Keto Cupcakes

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

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.

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.

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.

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.

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