Introduction to Keto Cupcakes
Everyone loves a classic vanilla cupcake with chocolate frosting, right?! I don’t think I’ve ever met a person who prefers chocolate cupcakes with a vanilla frosting. Either way you take your cupcakes, this classic keto cupcake recipe is the perfect dessert recipe to have in your arsenal for upcoming birthday parties or bake sales!
Can You Make Vanilla Cupcakes Keto/ Low Carb?
I’m here to tell and show you that low carb cupcakes will leave you satisfied and forgetting about the high carb sugar bombs you used to eat. These vanilla keto cupcakes are healthier for you and your family, all while still coming out moist, dense, and rich.
Keto Cupcakes and Mug Cakes Galore!
I’ve always been a huge cupcake lover! I prefer it to cake, cookies or even brownies any day of the week. So, naturally I also love mug cakes. Our food blog has lots to choose from, but of course, I have to share some of my favorites with you here.
- Red Velvet Cupcakes (cream cheese frosting – yum!)
- Easy Chocolate Mug Cake (If you wanted gluten free chocolate cupcakes this is the recipe for you)
- Keto Peanut Butter And Jelly Mug Cake– (If you know, you know)
- Pumpkin Cheesecake Cupcakes (Who doesn’t love pumpkin and cheesecake!?)
Almond Flour or Coconut Flour?
Both! There is a variety of moving parts which work together to create the perfect keto cupcake recipe. First, it’s important to know the ratio of almond to coconut flour in order to achieve the best consistency. Most keto baked goods use a mix of almond flour and coconut flour. Almond flour alone can be too soft and not absorbent enough to stay together after baked, while coconut flour is very absorbent and can often result in a dry crumbly baked good. A combination of the two however, is unbeatable! They balance each other out perfectly with almond flour for bulk and coconut flour for binding.
Ingredients
Keto Cupcakes
- 1.5 cups almond flour– Finely milled almond flour works great in this recipe to bulk up the batter.
- 1/4 cup coconut flour– Coconut flour provides a gluten free thickener that will help give this recipe structure.
- 1/2 cup erythritol– A keto friendly sweetener with no net carbs that works great in place of sugar.
- 2 tsp baking powder- Both baking powder and baking soda are used in this recipe because they help to create a light and fluffy cupcake
- 1 tsp baking soda
- 1/2 tsp pink Himalayan salt– Believe it or not, salt actually brings out the sweetness in baked goods!
- 6 large eggs
- 1/2 cup butter, melted– Grass -fed butter adds a nice high quality fat source with tons of flavor
- 1/2 tsp liquid stevia– a mix of both liquid stevia and erythritol create a sweet batter without any stomach irritation that a ton of sugar alcohols may cause.
- 1 tsp vanilla extract– These are vanilla cupcakes so don’t skimp on some high quality vanilla extract!
Keto Chocolate Buttercream Frosting
- 3/4 cup butter, room temperature– room temperature is vital or the keto chocolate frosting will not blend smoothly
- 1/3 cup unsweetened cocoa powder– Make sure the cocoa powder is 100% unsweetened.
- 1/3 cup powdered erythritol– If you don’t have powdered erythritol you can blend the granular erythritol in a coffee grinder until it has turned into a powder.
- 1 tsp vanilla extract– Vanilla extract brings out the slight vanilla notes in the keto cupcake base
- 10 drop liquid stevia– We use this in combination with erythritol so that the recipe is sweeter without a ton of sugar alcohols.
- 1-2 tbsp heavy cream- This will help to cream and fluff all buttercream frosting ingredients together
How to Make Vanilla Keto Cupcakes & Low Carb Chocolate Frosting
If you were looking for chocolate cupcakes, lo siento amigo. We’re team vanilla cupcake and keto chocolate frosting all the way! Now that you’ve pulled out your ingredients and are ready to learn all about making the perfect easy keto cupcakes we can get started.
Instructions
KETO CUPCAKES
- Preheat the oven to 350°F and line a muffin tin with cupcake liners or grease with coconut oil spray. Set aside.
- In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt
- In a separate bowl, mix eggs, melted butter, stevia, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter between the cupcake liners, filing them ¾ of the way full. Bake for 20-25 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.
- Allow to cool completely prior to frosting.
KETO FROSTING
- Add the butter to a large bowl and beat with a hand mixer until fluffy.
- Next, add cocoa powder, swerve and vanilla to the bowl. Beat until thoroughly mixed and smooth.
- If frosting is too thick, beat in milk alternative or cream, 1 tbsp at a time until frosting reaches desired consistency.
Notes
- Keto cupcakes are best stored in an air tight container in the fridge up to 10 days.
- Note: the nutrition facts below are for each frosted low carb cupcake if all of the keto frosting was used. If you don’t use all the frosting, the macros (fat grams in particular) will be much lower.
FAQs
- I’m a Weirdo Who Wants Chocolate Cupcakes. Can I add Cocoa Powder? – Short answer yes. However after adding 1-2 tablespoons of cocoa powder you may need to add a tablespoon or so of nut milk to thin the batter a bit.
- How to Fill Keto Cupcakes? – If you’re feeling adventurous and want to try making a low carb cupcake recipe filled with frosting then we’re here to help.
- Does Buttercream Frosting Need to be Refrigerated? – Buttercream frosting can last at room temp for two days, however we recommend storing them in the fridge just to be safe.
- Does Keto Buttercream Harden?– If you want a more set up keto buttercream you may need to change your ratios.
- Can I Frost my Keto Cupcakes Without a Piping Bag? – For sure! Piping bags make this keto buttercream recipe look like it was store bought, but if you don’t have any fancy tools you can just frost with a knife or spoon.
How to Store Chocolate Cupcakes
The best way to store this recipe depends on what you plan on doing with the remaining cupcakes. If you plan on consuming them within the next few hours for a party, storing them in the fridge should be sufficient
- 5-7 Days- Store the keto cupcakes in an airtight container inside of your fridge to prevent spoilage or mold growth.
- 8-10 Days- If you are going to eat them slowly (which we doubt they’ll last that long) then you may want to consider storing the icing and cupcake separate.
Nutrition Facts
Vanilla Keto Cupcakes
Amount Per Serving
Calories 308
Calories from Fat 270
% Daily Value*
Fat 30g 46%
Carbohydrates 6g 2%
Fiber 3g 12%
Protein 7g 14%
- Percent Daily Values are based on a 2000 calorie diet.
