When it comes to keto desserts, nothing is better than keto cakes and low-carb keto cupcakes. 

These keto cupcakes are damn fluffy and moist, you won’t believe that they are low-carb! Prepared with coconut flour and naturally sweetened, they are perfect with a sugar-free frosting!




  • 1/2 cup butter

  • 2/3 cup granulated sweetener of choice

  • 2 tsp vanilla extract

  • 6 large eggs whisked 

  • 2 tbsp low-fat milk

  • 1/2 cup coconut flour

  • 1 tsp baking powder

  • 1 batch keto vanilla frosting


For Vanilla frosting

  • 3 cups sugar-free powdered sugar

  • ½ cup butter softened

  • 1 tsp vanilla extract

  • 1-2 tbsp low-fat milk



For making keto vanilla frosting

  • Beat your powdered sugar and butter until combined, and smooth in a mixing bowl. Add in your vanilla extract.

  • Add your flavored items and continue beating until the desired texture is received. For a thinner texture, add more milk.

For cupcakes-

  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
  • Beat the butter, vanilla extract, sugar, salt, and eggs together in a large mixing bowl. Once that has been completed, add the milk and mix until combined.

  • Sift the coconut flour and baking powder into a separate bowl. Couple the dry and wet ingredients and stir until combined.

  • Disperse the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 15-20 minutes, until a skewer comes out clean from the center.

  • Remove them from the oven and allow cooling for 10 minutes, before transferring them to a wire rack to cool completely. Once cooled, frost.


Tips for perfect keto cupcakes
  • You cannot replace the coconut flour with another flour. It will not bake accurately and will likely crumble.

  • Do not over-whisk the batter, to keep the fluffy and light texture. Mix until all the coconut flour has been folded along.

  • Avoid overbaking, as the cupcakes continue to bake while cooling down.

  • Non-stick muffin tins are prone to sticking so always use cupcake liners. Also, even though the cupcake liners *should* not stick, I still lightly spritz each one with cooking spray, just to be safe.


Storing and Freezing Cupcakes
  • To store: Store the remaining cupcakes will keep well at room temperature, in a sealed container. You can also refrigerate them to keep them longer.

  • To freeze: Freeze leftover cupcakes in a ziplock bag and store them in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.


Keto Cupcake Flavors!
  • Chocolate Cupcakes– Add half a cup of cocoa powder to the batter and increase the milk by 2-4 tablespoons, or as needed. Top with a keto chocolate frosting.

  • Red Velvet Cupcakes– Add 4-5 drops of red food coloring to the batter, and top with a keto cream cheese frosting.

  • Chocolate Chip Cupcakes– Fold half or one cup of keto chocolate chips into the batter. Reserve a handful to top the cupcakes with.

  • Lemon Cupcakes– Add half a teaspoon of lemon zest and one tablespoon of lemon juice to the batter. Add 1 tablespoon of lemon juice to the cream cheese frosting.



Nutrition Info Per Serving :
  • Calories: 153kcal

  •  Carbohydrates: 4g

  •  Protein: 5g 

  • Fat: 13g 

  • Fiber: 2g

Get started with your Weight Loss Journey today and take a step towards a healthy lifestyle! Stay tuned for inspiring Weight Loss Journeys, and Delicious Recipes! Also, don’t forget to follow us on Instagram for the daily dose of Health, and Wellness content! 

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Check if this service is available in your area: