Keto Vanilla Cupcakes | The Best Keto Cupcakes

A grey plat with four keto cream cheese frosted vanilla cupcakes on it. There are two unfrosted cupcakes behind the plate. One is upright and one is on its side. Everything is set on a grey counter.

5 from 53 reviews

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!



1 1/2 cups (170g) blanched almond flour 

1/2 cup (65g) granular swerve 

2 teaspoons baking powder

6 Tbsps. (85g) butter, melted

5 eggs

1/4 (60g) cup almond milk 

2 teaspoons vanilla extract


  1. Preheat the oven to 350°F (176°C). 
  2. Then, mix/combine the dry ingredients - the almond flour, Swerve, and baking powder - in a medium-sized bowl, and set it aside.
  3. 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.
  4. When the butter mixture has been creamed, add the dry ingredients to it, along with the almond milk.
  5. Then, with a rubber spatula - or mixer on low speed - mix until a smooth cake batter forms.
  6. Now, line a cupcake pan with cupcake cups.
  7. Spoon the cupcake batter into the individual cups - filling them about 3/4 of the way. 
  8. Bake for about 20 minutes until the cupcakes are golden. 
  9. Then, allow them to cool for about 10 minutes before transferring to a wire rack to cool completely. 
  10. While the cupcakes are cooling, make the Keto Cream Cheese Frosting. 
  11. Spread or pipe the frosting on top of the cupcakes and dig in!  


The scale up function does not change the gram measurements.


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