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
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.
Related Recipes
We have loads of keto dessert recipes on the website. Here are just a few of my favourite keto muffin recipes.
Hot Tips & FAQs
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.
You can swap the almond meal for a combination of sun flour and pepita meal if preferred. Another great alternative is lupin flour.
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.
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.
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Keto Cupcakes
Ingredients
- 4 tablespoons (4 tbsp) butter melted (60g)
- 4 tablespoons (4 tbsp) sweetener (60g) I use Sukrin:1
- 2 cups (2 cups) almond meal (200g)
- 4 (4) large eggs
- 4 tablespoons (4 tbsp) sour cream (60g)
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 teaspoons (2 teaspoons) baking powder
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.
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