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5.0 from 81 votes

Keto Vanilla Cupcakes

These keto cupcakes are out of this world! They bake up moist yet fluffy and are topped with a silky buttercream frosting. I've made both a cream cheese vanilla frosting and a strawberry buttercream frosting for them - you decide which you prefer. Only 3.5g net carbs per cupcake and just 10 minutes prep!

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
20 mins
Total Time
55 mins
Servings: 9
Calories: 447 kcal
Course: Dessert
Cuisine: British

Ingredients

Cupcake Batter
  • 4 eggs large, room temperature
  • ½ cup / 114g butter melted, then cooled
  • ¼ cup / 60g cream cheese
  • ¼ cup / 60ml almond milk
  • ½ cup / 100g granulated sweetener use up to ⅔ cup if you like sweeter cupcakes
  • 2 cup / 200g almond flour ***see notes
  • ¼ cup / 30g coconut flour
  • 2 teaspoon baking powder
  • 1 tablespoon vanilla extract
Cream Cheese Frosting
  • ¾ cup / 170g butter room temperature!!!
  • 9.5 oz / 270g cream cheese room temperature!!! (1 cup plus 2 tbsp)
  • ⅓ cup / 60g powdered sweetener  or more to taste, up to ⅔ cup
  • ½ teaspoon vanilla extract optional

Instructions

    Cup of Yum
  1. Preheat the oven to 180 C / 350 F and line a muffin / cupcake pan with paper cups.
  2. In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, thick and double in size. This takes about 2 minutes.
  3. Now add the sweetener, melted and cooled butter, cream cheese, unsweetened almond milk and vanilla extract. Continue beating for a further minute.
  4. Stir together the almond flour, coconut flour and baking powder in a separate bowl. Then add the dry ingredients to the wet ingredients and blend until you have a smooth batter.
  5. Fill the cupcake batter into 9 paper cups and bake for 25 minutes or until a skewer inserted comes out clean.
  6. Let the cupcakes cool completely before you make the sugar free vanilla frosting.
Cream Cheese Frosting
  1. It is absolutely essential the both the butter and the cream cheese are room temperature. Heat fridge-cold for 20-30 seconds in the microwave.
  2. First, mix the butter using an electric mixer. Then, add the cream cheese and beat until fully combined.

Notes

  • 5g net carbs per cupcake with the vanilla cream cheese frosting. 
  • 3g net carbs per cupcake without frosting. 
  • I've given enough cream cheese vanilla frosting in the ingredients for all cupcakes. 
  • Here is the recipe for the strawberry frosting!
  • *** for super-fine almond flour, reduce the amount by 2 tablespoons or 12 grams. 
  • Note - You can probably stretch the batter to 10 cups. Mine rose quite a bit, and since we're adding the frosting, there's no need for a large rounded dome top.
  • Note - You can probably stretch the batter to 10 cups. Mine rose quite a bit, and since we're adding the frosting, there's no need for a large rounded dome top.
  • I used regular muffin paper cups. If you have a mini cupcake pan, you'll get at least 12 cupcakes. 
  • Store in the fridge for up to 4 days or freeze for up to 3 months. 

Nutrition Information

Calories 447kcal (22%) Total Carbohydrates 6.1g Protein 9.9g (20%) Fat 45g (69%) Saturated Fat 22.1g (111%) Fiber 2.6g (10%) Sugar 2.3g (5%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Total Carbohydrates 6.1g 2%
Protein 9.9g 20%
Fat 45g 69%
Saturated Fat 22.1g 111%
Fiber 2.6g 10%
Sugar 2.3g 5%

* Percent Daily Values are based on a 2,000 calorie diet.