Low Carb Keto Vanilla Cupcakes (Sugar Free)

This easy Low Carb Keto Vanilla Cupcakes recipe is a perfect sugar-free treat! Soft, fluffy, and made with almond flour, these cupcakes have a rich, buttery flavor with a hint of vanilla. Topped with a creamy raspberry frosting, they’re simple to make and ideal for birthdays, tea time, or any occasion. Enjoy a delicious low-carb dessert!

Ingredients Needed

Cupcakes:

• 2 1/2 cups (approx. 240 g) Blanched Almond Flour
• 1/2 cup (approx. 100 g) Monk Fruit Allulose Blend
• 2 tsp Baking Powder
• 4 large Eggs (at room temperature)
• 1/3 cup (approx. 75 g) Unsalted Butter, melted
• 1/4 cup (approx. 60 ml) Unsweetened Almond Milk (at room temperature)
• 1/2 tbsp (approx. 7.5 ml) Vanilla Extract

Frosting:

• 1 cup (approx. 150 g) Raspberries
• 1 1/2 cups (approx. 340 g) Unsalted Butter, softened
• 1 cup (approx. 120 g) Powdered Monk Fruit Allulose Blend
• 6 tbsp (approx. 90 ml) Unsweetened Almond Milk (or your preferred milk)
• Sugar-free sprinkles (optional)

How To Make Low Carb Keto Vanilla Cupcakes

1. Preheat & Prep: Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, monk fruit blend, and baking powder.
3. Combine Wet Ingredients: Add the eggs, melted butter, almond milk, and vanilla extract. Mix until well combined.
4. Fill & Bake: Spoon the batter into the cupcake liners (using a large cookie or ice cream scoop works well), filling each about 3/4 full. Dot the tops with extra raspberries if desired, then bake for 20–25 minutes until golden.
5. Make Raspberry Sauce: Meanwhile, heat the raspberries with 1 tablespoon of water in a small saucepan over medium heat. Bring to a boil, then mash the berries with the back of a spoon. Reduce heat to a gentle simmer and cook for 3 minutes.
6. Strain Sauce: Place a fine mesh sieve over a bowl and pour in the raspberry mixture, pressing down to extract as much liquid as possible. Discard the solids.
7. Cream Butter: Using an electric mixer, beat the softened butter for 2–3 minutes until light and fluffy.
8. Add Sweetener & Liquid: Mix in the powdered monk fruit blend until smooth, then gradually add the raspberry liquid and almond milk, beating until you achieve a creamy, smooth frosting. (If too thick, add a bit more milk, one tablespoon at a time.)
9. Frost & Decorate: Pipe or spread the raspberry frosting onto the cooled cupcakes. Top with sugar-free sprinkles if desired.

Recipe Tips

• Use Room Temperature Ingredients: Cold eggs and milk can affect the texture. Let them sit at room temperature before mixing for a smooth batter.
• Don’t Overmix the Batter: Mix until just combined to keep the cupcakes light and fluffy. Overmixing can make them dense.
• Check for Doneness: Insert a toothpick into a cupcake—if it comes out clean or with a few crumbs, they’re ready. Avoid overbaking, or they’ll be dry.
• Strain the Raspberry Sauce Well: Press out as much liquid as possible for a smooth, creamy frosting without lumps.
• Adjust Frosting Consistency: If the frosting is too thick, add a little more almond milk. If it’s too thin, chill it for 10 minutes before piping.

How To Store Leftovers?

• Refrigerate: Let the cupcakes cool to room temperature before storing. Place them in an airtight container and keep them in the fridge for up to 4 days. If frosted, store them in a single layer to prevent smudging.
• Freeze: Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Thaw them overnight in the fridge before frosting and serving. Frosting can be stored separately in the fridge and whipped again before use.

Nutrition Facts

Serving Size: 1 keto cupcake

• Calories: 415
• Total Fat: 41.6g
• Saturated Fat: 9.8g
• Cholesterol: 86mg
• Sodium: 184mg
• Potassium: 159mg
• Total Carbohydrate: 6.8g
• Dietary Fiber: 3.2g
• Net Carbs: 3.6g
• Sugars: 1.4g
• Protein: 7.6g

Check out More Recipes:

• Low Carb Keto Chocolate Peanut Butter Fat Bombs
• Low Carb Keto Tiramisu Recipe
• Low Carb Keto Red Velvet Cake Recipe