Keto Vanilla Cupcakes

These Keto Vanilla Cupcakes are moist, fluffy almond flour cupcakes with light cream cheese frosting. With only 3 grams of net carbs each, these are diabetic-friendly cupcakes for sure, quick and easy to whip in less than 30 minutes.

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I bake my own keto birthday treats every year and when I don’t bake a keto vanilla cake, I like this light, moist, vanilla keto cupcakes with almond flour. The recipe is very similar to my keto lemon cupcakes, but easier since you don’t need coconut flour for this recipe.

The recipe is closer to my famous almond flour cupcakes, but these keto cupcakes are even fluffier, lighter with a crispy top that holds the cream cheese frosting perfectly. The sugar-free frosting is made of cream cheese, which marries very well with almond flour and a nice swap to keto buttercream frosting that I always use to frost my keto cake.

Ingredients and Substitutions

There are many ways to make low-carb cupcakes, some recipes use a combination of almond flour and coconut flour, and others use sour cream but here’s how to make quick and easy low-carb cupcakes.

• Almond Flour – I recommend ultra-fine almond flour with a golden white color instead of almond meal. This prevents the cupcakes from becoming gritty, dark, and dry.
• Eggs – They add a moist texture to low-carb cupcakes and a lovely yellow color to the crumb while binding the low-carb flour.
• Egg-Whites – The addition of egg whites turns the cupcakes lighter and makes the top crispier to avoid the keto frosting sinking the top of the cupcakes.
• Melted Butter – Let it cool a bit before adding to the eggs. You can use dairy-free options like melted coconut oil or light avocado oil.
• Sugar-Free Crystal Sweeteners like erythritol or allulose.
• Baking Powder to rise the cupcakes and make airy, light cupcakes with almond flour.
• Vanilla Extract for flavor
• Unsweetened Almond Milk or cashew milk
• Salt to enhance the flavors of the cupcakes.

How to Make Keto Vanilla Cupcakes

1. Add eggs, egg whites, melted, cooled butter, sweetener, almond milk, and vanilla extract in a large mixing bowl, or the bowl of your stand mixer (photo 1).
2. Beat with a hand beater or beater attachment of your stand mixer for about 1 minute on medium-high speed. Beat until lighter in color and fluffy (photo 2).

3. Add the dry ingredients, almond flour, baking powder, and salt (photo 3).
4. Beat again until just incorporated and the batter is light and evenly combined (photo 4).

5. Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with cupcake liners and lightly oil with cooking spray. Use an ice cream scoop to grab some keto cupcake batter and fill each cup up to 3/4 of their level (photo 5).
6. Repeat until all the muffin paper liners are filled evenly (photo 6). Bake the keto cupcakes on the center rack of the oven at 350°F (180°C) for 25 to 30 minutes until golden brown on top and a toothpick inserted in the center of the vanilla cupcakes comes out clean and dry.

Decorating

Let the the cupcakes cool down on a cooling rack, at room temperature for at least an hour until they reach room temperature. Frost the cupcakes with any keto frosting you love like:

• Keto cream cheese frosting
• Keto buttercream frosting
• Keto chocolate frosting

Feel free to add sugar-free sprinkles, a pinch of unsweetened shredded coconut, or shaved sugar-free dark chocolate.

More Keto Cake & Cupcakes

If you like cakes and cupcakes, try these other recipes: