Vanilla Keto Cupcakes Recipe with Buttercream Frosting

Try these delicious classic vanilla keto cupcakes!  They have a soft, light texture and are topped with my favorite creamy buttercream frosting.  As with all my recipes, these keto cupcakes are low-carb and gluten-free.

Vanilla Keto Cupcakes Recipe

Easy Keto Cupcakes Recipe with Vanilla Buttercream Frosting

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.


If you’re looking for chocolate cupcakes instead, check out Keto Chocolate Cupcakes with Buttercream Frosting.

Recipe 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!

keto cupcakes with low carb buttercream

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 1 tbsp 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.

low carb vanilla cupcakes with frosting

You are going to love this keto recipe because it’s so delicious and quick to make. These keto cupcakes are:

  • Moist
  • Perfectly sweet
  • Satisfying
  • Topped with rich vanilla buttercream
  • & Perfect for birthdays and other celebrations

Other Keto Diet Baking Recipes

If you like baking keto desserts, you may also like my Cinnamon Crumb Cake Keto Donuts, Chocolate Oreo Keto CookiesTwo-Ingredient Keto Chocolate Truffles, or Fudgy Keto Brownies.

keto vanilla cupcakes with frosting

Keto Vanilla Cupcakes with Buttercream Frosting

Keto Vanilla Cupcakes with Buttercream Frosting

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Delicious classic vanilla cupcakes with a light texture and a creamy buttercream frosting.  As always, these keto cupcakes are low-carb and gluten-free.


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

  1. Preheat the oven to 350°F.
  2. Line a 12-cup muffin pan with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.
  3. In a large mixing bowl, mix the butter, sweetener, salt, vanilla, and eggs. Add the cream, and whisk until smooth.
  4. In a separate bowl, stir together the coconut flour, almond flour, flax meal (or xanthan gum) 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.
  5. Evenly divide the batter among the liners, filling each 3/4 full.
  6. Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
  7. 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.
  8. Once cool, frost the cupcakes

For the frosting

Using a stand or handheld mixer, beat the softened butter, vanilla, and sweetener together until creamy.

  1. 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.

You can substitute 1/2 tsp of xanthan gum for the flax meal, if you prefer.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 139mgSodium: 215mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 4g

The nutrition information is provided as a courtesy and is approximate only. It was calculated by My Fitness Pal with the recommended brands and ingredients. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

keto vanilla cupcakes with buttercream frosting

73 thoughts on “Vanilla Keto Cupcakes Recipe with Buttercream Frosting”

    • Hi Vickie,

      You could do either. Since the frosting is butter-based, not cream cheese, they will be fine in a sealed container on the counter for a day or two. Any longer than that and you may want to refrigerate them.

      In our house, they’ve only lasted a day or two before my kids have eaten them all! So I’m sorry I can’t comment on the maximum shelf life. 🙂

  1. Have you had any success using coconut cream in place of heavy cream in the cupcake batter? I have the double duty of wrestling gluten/dairy free family while personally cooking keto primarily and don’t really want to make two separate recipes for all the partygoers.

    • I haven’t tested this recipe with stevia.
      Erythritol has a lot of bulk/volume to it. Usually stevia, unless it’s blended with erythritol, is very concentrated.
      So it will likely change the proportions of the recipe.

      • I tried the Stevia and I will be honest. It is not good, at least not with 1/4 cup (6.25g). And make it a double; the bitter taste of stevia is the only flavor felt on the tongue. To save it i had to add some meringue (which is unfortunately not keto). Any idea how i could suppress the bitter taste of stevia?

    • Karisse, I was wondering the same thing. Did you receive a reply about the stevia? I don’t have erythritol nor swerve but I do have a large bag of stevia.

  2. Hello,

    Thanks for the recipe. You say 1tbs flax meal in ingredients but don’t say where to add it. Then, you mention 2 tsp flax meal in the text. I wish I would have known I could sub xanathan before adding 1 tbs of flax. Perhaps you could add this sub choice in the recipe area? I think the fall goes in w the flour and baking powder, so went ahead and did that. Thanks

  3. These are amazing, I loved the flax meal. I used the pure instead of the swerve and made a cream cheese icing. Have you ever tried this as a cake instead of cupcakes? Any suggestions if I try it?

        • Hmm, you can’t substitute it 1:1 because the coconut flour is sooo absorbent. You’d likely need at least 1 cup of almond flour, though I haven’t tested it. Let me know if you try it!

          • The frosting was really buttery so I added a little more Swerve and added salt to taste while mixing. My boss is Keto and I’m making these for her. I tasted one and oh my god do these taste delicious. Thank you so much!!!!

          • Great modification! It’s funny, I think people’s “sweet” tastebuds change the longer they do keto — it’s great you could adjust the recipe to suit your tastes!

  4. I tried this recipe, but the buttercream icing I didn’t like it. It is too sweet for my taste, so I replaced it with whip cream this time in a rush, but next time, I will do a cream cheese frosting. Cake was good.

  5. These cupcakes are awesome! I’m the only Keto member of my family so the 12 cupcakes lasted me almost 2 weeks. I kept them sealed in a Tupperware type container and they stayed moist and delicious to the last one!

  6. I just made these tonight and my batch came out PERFECT. Very nicely moist! Family approved! Instead of swerve, I used xylitol in my batter and was still spot on. And I made my own keto friendly chocolate cream cheese frosting. Thank you so much for this recipe. Will make again!

  7. These are the first keto muffins that rise so well!!!! They are very good looking and smell awesome, now time to taste them!

  8. Dawn/Sarah,

    Did you try it with monk fruit? I was wondering the same thing. I have the Lakanto monk fruit sweetner in the classic, golden, and powdered.

    Please let me know, thanks!! These do look delicious 🙂

  9. The batter also makes the perfect base for moist, tasty muffins. I added bananas (you can use blueberries to make it keto-friendly) nuts, and a few spices to my batch. They are easily some of the best banana nut muffins I’ve ever had the pleasure of consuming.

  10. These cupcakes are too die for! Even my husband loves these. I do however have a question. You stated the cupcakes are 1 net carb each but when you scroll down to the nutritional facts it states 3 carbs….which is it?

  11. can i leave out the cream? i don’t have cream or coconut cream. could a put a little bit of yogurt instead? or maybe some full fat milk?

  12. Do the cupcakes end up with an egg-y taste or texture? I have experienced that with some other keto baking recipes and with this one using 6 eggs, that is my concern. I am dying for a true cake-y vanilla treat!!! Thanks!

  13. Hi
    Thank you for sharing your recipe. I’m excited to start baking, for first need to know are the cup sizes you use UK or American measures ?


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