Light and fluffy Keto cupcakes topped with an incredibly smooth and creamy vanilla frosting are perfect for any celebration or a decadent low carb treat!
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Many celebrations center around cake and cupcakes. For those on low carb diets, they can often feel left out. Not with these gluten free cupcakes! They have all the same delicious flavors of traditional cupcakes, but without all the sugar!
You’d honestly never be able to guess that these are cupcakes with almond flour. They are moist, delicate, and have the most amazing vanilla flavor.
But wait, what could possibly make this low carb cupcake recipe any better? The best sugar free vanilla frosting that's so rich and decadent with delicious bits of vanilla bean, of course!
What's in Keto Vanilla Cupcakes
- Almond flour
- Oat fiber
- Swerve confectioners
- Allulose, powdered
- Sour cream
- Heavy cream
- Cream cheese
- Baking powder
- Vanilla bean paste
*Exact measurements are listed in the recipe card below.
How to Make Keto Vanilla Cupcakes
To Make the Gluten-Free Cupcakes
Preheat your oven to 350F. Add all the dry ingredients to a bowl and whisk to combine them.
In a separate bowl, add in the eggs, heavy cream, vanilla bean paste (or extract) and Swerve, then mix using a hand mixer until they’re combined.
Add the dry ingredients into the wet, then mix, just until combined.
Scoop into 10 silicone cupcake liners or a muffin pan sprayed with nonstick spray.
Then bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Allow the cupcakes to cool completely before frosting.
To Make the Sugar-Free Vanilla Frosting
Add the cream cheese and butter into a mixing bowl and whip using a hand mixer.
Then add in the remaining ingredients and continue mixing until smooth and creamy.
Add to a piping bag fitted with the tip of your choice.
Pipe onto each cooled cupcake.
Keep leftover cupcakes in the fridge in a cupcake keeper, or other air tight container, for up to 4-5 days.
Can I Freeze Gluten Free Cupcakes?
You sure can. And they will taste great if frozen correctly. It takes just a few steps but it's really worth it.
The first thing you'll need to do is make sure the cupcakes completely cool. Warm cupcakes will let off a little steam, which causes moisture, when you place them in an air tight container.
If you are freezing cupcakes that you have already frosted, you'll want to do a quick pre-freeze on them. Place them on a sheet pan or a wire rack and place them in the freezer for about 30 minutes or until the frosting really firms up. Remove them and wrap them individually in plastic wrap for up to 3 months.
To thaw, take the wrapper off and place them out on the counter for a few minutes. The frosting may be a little sticky so be sure to take the wrapper off while the cupcake is still frozen.
What Makes these Cupcakes Keto?
These low carb cupcakes are made with almond flour. Almond flour is low carb, gluten free, high in fat and fiber making it an ideal baking ingredient for Keto. And as an added bonus, almond flour is rich a source of antioxidants, vitamin E and other nutrients.
The other secret to keeping these cupcakes super fluffy like traditional cupcakes but without the carbs low is oat fiber.
This recipes uses vanilla bean paste, but if you can't find it, you can substitute with whole vanilla beans and scrape out the beans. You can also use vanilla extract instead, but the cupcakes won't have that same intense vanilla flavor.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
Tips for the Best Keto Cupcakes
Toppings for Vanilla Gluten Free Cupcakes
Even though these low carb vanilla cupcakes are amazing the way they are, you can dress them up with fresh berries of your choice. Strawberries, raspberries and blueberries are always a great combination with vanilla.
You can sprinkle them with a little shredded coconut if you'd like.
There are several brands of sugar free sprinkles on the market you can use, or if you have sugar free chocolate chips, they are always a great choice that works so well with vanilla cupcakes.
For an extra decadent touch, drizzle frosted vanilla cupcakes with a little Salted Caramel Sauce! It's insanely delicious!
If you love the flavor of vanilla, try this Keto Cake that has a delicious vanilla glaze drizzled over the top!
Baking Tip for Cupcakes with Almond Flour
Cupcakes made with almond flour will be really tender while warm. You'll want them to cool in the muffin liners for a while before removing them. This keeps them from tearing apart.
Can I Make Low Carb Cupcakes in Advance?
If you're making them a couple of days in advance, you'll want to store these gluten free vanilla cupcakes at room temp in an air tight container until you're ready to frost them.
You can even make the frosting in advance. Once it's made, store it in a airtight bag or container until ready to use. You'll want to set it out for about 15 minutes prior to using. For optimal freshness, use the frosting within 5 days.
Wholesome Yum's Besti Powdered Allulose is my absolute favorite allulose to use! It has perfect texture and far exceeds anything else I've ever tried. Use code: KCC10 to save 10%.
What Sweeteners Can I Use in Keto Cupcakes?
There're are several sugar alternatives available to choose from in low carb baking. This recipe uses Swerve confectioners for the cupcakes and Allulose for the frosting. Allulose is great to use in frostings because it doesn't have that cooling effect that erythritol does.
More Keto Cupcake Recipes
- Coconut Lime Cupcakes
- Lemon Meringue Cupcakes
- Strawberry Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
- Lemon Cupcakes
- Chocolate Mocha Mini Cupcakes
- Coconut Cupcakes
More Keto and Low Carb Desserts
Just because you're on Keto or a low carb diet, doesn't mean you have to miss out on dessert. Here are some of the best Keto dessert recipes everyone will enjoy!
- Lemon Cheesecake Mousse
- White Chocolate Macadamia Nut Cookies
- Mini Cheesecakes with Raspberry Sauce
- Peanut Butter Mousse
- Snickerdoodle Cookies
- Mock Apple Crumble
- No Bake Chocolate Tart
- Blueberry Cheesecake Bars
- Almond Joy Chocolate Fudge
- Mixed Berry Crumble
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Vanilla Cupcakes - Gluten-Free
FOR THE CUPCAKES
- 1 ½ cups almond flour
- ¼ cup oat fiber, see notes
- ⅔ cup Swerve confectioners
- 3 whole eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 2 teaspoons baking powder
- 2 teaspoons vanilla bean paste
- Pinch of salt
FOR THE FROSTING
- ¾ cup cream cheese, room temperature
- ½ cup butter, room temperature
- ½ cup Allulose, powdered
- 1 teaspoon vanilla bean paste
TO MAKE THE GLUTEN-FREE CUPCAKES
- In a separate bowl, add in the eggs, heavy cream, vanilla bean paste (or extract) and Swerve, then mix using a hand mixer until they’re combined.
- Add the dry ingredients into the wet, then mix, just until combined.
- Scoop into 10 silicone cupcake liners or a muffin pan sprayed with nonstick spray, then bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow the cupcakes to cool completely before frosting.
TO MAKE THE SUGAR-FREE VANILLA FROSTING
- Add the cream cheese and butter into a mixing bowl and whip using a hand mixer. Then add in the remaining ingredients and continue mixing until smooth and creamy.
- Add to a piping bag fitted with the tip of your choice and pipe onto each cooled cupcake. You can serve them as is, or top with fresh berries.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.
NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.
Could this recipe be made into a 9 x 13 pan?
Keto Cooking Christian
I am sure you could since it is just cake batter. I am not sure about the baking time, but you would need to take that into account.
(apologize my many typos... definitely need to decide wearing glasses in front of my pc and watch the keyboard while writing!)
Strainght on the list of "to try" recipes 😉 Juat two questions: 1) Allulose is not allowed in EU, so if I'd use powdered eritrhytol or other powdered sweetener equivalent 1:1 to sugar, would the amount be the same?
2) Sour cream is not so appreciated in my fa,ily: could I use some more (and if, how mych) heavy cream with a dash of lemon juice to give sourness, or what else could I substitute it with?
Thank you for sharing your inspirational and detailed recipes that offer people healthy alternatives to processed unhealthy food without have to sacrifice taste and satisfaction 🙂
Keto Cooking Christian
For the frosting, you can use 1/3 cup of erythritol and taste it for sweetness. That should be plenty, because erythritol is a little sweeter than allulose. For the sour cream, you can use greek yogurt or more heavy cream with just a tiny bit of the lemon. I hope that helps and let me know how you like them 🙂