These fluffy keto cupcakes are delicious on their own and exquisite 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.
These keto cupcakes are marvelous. They are pleasantly flavored with vanilla and are so fluffy!
I like to frost them with chocolate frosting for a delicious flavor contrast; you can use vanilla frosting if you prefer.
Here's an overview of the ingredients needed to make these keto cupcakes. The exact measurements are included in the recipe card below.
For the Cupcakes
- Eggs: I use large eggs in almost all my recipes, this one included.
- A neutral oil: I like to use macadamia nut oil. Avocado oil is another excellent option.
- Vanilla extract: It's best to use pure vanilla extract.
- Sweetener: I use stevia glycerite; you can replace it with a granulated sweetener.
- Almond flour: 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: I like Kerrygold butter.
- Heavy cream: Make sure it says "heavy whipping cream" on the package.
- Cocoa powder: Unsweetened, treated with alkali to make it smoother, darker, and less bitter than natural coconut powder.
- Vanilla extract: As before, use pure vanilla extract.
- Sweetener: I use stevia. If you opt for a granulated sweetener, please use a powdered sweetener for the best consistency.
- 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.
Keto Cupcakes Instructions
The detailed instructions for making these cupcakes are listed in the recipe card below. Here's an overview of the steps:
Quickly mix the cupcake batter by hand in a single bowl. No extra dishes to wash!
Divide the mixture between six greased cupcake liners.
Bake the cupcakes for about 15 minutes in a 350°F oven.
While the cupcakes are cooling, make the chocolate frosting.
When the cupcakes are cool, frost them.
Use Foil Liners
I highly recommend using greased foil liners when baking with almond 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.
Flatten their Tops
If your cupcakes have uneven domes at their top, gently shave them off before frosting them, as shown in the photo below. This will make for a prettier frosted cupcake. If you don't plan on frosting the cupcakes, the domes can stay.
I like to use oil because it keeps the cupcakes extra moist. I use macadamia nut oil, but any neutral-tasting oil (such as avocado oil) will work. However, unsalted butter, melted and slightly cooled, will work, too.
Yes. I decided on a rich chocolate frosting because I like the contrast in colors and flavors. If you prefer a vanilla frosting, use this cream cheese frosting.
Dutch-processed cocoa powder is not as acidic as natural cocoa powder. It's smoother, milder, and darker. So, it works best in this recipe. Dutch-processed cocoa powder will usually be marked as "processed with alkali." However, if you only have natural cocoa powder, that will work, too.
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.
Once completely cool, these keto cupcakes can be stored in an airtight container in the fridge for up to 5 days. Remove them from the fridge an hour before enjoying them. The frosting is best at room temperature.
You can freeze these cupcakes for up to three months.
More Cupcake Recipes
- Preheat your oven to 350°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 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 them completely for about an hour, or place them in the fridge for 20 minutes to cool them quickly.
- If your cupcakes have uneven domes, gently shave them off with a paring knife before frosting.
- 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.
- I highly recommend using greased foil liners when baking with almond or coconut flour. It's been my experience that these baked goods do much better in terms of sticking when I use foil liners.
- Dutch-processed cocoa powder is not as acidic as natural cocoa powder. It's smoother, milder, and darker. So, it works best in this recipe. Dutch-processed cocoa powder will usually be marked as "processed with alkali."
- A granulated sweetener in the frosting will feel grainy, so please use a powdered sweetener. Add 1-2 extra tablespoons of heavy cream if the frosting is too thick.
- Once completely cool, store these cupcakes in an airtight container in the fridge for up to 5 days. Remove them from the fridge an hour before enjoying them. The frosting is best at room temperature. You can freeze these cupcakes for up to three months.
Add Your Own Notes
Nutrition per Serving
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