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Keto Cupcakes

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These keto cupcakes are soft, fluffy, and perfectly sweet with a light texture that makes them hard to believe are low carb. Made with coconut flour and simple pantry staples, they are ideal for celebrations or everyday keto-friendly treats.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 cupcakes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

  • 1/2 cup unsalted butter, softened
  • 2/3 cup allulose sweetener or granulated monk fruit sweetener
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 6 large eggs, room temperature
  • 2 tablespoons unsweetened almond milk, plus extra if needed
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1 batch keto vanilla frosting

Instructions

  1. Preheat oven to 180°C (350°F). Line a 12-count muffin tin with cupcake liners and lightly grease 10 liners.
  2. In a large bowl, beat butter, sweetener, salt, vanilla extract, and eggs until smooth and creamy.
  3. Add almond milk and mix until combined.
  4. In another bowl, sift together coconut flour and baking powder.
  5. Slowly fold dry ingredients into wet ingredients until a thick but pourable batter forms. Add extra milk if needed.
  6. Divide batter evenly among prepared liners, filling each about three-quarters full.
  7. Bake for 17–20 minutes until tops are firm and a toothpick inserted comes out mostly clean.
  8. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Frost with keto vanilla frosting before serving.

Notes

  • Coconut flour absorbs a lot of moisture, so measure carefully.
  • Add cocoa powder for chocolate cupcakes or lemon zest for citrus flavor.
  • Store at room temperature for up to 5 days or refrigerate for up to 1 week.
  • Freeze unfrosted or frosted cupcakes for up to 6 months.
  • Use dairy-free butter and plant milk for a dairy-free version.

Nutrition