Keto Cupcakes

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5 from 489 votes
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My keto cupcakes are moist, fluffy, and deceptively low-carb. They’re made with coconut flour and have 6 flavor options! 2 grams of net carbs.

On the hunt for more keto desserts? Try my keto donuts, keto chocolate muffins, and keto lemon bars next.

keto cupcakes.

As much as I love whipping up keto cake on a whim, there’s something special about making cupcakes. 

If you’re looking for a cupcake recipe that’s both low-carb AND gluten-free but doesn’t skimp on texture or flavor, you’ll love my keto cupcake recipe. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto cupcakes
  4. Arman’s recipe tips
  5. Storage instructions
  6. More easy keto baked goods you’ll enjoy
  7. Keto Cupcakes (Recipe Card)

Why I love this recipe

  • 6 flavors. The base recipe is for keto vanilla cupcakes (my favorite), but I had to include some classic flavors as well. 
  • Very easy to make. Whether you’re a pro or a newbie, you’ll have zero trouble making these cupcakes from scratch. 
  • Ready in 20 minutes. It’ll take them longer to cool down than it will to make them!
  • Perfect for sharing. Who could say no to frosted cupcakes? Not me!

Ingredients needed

  • Butter. Preferably unsalted butter that’s softened to room temperature. 
  • Granulated sweetener. I tested several kinds and preferred allulose and monk fruit, as both dissolved smoothly without leaving a grainy texture. 
  • Salt. Just a pinch to amplify the sweetness.
  • Vanilla extract. A must for any cupcake recipe!
  • Eggs. Room temperature eggs are best. 
  • Milk. I used unsweetened almond milk, but any dairy or dairy-free milk will do. 
  • Coconut flour. My preferred low-carb flour alternative that’ll give these cupcakes a light and fluffy crumb. I assure you, you won’t be able to taste the coconut. 
  • Baking powder. Gives the cupcakes some rise. Don’t use baking soda, as it won’t have the same effect. 
  • Vanilla frosting. I used my keto vanilla buttercream frosting

How to make keto cupcakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 180C/350F and line a 12-count muffin tin with cupcake liners.

Step 2- Mix the batter. In a large mixing bowl, beat the butter, sugar, salt, vanilla, and eggs. Once combined, add milk and continue mixing. In a separate bowl, sift the flour and baking powder. Fold the dry ingredients into the wet ingredients and combine. 

Step 3- Bake. Pour the batter into 10 of the muffin liners, roughly ¾ full. Bake the cupcakes for 17-20 minutes or until a toothpick inserted in the center comes out clean. 

Step 4- Cool and frost. Remove the cupcakes from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, frost.

how to make keto cupcakes.

Arman’s recipe tips

  • Don’t substitute the flour. I tested almond flour just in case, and the texture was a no-go. 
  • Avoid overmixing. To keep the light and fluffy texture, only mix until the batter is smooth and no lumps remain. 
  • Omit the eggs. Instead, use flax eggs, which you can make by combining three tablespoons of water with one tablespoon of flax seeds (per egg). 
  • Adjust the consistency. Over the years, I’ve noticed that some brands of coconut flour can be more absorbent than others, so the amount of liquid you add may differ from the recipe. The batter should be thick but pourable.

Variations

  • Keto 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 chocolate sugar-free 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 sugar-free chocolate chips to the batter. Reserve a handful to top the cupcakes with. 
  • Lemon cupcakes. Add 1/2 teaspoon of lemon zest and 1 tablespoon of lemon juice to the batter. Add 1 tablespoon lemon juice to the cream cheese frosting.
  • Strawberry cupcakes. Fold in ½ cup of fresh or thawed frozen strawberries and top each cupcake with a strawberry slice.

Storage instructions

To store: Leftover cupcakes can be stored in an airtight container at room temperature for up to five days. If they are unfrosted, cover them with a paper towel to keep them moist. Store them in the refrigerator for up to one week to keep them fresher for longer. 

To freeze: Freeze leftover cupcakes in a freezer bag for up to six months.

keto vanilla cupcakes.

More easy keto baked goods you’ll enjoy

sugar free cupcakes

Keto Cupcakes

5 from 489 votes
My keto cupcakes are moist, fluffy, and deceptively low-carb. They’re made with coconut flour and have 6 flavor options! 2 grams of net carbs.
Servings: 10 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients  

Instructions 

  • 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, allulose, 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.

Notes

* You can also use monk fruit sweetener, but it will be granulated. 
** Start with 2 tablespoons and add more, as needed. 
TO STORE: Leftover cupcakes can be stored in an airtight container at room temperature for up to five days. If they are unfrosted, cover them with a paper towel to keep them moist. Store them in the refrigerator for up to one week to keep them fresher for longer. 
TO FREEZE: Freeze leftover cupcakes in a freezer bag for up to six months.

Nutrition

Serving: 1servingCalories: 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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Comments

  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.
    Tommie

  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 🙂