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Keto Cupcakes only 2g Net Carbs

Definitely my favorite cupcake recipe. So easy, ready in under 30 minutes and only 2g net carbs per cupcake!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

This is my very popular and super simple keto cupcakes recipe. The best thing about these cupcakes is that they are incredibly easy to make and everyone loves them, keto or not.

Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.

Why we Love this Recipe

Quick and Easy – these keto cupcakes are so easy you can even mix them in a bowl. Bake for 20 minutes and they are done.

Simple Ingredients – no fancy ingredients used. This is just basic keto pantry ingredients found in most supermarkets.

Versatile – flavour them with all kinds of extracts, chocolate or fruit for a tasty custom low carb cupcake.

Thermal-cooker friendly – This is such an easy recipe and I have included a method for both a Thermomix keto cupcake recipe and for the Magimix as well.

The Ingredients

Small bowls of ingredients for cupcakes on a wood tabletop.

Scroll down to the recipe card for the full recipe, ingredients tips, and method to make the frosting.

Almond Meal – I use blanched almond meal in my cupcakes. You can of course use freshly milled almonds as well.

Baking powder – I always use a double acting baking powder in my keto baking. It helps gluten free recipes rise more both when liquid is added and when baking.

Sour Cream – can be substituted with coconut yogurt or Greek yogurt.

Eggs – I always ALWAYS use room temperature eggs in keto baking. Room temperature eggs is the secret to no-eggy taste baking. I also always use free range eggs.

Butter – I use Australian butter and it is melted for this recipe. You can substitute ghee, or a light tasting olive oil.

Step by Step How to Make Them

Step 1. Preheat the oven to 160°C/320°F.

Step 2. Combine all the ingredients until just combined. This can be done with a food processor, Thermomix/Magimix or simply in a bowl with a spatula.

Step 3. Scoop the batter into a muffin tray or patty cake liners and bake for 20 minutes or until cooked through.

Step 4. Cool on a wire rack and top with a keto frosting, if preferred.

We have loads of keto dessert recipes on the website. Here are just a few of my favourite keto muffin recipes.

Hot Tips & FAQs

How long do they keep for?

Keto cupcakes should be stored in the fridge. They will keep for 5-10 days in the fridge, but I do prefer to freeze them if they will not be consumed in 4-5 days.

Is there a nut free substitute?

You can swap the almond meal for a combination of sun flour and pepita meal if preferred. Another great alternative is lupin flour.

Can I make other flavors?

You can flavor these keto vanilla cupcakes any flavors you prefer. Add a little lemon zest, poppyseeds, cacao, or fresh berries just to name a few.

What is the best sweetener to use for keto recipes?

That is up to your personal taste. I do use Sukrin:1 in my recipes as I find no aftertaste and love using it in baking. This recipe uses a sweetener that has a 1:1 ratio of sweetness to sugar. So, if you are using a different sweetener please check the level of sweetness and adjust accordingly. Please also note that if using cup measures sweeteners do not all weigh the same.

Love this vanilla keto cupcake recipe? If you love it, please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is a great recipe.

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Keto Meal Plans & Support
A cupcake with a strawberry in the centre of it.

Keto Cupcakes

My favourite keto cupcakes recipe. It is so easy, so versatile and incredibly delicious!
5 from 7 votes
Prep Time: 5 mins
Cook Time: 17 mins
Total Time: 22 mins
Course: Dessert
Cuisine: American
Diet: Diabetic
Recipe Category: Low Carb
Calories: 223kcal
Author: Megan Ellam
Servings: 9 cupcakes
Tap or hover over number to scale ingredients
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Ingredients

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 160℃.
  • Combine the cupcake batter ingredients with a stand mixer.
  • Spoon into a prepared cupcake tray filling 3/4 of the way with batter.
  • Bake for 20-25 minutes or until a skewer comes out clean. Remove from the tray and cool on a wire rack before topping with your favourite frosting. (see notes)

THERMAL METHOD

  • Preheat the oven to 160℃.
  • Place all the ingredients into the mixer; mix 30 sec/speed 3. Follow from step 3 above for baking.

Notes

STORING
Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
INGREDIENTS
I use grass-fed butter, but you can substitute with light tasting oil or ghee if preferred.
I use and recommend Bob’s Red Mill Doubling Acting Baking Powder for this recipe and for all low carb gluten-free baking. It really helps give a good rise and consistent baking results every time.
Sour cream can be replaced with yogurt or coconut cream (if a dairy-free keto cupcake is required).
HOT TIPS
I use a USA Crown Top Muffin Tray for the cupcakes pictured. I do not spray or line the pan. However, if you are using a pan that does stick either use cupcake liners or grease the pan as needed.
Making Keto Cupcakes with thermal-cookers.
Magimix Keto Cupcakes – I use the food processor attachment and simply pulse the cake batter until it just comes together. This ensures I do not over-whip the batter. Use our incredible keto frosting recipe to pipe onto your keto cupcakes.
Thermomix Keto Cupcakes – the method to make this recipe is in the recipe card above. 

Nutrition

Serving: 1cupcake (frosted) | Calories: 223kcal | Carbohydrates: 6g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 76mg | Potassium: 36mg | Fiber: 4g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!
A cupcake with a strawberry in the centre of it.

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    6 Comments

  • Dale Hoffman says:

    5 stars
    Easiest cupcakes I have ever made. Can’t wait to make different versions, choc chip, chocolate with cocoa, and of course banana using extract together with macadamias πŸ™‚

  • Jenny says:

    5 stars
    What a pleasure to make, one bowl, all in, dream recipe with everyday ingredients.
    Genius!

  • Lynda H says:

    5 stars
    Smell Amazing Megan … can not wait to have one for morning tea.
    Love how easy to make ❀️
    Will definitely be making more in all flavours πŸ’ž

  • Lou says:

    5 stars
    Simple and delicious…wish I’d made a double batch!

  • Lynda says:

    5 stars
    These cupcakes are not only easy to make, they are so delicious to eat. I love that they are so light and that they can be flavoured with pretty much any extract or sugar free chocolate.
    I used some shaved milk chocolate and raspberry in half of them and then added cacao powder and nibs to the other half.
    I loved the new butter frosting on them too.
    These are definitely a winner and I can’t wait to make more.

  • Nina Ljubin-McLeod says:

    5 stars
    Fantastic recipe, thank you Megan. I’ve added some dark chocolate sugar free chips and made your cream cheese icing, amazing!

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