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.
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
- Less sugar-free crystal sweetener than regular keto cupcakes
- Kids approved
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.
- 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.
Making The Keto Cupcake Batter
- 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.
- 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.
- Add the dry ingredients, almond flour, baking powder, and salt.
- Beat again until just incorporated and the batter is light and evenly combined.
- 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.
- 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.
More Keto Cake Recipes
If you like cakes and cupcakes, try these other recipes:
Did You Like This Recipe?
Preparation:Under 30 Minutes
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.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.