Vanilla Keto Cupcakes Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Skill Level: Easy

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ⅓ cup erythritol
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• ½ cup unsalted butter, melted
• ¼ cup unsweetened almond milk
• 2 tsp vanilla extract
• 2 tbsp sour cream
• Sugar-free sprinkles, for decorating
• For the Buttercream Frosting:
• ½ cup unsalted butter, softened
• 1 ½ cups powdered erythritol
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs until they are light and fluffy. Add the melted butter, almond milk, vanilla extract, and sour cream. Mix well until all ingredients are combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Divide the batter evenly among the prepared cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered erythritol, one cup at a time, beating well after each addition.
9. Add the vanilla extract and 2 tablespoons of heavy cream. Continue to beat until the frosting is smooth and fluffy. Add more cream if needed to achieve the desired consistency.
10. Once the cupcakes are completely cool, frost them with the buttercream frosting. Decorate with sugar-free sprinkles to add a festive touch.

• If you don’t have erythritol, you can use any other keto-friendly sweetener such as stevia or monk fruit sweetener.
• For added flavor, you can mix in a small amount of citrus zest to the batter.

Store these cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them (without frosting) for up to 3 months. Thaw overnight in the fridge before frosting.

These cupcakes pair wonderfully with a hot cup of herbal tea or a creamy almond milk latte. For a full dessert spread, consider serving with a fresh berry platter or a keto-friendly chocolate mousse.