Lakanto granulated monk fruit sweetener in the cupcakes and Lakanto powdered monk fruit sweetener in the frosting. Use a powdered sweetener for the frosting, because granulated crystals won't dissolve and the frosting will feel gritty.
- Eggs and butter. The eggs give the cupcakes structure (there's no gluten to hold them together), and the melted butter keeps them moist. Let the butter cool a little before you add it so it doesn't start to cook the eggs.
- Cream cheese. Full-fat block cream cheese makes the thickest, most pipeable frosting. Avoid the spreadable tub kind, which is softer and can make your ghosts droop.
- Low carb chocolate chips. These make the ghosts' eyes and mouths. I use the mini ones from Lily's (get them from Amazon). Mini chips are the perfect size, but regular chips work too.
How to Make Low Carb Ghost Cupcakes
To make the chocolate cupcakes, beat three eggs together in a stand mixer until well mixed. Add in the melted (but cooled) butter, unsweetened cocoa powder, almond flour, monk fruit sweetener, baking powder, and salt. Beat until a smooth batter has formed.
Transfer the batter into a six-hole muffin pan lined with paper liners or silicone liners. Bake in a preheated oven for 18-20 minutes, until a toothpick poked into the center comes out clean.
Let the cupcakes cool completely. While they cool, make the frosting by beating softened cream cheese and butter together. I used a hand mixer for this because my stand mixer bowl was still messy - I need to get a second one! Add in the vanilla extract and powdered sweetener, then beat again until smooth and fluffy.
Spoon the frosting into a piping bag and pipe it onto the cupcakes, finishing with a little point on top to form the ghost's head. Press low carb chocolate chips into the frosting to make the eyes and mouth.
Helpful Tips
Cool the cupcakes completely. This is the most important step for good-looking ghosts. Cream cheese frosting melts fast on a warm cupcake, and your ghosts will slump into puddles. Give them at least 30 minutes on a wire rack, or pop them in the fridge for 10 minutes if you're in a hurry.
Chill the frosting if it's too soft. If your kitchen is warm, the frosting can get loose after beating. Put the bowl (or the filled piping bag) in the fridge for 15-20 minutes so it firms up and holds its shape when you pipe.
Use a large round tip for classic ghosts. A big plain round tip gives you smooth, rounded ghosts, while a large open star tip gives the swirly look in the photos. You can also just snip about half an inch off the corner of the piping bag. A cake decorating kit with a few bags and tips is handy to have for holiday baking.
Pipe from the outside in, then pull up. Hold the bag straight above the cupcake. Start with a ring around the outer edge, then pipe two smaller rings on top, each one a little narrower than the last. Stop squeezing and lift the bag straight up to make the pointy ghost head.
Add the faces right away. Press the chocolate chips in point-side down as soon as you finish piping each cupcake, while the frosting is still soft. Two chips for eyes and one for a surprised little "boo" mouth is my favorite look.
Variations
- Vanilla ghosts. Skip the chocolate cake and top the vanilla cupcakes from my Low Carb Rainbow Cupcakes with the ghost frosting instead.
- Make a bigger batch. The recipe doubles easily to fill a 12-cup muffin pan, which is great for a classroom or office party.
- Mini ghost cupcakes. Bake the batter in a mini muffin pan for about 10-12 minutes and top each one with a small swirl and mini chips.
- Different frosting. Swap in my fluffy Low Carb Cream Cheese Frosting, or use whipped cream stiffened with a little cream cheese for a lighter topping.
- Spiced chocolate. Add half a teaspoon of cinnamon or a pinch of cayenne to the batter for a grown-up twist.
- Monster cupcakes. Tint the frosting green with a few drops of food coloring and use a single chocolate chip for a one-eyed monster.
Serving Ideas
Line the ghost cupcakes up on a platter or a marble board with some orange ribbon and a paper jack-o-lantern, and they instantly look like party food. They're a great sweet treat alongside savory Halloween snacks, and kids love helping put the faces on.
For a full spooky dessert spread, serve them with my Halloween Brownies and a round of Low Carb Ghost Milkshakes. A cold glass of unsweetened almond milk or a cup of coffee goes nicely with them too.
Storing & Freezing
Because of the cream cheese frosting, these cupcakes need to be kept in the fridge. Store them in an airtight container for up to 4 days. A tall container works best so the lids don't squash the ghost heads. Let them sit at room temperature for 15-20 minutes before serving so the cake softens up.
You can freeze the unfrosted cupcakes for up to 3 months. Wrap them individually, then put them in a freezer bag. Thaw them overnight in the fridge or on the counter for about an hour, then frost and decorate. I don't recommend freezing the frosted ghosts, since the frosting loses its shape and the chips can bleed a little as it thaws.
To get ahead for a party, bake the cupcakes a day early and keep them covered in the fridge. Make the frosting and decorate on the day you plan to serve them.
Frequently Asked Questions
Are these ghost cupcakes sugar free?
Yes. There's no sugar in the cupcakes or the frosting. They're sweetened with monk fruit sweetener, and the chocolate chips are sweetened with stevia.
Are these cupcakes diabetic friendly?
They're sugar free and low in carbs, so many people who watch their sugar enjoy them. Everyone is different, though, so check the nutrition information on the recipe card and follow the advice of your own doctor or dietitian.
How many carbs are in each cupcake?
Each frosted cupcake has about 4g net carbs. You'll find the full nutrition breakdown on the recipe card below.
Can I make them without a piping bag?
Definitely. Spoon a big dollop of frosting onto each cupcake and use the back of the spoon to swirl it up into a point. A zip-top bag with the corner snipped off also works well as a homemade piping bag.
Can I use coconut flour instead of almond flour?
Not as a one-to-one swap. Coconut flour soaks up much more liquid, so the batter would be far too dry. Stick with almond flour for this recipe.
More Low Carb Halloween Treats
If you loved these ghost cupcakes, here are a few more spooky recipes you might enjoy:
- Halloween Brownies (Keto, Low Carb)
- Low Carb Ghost Milkshake
- Low Carb Monster Bites - a Halloween appetizer!
- A Guide to Low Carb Candy
- Low Carb Halloween Recipes
📖 Recipe
Low Carb Ghost Cupcakes
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a 6-cup muffin pan with paper or silicone liners.
- Beat the eggs in a stand mixer until well mixed.
- Add the unsweetened cocoa powder, almond flour, melted butter, sweetener, baking powder, and salt. Beat until a smooth batter has formed.
- Divide the batter evenly between the liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack, at least 30 minutes, before frosting.
- For the frosting, beat the softened cream cheese and butter together until smooth. Add the vanilla extract and powdered sweetener, then beat again until smooth and fluffy. If it seems soft, chill it for 15-20 minutes.
- Spoon the frosting into a piping bag fitted with a large round or star tip. Pipe a ring around the edge of each cupcake, then two smaller rings on top, and lift the bag straight up to form the ghost's pointed head.
- Press the chocolate chips into the frosting to make two eyes and a mouth on each ghost.
- Serve right away, or store in an airtight container in the fridge until needed.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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