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    Home » Dessert Recipes » Keto Cupcakes

    Keto Cupcakes

    Last updated: Feb 8, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These wonderfully fluffy keto cupcakes, pleasantly flavored with vanilla, are delicious on their own, and downright sinful with the decadent, luscious chocolate frosting.

    An easy 30-minute recipe that you mix in a single bowl, they keep well in the fridge and can also be successfully frozen.

    Three vanilla cupcakes with chocolate frosting served on a white plate.

    I love chocolate baked goods and make these chocolate cupcakes often. But sometimes you want a simpler flavor profile, and these fit the bill perfectly.

    Pleasantly flavored with vanilla and oh so fluffy, these keto cupcakes are a real treat. I like to frost them with chocolate frosting, but you can also use vanilla frosting if you prefer.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    Here's an overview of the ingredients you'll need to make these tasty keto cupcakes. The exact measurements are included in the recipe card below.

    Eggs: I use large eggs in almost all my recipes, this one included.

    A neutral oil: Avocado oil has a neutral taste so it works well here. Sometimes I use macadamia nut oil.

    Vanilla extract: Try to use pure vanilla extract if you can.

    Sweetener: I use stevia, but you could probably replace it with a granulated sweetener.

    Almond flour: An excellent flour substitute that bakes very well. You should definitely use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe.

    Salt: Just a pinch to highlight the other flavors.

    Baking powder: Make sure it's fresh. And if you need it to be gluten-free, double-check to ensure it is.

    For the frosting: Unsalted butter, heavy cream, cocoa powder, vanilla extract, and a sweetener. I use stevia. If you opt for a granulated sweetener, please use a powdered sweetener for the best consistency.

    Instructions

    The recipe card below will give you detailed instructions for making these keto cupcakes. Here's an overview of the steps:

    Quickly mix the cupcake batter by hand, in a single bowl. No extra dishes to wash! Yay!

    Divide the mixture between six cupcake liners and bake the cupcakes for about 15 minutes in a 350°F oven.

    While the cupcakes are cooling, make the chocolate frosting. Then, when the cupcakes are cool, frost them.

    A photo collage showing the steps for baking keto cupcakes.

    Expert tip

    I highly recommend using greased foil liners when baking with almond flour or coconut flour. It's been my experience that these baked goods do much better in terms of sticking when I use foil liners.

    If you'd rather not use foil, you can use paper liners, but make sure to grease them well. There could still be a bit of sticking, but it might be worth it to you. Your call!

    Frequently asked questions

    Can I use melted butter instead of oil in the batter?

    I like to use oil in this recipe because I feel that it keeps the cupcakes extra moist. I use macadamia oil, but any neutral-tasting oil (such as avocado oil) will work.

    I do believe that unsalted butter, melted and slightly cooled, would work too, although I haven't tried that.

    Can I use a different frosting?

    Yes. I decided on a rich chocolate frosting because I like the contrast in colors and flavors.

    Purists will probably prefer a vanilla frosting, in which case I highly recommend using this cream cheese frosting. It's wonderful!

    My cupcakes came out of the oven with an uneven dome! Now what?

    This happens to me too. I simply use a knife to shave it off prior to frosting them, as shown in the video below. If you don't plan on frosting the cupcakes, the dome can stay.

    Can I use natural (not Dutch-processed) cocoa powder in the frosting?

    Dutch-processed cocoa is not as acidic as natural cocoa butter. It's smoother, milder, and darker. So it will work best in this recipe.

    However, if you only have natural cocoa powder, that should work too. Dutch-processed cocoa powder will usually be marked as "processed with alkali."

    Do I really need to cool the cupcakes completely before frosting them?

    Yes. Otherwise, the frosting will melt. If you don't want to wait an hour for the cupcakes to completely cool, you can place them, still on the cooling rack, in the fridge. They will cool in about 20 minutes.

    Variations

    Here are a few ideas for varying the basic recipe:

    • You can use melted and slightly cooled unsalted butter instead of oil.
    • Use a powdered sweetener instead of stevia.
    • Replace the vanilla extract with almond extract, orange extract, or coconut extract.
    • Use a different frosting such as this cream cheese frosting.

    Storing leftovers

    Once completely cool, store these cupcakes in the fridge, in an airtight container, for up to 5 days. Remove them from the fridge an hour before enjoying them. The frosting won't be as good when cold.

    Keto vanilla cupcakes with chocolate frosting served on a plate.

    Related recipes

    • Keto Chocolate Cake
    • Keto Pumpkin Cupcakes
    • Keto Cream Cheese Frosting
    • 30 Amazing Keto Desserts

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Cupcakes
    4.98 from 242 votes
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    Keto Cupcakes with Chocolate Frosting

    Wonderfully fluffy vanilla keto cupcakes are delicious on their own and downright sinful with the decadent, luscious chocolate frosting. 
    Prep Time15 mins
    Cook Time15 mins
    Cool time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Servings: 6 cupcakes
    Calories: 407kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    Cupcakes:

    • 3 large eggs
    • ¼ cup avocado oil
    • 1 teaspoon vanilla extract
    • 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
    • 1 cup blanched finely ground almond flour blanched, finely ground (4 oz)
    • Pinch salt
    • 1 teaspoon baking powder (gluten-free if needed)

    Frosting:

    • ½ cup unsalted butter, softened (4 oz)
    • ¼ cup heavy cream
    • ¼ cup unsweetened cocoa powder (20g; it's best to use Dutch processed)
    • 1 teaspoon vanilla extract
    • 1 ½ teaspoon stevia glycerite (equals ½ cup powdered sugar)*

    INSTRUCTIONS

    • Preheat your oven to 350 degrees F. Line 6 muffin pan cavities with foil liners and lightly grease the liners.
    • In a large bowl, whisk the eggs, oil, vanilla, and stevia.
    • Add the almond flour and whisk it in thoroughly until the batter is very smooth.
    • Whisk in the salt and baking powder.
    • Divide the batter between the cupcake liners. The batter will be fairly thin.
    • Bake the cupcakes until puffed and a toothpick inserted in their center comes out clean, 15-17 minutes.
    • Place the pan on a cooling rack for 5 minutes, then remove the cupcakes from the liners and place them directly on the cooling rack. Cool completely, about 1 hour, or place in the fridge to cool quickly (should take about 20 minutes in the fridge).
    • If your cupcakes have an uneven dome, gently shave it off before frosting, as shown in the video below.
    • To make the frosting, place the softened unsalted butter, heavy cream, cocoa powder, vanilla, and stevia in a medium bowl. Using a handheld electric mixer, beat on low to incorporate, then beat on medium for about 1 minute, until the frosting is light and fluffy.
    • Spoon the frosting on top of the cupcakes and gently spread it. Or use a piping bag to pipe it onto the cupcakes.

    WATCH THE VIDEO:

    NOTES

    * A granulated sweetener in the frosting will feel grainy - so please use a powdered sweetener. If using a powdered sweetener in the frosting instead of stevia, it's possible that you would need to add a bit more heavy cream to achieve the right consistency.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1cupcake | Calories: 407kcal | Carbohydrates: 7g | Protein: 8g | Fat: 40g | Saturated Fat: 14g | Sodium: 149mg | Fiber: 3g | Sugar: 1g
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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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