Keto vanilla cupcakes with a buttercream frosting you won't believe it's healthy. Sugar free and low carb these keto cupcakes are made with almond flour and coconut flour for a moist, soft texture. The buttercream frosting has no aftertaste because it's sweetened with monk fruit and allulose. Either you are craving a sweet treat or a special occasions this recipe is perfect!
Grab cooled butter and add in the rest of the wet ingredients
Combine dry and wet ingredients
Spoon batter into baking cups. Batter will be thick so shake the batter down to level it out
Bake for 25 minutes, oven temp varies. My cupcakes come out between 20-25 minutes.
Allow to cool
With a hand mixer, cream room temperature butter.
Add in powdered sweetener then mix again. Then add in the rest of the ingredients and mix until smooth and the frosting has a "whipped" look
Helpful Recipe Tips For Perfect Vanilla Cupcakes
Tap baking cups against counter to make sure batter is level. I use silicone cups which makes this easy. If you load them into a baking pan you can just use the pan to tap against counter.
Use powdered sweetener for buttercream frosting only! The only sweetener I have come across is ChipMonk that doesn't have to be put in the grinder. It's a allulose and monk fruit blend so there is no aftertaste at all.
You can sub the liquid sweetener if making the frosting. But, you cannot remove the granulated sweetener in the keto cupcakes themselves.
Keto Vanilla Cupcakes
Amount Per Serving (1 Cupcake)
Calories 269.5Calories from Fat 237
% Daily Value*
Saturated Fat 11.6g73%
Trans Fat 0.7g
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto vanilla cupcakes
Tried this recipe?Leave a rating and comment, thank you