These keto cupcakes are super soft and fluffy, and topped with a sugar-free cream cheese frosting. And, not only are they easy to make, they're quick to make too. From start-to-finish these keto cupcakes take just 25 minutes to whip up. Best of all though, is the fact that each one of them has less than 2 NET CARBS! And, yes, that includes the keto frosting!
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THE BEST KETO CUPCAKES
This recipe has everything you'd want out of a cupcake recipe, except all of the carbs.
Each one is light and fluffy, perfectly sweetened, and topped with a smooth cream cheese frosting. So, if you're craving something cakey with vanilla flavor, look no further than these easy keto cupcakes.
By the way, if you're looking for more delicious keto cake recipes to satisfy your sweet tooth, you'll want to check out this keto lemon pound cake and keto chocolate cake. Both recipes are an absolute hit if you love cakey desserts.
Ingredients For Keto Cupcakes
- Blanched almond flour- you can substitute it with walnut flour or sunflower seed flour. DO NOT use coconut flout.
- Granular swerve- granulated monk fruit works too.
- Baking powder
- Butter
- Eggs
- Almond milk- I used unsweetened vanilla almond milk.
- Vanilla extract
Pretty common stuff, right? And I use the majority of these ingredients for some of my other recipes, like to make these keto pancakes and this keto bread pudding.
Anyways, as far as frosting goes, I like to top my keto cupcakes with this 4 ingredient keto cream cheese frosting. It has almost 0 carbs a serving, and it's incredibly easy to make too.
How To Make Cupcakes Keto
Step 1: Mix The Ingredients
First things first, preheat the oven to 350 degrees Fahrenheit (176°C). Then, in a medium-sized bowl, combine the dry ingredients - the almond flour, Swerve, and baking powder. Now, in a separate bowl, beat together the melted butter, eggs, and vanilla extract for about 3 minutes or so. Then, after you've done that, add the dry ingredients to them - along with almond milk - and mix until a thick batter forms.
Step 2: Bake The Cupcakes
Now that you've got your batter together line a cupcake/muffin tin with cupcake liners. Then, spoon the cupcake batter about ¾ of the way full into the individual cups. Bake your cupcakes for around 20 minutes - or just until they start to turn golden brown.
Step 3: Finish The Cupcakes
Pull them out of the oven, and allow them to cool for about 10 minutes. Then, after that amount of time has passed, you'll want to transfer them to a wire rack to cool completely. And while the cupcakes are cooling, you'll want to make the frosting I mentioned earlier. Then once that's whipped up, all you have to do is spread or pipe the frosting on your cupcakes after they cool completely and dig in!
How I Recommend Storing Leftovers
Ok, so since this keto cupcake recipe uses frosting - at least the ones I made did - they should only sit at room temperature for up to 2 hours. Now, if you plan on eating all of your cupcakes the day you make them, you can frost them all at once.
If not, the unfrosted cupcakes can be kept on the counter in an airtight container for 2 days. But, if you refrigerate them, they'll last for up to a week. Of course, if you want to keep these delicious cupcakes for longer, you can freeze them for up to 6 months. Just wrap them individually in plastic wrap and then put them in a freezer-safe bag.
When you are ready to thaw your frozen cupcakes, take them out of the freezer, and leave them in their packaging. Doing this will allow the condensation from defrosting to form outside the packaging and not your cupcakes.
As for the frosting, it'll last in an airtight container in the fridge for 3 days. However, if you want to keep it for longer, the frosting will last in an airtight container in the freezer for up to 1 month. When you want to use it, let it thaw in the refrigerator for a day, then let it rest on the counter to reach room temperature.
Keto Vanilla Cupcakes
These keto cupcakes are super soft and fluffy, and topped with a sugar-free cream cheese frosting. And, not only are they easy to make, they're quick to make too. From start-to-finish these keto cupcakes take just 25 minutes to whip up. Best of all though, is the fact that each one of them has less than 2 NET CARBS! And, yes, that includes the keto frosting!
Ingredients
- 1 ½ cups (170g) blanched almond flour
- ½ cup (65g) granular swerve
- 2 teaspoons baking powder
- 6 Tbsps. (85g) butter, melted
- 5 eggs
- ¼ (60g) cup almond milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (176°C).
- Then, mix/combine the dry ingredients - the almond flour, Swerve, and baking powder - in a medium-sized bowl, and set it aside.
- Now, in a separate bowl, beat together the butter, eggs, and vanilla extract...and you'll want to beat these ingredients for about 3 minutes, until they're thoroughly creamed.
- When the butter mixture has been creamed, add the dry ingredients to it, along with the almond milk.
- Then, with a rubber spatula - or mixer on low speed - mix until a smooth cake batter forms.
- Now, line a cupcake pan with cupcake cups.
- Spoon the cupcake batter into the individual cups - filling them about ¾ of the way.
- Bake for about 20 minutes until the cupcakes are golden.
- Then, allow them to cool for about 10 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, make the Keto Cream Cheese Frosting.
- Spread or pipe the frosting on top of the cupcakes and dig in!
Notes
The scale up function does not change the gram measurements.
Nutrition Information:
Serving Size:
1 CupcakeAmount Per Serving: Calories: 160Total Fat: 14.6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 1.5gSugar: 0gProtein: 5.6g
Maureen
These are delish!
Crys
These came out excellent!
Sabs
I’m one of those shy readers who never comment on a recipe. But this recipe is by far THE BEST keto baking experience of my life.
I halved the recipe for 5 big cupcakes; added a table spoon of whipping cream instead of milk, and added 3-4 drops of lemon juice. And the cupcakes turned out mild buttery vanilla flavored and melted in the mouth 😍
I’ll follow your other recipes too.
Brendan Cunningham
That's great!! We're so happy you liked the cupcakes!:)
Millie
I don't have almond milk..... can you use heavy cream??? 🥺 sorry...
Joe Duff
Should work great 😉
Julie K.
These came out perfect! Super soft and not dry at all.
Janice
Wow, my husband and i loved it so much 🙂
Jessica A.
These turned out great. Love the frosting!
Tomas
The best keto cupcakes I’ve made!
Cindy
Loved making these! They were pretty easy and my family really enjoyed them. Thanks for the sugar free cupcake alternative!
Tony
These take the cake 😉and the frosting is good too.
Gabby
❤️these
Audrey Sylva
LOVED THEM!!!! So good with the frosting mmm!
Emilee
Best tasting cake-type recipe I've made that is keto. Very soft and loved the frosting too. Would recommend making!
Amara
Very happy these are so low in carbs because I ate three right after I made them lol. Love the recipe!!
Carmine
Super yummy! My kids loooved them.
Larkin
Amazing cupcakes!!!
Eliza
Tasted like real vanilla cupcakes. Loved them!
Tawnya
Worked great as a cake too
Nancy
I only have a mini cupcake pan so I used that and they came out fantastic! One of my favorite sugar free desserts.
Lara
Where have these been all my life?!!
Julia
In love with this recipe! I've made it like 10 times the past few months
Aria D
Turned this recipe into a cake, it came out perfect!
Nora
Turned out better than expected!
Eve
Love this recipe! I used the chocolate frosting from you keto chocolate cake recipe to make vanilla cupcakes with chocolate frosting and they were delicious!!
Jeanne
Couldn’t stop eating these.
Debra
Simple to make and very quick too. Came out perfect!
Gwen
These are literally the best keto cupcakes I’ve made, and I’ve made several recipes.
Ivory
Love love love these.
Iris
So yummy and cakey ❤️
Sarah J
I added some cocoa powder to the batter to make chocolate cupcakes! They were amazing!!!
Annie
Tastes just like real cupcakes!!!
Kayte
Enjoyed making and eating them.
Macy
Absolutely delish!!
Morie
Splendid recipe.
Kian
I made a cake out of the recipe and it turned out wonderful!
Kloe
Best cupcakes that I have tried making! The frosting was a perfect match.
Kaitlyn S
The most perfect keto cupcakes. This is forever my go to cupcake recipe.
Margret
Sooooo good!! Will be making these again!
Lisa
My batter did not thicken up,. What did I do wrong ?
Brendan Cunningham
Hmm make sure to beat the butter, eggs, and vanilla extract until they're creamed - about 3 minutes.
Mia
Really love this recipe. It is quick to make and the cupcakes are not dry and taste like regular cupcakes!
Jene
Yep these were delicious. Thanks!
sarah p
These cupcakes are great all around. Simple to make and taste just like actual cupcakes with sugar and flour.
Nicole
Perfect cupcakes!! My kids loved them too.
Emilia
This recipe makes the most perfect cupcakes! Tasted furthest thing from low carb.
Jordan
My family is totally obsessed with these cupcakes!!
Gina
I could eat these every single night they are so good!!
Gabbriella
Still can't get over how delicious these are!!
Mary V.
The cupcakes taste just like I hoped. They are soft and have a nice flavor and the frosting on top is a delight.
Violet
The frosting on these is so good I wanted to eat it with a spoon! Cupcakes were delish too.
Terry
The flavor of the cupcakes is delicious and the frosting is a super great compliment!
Lisa B.
Making these for probably the tenth time right now my family loves them!
Megan
The texture of these cupcakes was really great considering they are low carb. Light, soft, and flavor was good too.
Bre
The cupcakes are nice and fluffy and the frosting is so good I ate some of it with a spoon!
Harry
Tasted bakery quality.
Marissa K.
Delightful is the best way to describe these. Soft cupcakes, frosting so good I licked the spoon, just great.
Lauren
Oh my goodness these cupcakes are absolutely delicious!! The frosting is the best I have had.
Kelsey
My favorite keto dessert I have tried since starting the diet!
Shannon
This were wonderful! I used a little less swerve because we don't like things as sweet. They were moist and very fluffy and soft!! We made them into mini strawberry shortcakes. Definitely recommend!
Brendan Cunningham
We are so happy you liked the cupcakes!!