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Keto Cupcakes

5 from 21 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Keto Cupcakes are moist, fluffy almond flour vanilla cupcakes with creamy, light cream cheese frosting. With only 3 grams of net carbs each, these are diabetic-friendly cupcakes for sure, quick and easy to whip in less than 30 minutes.

A plate filled with keto cupcakes in pink paper liners and frosted with cream cheese frosting.

I bake my own keto birthday treats every year and when I don’t bake a keto vanilla cake, I like this light, moist, vanilla keto cupcakes with almond flour. The recipe is very similar to my keto lemon cupcakes, but easier since you don’t need coconut flour for this recipe.

The recipe is closer to my famous almond flour cupcakes, but these keto cupcakes are even fluffier, lighter with a crispy top that holds the cream cheese frosting perfectly.

The sugar-free frosting is made of cream cheese, which marries very well with almond flour and a nice swap to keto buttercream frosting that I always use to frost my keto cake.

Why You Will Love This Keto Cupcake Recipe

  • Quick and easy keto dessert
  • Light and moist like regular cupcakes
  • Just one low-carb flour, no complicated mix
  • Dairy-free options
  • Gluten-free
  • Less sugar-free crystal sweetener than regular keto cupcakes
  • Kids approved
Keto-Baking-Guide-Best-Bread-Recipes Carine Grab my Keto Meal Plans! Use one of my many keto meal plans to reach your health goals!

Ingredients For Keto Cupcakes

There are many ways to make low-carb cupcakes, some recipes use a combination of almond flour and coconut flour, and others use sour cream but here’s how to make quick and easy low-carb cupcakes.

Ingredients for Keto Cupcakes in various bowls and ramekins on a large baking tray with labels.

  • Almond Flour – I recommend ultra-fine almond flour with a golden white color instead of almond meal. This prevents the cupcakes from becoming gritty, dark, and dry.
  • Eggs – They add a moist texture to low-carb cupcakes and a lovely yellow color to the crumb while binding the low-carb flour.
  • Egg-Whites – The addition of egg whites turns the cupcakes lighter and makes the top crispier to avoid the keto frosting sinking the top of the cupcakes.
  • Melted Butter – Let it cool a bit before adding to the eggs. You can use dairy-free options like melted coconut oil or light avocado oil.
  • Sugar-Free Crystal Sweeteners like erythritol or allulose.
  • Baking Powder to rise the cupcakes and make airy, light cupcakes with almond flour.
  • Vanilla Extract for flavor
  • Unsweetened Almond Milk or cashew milk
  • Salt to enhance the flavors of the cupcakes.

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Making The Keto Cupcake Batter

Step-by-step instructions on beating Wet ingredients for Keto Cupcakes.
  1. Add eggs, egg whites, melted, cooled butter, sweetener, almond milk, and vanilla extract in a large mixing bowl, or the bowl of your stand mixer.
  2. Beat with a hand beater or beater attachment of your stand mixer for about 1 minute on medium-high speed. Beat until lighter in color and fluffy.
Step-by-step instructions on preparing the Keto Cupcakes Batter.
  1. Add the dry ingredients, almond flour, baking powder, and salt.
  2. Beat again until just incorporated and the batter is light and evenly combined.
Step-by-step instructions on filling Keto Cupcakes Paper Liners
  1. Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with cupcake liners and lightly oil with cooking spray. Use an ice cream scoop to grab some keto cupcake batter and fill each cup up to 3/4 of their level.
  2. Repeat until all the muffin paper liners are filled evenly. Bake the keto cupcakes on the center rack of the oven at 350°F (180°C) for 25 to 30 minutes until golden brown on top and a toothpick inserted in the center of the vanilla cupcakes comes out clean and dry.

Decorating Keto Cupcakes

Cool down the cupcakes on a cooling rack, at room temperature for at least an hour or until they reach room temperature.

Frost the cupcakes with any keto frosting you love like:

Feel free to add sugar-free sprinkles, a pinch of unsweetened shredded coconut, or shaved sugar-free dark chocolate.

Expert Tips For Baking Keto Cupcakes

  • Don’t swap almond flour for something else – this is the key ingredient to making moist low-carb cupcakes. Never swap almond flour for coconut flour, the cupcakes would end up very dry and crumbly.
  • Use almond flour not an almond meal – An almond meal is made with almonds and their skin. It results in a gritty, dark color meal that turns cupcakes brown, dry, and gritty.
  • Foil the pan if the cupcakes brown too fast – Almond flour tends to bake faster and burn quickly on top of these cupcakes. Tent the muffin tin with foil if the color changes too fast and the center of the cupcakes is still watery or unbaked.
  • Use ingredients at the same temperature – Don’t use too cold eggs with warm melted butter. Bring all ingredients to room temperature by removing eggs from the fridge 15 minutes before asking, and cool down the melted butter.
The inside of a keto cupcake frosted with cream cheese frosting.

More Keto Cake Recipes

If you like cakes and cupcakes, try these other recipes:

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a plate filled with keto vanilla cupcakes in pink paper liners and frosted with cream cheese frosting

Keto Cupcakes

3gNet Carbs
These Keto Cupcakes are moist, fluffy almond flour vanilla cupcakes with creamy, light cream cheese frosting. With only 3 grams of net carb each, these are diabetic-friendly cupcakes for sure, quick and easy to whip in less than 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 12 keto cupcakes
Serving Size: 1 cupcake
5 from 21 votes

Ingredients

  • 4 large Eggs
  • 2 large Egg Whites
  • ½ cup Granulated Sweetener of Choice I used sugar-free erythritol (note1)
  • cup Unsweetened Vanilla Almond Milk
  • cup Melted Butter (note 2)
  • 2 ½ cups Almond Flour
  • 2 teaspoons Baking Powder
  • 1 tablespoon Vanilla Extract
  • ¼ teaspoon Salt
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with cupcake paper liners. Grease with cooking oil spray. Set aside.
  • In a large mixing bowl or the bowl of your stand mixer, use the hand beater or whisk attachment to beat on high speed: eggs, egg whites, sugar-free sweetener of your choice, unsweetened almond milk, melted and cooled butter, and vanilla extract. Whisk for about 2 minutes until airy.
  • Switch to the paddle attachment or gently stir in almond flour, salt, and baking powder using a silicone spatula.
  • Fill each cupcake paper liner with the keto cupcake batter to up to 3/4 their level.
  • Bake for 2225 minutes or until a toothpick inserted in the middle of the keto cupcakes comes out clean.
  • Cool onto a cooling rack at room temperature before frosting for 60 minutes to overnight.
  • Frost with keto cream cheese frosting or keto buttercream frosting.

Notes

Note 1: Any granulated sweetener works in this recipe, like sugar-free erythritol, allulose, or xylitol. 
Note 2: Melted butter, melted ghee, or melted coconut oil works as well.
How to store keto cupcakes? 
  • Fridge: Store in an airtight box for up to 4 days at room temperature.
  • Freezer: freeze the keto cupcakes in airtight zip-lock bags for up to 1 month. Defrost the day before in the refrigerator.
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Serving Size: 1 cupcake
Yield: 12 keto cupcakes
Serving: 1cupcakeCalories: 312.6kcal (16%)Carbohydrates: 5.5g (2%)Fiber: 2.5g (10%)Net Carbs: 3gProtein: 6.7g (13%)Fat: 30.8g (47%)Saturated Fat: 9.1g (57%)Polyunsaturated Fat: 3.4gMonounsaturated Fat: 6.6gTrans Fat: 0.1gCholesterol: 48.2mg (16%)Sodium: 231.7mg (10%)Potassium: 25.9mg (1%)Sugar: 1g (1%)Vitamin A: 592.9IU (12%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.1mgVitamin D: 0.3µg (2%)Calcium: 108.7mg (11%)Iron: 1.2mg (7%)Magnesium: 2.3mg (1%)Zinc: 0.2mg (1%)

Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

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