Keto Vanilla Cupcakes with Icing

Indulge your sweet tooth without breaking your keto lifestyle with these delightful Keto Vanilla Cupcakes with Icing. Soft, fluffy, and perfectly moist, these cupcakes are made with a blend of almond flour and coconut flour to keep them low-carb yet irresistibly tender. Sweetened with erythritol, they boast a rich vanilla flavor that pairs beautifully with the creamy, tangy cream cheese icing. Each bite melts in your mouth, making these cupcakes the ultimate guilt-free treat. Easy to whip up in just 35 minutes, they’re perfect for any occasion—from casual afternoons to festive celebrations. Plus, they’re gluten-free and packed with healthy fats, so you can indulge while staying on track with your keto goals. Top them with a sprinkle of powdered erythritol or keto-friendly sprinkles for a picture-perfect finish that's as beautiful as it is delicious!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 0.5 cup Erythritol or keto sweetener
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 3 large Eggs
• 0.5 cup Unsweetened almond milk
• 0.25 cup Unsalted butter, melted
• 2 teaspoons Vanilla extract
• 4 ounces Cream cheese
• 0.25 cup Unsalted butter, softened (for icing)
• 0.5 cup Powdered erythritol
• 1 teaspoon Vanilla extract (for icing)
• 2 tablespoons Heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.

Step 2

In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.

Step 3

In a separate large mixing bowl, beat the eggs until frothy. Add the unsweetened almond milk, melted butter, and vanilla extract, and mix until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter is formed.

Step 5

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds 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

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.

Step 8

To make the icing, beat the cream cheese and softened butter together in a mixing bowl until smooth and creamy.

Step 9

Add the powdered erythritol, vanilla extract, and heavy cream, and mix until the icing is fluffy and spreadable.

Step 10

Once the cupcakes have fully cooled, spread or pipe the icing on top of each cupcake.

Step 11

Optional: Garnish with a sprinkle of powdered erythritol or keto-friendly sprinkles.

Nutrition Facts

Serving size	(949.1g)

Amount per serving	% Daily Value*
Calories	2508.5

Total Fat 235.1g	0%
Saturated Fat 101.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 960.9mg	0%
Sodium 1716.3mg	0%
Total Carbohydrate 288.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 12.7g
Protein 61.3g	0%

Vitamin D 204.4IU	0%
Calcium 743.0mg	0%
Iron 9.1mg	0%
Potassium 538.4mg	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: 60.2%

Protein: 7.0%

Carbs: 32.8%