This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure .
With just a few common keto pantry ingredients, like almond flour and coconut flour, these Keto Cupcakes are ready in a snap. Each one has just 3g net carbs per serving and is topped with my keto cream cheese frosting. This post includes all the tips to make these your own like three other keto frosting ideas and tips for recipe variations. Plus, you’ll find my how-to make a keto cupcake video tutorial.
This recipe post was sponsored by KitchenAid, my go-to brand for stand mixers.
How do you make Keto Cupcakes?
The easiest way to learn how to make these is to watch the video tutorial. You can find it by scrolling down to the recipe card and clicking the play button. A summary of the steps to make these in a stand mixer are written below:
- Mix the wet and dry ingredients separately
- Pour the dry ingredients into your wet ingredients. Set the stand mixer to “stir” and allow it to gently incorporate the ingredients.
- Use an ice cream scoop to add cupcake batter to a lined cupcake pan
- Bake the cupcakes on 350 degrees for 18-22 minutes
Storage & Freezer Tips for Keto Cupcakes
Generally, these can be kept in the refrigerator in a storage bag or large airtight container for up to 4 days. But, if you’re like me and only have a few people in your house, I recommend putting the leftovers in the freezer.
To thaw them out, I sit them on the counter for 15-30 minutes. But, if you’re in a rush, you can also just pop them in the microwave for 15-30 seconds (the frosting melts, but I’m ok with that).
Serving Size & Doubling the Recipe
This recipe makes one dozen cupcakes and a serving is one cupcake with cream cheese frosting. If you are making cupcakes for a large crowd or a potluck, then you can double this recipe by adjusting the serving size in the recipe card below.
Keto Cupcake Frosting Ideas
This recipe includes cream cheese frosting, which is my favorite topping for low carb carrot cake and keto cinnamon rolls. But, one thing I love about these cupcakes is that you can customize them to match your preferences. Some other keto frosting ideas that work great are:
- Keto Whipped Cream
- Keto-friendly Almond Butter Frosting
- Sugar-free Swiss Meringue Buttercream
- Low Carb Chocolate Buttercream Frosting
Other Low Carb Keto Cupcake Recipe Variations
- Chocolate Cupcakes: As much I wish you could, you can’t just add cocoa powder to a vanilla cupcake recipe to make chocolate cupcakes! So, if you want chocolate cupcakes, check out Ultimate Low Carb Chocolate Cupcakes
- Coconut Flour Keto Cupcakes: I prefer a mixture of almond flour and coconut flour when baking. But, if you’re looking for a gluten-free cupcake mix that uses coconut flour only, then you can check out this recipe for Keto Lemon Cupcakes. It uses lemon oil to intensify the lemon flavor, but you could omit it to have a vanilla version.
- Keto Funfetti Cupcakes: Add 1-2 tbsp of sprinkles to the batter. I added mine when I combined my wet and dry ingredients. You can make your own sprinkles using this keto sprinkles recipe or you can buy your sprinkles as I did.
The Best Keto Cupcakes Recipe
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
Keto Cupcakes
- 1.5 cups Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp Xanthan Gum
- 1 tbsp Baking Powder
- 1/2 tsp Natural Ancient Sea Salt
- 3/4 cup Granular Monk Fruit Erythritol
- 1/2 cup Butter, melted
- 4 Eggs
- 1 tsp Vanilla Extract
- 1 cup Unsweetened Almond Milk
Sugar-free Cream Cheese Frosting
- 1/2 cup Powdered Monk Fruit Erythritol
- 1/4 cup Butter, softened
- 4 oz Cream Cheese, softened
- 2 tsp Vanilla Extract
- 1-2 drops of natural yellow food coloring, optional
Instructions
- Preheat the oven to 350 degrees.
- Whisk all of the dry ingredients for the cake and set it aside.
- Add the wet ingredients to your stand-mixer and combine on high (1-2 minutes). The goal is to combine the wet ingredients well to reduce the amount of stirring once the dry ingredients are added in the future step.
- Turn the stand-mixer to stir. Add 1/2 of the dry ingredients and allow to combine (~30 seconds).
- Add the remaining half of the dry ingredients. Mix on low for an additional 30 seconds.
- Scoop with an ice cream scooper into muffin cups
- Bake for 18-22 minutes (until a toothpick of a fork comes out clean). Allow to cool completely before adding icing.
- Add all ingredients for the icing into your stand mixer. Mix on medium until light and fluffy (~2 minutes). You may need to scrape down the sides in the middle of mixing. I usually put the icing in the refrigerator for ~5 minutes before putting it into my frosting bags.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
