Delicious classic vanilla cupcakes with a light texture and a creamy buttercream frosting. As always, these keto cupcakes are low-carb and gluten-free.
We all need to celebrate with a cake from time to time! That’s why it was so important for me to develop a keto cupcake recipe that recreates the taste and texture of a traditional cupcake. The texture of these vanilla cupcakes is light and spongy, not dense or biscuit-like.
Tips for Better Keto Cupcakes
I know that keto baking can be a bit tricky. As with other keto baked goods, here are some tips for low-carb baking success:
- Make sure that your ingredients — especially eggs and butter — are at room temperature before beginning. If you need to bring eggs to room temperature quickly, you can place them in a bowl of warm water for a few minutes.
- Use fresh baking powder. Baking powder makes these cupcakes rise — so you want to double check that your baking powder is active. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. It should bubble up right away. If it does, it’s still good.
- Cupcakes made with coconut flour can stick to paper liners. To prevent this, you can grease the liners with non-stick spray before filling them with batter.
- Keep an eye on these cupcakes while baking — coconut flour tends to get really brown, really fast.
- Check on it the cupcakes intermittently, and remove them from the oven once a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before eating, especially if you will be frosting them.
- You can store these cupcakes in Tupperware at room temperature for a couples days — but honestly, they’ve never lasted that long at my house!
Ingredients in Keto Cupcakes
These cupcakes are made with a blend of low-carb flours, including coconut flour, almond flour, and flaxseed meal.
For keto baking, I like to use almond flour that has been blanched to remove the almond skins, and ground very finely. A fine-ground almond flour like Bob’s Red Mill will help ensure that your low-carb cupcakes have a nice, light texture.
I also like to include some coconut flour in this recipe. If you’ve used coconut flour in your low-carb baking before, then you know you must use a large amount of eggs or other liquid to balance the recipe. Coconut flour is high in fiber and very absorbent, so we only need to use 1/2 cup in this recipe.
Keto baked goods need some kind of binder to replace the gluten found in wheat flour. If you have it handy, you can add 1/2 tsp of xanthan gum. If you don’t have it, or don’t want to use xanthan gum, you can use 2 tsp of flax meal instead.
I like the nutty taste of flax meal in this recipe, so that’s what I used. But, please feel free to use what you have in your pantry.
You are going to love this recipe because it’s so delicious and quick to make. These keto cupcakes are:
- Perfectly sweet
- Topped with rich vanilla buttercream
- & Perfect for birthdays and other celebrations
Keto Diet Baking Recipes
For the cupcakes
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 tbsp flaxmeal
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, melted
- 6 eggs, large
- 2/3 cup erythritol sweetener, like Swerve
- 1 tsp vanilla extract
- 2 tbsp heavy cream, you can add another tbsp if your batter is too thick
For the buttercream
- 1/2 cup butter, softened
- 1/4 cup powdered sweetener, like Swerve confectioner's. (Start with 1/4 cup, and you can add more to taste.)
- 1/2 tsp vanilla extract
- 1 tbsp heavy cream, add heavy cream if your frosting is too thick
For the cupcakes
- Preheat the oven to 350°F.
- Line a 12-cup muffin pan with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.
- In a large mixing bowl, mix the butter, sweetener, salt, vanilla, and eggs. Add the cream, and whisk until smooth.
- In a separate bowl, stir together the coconut flour, almond flour, and baking powder. Break up any lumps. Add the flour mixture to the wet ingredients, and stir to combine. The batter will be thick, but scoopable. If your batter seems too thick, add another tbsp or so of cream to thin it out.
- Evenly divide the batter among the liners, filling each 3/4 full.
- Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven, and let them cool in the pan for 5-10 minutes. Carefully — they will be fragile — turn them out of the pan onto a rack. Let the cupcakes cool completely.
- Once cool, frost the cupcakes
For the frosting
Using a stand or handheld mixer, beat the softened butter, vanilla, and sweetener together until creamy.
- If your frosting seems too thick, add a bit of heavy cream -- one tbsp at a time -- to thin it out.
With the ingredients I used, these cupcakes came out to be 130 cal and 1 net carb each.
I encourage you to input the nutrition facts of the specific brands you use for the most accurate tracking.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 254 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 139mg Sodium: 215mg Carbohydrates: 3g Fiber: 2g Sugar: 1g Protein: 4g