Keto Vanilla Cupcake Recipe
You have no idea how AMAZING this Keto Vanilla Cupcake recipe is! I didn’t even think it was possible to be able to enjoy something SO deliciously good for a Keto/Low Carb treat. These are so versatile with ANY flavor combination your heart may desire.
My husband came home from work one day, telling me he had an idea. He asked me if I was up for a challenge? Of course, that peaked my interest, so I wanted more details. A co-worker’s birthday was coming up and he thought it would be really great to bring in some low carb cupcakes for everyone. I was aware that a few members of his team were already low carb, and a few starting out. So, the thought had already crossed my mind of sending some goodies to work in the future. Well, I guess it was time.
Since starting this journey, I’ve really only had my family and a few friends able to TASTE my food. You all have been able to experience my blog posts with pictures, descriptions and test out my recipes. BUT, this was a game changer! I whole group of LC and some NOT low carb individuals, being able to eat my creation…. WHOA. The nerves started to get to me a bit. I had to master this, to perfection.
Obviously, GOOGLE is the first step. I had to see what other people are doing, who has what kind of recipe, flavor and who is saying it’s good? Even when I see a number of good-looking recipes, that have plenty of potential- I still find that in all of my stubbornness, that I have to create my own. It would have been as simple as-click on that recipe, print that recipe, make that recipe… Nope nope nope. The notepad comes out, along with the binder and all of my old time recipes that I’ve made in the past. Time to create something new! I’ll be honest with you all here, it took me 4 different batches to tweak and finally get it just right!
Full disclosure: Many MANY chicken eggs were cracked in the process of these trial and errors! Nothing went to waste though, each batch WAS edible. My husband and daughter have been enjoying the taste testing on these. I even froze a few for later. So, through all of this testing, I did discover these make a good batch of chocolate flavored also. All you have to do, is add some cacao powder and more sweetener. Very good! You’ll see in the pictures below!
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If you are looking for a lil something extra to add, as an additional sweet treat- Check out this recipe for yummy Sugar Free Chocolate Covered Marshmallows Recipe!
Here’s the chocolate version I was describing above! It is really tasty!
The next flavor combination I tried : Strawberry and Cream Cheese Frosting!
Then finally… Maple Pecan & Cream Cheese Frosting!
Keto Vanilla Cupcake Recipe
You have no idea how AMAZING this Keto Vanilla Cupcake recipe is! I didn’t even think it was possible to be able to enjoy something SO deliciously good for a Keto/Low Carb treat. These are so versatile with ANY flavor combination your heart may desire.
Makes: 16 Delicious Cupcakes
Keto Vanilla Cupcake Recipe Ingredients
- 2 c. Blanched Almond Flour by Nature’s Eats
- 2/3 c. Coconut Flour, Organic by Arrowhead Mills
- 1 tbs Baking Powder
- 1 tsp Baking Soda
- 1 tsp Xanthan Gum by Bob’s Red Mill
- 1/2 tsp Himalayan Pink Salt
- 1/2 c. (1 stick) Butter, Unsalted (softened)
- 1 c. Organic Stevia Blend by Pyure
- 4 Large Eggs, room temp
- 2 large Egg Whites, room temp
- 1/2 c. Heavy Whipping Cream, room temp
- 1 tsp Organic Apple Cider Vinegar by Bragg
- 2 tsp Vanilla Extract
- 4 drops Stevita Organic Liquid Stevia (optional)
Keto Vanilla Cupcake Recipe Instructions
- Start with bringing hwc, butter, eggs + egg whites to room temperature.
- Preheat oven to 350 degrees.
- In medium bowl- add first 6 dry ingredients, whisk until blended/no clumps. Set aside.
- In a large mixing bowl- add butter and sweetener. Beat until creamed together.
- Add eggs + whites, whisk until well incorporated.
- Then add heavy whipping cream, apple cider vinegar, vanilla and liquid stevia. Blend well.
- Add the dry mix to the wet and mix thoroughly to incorporate.
- Using a spatula, scoop batter into a gallon ziplock bag (snipping a corner) or piping bag.
- Pipe the batter 2/3 full into each greased muffin liner.
- Tap the tray on the counter to release any trapped air bubbles.
- Bake each tray for 25 minutes.
Notes:
*Before adding the dry to the wet- prep muffin pan with foil liners or silicone muffin liners and non-stick spray.
The batter gets fairly thick, the longer you let it sit.
*After baking, cover with foil while cooling, to hold moisture in the cupcakes.
Keto Vanilla Cupcake Recipe Nutrition
Nutrition per serving
Calories 201, Total C 9g, Fiber 3g, Net C 3g, SA 3g, Fat 18g, Protein 6g
*Sugar alcohol is not accounted for in nutrition panel.
Keto Vanilla Cupcake Recipe
Ingredients
- 2 c. Blanched Almond Flour by Nature's Eats
- 2/3 c. Coconut Flour Organic by Arrowhead Mills
- 1 tbs Baking Powder
- 1 tsp Baking Soda
- 1 tsp Xanthan Gum by Bob's Red Mill
- 1/2 tsp Himalayan Pink Salt
- 1/2 c. 1 stick Butter, Unsalted (softened)
- 1 c. Organic Stevia Blend by Pyure
- 4 Large Eggs room temp
- 2 large Egg Whites room temp
- 1/2 c. Heavy Whipping Cream room temp
- 1 tsp Organic Apple Cider Vinegar by Bragg
- 2 tsp Vanilla Extract
- 4 drops Stevita Organic Liquid Stevia optional
Instructions
- Start with bringing hwc, butter, eggs + egg whites to room temperature.
- Preheat oven to 350 degrees.
- In medium bowl- add first 6 dry ingredients, whisk until blended/no clumps. Set aside.
- In a large mixing bowl- add butter and sweetener. Beat until creamed together.
- Add eggs + whites, whisk until well incorporated.
- Then add HWC, ACV, vanilla and stevia. Blend well.
- Add the dry mix to the wet and mix thoroughly to incorporate.
- Using a spatula, scoop batter into a gallon ziplock bag (snipping a corner) or piping bag.
- Pipe the batter 2/3 full into each greased muffin liner.
- Tap the tray on the counter to release any trapped air bubbles.
- Bake each tray for 25 minutes.
Notes
Nutrition
Strawberry & Cream Cheese Frosting
Cook down strawberries on low heat until desired thickness. Add Swerve Confectioners to taste, let cool before filling cupcakes.
Whip softened (somewhat cold) cream cheese with sweetener until desired taste/consistency.
Maple Pecan Cream Cheese Frosting
Softened (somewhat cold) cream cheese whipped with SF Maple Pecan Syrup to taste. Sprinkle crushed pecans over top!
If you enjoyed this recipe for cupcakes, check out my sweet, nutty recipe for muffins!!
Don’t forget to pin it on Pinterest for later!
Can I use swerve instead of pyrue?
Yes, but I would only start with a 1/2 cup, taste for sweetness. I use a combination of both-for the right level of sweetness. Using all Swerve may give it the “cooling” effect.
I Live in England and have just made your cup cakes. Please can you tell me in grams or ounces how much is a stick of butter. I don’t think I put enough in as the mixture was so thick I had to add milk to get it to the consistency of mixture to put in a piping bag. I spooned mixture into 6 paper cases and then added the milk. Both lots came out well and the most important thing was my Husband really enjoyed them. Thank you for taking the time to help us
1 stick of butter is a 1/2 cup. I’m happy you made them work and the husband likes them!
4 oz or 110 g to us in UK
1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.
Could you tell me the amounts to add for chocolate? Thanks.
It really will depend on your taste and what type of chocolate you want to use, so I don’t really have a definitive answer. Dark/unsweetened chocolate can be bitter, so I would test with some additional sweetener. I hope that helps!
Can i make a regular cake from this..dont usually make cupcakes..11×13 pan??
Yes! This will make an excellent cake as well. Just keep an eye on your baking time!
How many carbs are in the strawberry frosting and the maple pecan frosting?
Thanks!
All depends on how much you use. You would have to calculate your own numbers, based on how much you use of each ingredient.
Hi,
Thanks for sharing your recipes 🙂 I’m allergic to almonds so I was wondering what other flour I can use instead of almond flour?
Thanks
K
You could sub coconut flour, the ration is about a 1/3 of what you would use to almond flour.
People with nut allergies usually substitute with sunflower seed flour (you may need to grind your ow). It sus 1:1 with same results. Subbing foe all coconut flour will give a completely different result., and will alter the moisture level.
Absolutely awesome!
Very tasty and great texture! However, mine were almost overdone at 20 minutes….I failed to watch them closely. Next time I will try a little less time as they turned out a bit more muffin like.
Just made these as a trial run for my daughter’s upcoming birthday. I haven’t even frosted these yet and they taste amazing! Followed the recipe except used a mix of stevia/monk fruit sweetener. Thank you for the great recipe! This is a keeper for sure.
How are you coming up with 3g net carbs?
If using swerve and stevia, how much of each should I use? Thank you
Can I use cashew milk in place of HWC? Is so, do I add a thickener also. Thanks for your help
I just finished my cupcakes. They are great. I don’t even need frosting. Thanks for sharing.
Those look delicious!