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Keto Vanilla Cupcakes - Light, Fluffy, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (super-fine, blanched)
  • Coconut flour
  • Granulated or powdered keto sweetener (erythritol, monk fruit blend, or allulose; powdered gives the best texture)
  • Baking powder (aluminum-free)
  • Sea salt
  • Eggs (large, room temperature)
  • Unsalted butter (melted and slightly cooled) or coconut oil
  • Sour cream or full-fat Greek yogurt
  • Unsweetened almond milk (or other low-carb milk)
  • Pure vanilla extract (or vanilla bean paste for extra flavor)
  • Optional frosting: cream cheese, butter, powdered keto sweetener, vanilla extract, heavy cream
  • Optional add-ins: sugar-free sprinkles, lemon zest, or a pinch of cinnamon

Method
 

  1. Preheat and prepare the pan. Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly mist the liners with nonstick spray for easy release.
  2. Whisk the dry ingredients. In a large bowl, whisk 2 cups super-fine almond flour, 2 tablespoons coconut flour, 1/2 cup powdered keto sweetener, 2 teaspoons baking powder, and 1/4 teaspoon sea salt. Break up any clumps for an even batter.
  3. Mix the wet ingredients. In a separate bowl, whisk 3 large eggs, 1/3 cup melted butter (cooled), 1/3 cup sour cream, 1/3 cup unsweetened almond milk, and 2 teaspoons vanilla extract until smooth.
  4. Combine gently. Pour the wet mixture into the dry mixture. Stir with a spatula just until combined. The batter will be thick but scoopable. If it seems dry, add 1–2 teaspoons more almond milk.
  5. Fill the liners. Divide the batter evenly among the 12 liners, filling each about 2/3 to 3/4 full. Smooth the tops lightly with the back of a spoon for an even rise.
  6. Bake. Bake for 18–22 minutes, until the tops are set, lightly golden, and a toothpick comes out clean or with a few moist crumbs. Do not overbake.
  7. Cool completely. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting. Keto cupcakes firm up as they cool.
  8. Make optional frosting. Beat 6 ounces cream cheese (softened) with 4 tablespoons softened butter until fluffy. Add 1/2–3/4 cup powdered keto sweetener, 1 teaspoon vanilla, and 1–2 tablespoons heavy cream to reach a smooth, pipeable consistency. Adjust sweetness to taste.
  9. Frost and finish. Pipe or spread frosting on cooled cupcakes. Add a few sugar-free sprinkles or a dusting of cinnamon if you like.