An easy keto cupcakes recipe that uses simple ingredients. Includes tips for making vanilla and chocolate low carb cupcakes with almond and/or coconut flour. Plus, 3+ keto frosting ideas!
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.