Some of the recipes I make use a lot of butter and sweeteners like Swerve. This makes them low carb, but I have found some really delicious recipes that use other sweeteners. I think that Swerve is a great sweetener because it tastes like the real thing, but it is so much healthier. I like using Swerve because it is all natural and no extra ingredients. It is made from erythritol, which is a sugar alcohol that is great for diabetics and can be used in baking. You can buy Swerve at any local natural food store, like Whole Foods.
I have been experimenting with a keto diet and so far they have been doing really well. I have been having a hard time finding the right keto muffins to make. I have tried a few different brands and so far this has been my favorite recipe. I have not had any problems with the texture or taste of the keto muffin. I have a few more recipes to try and I will post them when I do.
This post is all about the cupcakes I got to make during my trip home this week.. Read more about keto vanilla cupcakes coconut flour and let us know what you think.
Isn’t it true that everyone enjoys a good vanilla cupcake with chocolate frosting? I have yet to meet someone who likes chocolate cupcakes with vanilla icing. This traditional keto cupcake recipe is the ideal dessert dish to have in your arsenal for future birthday celebrations or bake sales, regardless of how you take your cupcakes.
Is it possible to make Keto/Low Carb Vanilla Cupcakes?
I’m here to inform you (and demonstrate you in the video below) that low carb cupcakes will satisfy you and make you forget about the high carb sugar bombs you’ve been eating. These keto vanilla cupcakes are better for you and your family while still being moist, thick, and delicious.
Making genuine low-carb meals may be challenging. It was difficult to find a perfect match for our low-carb chocolate frosting, but we believe we finally did! We’ve got you covered if you’ve been wanting to bake keto cupcakes. You won’t go wrong with a gluten-free and sugar-free keto cupcake like this!
There are so many Cupcakes on the Keto Diet and Mug Cakes to choose from!
I’ve always been a big fan of cupcakes! Any day of the week, I prefer it over cake, cookies, or even brownies. As a result, I like mug cakes as well. Our culinary blog has a lot to offer, but I had to share a few of my favorites with you right now.
- Cupcakes made with red velvet cake and cream cheese icing (delicious!).
- Chocolate Mug Cake (Easy) (If you wanted gluten free chocolate cupcakes this is the recipe for you)
- (If you know, you know) Keto Peanut Butter And Jelly Mug Cake
- Cupcakes with Pumpkin Cheesecake (Who doesn’t love pumpkin and cheesecake?)
Coconut Flour or Almond Flour?
Both! To make the ideal keto cupcake recipe, there are many moving elements that must all work together. To begin, it’s critical to understand the almond to coconut flour ratio in order to obtain the optimum consistency.
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Almond flour and coconut flour are used in most keto baked items. Almond flour alone is frequently too soft and absorbent to hold together after baking, while coconut flour is very absorbent and may result in a dry crumbly baked product. However, combining the two is unbeatable! With almond flour for bulk and coconut flour for binding, they are a great match. Gluten-free keto recipes don’t always have the proper texture, but these low-carb cupcakes will transport you back to your childhood due to finely milled almond flour.
You’ve come to the correct spot if you’re looking for the best keto cupcakes! What are you waiting for, with just 3 net carbohydrates per whole cupcake? Gather your ingredients and let’s get started on this dish!
- 1.5 cup almond flour– This recipe calls for finely milled almond flour to thicken the batter. Additionally, finely milled almond flour produces a more equal crumb and consistent batter.
- 1/4 cup coconut flour– Coconut flour is a gluten-free thickening that will aid with the structure of this dish.
- 1/2 cup erythritol – A low-carb sweetener with no net carbohydrates that may be used in lieu of sugar. You may also use a granular erythritol and monk fruit combination, such as Lakanto’s.
- 2 tsp baking powder- Baking powder and baking soda are both used in this recipe to make light and fluffy cupcakes.
- 1 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt– Salt, believe it or not, enhances the sweetness of baked products! To give our keto dishes that additional kick, we always add a little of salt.
- 6 large eggs
- 1/2 cup melted grass-fed butter– Grass-fed butter provides a high-quality fat source with a lot of flavor.
- 1/2 teaspoon liquid stevia– a combination of liquid stevia and erythritol produces a sweet batter without the stomach discomfort that a high sugar alcohol content may bring.
- 1 teaspoon vanilla extract– These are vanilla cupcakes, so use the best vanilla extract you can find!
Chocolate Buttercream Frosting on a Keto Diet
- 3/4 cup room temperature butter– the keto chocolate frosting will not mix well if the butter is not at room temperature.
- 1/3 cup cocoa powder (unsweetened)– Make sure the cocoa powder isn’t sweetened in any way. If you buy one with sugar, the carbohydrates and calories in this low carb chocolate frosting will go up.
- If you don’t have powdered erythritol, crush granular erythritol in a coffee grinder until it turns into a powder.
- 1 teaspoon vanilla extract– Vanilla extract enhances the vanilla overtones in the keto cupcake foundation.
- 10 drop liquid stevia– We use this with erythritol to make the recipe sweeter without adding a lot of sugar alcohols. You may experiment with liquid monk fruit, but the sweetener ratios may vary.
- 1-2 tablespoons heavy cream- This will aid in the creaming and fluffing of all buttercream frosting components.
How to Make Keto Vanilla Cupcakes & Low Carb Chocolate Frosting
If you’re searching for chocolate cupcakes, you’ve come to the right place. We’re crazy about the vanilla cupcake with the keto chocolate icing. We can get started now that you’ve gathered your supplies and are ready to learn how to make the ideal simple keto cupcakes.
CUPCAKES ON THE KETO DIET
- Preheat the oven to 350 degrees Fahrenheit. After that, either line a muffin pan with cupcake liners or coat it with coconut oil spray. For days when we don’t want to lose any delectable batter in the paper, we enjoy utilizing silpat cupcake liners and molds. Set the container aside once you’ve finished preparing it.
- Whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt in a medium mixing basin. We attempt to prepare things ahead of time so that there are no pockets of baking soda or baking powder.
- Combine eggs, melted butter, stevia, and vanilla essence in a separate dish. Combine the wet and dry ingredients in a mixing bowl and stir until just mixed.
- Fill the cupcake liners three-quarters full with batter. Cook the cupcakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean. If your toothpick isn’t clean, you may need to add a few minutes to the cooking time.
- Allow for full cooling before icing. I know it’s difficult, but you must persevere. You’ll be disappointed if your cupcake becomes too hot and the keto icing melts.
FROSTING ON THE KETO DIET
- In a large mixing basin, beat the butter with a hand mixer until frothy. This is why butter should be kept at room temperature. Nobody likes butter lumps in their keto or low carb frosting. That’s also why, rather of whipping both butter and sugar at the same time, we whip the butter first.
- Toss in the cocoa powder, swerve, and vanilla in the mixing bowl. Blend until smooth and completely combined. Start slowly so you don’t end up with a powder explosion!
- If the low carb frosting is too thick, add 1 tbsp at a time of a milk substitute or heavy cream until the frosting achieves the required consistency. Make careful to take it slowly; you can always add more, but you can’t take away what you don’t need.
- Keto cupcakes should be kept in the fridge for up to 10 days in an airtight container.
- Note that the nutrition statistics shown below are for each frosted low carb cupcake made with all of the keto frosting. The macros (especially fat grams) will be significantly lower if you don’t use all of the icing.
Allow to cool completely before frosting.
I understand how difficult it is to wait, but this is a critical step. The icing will melt off and make a big mess if your keto vanilla cupcakes aren’t completely cooled and/or room temperature. This would be very disappointing, particularly if you took the effort to pipe the icing on the cupcakes as shown in the pictures!
You may speed up the cooling process of baked products by placing them in the refrigerator or freezer, as we often do. You can even prepare them ahead of time and keep the keto cupcakes and low carb icing separate in the fridge until ready to serve. By preparing everything the night before and just assembling the keto cupcakes before a dinner party, you may save time in the kitchen.
I’m a Weirdo with a Chocolate Cupcake Craving. Is it okay if I use cocoa powder? – Yes in a nutshell. However, after adding 1-2 teaspoons of cocoa powder, you may need to thin the batter with a tablespoon or two of nut milk.
What to Put in Keto Cupcakes – We’re here to assist if you’re feeling brave and want to attempt creating a low carb cupcake recipe with icing. Scoop a tiny portion of the center out of your keto cupcake after it has cooled. You can also remove a piece using a big piping bag tip pressed in and then pulled out. Next, fill a piping bag halfway with our best keto buttercream recipe. Place the tip of the piping bag into the hole you created in the cupcake and squeeze out frosting to fill it. It may take some time at beginning, but it is well worth it! You’ll be an expert at making these cupcakes the next time you make them.
Is Buttercream Frosting Refrigerated? – Buttercream frosting may be kept at room temperature for two days, but we suggest keeping it in the refrigerator just in case.
Does Keto Buttercream Harden? – You may need to adjust your ratios if you want a firmer keto buttercream. This is a rich buttercream that will firm up in the refrigerator as the butter cools. However, if you want a buttercream that stays firm for a long time, you’ll need to use more powdered sugar replacement (like keto friendly erythritol). This WILL CHANGE the recipe’s sweetness levels. Use a bit more sweetener powder if you don’t mind an extremely sweet frosting recipe.
Is it possible to frost Keto Cupcakes without using a piping bag? – Certainly! If you don’t have any fancy equipment, you can simply frost with a knife or spoon to make this keto buttercream recipe appear like it came from the shop. This will give the dish a more rustic appearance while still tasting great. Alternatively, you may fill a ziplock bag halfway with frosting and snip the end off to pipe it smoothly.
How to Keep Chocolate Cupcakes Fresh
What you intend to do with the leftover cupcakes will determine the best method to preserve this recipe. If you’re planning on eating them right away for a party, keeping them in the fridge should suffice.
To avoid spoiling or mold development, keep the keto cupcakes in an airtight container in the fridge for 5-7 days.
8-10 Days- If you plan on eating them slowly (we doubt they’ll survive that long), you may want to keep the frosting and cupcakes separate. Combine the ingredients in an airtight container and assemble when ready to eat. If the frosting and cupcake bases are kept in the fridge for too long, the icing may dry up and the cupcake bases may get overly moist.
Keto Cupcakes Made Simple
These chocolate-frosted vanilla keto cupcakes will be the talk of your next birthday party! For a more festive appearance, get some low carb sprinkles and garnish them. Use the keto cupcake recipe as a foundation and add fillings and spices to make it your own.
Keto Vanilla Cupcakes
These keto cupcakes are simple to prepare and include a delicious vanilla cake with a rich chocolate icing, making them the ideal birthday or holiday treat!
1 hour and 5 minutes total
Cupcakes (12 servings)
Serving size (calories) 308kcal
Time to Prepare: 10 minutes
Time to Cool: 30 minutes
Time to prepare: 25 minutes
Preheat the oven to 350°F and coat a muffin pan with coconut oil spray or cupcake liners. Remove from the equation.
Whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt in a medium mixing basin.
Combine eggs, melted butter, stevia, and vanilla in a separate dish. Combine the wet and dry ingredients in a mixing bowl and stir until just mixed.
Fill the cupcake liners three-quarters full with batter. Cook for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow for full cooling before icing.
In a large mixing basin, beat the butter with a hand mixer until frothy.
Toss in the cocoa powder, swerve, and vanilla in the mixing bowl. Blend until smooth and completely combined.
If the frosting is too thick, add 1 tablespoon of milk substitute or cream at a time until it achieves the required consistency.
Cupcakes should be kept in an airtight container in the refrigerator for up to 10 days.
Note that the nutritional information shown below is for each frosted cupcake assuming that all of the icing was utilized. The macros (especially fat grams) will be significantly lower if you don’t use all of the icing.
Net Serving Size: 1 frosted cupcake Carbs: 3g
Vanilla Keto Cupcakes
Per Serving Amount
Calories from Fat 270 Calories from Carbohydrates 308
daily value in percent*
Fat 30g (46% fat)
Carbohydrates make up 62% of the total.
3 g (12 %) fiber
7g14 percent protein
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
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This is my go-to easy dessert recipe. I love cupcakes and they are super easy to make. You can add any flavor you want to the cupcakes to make a delicious and easy dessert for any occasion.. Read more about keto cupcake recipe almond flour and let us know what you think.
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- keto cupcakes with cream cheese frosting
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