Vanilla Cupcakes with Chocolate Butter Frosting

A sweetener free keto vanilla cupcake recipe with chocolate butter frosting.


  • 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.


Keywords: Keto Vanilla Cupcake Recipe, Low Carb Vanilla Cupcake Recipe, Easy Keto Cupcakes