If you’re looking for an easy keto cupcakes recipe, then this is it! With just a few ingredients, like almond flour and coconut flour, you’ll be able to get these ready in a snap. I use a keto cream cheese frosting, but provide 3 other recipes for keto-friendly frosting like chocolate and vanilla buttercream. I also provide tips for those who want a low carb chocolate cupcake or keto cupcakes made with coconut flour only. And, for those who want to make these gluten-free cupcakes awesome the first time, I include a “how to make keto cupcakes” step-by-step video tutorial. Each of these cupcakes has just 3g net carbs, including the frosting!
This recipe post was sponsored by KitchenAid, my go-to brand for stand mixers. I only partner with brands whose products I use and love so I’m appreciative to have had the opportunity to work them. Thank you, my readers, for supporting the brands that allow Dr. Davinah’s Eats to offer you free content!
How do you make Keto Cupcakes?
- Add the dry ingredients to your stand mixer bowl and whisk. Set them aside.
- Add the wet ingredients to another stand mixer bowl and whisk on high.
- Pour the dry ingredients into your wet ingredients. Set the 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
Can I freeze keto cupcakes?
Yes! I make one dozen cupcakes each time. And, considering that there are only two people in my house, I store the leftovers in the freezer.
You can store these in the freezer by putting your extra cupcakes into a freezer bowl or a freezer bag.
When I’m ready to eat these, I take them out of the freezer and allow them to thaw on the counter for 15-30 minutes.
If you’re in a rush and want them right now, then you can also just pop them in the microwave for 15-30 seconds.
Can I double this recipe?
Absolutely! If you are making cupcakes for a large crowd or a potluck, then you can double this recipe. You can adjust the servings in the recipe card below so that it does the math for all of the ingredients for you.
You might also be interested in these 20+ Keto Recipes for a Crowd or these Keto Comfort Food recipes. Both of these post include other ideas that you might serve up with these cupcakes at a keto-friendly or low carb gathering.
How do you store Keto Cupcakes?
I keep mine in a freezer Ziploc bag or in an airtight bowl.
How long do these cupcakes last?
I store mine in the refrigerator for about 4 days. My cupcakes don’t usually last longer than 4 days before they are eaten. If you think that you’ll have cupcakes beyond 4 days, then I’d just store the extra in the freezer.
Keto Frosting Ideas
This recipe includes cream cheese frosting. My husband loves it because he says it reminds him of the cheesecake and cake combos that you can get from places like Cheesecake Factory.
If you don’t want a cream cheese frosting, then you can use any of these keto-friendly icing and frosting recipes:
- Keto-friendly Almond Butter Frosting
- Sugar-free Swiss Meringue Buttercream
- Low Carb Chocolate Buttercream Frosting
Love cream cheese frosting?
Want Low Carb Chocolate Cupcakes?
As much I wish you could, you can’t just add cocoa powder to a vanilla cupcake recipe to make chocolate cupcakes! I mean, you could try, but it won’t taste as good!
The rich, chocolatey flavor that we love takes a bit more finesse! For chocolate cupcakes, you can check out this Ultimate Low Carb Chocolate Cupcakes recipe.
Can I make these with coconut flour only?
This keto cupcake recipe has a mixture of almond flour and coconut flour. 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 basic vanilla version.
How can I make this a keto, low carb funfetti cupcake?
Add 1-2 tbsp of sprinkles to the batter. I added mine when I combined my wet and dry ingredients.
Do the nutrition facts include the frosting?
In this recipe, as with my others, I include an estimate of the nutrition facts as a courtesy. The calories for this recipe include the frosting. I mean, I don’t know many people who eat cupcakes without frosting.
A serving is one cupcake with 1/12 of the icing.
- 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.