Keto Vanilla Cupcakes

vanilla cupcakes


letterberry / Getty Images

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 12 servings
Yield: 12 cupcakes
Nutrition Facts (per serving)
219 Calories
19g Fat
8g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 219
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 14%
Cholesterol 52mg 17%
Sodium 160mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 6g
Vitamin C 0mg 0%
Calcium 91mg 7%
Iron 1mg 6%
Potassium 187mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A light and fluffy simple vanilla cupcake is always a treat. It isn't a viable treat, though, if you're looking to cut carbs. That's because cupcakes are a baked good made with wheat flour and sugar. To make a cupcake keto, we swap sugar for a keto sweetener, and wheat flour for a combination of coconut and almond. Coconut flour offers binding power and silkiness, while almond flour lends bulk and a crumb more typical of a standard baked good. Best yet, these are made in one mixing bowl with no electric mixer required!

While a vanilla cupcake sometimes hits the spot perfectly, there are plenty of occasions where you want a bigger pop of flavor. For those times, we outlined flavor options at the end of the recipe that keep everything keto, so your flavor choices don't derail your eating plan.

"The keto vanilla cupcakes are moist and fluffy, and they're so delicious it is hard to believe they are keto-friendly! I used granulated allulose, and the recipe made 12 soft, fluffy, and moist cupcakes, and it was a straightforward recipe to prepare and bake. I'm sure I'll make them again." —Diana Rattray

vanilla keto cupcakes
A Note From Our Recipe Tester

Ingredients

  • 2 cups (192 grams) almond flour

  • 1/4 cup plus 1 tablespoon (42 grams) coconut flour, sifted

  • 3/4 cup granulated keto sweetener

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1/2 cup sour cream

  • 1/3 cup neutral vegetable oil, or melted butter

  • 1/4 cup unsweetened non dairy milk

  • 1 teaspoon vanilla extract

  • 1 cup keto frosting, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Line or grease a 12-cup muffin pan.

  3. In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.

  4. Make a well in the center of the dry ingredients, then add the eggs, sour cream, oil or butter, milk, and vanilla. Whisk the liquid ingredients together in the center first, then stir everything together with a wooden spoon until thoroughly combined.

  5. Divide the cupcake batter among the twelve cups of the prepared muffin pan.

  6. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool for 5 to 10 minutes before removing from the pan.

  7. Decorate with keto-friendly frosting, if desired. Enjoy!

Recipe Tips

  • For an even better rise, let the batter sit in the muffin tin for 10 minutes before baking. This gives the baking powder and soda time to react with the sour cream, which will create additional leavening.
  • Store coconut and almond flours in the fridge or freezer, as they can go rancid quickly. This is especially important in the summer.
  • For ease of removal from the pan, opt for paper liners or a silicone baking tin. Because there is no gluten, these are more delicate than standard cupcakes would be.

Variations

Chocolate

  • Omit 2 tablespoons of the coconut flour, then add 1/4 cup cocoa powder to the dry ingredients. (The new coconut flour quantity should be 3 tablespoons.)

Lemon

  • Add 1 tablespoon lemon zest and 1 teaspoon lemon extract with the wet ingredients.

Orange

  • Add 1 tablespoon orange zest and 1 teaspoon orange extract with the wet ingredients.

Chocolate Mint

  • Omit 2 tablespoons of the coconut flour, then add 1/4 cup cocoa powder to the dry ingredients. (The new coconut flour quantity should be 3 tablespoons.)
  • Add 1/2 teaspoon peppermint extract to the wet ingredients.

How To Store and Freeze

  • These cupcakes can be stored at room temperature in a tightly sealed container for 2 to 3 days, depending on how warm your home is. After that time, they can be refrigerated for up to 1 week.
  • To freeze frosted or unfrosted cupcakes, arrange them on a baking sheet and freeze until solid. Wrap each cupcake in plastic wrap and place them in an airtight freezer container. Freeze for up to 3 months. Defrost frozen unwrapped cupcakes on the counter for about 30 minutes to 1 hour.

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