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Vanilla Keto Cupcakes

These keto cupcakes are easy to make and combine a moist vanilla cake and rich chocolate frosting for the perfect birthday or holiday dessert!
Course Dessert
Cuisine American
Keyword keto cupcakes
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 12 Cupcakes
Calories 308kcal


  • Muffin Tin






  • Preheat oven to 350°F and line a muffin tin with cupcake liners or grease with coconut oil spray. Set aside.
  • In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt
  • In a separate bowl, mix eggs, melted butter, stevia, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
  • Divide the batter between the cupcake liners, filing them ¾ of the way full. Bake for 20-25 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.
  • Allow to cool completely prior to frosting.


  • Add the butter to a large bowl and beat with a hand mixer until fluffy.
  • Next, add cocoa powder, swerve and vanilla to the bowl. Beat until thoroughly mixed and smooth.
  • If frosting is too thick, beat in milk alternative or cream, 1 tbsp at a time until frosting reaches desired consistency.
  • Cupcakes are best stored in an air tight container in the fridge up to 10 days.
  • Note: the nutrition below is for each frosted cupcake if all the frosting was used. If you don't use all the frosting the macros (fat grams in particular) will be much lower.



Net Carbs: 3g
Serving Size: 1 frosted cupcake


Calories: 308kcal | Carbohydrates: 6g | Protein: 7g | Fat: 30g | Fiber: 3g