Keto Vanilla Cupcakes With Chocolate Frosting

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    45 min

Keto Vanilla Cupcakes With Chocolate Frosting

A decadent low carb treat, these cupcakes are made with ground almonds and topped with a deliciously light and fluffy chocolate buttercream - perfect for the whole family to enjoy. If you would rather reduce the carb count further you can enjoy the cakes warm without any topping.

Simple to make, the cake batter can be prepared by hand, or for speed, using a food processor.

The recipe also calls for xylitol as the sweetener, however feel free to substitute this with your preferred granulated or powdered low carb sweetener.

  • Net Carbs

    3.3 g

  • Fiber

    3.6 g

  • Total Carbs

    26.1 g

  • Protein

    7 g

  • Fats

    31.2 g

364 cals

Keto Vanilla Cupcakes With Chocolate Frosting

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Egg Whole

    Egg Whole

    3 small

  • Finely Ground Almond Meal Flour by Bob's Red Mill

    2 cup

  • Almond Milk

    Almond Milk

    3 tablespoon

  • Cocoa Powder, Unsweetened

    Cocoa Powder, Unsweetened

    2 tablespoon

  • Lemon Juice

    Lemon Juice

    1 tablespoon

  • Butter


    1 cup

  • Xylitol by Now

    Xylitol by Now

    1 cup

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Baking Soda

    Baking Soda

    ½ teaspoon

Recipe Steps

steps 8

45 min

  • Step 1

    Preheat the oven to 380 degrees Fahrenheit and line a muffin tray with 10 cup cake cases.
  • Step 2

    Add 1/3 cup of butter to a food processor along with 1/3 cup of xylitol. Blend together to form a creamy paste.
    Step 2
  • Step 3

    Add the eggs to the food processor along with 2 tablespoons of almond milk, the vanilla extract and lemon juice and blend on a high-speed setting until creamy and smooth.
    Step 3
  • Step 4

    Add the ground almonds to the food processor along with the baking soda and mix well to form a smooth and creamy cake batter.
    Step 4
  • Step 5

    Dividing equally, spoon the batter evenly between the 10 cupcake cases.
    Step 5
  • Step 6

    Transfer to the oven to bake for 18 minutes or until a skewer comes out clean and the cakes aregolden brown.
    Step 6
  • Step 7

    Set the cakes aside to cool completely whilst you prepare the buttercream. Add the remaining xylitol to a food processor and blend to a fine powder. Add the remaining butter and cocoa powder to the food processor and blend until smooth and creamy. Continue to blend adding the remaining milk a little at a time until you have a fluffy smooth frosting.
    Step 7
  • Step 8

    Once completely cooled, pipe or spoon the frosting onto the cupcakes to serve.
    Step 8

Comments 13

  • SpectacularKetone683306

    SpectacularKetone683306 3 years ago

    Frustrating recipe. Wouldn’t make again. Didn’t turn out like picture. I’ve made two attempts and I used to bake for a living. My second go I had to change ingredient measurements.

    • Sarah

      Sarah 4 years ago

      I haven’t tried the cupcakes yet but I’ve made the frosting several times. Can’t stay out of it! I’m kinda lazy so I use the package cake mixes by Swerve, but I think I’m gonna try the cupcake recipe since the frosting is so good! Thanks for the yummy!

      • Ceaglin

        Ceaglin 4 years ago

        So this recipe doesn’t flow like most. The ingredients aren’t in order of use; they are totals of what you will use so be careful. Additionally the amount of liquid to dry components are incorrect and make paste. I had to double lemon, vanilla extract and pour enough almond milk to get a cake batter consistency that ribboned as in the picture. Thirdly, cook them until they brown, not just until they pass the toothpick test. They will be soggy but cooked if you don’t bake the liquid out. Lastly, the cake and icing needed butter at room temperature so plan ahead before baking. The taste was decent and satisfied my cupcake craving but the recipe was very frustrating. PS. The icing was delicious!

        • Ddhingra

          Ddhingra 5 years ago

          Is there any eggless cupcake recipe out there. I can’t eat eggs☹️☹️

          • EmnTed

            EmnTed 3 years ago

            Have you tried flaxseed eggs?

        • GDLola

          GDLola 5 years ago

          Is monkfruit ok substitute if so would it be the same measurement ? Receipe loooks delici ok delicious!!

          • recipewriter

            recipewriter 5 years ago

            Hi, I've not tried this with monkfruit. I'm sure it would be okay but I am unsure what the quantities would be.

        • Breacassel

          Breacassel 5 years ago

          Can I use heavy whipping cream or whole milk in place of almond milk? If so, how many carbs, fat ect will it add?

          • recipewriter

            recipewriter 5 years ago

            Hi, I haven't personally tried the recipe without the almond milk so I am not sure if cream or whole milk would work.

        • krystynharo

          krystynharo 5 years ago

          Can I use stevia instead of xylitol?

          • recipewriter

            recipewriter 5 years ago

            Yes of course - however I beleive stevia is much sweeter so you will need less!

        • queenlucy1

          queenlucy1 5 years ago

          Will large eggs be OK?

          • recipewriter

            recipewriter 5 years ago

            Yes - this should be fine! If the eggs are particularly large however you may only need two.