Keto Cupcakes (Vanilla Cupcakes)


5 from 489 votes
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These keto cupcakes are so moist and fluffy, you won’t believe that they are low carb! Made with coconut flour and naturally sweetened, they are perfect with a sugar free frosting! 2 grams ner carbs per cupcake.

When it comes to keto desserts, there is nothing better than chocolate cake, no bake cheesecake, and fluffy keto cupcakes

keto cupcakes

These keto vanilla cupcakes were inspired by my recipe for a keto vanilla birthday cake. As nice as making a full cake is, there is something special about cupcakes.

Now, don’t let the low carb ingredients put you off making them. They are just as fluffy as any good cupcake out there. They also have the most delicious vanilla flavor, and we can’t forget the keto vanilla frosting on top! 

Perfect for serve at parties, celebrations, events, or when you want a perfectly portioned dessert, these sugar free cupcakes are a winner!

How do you make keto cupcakes

You only need 7 main ingredients and no fancy gadgets to make fluffy vanilla cupcakes! 

keto cupcake ingredients

The Ingredients

  • Butter– Room temperature butter, and unsalted. 
  • Granulated sweetener– Either erythritol or monk fruit sweetener can be used. I prefer monk fruit sweetener, as it doesn’t tend to have the sometimes grainy texture. 
  • Salt– Brings out the sweetness of the cupcakes!
  • Vanilla extract– A must for any cake or baked good recipe! 
  • Eggs– Room temperature eggs. If you’d like to make it without eggs, you can try using an egg replacer. 
  • Milk– Any milk will work. I used unsweetened coconut milk, and it didn’t have any coconut flavor! 
  • Coconut flour– A low carb and grain free flour, the coconut flour gives these cupcakes the incredibly fluffy texture. If your coconut flour has clumps, sift it before adding it to the batter. 
  • Baking powder– Gives the cupcakes some rise and
  • Vanilla frosting– A simple vanilla buttercream frosting made with homemade keto powdered sugar.

The Instructions

Start by beating together your butter and sweetener, before adding the rest of your wet ingredients. Fold through your dry ingredients and mix until just combined. Distribute the cupcake batter amongst a greased muffin tin. Bake the cupcakes at 180C/350F for 18-20 minutes, or until a skewer comes out clean from the center. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost the cupcakes.


Can I make these without eggs? 

I often get asked for vegan subs for many of my keto recipes. I tested these cupcakes with chia eggs and flax eggs and they did NOT come out well at all. They just wouldn’t hold their shape and lost their fluffy and cakey texture. 

If you want to make these vegan, use a pre-formulated egg replacer, like Bob’s Egg Replacer. Use the equivalent of 4 eggs.

Tips for perfect keto cupcakes

  • You cannot substitute the coconut flour for another flour. It will not bake correctly and will likely crumble. If you’d like a muffin recipe without coconut flour, try chocolate muffins.
  • Do not overmix the batter, to keep the fluffy and light texture. Mix until all the coconut flour has been folded through.
  • Avoid overbaking the cupcake,  as they continue to cook while cooling down.
  • Always use cupcake liners, as even non-stick muffin tins are prone to sticking. Also, even though the cupcake liners *should* not stick, I still lightly spritz each one with cooking spray, just to be safe.

Storing and Freezing Cupcakes

  • To store: Leftover cupcakes will keep well at room temperature, in a sealed container. If you don’t use frosting, you can even cover the cupcakes with a paper towel, to keep them extra fluffy and moist. You can also refrigerate them to keep longer. 
  • To freeze: Freeze leftover cupcakes in a ziplock bag and store in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.

Keto Cupcake Flavors

  • Chocolate Cupcakes– Add 1/2 cup cocoa powder to the batter and increase the milk by 2-4 tablespoons, or as needed. Top with a keto chocolate frosting.
  • Red Velvet Cupcakes– Add a few drops of red food coloring to the batter, and top with a keto cream cheese frosting.
  • Chocolate Chip Cupcakes– Fold through 1/2- 1 cup of keto chocolate chips to the batter. Reserve a handful to top the cupcakes with. 
  • Lemon Cupcakes– Add 1/2 teaspoon lemon zest and 1 tablespoon of lemon juice to the batter. Add 1 tablespoon lemon juice to the cream cheese frosting. 

keto vanilla cupcakes

More easy keto desserts to try

sugar free cupcakes

Keto Vanilla Cupcakes

5 from 489 votes
These keto cupcakes have a lovely vanilla flavor, and are so moist, fluffy and with a tender crumb, you won't believe they are low carb and sugar free! Easy and simple to make, these keto vanilla cupcakes are topped with a keto frosting!
Servings: 10 Cupcakes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
  • In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
  • In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
  • Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
  • Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.


* To make a vegan version, swap out the eggs for egg replacer (not flax eggs or chia eggs)
** Start with 2 tablespoons and add more, as needed. 
TO STORE: Leftover cupcakes will keep well at room temperature, in a sealed container. If you don't use frosting, you can even cover the cupcakes with a paper towel, to keep them extra fluffy and moist. You can also refrigerate them to keep longer. 
TO FREEZE: Freeze leftover cupcakes in a ziplock bag and store in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.


Serving: 1cupcakeCalories: 153kcalCarbohydrates: 4gProtein: 5gFat: 13gSodium: 189mgPotassium: 41mgFiber: 2gVitamin A: 446IUCalcium: 50mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 489 votes (480 ratings without comment)

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Recipe Rating


  1. 5 stars
    These had a good flavor and were very moist. However, they had a slightly spongey texture which wasn’t my favorite. But, it is worth it as it’s no sugar and very low carb! These are for my nephew’s first birthday. I will serve these with whipped cream and some fruit that he can have.
    Thanks Arman for the recipe!

  2. 5 stars
    These cupcakes taste incredible! Light and fluffy, without all the carbs and sugar. Love these and would highly recommend.

  3. Hi, I have a question. You mention adding salt, but it is not listed in the ingredients list. How much salt should be added? Thanks.

  4. I made these and they seemed very crumbly and grainy. Almost like a cornbread. Is that normal or did something go wrong?

  5. Love to bake! Fairly new(er) to keto lifestyle. I have lost 108 pounds practicing keto, but recently becoming increasingly disheartened with lack of tempting baked goods. Oh so very excited to dive in and try this recipe! Thank you for sharing!!

  6. 5 stars
    This recipe works out in the end, but it is missing some key details!

    1. Salt is missing from the ingredient list. As found in the comments, it is 1/4tsp.
    2. Beat your sweetener and butter together separately before adding in the eggs and vanilla. Otherwise, the batter looks like a curdled mess. I made two batches of this and it resulted in less curdling of the batter and a much fluffier cupcake. If I were to make a third batter, I would try beating the sugar/butter a little longer to see how it turned out. This also resulted in an even dozen cupcakes, versus 10.

    1. I don’t see why not, I’d be careful with lemon juice though- Might be better to do a drop of lemon extract then add lemon juice to the frosting 🙂

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