These Keto Low-Carb Vanilla Cupcakes are made with delicious buttercream frosting. This is the best, quick, and easy dessert recipe using almond flour, coconut flour, and sour cream to create a homemade cake mix. Serve these for birthdays, special occasions, or for holidays!


Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 12 cupcakes | Calories: 271kcal


  • 4 tablespoons unsalted butter Room temperature
  • 1/2 cup sweetener
  • 4 eggs Room temperature
  • 1 cup sour cream Room Temperature
  • 1 tablespoon vanilla
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Keto Buttercream Frosting

  • 1 cup salted butter
  • 1 teaspoon vanilla
  • 2 tablespoons heavy whipping cream
  • 1 1/2 cups confectioners sweetener


  • Watch the video above for visual instructions.
  • Preheat oven to 350 degrees.
  • Combine the butter and sugar in a large bowl. Mix. This may take some time. Ensure the butter and sugar are fully mixed.
  • Combine the almond flour, coconut flour, salt, and baking powder in a separate bowl.
  • Add the eggs, sour cream, and vanilla to the butter and sugar. Mix.
  • Add the flour and dry ingredients to the wet ingredients (egg and butter mixture). Mix. Be careful not to overmix. Overmixing will result in air bubbles in the batter. See recipe note below.
  • Line a 12 count muffin tin with cupcake liners. Spoon the batter into each tin.
  • Bake for 26-30 minutes. Mine were ready around 27 minutes. You can test if the cupcakes are done by placing a toothpick into the center of a cupcake to see if the toothpick returns without uncooked batter.
  • Allow the cupcakes to fully cool before frosting them and before removing them from the liners. They will fall apart if not allowed proper cooling.

Keto Buttercream Frosting

  • Combine the butter, heavy cream, and vanilla. Mix.
  • Add in half of the confectioners sugar. Mix. Add the other half and mix.
  • Load a pastry bag with the frosting. Secure the piping tip on the end of the bag. Frost each cupcake. (See recipe notes below). You can also frost each cupcake with a knife.


  • Buttercream frosting is typically made using salted butter, but you can substitute if you wish.
  • Use room temperature butter to help mix the butter and sweetener. Do not overmix the cake batter. Overmixing the batter will result in air bubbles in the batter.
  • You can frost these cupcakes by spreading the frosting with a knife or you can use a star piping tip.
  • Allow the cupcakes to cool before you frost them. Certainly, allow them to cool completely before you remove the cupcake wrapper. If you dive in too soon, they will fall apart! I have actually found the best texture after storing these in a cake cover overnight in the fridge.
  • The amount of the ingredients used in this recipe for the buttercream frosting is enough to completely frost the top of each cupcake. I chose to partially ice each and saved the remaining frosting for an additional batch of cupcakes.
  • You use powdered sweetener as opposed to granular for the frosting, due to texture.


Serving: 1 cupcake | Calories: 271kcal | Carbohydrates: 2g | Protein: 4g | Fat: 27g

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