Keto Vanilla Cupcakes with Buttercream Frosting

Indulge in the guilt-free decadence of Keto Vanilla Cupcakes with Buttercream Frosting—an irresistible low-carb treat perfect for satisfying your sweet cravings while staying on track with your ketogenic lifestyle. These cupcakes boast a fluffy, moist texture thanks to a combination of almond and coconut flours, paired with rich vanilla undertones for a classic flavor profile. Topped with a creamy, velvety buttercream frosting made from cream cheese and a keto-friendly sweetener, these desserts are as indulgent as they are wholesome. With just 15 minutes of prep time and a quick 20-minute bake, this recipe is ideal for busy bakers looking for a show-stopping dessert. Perfect for keto dieters, gluten-free dessert lovers, or anyone seeking a refined sugar-free alternative, these cupcakes are sure to impress at any gathering. Serve them fresh or store them in the fridge for convenient snacking all week long!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cup Unsalted butter, melted
• 0.75 cup Erythritol or granular keto sweetener
• 2 teaspoons Vanilla extract
• 4 large Eggs, room temperature
• 0.5 cup Unsweetened almond milk
• 4 ounces Cream cheese, softened
• 0.5 cup Unsalted butter, softened
• 0.75 cup Powdered erythritol or keto confectioners' sweetener
• 1 teaspoon Vanilla extract (for frosting)
• 1 tablespoon Heavy cream (optional, to adjust frosting consistency)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well with non-stick cooking spray.

Step 2

In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat together the melted butter and erythritol until well-combined. Add the vanilla extract and eggs, one at a time, mixing thoroughly after each addition.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk. Mix until the batter is smooth and no lumps remain.

Step 5

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 8

To make the buttercream frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.

Step 9

Add the powdered erythritol and vanilla extract to the cream cheese mixture and beat until well-combined. If the frosting is too thick, add heavy cream, 1 teaspoon at a time, until the desired consistency is reached.

Step 10

Once the cupcakes are completely cooled, use a piping bag or spatula to frost each cupcake with the buttercream frosting.

Step 11

Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.

Nutrition Facts

Serving size	(1223.1g)

Amount per serving	% Daily Value*
Calories	3383.5

Total Fat 332.1g	0%
Saturated Fat 162.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1403.2mg	0%
Sodium 2000.5mg	0%
Total Carbohydrate 409.9g	0%
Dietary Fiber 21.6g	0%
Total Sugars 15.0g
Protein 69.3g	0%

Vitamin D 207.9IU	0%
Calcium 809.4mg	0%
Iron 10.4mg	0%
Potassium 607.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 5.7%

Carbs: 33.4%