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