Keto Recipes


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Indulge guilt-free in these soft, moist, and fluffy cupcakes that are not only sugar-free but also keto-friendly. Perfect for those with a sweet tooth and a desire for healthier treats, these cupcakes boast a creamy frosting and a delightful texture that will leave you craving more. Best of all, they’re incredibly easy to make, requiring just 10 minutes of prep time. Let’s dive into the details and uncover the secrets behind these delectable treats.

Why These Cupcakes Are a Must-Try

Soft, moist, fluffy crumb texture that melts in your mouth.

Creamy frosting that perfectly complements the cupcakes.

Naturally gluten-free, making them suitable for various dietary preferences.

Sugar-free and keto-friendly, with only 3.5g net carbs per serving.

Quick and easy to prepare, requiring just 10 minutes of prep time.

Ingredients You’ll Need

Gather the following ingredients to embark on your cupcake adventure:

Large eggs, at room temperature

Butter, for richness and flavor

Cream cheese, for added creaminess (substitutable with Greek yogurt or sour cream)

Unsweetened almond milk, for moisture

Granulated sweetener, such as erythritol monk fruit sweetener, for sweetness without the guilt

Almond flour, for a nutty flavor and moist texture

Coconut flour, for added fiber and texture

Baking powder, to ensure the cupcakes rise perfectly

Vanilla extract, for a touch of luxury and flavor enhancement

How To Make:

Now, let’s walk through the simple steps to create these heavenly cupcakes:

Beat the Eggs: In a large mixing bowl, using an electric mixer or food processor, beat the eggs until they become pale, thick, and double in size.

Add the Wet Ingredients: Incorporate the sweetener, butter, cream cheese, unsweetened almond milk, and vanilla extract into the beaten eggs. Blend until smooth and well combined.

Combine Dry Ingredients: In a separate bowl, stir together the almond flour, coconut flour, and baking powder. Then, add the dry ingredients to the wet mixture and blend until a smooth batter forms.

Fill the Cupcake Liners: Pour the keto cupcake batter into muffin tins lined with cupcake liners, filling each liner about two-thirds full.

Bake to Perfection: Place the muffin tin in a preheated oven and bake the cupcakes until they are golden brown and a toothpick inserted into the center comes out clean.

Prepare the Frosting: While the cupcakes cool, whip up a vanilla frosting by mixing butter and cream cheese until smooth, then gradually adding powdered sweetener and vanilla extract.

Storage Tips

Store your delectable cupcakes in the refrigerator to keep the frosting firm, especially if you don’t plan to enjoy them on the same day. You can also freeze them for up to three months, either plain or with the frosting added later.


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Course: Dessert


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If you’re craving a sweet treat without the guilt, look no further than these scrumptious sugar-free cupcakes. With just 3.5g net carbs per serving and a quick 10-minute prep time, they’re the perfect solution for your dessert cravings. Let’s dive into the recipe and get baking!


  • Cupcake batter:
  • 4 large eggs, at room temperature

  • ½ cup (114g) melted butter, cooled

  • ¼ cup (60g) cream cheese

  • ½ cup (100g) granulated sweetener (adjust to taste)

  • 2 cups (200g) almond flour

  • ¼ cup (30g) coconut flour

  • 2 teaspoons baking powder

  • 1 tablespoon vanilla extract

  • Cream Cheese Frosting:
  • ¾ cup (170g) room temperature butter

  • 9.5 oz (270g) room temperature cream cheese

  • ⅓ cup (60g) powdered sweetener (adjust to taste)

  • ½ teaspoon vanilla extract (optional)


  • Preheat the Oven: Preheat your oven to 180°C (350°F) and line a muffin/cupcake pan with paper cups.
  • Beat the Eggs: In a large bowl, beat the room temperature eggs until pale, thick, and doubled in size (about 2 minutes).
  • Add Wet Ingredients: Incorporate the sweetener, melted and cooled butter, cream cheese, almond milk, and vanilla extract into the beaten eggs. Continue beating for another minute.
  • Combine Dry Ingredients: In a separate bowl, stir together almond flour, coconut flour, and baking powder. Add the dry ingredients to the wet mixture and blend until smooth.
  • Fill Cupcake Liners: Pour the batter into 9 paper cups, filling each about two-thirds full.
  • Bake: Bake for 25 minutes or until a skewer inserted comes out clean.
  • Cool: Allow the cupcakes to cool completely before frosting.
  • Cream Cheese Frosting:
    Prepare Ingredients: Ensure both the butter and cream cheese are at room temperature.
    Mix Butter: Using an electric mixer, beat the butter until creamy.
    Add Cream Cheese: Incorporate the room temperature cream cheese into the butter and beat until fully combined.
    Sweeten and Flavor: Gradually add powdered sweetener and vanilla extract (if using) until desired sweetness and flavor are achieved.


  • Without frosting, each cupcake contains approximately 3g net carbs.
  • Each cupcake with frosting contains approximately 3.5g net carbs.

Nutrition Facts

  • Calories: 447kcal
  • Carbohydrates: 6.1g
  • Protein: 9.9g
  • Fat: 45g
  • Fiber: 2.6g
  • Sugar: 2.3g

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