In search of a delicious dessert that aligns with your keto lifestyle? Look no further than these scrumptious keto cupcakes! Made with coconut flour and naturally sweetened, these low carb delights are perfect for any celebration. They’re moist, fluffy, and with only 2 grams of net carbs per cupcake, you can enjoy them guilt-free.
Inspired by a keto vanilla birthday cake, these keto cupcakes pack the same delectable taste in a more convenient, single-serving form. Ideal for parties and gatherings, these sugar-free cupcakes are sure to satisfy your sweet tooth while keeping you on track with your low carb goals.
Key Takeaways
Enjoy moist and fluffy keto cupcakes made with coconut flour and natural sweeteners
Satisfy your dessert cravings with a low carb, perfectly portioned treat
Great addition to parties and celebrations without compromising your keto lifestyle
How to Create Keto Cupcakes
Delightful Ingredients
Butter – Ensure it’s unsalted and at room temperature.
Granulated sweetener – Erythritol or monk fruit sweetener can be used.
Salt – Enhances the sweetness of the cupcakes.
Vanilla extract – Essential for the cake flavor.
Eggs – They should be at room temperature. Substitute with an egg replacer if desired.
Milk – Any type works. Unsweetened coconut milk is a good option without a coconut flavor.
Coconut flour – This low carb, grain-free flour provides a fluffy texture. Be sure to sift it if clumpy.
Baking powder – Allows the cupcakes to rise.
Vanilla frosting – A homemade, keto-friendly vanilla buttercream frosting is recommended.
Easy-to-Follow Steps
Begin by blending the butter and sweetener together until smooth. Then, incorporate the remaining wet ingredients.
Gently fold in the dry ingredients, mixing only until combined.
Evenly distribute the batter into a greased muffin tin.
Place the tin in a preheated 180°C (350°F) oven and bake for 18-20 minutes, or until a skewer inserted into the center comes out clean.
After removing from the oven, allow the cupcakes to cool within the muffin tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
Once they are cooled, apply a generous amount of the vanilla frosting as the final touch. Enjoy your tasty keto cupcakes!
Can I Create These Egg-Free?
If you’re aiming for a vegan version, it’s important to know that chia and flax eggs aren’t suitable substitutes in this recipe, as they don’t yield the desired texture or structure. However, a pre-made egg replacer, such as Bob’s Egg Replacer, works well. Just use the amount equivalent to 4 large eggs to achieve a fluffy and cakey result.
Mastering the Art of Keto Cupcakes: Top Tips
To create flawless keto cupcakes, keep these recommendations in mind:
Opt for coconut flour instead of other flours, since alternatives might lead to failed results like crumbly consistency.
Be cautious not to overmix the batter; stop once the coconut flour is well incorporated, for that light and fluffy texture.
Prevent overbaking, as cupcakes continue to cook as they cool.
Rely on cupcake liners for easy removal, even with non-stick tins. A light spray of cooking spray on the liners adds an extra layer of stick-resistant confidence.
Incorporate whipped cream or heavy cream to elevate your keto cupcakes further!
Storing and Freezing Cupcakes
To preserve your leftover cupcakes, simply store them at room temperature in an airtight container. If they’re unfrosted, you can cover them with a paper towel to maintain fluffiness and moisture. For extended storage, refrigerate the cupcakes.
If you need to store them even longer, place the cupcakes in a ziplock bag and freeze them for up to 6 months. To enjoy later, simply thaw them overnight in the fridge or at room temperature.
Keto Cupcake Flavors
Indulge in a variety of keto-friendly cupcake flavors without any guilt:
For Chocolate Cupcakes, mix in 1/2 cup of cocoa powder to the batter and add 2-4 tablespoons of milk to get the right consistency. Top it off with some keto chocolate frosting.
Create Red Velvet Cupcakes by adding a few drops of red food coloring to the batter and finish with a keto cream cheese frosting.
Enjoy Chocolate Chip Cupcakes by folding 1/2-1 cup of keto chocolate chips into the batter. Don’t forget to sprinkle a few extra chips on top.
Savor the tangy taste of Lemon Cupcakes by incorporating 1/2 teaspoon lemon zest and 1 tablespoon of lemon juice into the batter. Add another tablespoon of lemon juice to the cream cheese frosting for an extra zesty kick.
Preheat your oven to 180C/350F. Prepare a 12-count muffin tin with liners and apply some oil to 10 of them.
In a large bowl, combine butter, sweetener, vanilla extract, eggs, and mix well. After that, incorporate the milk and mix until fully combined.
In another bowl, sift coconut flour and baking powder. Combine wet and dry ingredients, stirring until they form a cohesive mixture.
Distribute the batter among the 10 muffin cups, filling them about ¾ of the way. Bake for 17-20 minutes, until skewer comes out clean from the center.
Allow the cupcakes to cool for 10 minutes before transferring them to a wire rack. Once completely cool, frost as desired.
Notes
* For a vegan option, use an egg replacer instead of eggs (avoid flax eggs or chia eggs).** Begin with 2 tablespoons of milk and add more if needed.Storage: Keep leftover cupcakes in a sealed container at room temperature. If unfrosted, cover them with a paper towel to maintain fluffiness and moistness. Refrigerate to extend shelf life.Freezing: Store any remaining cupcakes in a ziplock bag and freeze for up to 6 months. Thaw overnight in the fridge or at room temperature.
What’s the ideal flour for keto-friendly cupcakes?
Almond flour and coconut flour are the top choices for making keto cupcakes since they are both low in carbs and provide great texture and flavor.
Preparing keto cupcakes using almond flour: How?
Preheat your oven to 350°F (180°C).
Combine dry ingredients: almond flour, sweetener, baking powder, and a pinch of salt.
Mix wet ingredients: eggs, melted butter, and vanilla extract.
Combine wet and dry mixtures, then gently fold until smooth.
Pour batter into cupcake liners in a muffin tin.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Amount of carbs a keto cupcake should contain
A keto cupcake should ideally have under 5 grams of net carbs per serving to keep it in line with a low-carb diet.
Keto-friendly Flours
Net Carbs per 1/4 Cup (approx.)
Almond Flour
3 grams
Coconut Flour
6 grams
Finding a keto-friendly bakery
One way to find a bakery that sells keto cupcakes is to search online for “keto bakery near me” or simply ask around for local recommendations from fellow keto followers.
Options for keto cupcake mixes
Several keto cupcake mixes can be found online or at speciality stores, and popular options include:
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
