Whether you’re searching for a keto cupcake recipe for special occasions, or you want an easy low carb cupcake recipe to curb your sweet tooth, these sweet treats are a great addition to your keto dessert recipes list.
Since I no longer use low carb sweeteners in keto desserts, these delicious cupcakes are low enough in net carbs to eat more often than only on occasion, like at birthday parties. Instead of using too many sweeteners, which can lead to cravings, these cupcakes are topped with a chocolate butter frosting to deliver the right amount of sweetness.
Before we talk about how to make keto vanilla cupcakes with a chocolate butter frosting, I wanted to let you know this blog contains affiliate links. I may receive a small commission if you click through. I also link to the same info that helped me lose 100 pounds by having my low carb cupcakes and eating them too 😉
Keto Vanilla Cupcake Recipe Ingredients
The dry ingredients for these sweetener free cupcakes include almond flour, coconut flour, collagen protein, and salt. The wet ingredients list includes butter, eggs, heavy cream, vanilla extract, and water. Finally, the chocolate butter frosting is made up of dark chocolate, more butter, and shredded coconut.
You’ll need to do a little prep work ahead of making the cupcakes since the butter has to be softened and the eggs should be at room temperature.
You may have noticed a lack of keto-friendly sweeteners that are found in most low carb recipes. I skip ingredients like classic monk fruit sweetener or sugar alcohols in recipes whenever possible. After following a low carb diet for more than 7 years, I’ve found more success when I avoid too many sweetened foods.
While it’s true I lost more than 100 pounds keeping sweeteners in recipes, I also struggled to keep the weight off. After eating too many sweetened fat bombs, keto breads, and other low carb desserts – my cravings for the real thing were off the charts. Instead of focusing only on the total carbs in a recipe, I began focusing on eating mostly real food. This helped me stay on track and kept cravings for processed foods at bay.
If you still crave sweet foods, check out this free keto sweetener guide for the best keto sweeteners to use. Feel free to add your sweetener of choice to these cupcakes if the cupcake batter isn’t sweet enough for you.
How to Make Vanilla Keto Cupcakes with Chocolate Butter Frosting
Start by preheating the oven to 325 degrees F. Then line a cupcake pan with cupcake liners.
Add all of the dry ingredients into a large mixing bowl. This includes the almond flour, coconut flour, collagen protein and salt. Use a whisk to mix the dry ingredients together.
Next, add the 12 tablespoons of the softened butter into the bowl with the dry ingredients. Use a hand mixer to mix together until the mixture is light and fluffy. Then add in the eggs and vanilla extract. Mix again until well combined. Be sure not to over mix.
Finally, add in the heavy cream and water. Give the batter one final mix until all of the ingredients are well combined.
Once the batter is ready to go, scoop it into the paper liners. Fill the tins around 3/4 of the way full. This should result in approximately 20 cupcakes for the batch. Feel free to cut the recipe in half if 20 cupcakes is too many for you to finish in a week or so.
Place the cupcakes in the oven and cook until the outside is golden brown and the inside is fully cooked. You can stick a toothpick into the cupcake to test around the 35 minute mark. This recipe may take up to 45 minutes to fully bake.
Chocolate Butter Frosting
The keto chocolate frosting will only take a few minutes, so you can wait to melt the ingredients together until the cupcakes are almost done.
When you’re ready, heat the dark chocolate and remaining butter in a small saucepan together over low-medium heat. Keep an eye on the chocolate and butter as they melt so they don’t burn. Use a whisk to stir the fats together on occasion as they melt.
After you remove the cupcakes from the oven and you’ve given them a few minutes to cool, drizzle the chocolate butter frosting on top of the cupcakes. You can use a butter knife to even out the frosting.
The final ingredient the recipe calls for are coconut flakes. This is an optional ingredient, but gives these easy keto cupcakes a nice flavor. Sprinkle coconut flakes on top of the keto frosting while it’s still warm.
The Keto Cupcake Recipe Wrap Up
The best part about a low carb diet is you get to eat delicious keto recipes like this and lose weight too! You can add these sugar free keto cupcakes to your regular keto meal rotation, or save them for a special occasion. You can even turn this into a keto cake recipe by skipping the cupcake tins and pouring the batter into a cake pan instead.
If you’re looking for keto chocolate cupcakes, try out these dark chocolate protein cupcakes. While the additional protein is optional, it’s a nice way to get more health boosting collagen into your diet.
Low carb peanut butter bars are another easy breakfast treat. I sometimes eat these when I need a break from eating eggs on a low carb plan.
Don’t forget to save these fluffy keto cupcakes to your keto desserts Pinterest board. Please share the recipe with your friends on social media too.
Keep scrolling for the recipe card and nutritional information.
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Keto Cupcake Recipe
More Low Carb Desserts from Eating Fat is the New Skinny:
Almond Butter Cookies
Butter Pecan Ice Cream
Chocolate Pecan BallsPrint
Vanilla Cupcakes with Chocolate Butter Frosting
A sweetener free keto vanilla cupcake recipe with chocolate butter frosting.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 20 cupcakes 1x
- Category: Keto Dessert Recipes
- Method: Oven
- Cuisine: Keto / Low Carb
- Diet: Diabetic
- 2 & 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup collagen protein
- 16 tbsp butter, softened
- 5 large eggs, room temperature
- 2 tsp vanilla extract
- 4 oz heavy whipping cream
- 4 oz water
- 1/2 tsp salt
- 2 oz dark chocolate
- 4 tbsp butter
- 1/3 cup unsweetened shredded coconut
- Preheat oven to 325 degrees
- Line muffin pan with cupcake tins
- Add dry ingredients to a large mixing bowl (almond flour, coconut flour, protein and salt). Whisk ingredients together.
- In large mixing bowl, use a hand mixer to mix butter until light and fluffy.
- Add in eggs and vanilla extract. Mix again.
- Add in almond flour mixture and mix again until ingredients are well combined. Do not over mix.
- Add in heavy cream and water. Mix again until ingredients are combined.
- Scoop mixture into cupcake tins. Divide evenly among 20 tins. (This should fill about 3/4 of a tin)
- Flatten with hands and place in oven for approximately 35 – 45 minutes, or until outside is lightly golden and inside is cooked thoroughly.
- Heat chocolate and remaining butter in a saucepan over medium heat.
- Stir as chocolate and butter melt together.
- Once melted, spoon chocolate mixture on top of cupcakes.
- Sprinkle shredded coconut flakes over chocolate topping.
- Serving Size: 20 cupcakes
- Calories: 263.1
- Sugar: 1.7
- Sodium: 195
- Fat: 24.4
- Saturated Fat: 11.4
- Carbohydrates: 5.6
- Fiber: 2.6
- Protein: 8
- Cholesterol: 83.9
Keywords: Keto Vanilla Cupcake Recipe, Low Carb Vanilla Cupcake Recipe, Easy Keto Cupcakes
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