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Keto Cupcake Recipe

Dom Lorenzo
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Looking for a keto-friendly dessert that won’t derail your low-carb lifestyle? These Keto Cupcakes are soft, moist, and packed with flavor without the sugar rush. Made with almond flour and a keto-friendly sweetener, they offer the perfect balance of sweetness and texture.

Keto cupcakes topped with keto frosting.

Whether you prefer vanilla or chocolate, these cupcakes can be customized to fit your cravings. And with a creamy, sugar-free frosting, they feel just as indulgent as traditional cupcakes—without the extra carbs.

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Preparation and Cooking Overview

These Keto Cupcakes are a breeze to make. The process is simple: mix the dry and wet ingredients separately, combine them, and bake. For frosting, whip it up while the cupcakes cool. Even beginner bakers can master this recipe with ease.

Chef's note

For a flavor twist, add a dash of cinnamon or swap vanilla extract for almond or coconut extract. Mix in sugar-free chocolate chips or crushed nuts for extra texture. If you prefer a dairy-free option, replace butter with coconut oil and use coconut cream in the frosting.

  • Prep Time: 5 minutes
  • Cooking Time: 20 minutes
  • Cooling Time: 5 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings (12 Cupcakes)
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Ingredients for This Keto Cupcake Recipe

Cupcake Batter

  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ⅓ cup erythritol
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • ¼ cup melted butter
  • ⅓ cup unsweetened almond milk
  • 1 teaspoon vanilla extract

Keto Frosting

  • ½ cup butter, softened
  • ¼ cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Ingredient Substitutions

  • Almond flour: Swap for sunflower seed flour for a nut-free option.
  • Butter: Replace with coconut oil for a dairy-free alternative.
  • Erythritol: Use monk fruit or allulose based on your preference.

Additional Ingredients

Want to change things up? Here are a few ideas:

  • Chocolate keto cupcakes: Add unsweetened cocoa powder for a rich, chocolatey depth that pairs perfectly with the creamy frosting.
  • Extra protein: Mix in unflavored protein powder to enhance the texture and make these cupcakes more filling.
  • Nutty flavor: Add chopped pecans or walnuts for a satisfying crunch and a toasty, nutty taste.
  • Flavor boost: A touch of espresso powder deepens the chocolate flavor, making it even more indulgent without overpowering the sweetness.

Cooking Tools Required

  • Muffin tin
  • Cupcake liners (or silicone liners)
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Tool Substitute Options

  • Cupcake liners: Grease the muffin tin with butter or coconut oil if you don’t have liners.

How to Make Keto Cupcakes: Step-by-Step Guide

Cooking Method

  • Baking

Preparation Steps

  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners or grease it well.
  3. Measure all ingredients to ensure a smooth baking process.

Cooking Instructions

  1. Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
  2. Mix wet ingredients: In another bowl, whisk eggs, melted butter, almond milk, and vanilla extract until smooth.
  3. Combine: Slowly pour the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.
  4. Fill liners: Divide batter evenly among cupcake liners, filling each about ¾ full.
  5. Bake: Place in the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.

Frosting Instructions

  1. Beat butter and powdered sweetener together until smooth.
  2. Add vanilla extract and heavy cream, mixing until fluffy.
  3. Spread or pipe onto completely cooled cupcakes.

Chef's pro tip

For fluffy cupcakes, avoid overmixing the batter. Overworking it can lead to dense, heavy cupcakes instead of light, airy ones. Also, allow the cupcakes to cool completely before adding frosting—otherwise, it will melt and slide off.

What to Serve with Keto Cupcakes

  • Keto vanilla ice cream: The creamy texture and subtle sweetness make these cupcakes an indulgent, low-carb dessert.
  • Unsweetened almond milk: Its light, nutty flavor balances the sweetness of the cupcakes without overpowering them.
  • Keto coffee: The rich, bold taste of coffee complements the buttery cupcakes, creating a satisfying treat.

How to Make It Healthier

  • Reduce sweetener: Adjust the amount of erythritol or use monk fruit for a milder sweetness.
  • Boost fiber: Mix in a bit of psyllium husk or flaxseed meal for a slightly denser texture.
  • Increase protein: Stir in unflavored protein powder to enhance the texture.
  • Add extra toppings: Try chopped nuts, seeds, or unsweetened coconut flakes for more variety.
  • Dairy-free options: Use coconut oil and coconut cream for a lactose-free version.

Time-Saving Tips

  • Batch cooking: Bake a larger batch and freeze extra cupcakes for a quick and easy treat later—just thaw and frost when needed.
  • Portion efficiently: Use a cookie scoop to evenly fill cupcake liners, reducing mess and ensuring uniform baking.

What Can I Prepare Ahead of Time

  • Dry mix storage: Store mixed almond flour, coconut flour, baking powder, and sweetener in an airtight container for quick baking.
  • Frosting storage: Make it 1-2 days ahead, store it in the fridge, and re-whip before using.

Storage and Reheating Instructions

Storage instructions

  • Room temperature: Store the cupcakes in an airtight container at room temperature for up to 3 days to keep them fresh.
  • Refrigerator: Place the cupcakes in a sealed container and refrigerate for up to 5 days for longer storage.
  • Freezer: Freeze unfrosted cupcakes in a ziplock bag for up to 3 months, then thaw at room temperature before serving.

Reheating best practice

  • Room Temperature: Let frozen cupcakes thaw for a few hours before serving.
  • Microwave: Warm for 10-15 seconds (without frosting) if you prefer a soft texture.

Recipe wrap-up and conclusion

These Keto Cupcakes are the perfect guilt-free dessert—moist, flavorful, and topped with a rich sugar-free frosting. Whether for a special occasion or an everyday treat, they’ll keep your sweet tooth satisfied without the carbs.

Frequently asked questions

Not recommended. Coconut flour absorbs more moisture, which would make the cupcakes dry.

Each cupcake contains about 3-4g net carbs, depending on the ingredients used.

Yes! Swap butter for coconut oil and heavy cream for coconut cream.

Only if you want them to last longer than 3 days. Otherwise, store them at room temperature.

Erythritol, monk fruit, or allulose work well and don’t leave a bitter aftertaste.

📖 Recipe

Keto cupcakes topped with keto frosting.

Keto Cupcake

These cupcakes are soft, moist, and perfectly sweet, making them the ultimate low-carb dessert—whip up a batch today for a guilt-free treat that’s just as indulgent as the real thing.
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Course: Dessert
Cuisine: American
Keyword: 30-minute
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 30 minutes
Servings: 12
Calories: 219kcal

Ingredients

Cupcake Batter

  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ⅓ cup erythritol
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • ¼ cup melted butter
  • ⅓ cup unsweetened almond milk
  • 1 teaspoon vanilla extract

Keto Frosting

  • ½ cup butter softened
  • ¼ cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
US Customary - Metric

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C).
  • Line a muffin tin with cupcake liners or grease it well.
  • Measure all ingredients to ensure a smooth baking process.

Cooking Instructions

  • Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
  • Mix wet ingredients: In another bowl, whisk eggs, melted butter, almond milk, and vanilla extract until smooth.
  • Combine: Slowly pour the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.
  • Fill liners: Divide batter evenly among cupcake liners, filling each about ¾ full.
  • Bake: Place in the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.

Frosting

  • Beat butter and powdered sweetener together until smooth.
  • Add vanilla extract and heavy cream, mixing until fluffy.
  • Spread or pipe onto completely cooled cupcakes.

Nutrition

Nutrition Facts
Keto Cupcake
Amount Per Serving
Calories 219 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 74mg25%
Sodium 193mg8%
Potassium 56mg2%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 451IU9%
Vitamin C 0.01mg0%
Calcium 63mg6%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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