Low Carb Vanilla Cupcakes with Icing

Indulge your sweet tooth without compromising your goals with these Low Carb Vanilla Cupcakes with Icing! Crafted with a blend of almond and coconut flours, these cupcakes are light, fluffy, and naturally gluten-free. Sweetened with erythritol, they’re the perfect guilt-free treat for anyone following a low-carb or keto lifestyle. Topped with a rich and creamy vanilla-infused cream cheese icing, these cupcakes are as decadent as they are wholesome. Ready in just 35 minutes, they’re ideal for a quick dessert or a celebratory treat. Whether you're hosting a party or simply craving something sweet, these keto-friendly cupcakes are guaranteed to impress.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Coconut flour
• 0.5 cups Erythritol (or preferred low-carb sweetener)
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, melted
• 4 whole Eggs, large
• 2 teaspoons Vanilla extract
• 0.5 cups Almond milk, unsweetened
• 4 ounces Cream cheese, softened (for icing)
• 4 tablespoons Butter, softened (for icing)
• 0.5 cups Powdered erythritol (for icing)
• 1 teaspoon Vanilla extract (for icing)
• 2 tablespoons Heavy cream (for icing)

Directions

Step 1

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tin.

Step 2

In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined.

Step 3

In a separate bowl, whisk together melted butter, eggs, vanilla extract, and almond milk.

Step 4

Gradually fold the wet ingredients into the dry ingredients until a smooth batter forms.

Step 5

Divide the batter evenly among the muffin tin, filling each cup about 2/3 full.

Step 6

Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.

Step 7

While the cupcakes are cooling, prepare the icing. In a mixing bowl, beat together the cream cheese and softened butter until light and fluffy.

Step 8

Add the powdered erythritol, vanilla extract, and heavy cream to the bowl. Continue beating until the icing is smooth and spreadable. Add more heavy cream, 1 teaspoon at a time, if needed for consistency.

Step 9

Once the cupcakes are completely cooled, spread or pipe the icing on top of each cupcake.

Step 10

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1076.5g)

Amount per serving	% Daily Value*
Calories	3067.0

Total Fat 287.9g	0%
Saturated Fat 132.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1283.6mg	0%
Sodium 2260.8mg	0%
Total Carbohydrate 301.8g	0%
Dietary Fiber 27.7g	0%
Total Sugars 14.1g
Protein 71.5g	0%

Vitamin D 254.4IU	0%
Calcium 777.4mg	0%
Iron 11.1mg	0%
Potassium 697.4mg	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: 63.4%

Protein: 7.0%

Carbs: 29.6%