Indulge in these Almond Flour Cupcakes to cure your sweet tooth. They have the perfect texture, delicious flavor, and a scrumptious buttercream frosting that is irresistible. (Truly, you could eat it with a spoon it’s so good!) These have only 2.4 NET carbs each including the frosting!
I love all sorts of desserts, but my heart skips a beat when I think of cupcakes! I mean they are portable cakes...what’s better than that? Every once in a while, you need a sweet treat, and these almond flour cupcakes come to the rescue. They are simple to make, and it’s truly a no-fuss cupcake recipe that I think you’ll greatly enjoy. When you make these easy gluten-free cupcakes, you’ll be happy to know they are Low Carb, Keto, Gluten-Free, Grain-Free, and THM S!
If you are heading to a party or potluck and aren’t sure what to bring, take these lovely keto cupcakes! I love watching people eat them because they love every bite, then I tell them they are gluten-free. They are shocked because they are so similar to the cupcakes they are used to. While they aren’t identical to traditional cupcakes, if you don’t know upfront, you aren’t even going to realize it.
Ingredients
Almond Flour - For this keto cupcake recipe, you want unblanched almond flour. It is a good substitute for wheat flour in keto baking. Almond meal will not give the same tender crumb.
Sweetener - I use a custom sweetener blend in all my desserts. It is a combination of xylitol or allulose plus erythritol and stevia. This blend has no aftertaste and is cheaper to make than purchasing other sugar-free sweeteners. You can find my sweetener recipe here.
Butter - We only buy salted butter and I use it when baking all the time. The bit of added salt only enhances the other flavors.
Sour Cream - Adding sour cream makes the cake moist.
Eggs - Large eggs or extra large eggs are what I normally buy.
Baking Powder - Always check the date of your baking powder and baking soda to make sure your baked goods rise properly.
Vanilla Extract - Vanilla gives these a delicious sweetness and smooth flavor.
Salt - Even though I use salted butter I add a pinch of salt to balance the other flavors.
How To Make Almond Flour Cupcakes
Almond flour cupcakes are a quick and easy dessert idea that works well for pretty much all events. You can’t go wrong! Take a look at how simple they are to whip up:
First Step: Line a muffin pan with paper cupcake liners and preheat the oven to 350. Beat the room temperature butter and sweetener using an electric mixer. Cream together until they are light and fluffy, then add the sour cream and vanilla until combined.
Second Step: Add the eggs one at a time. Make sure to mix well after each egg is added. Mix in the dry ingredients to the wet ingredients slowly. Mix until ingredients are combined then pour the cupcake batter into 12 muffin cups that have paper liners.
Third Step: Bake the almond flour cupcakes for 20-25 minutes or until they are firm to the touch and a golden brown color. Remove the cupcakes from the oven and let them cool on a wire rack.
NOTE: They may take up to 30 minutes to bake, depending on your oven.
Fourth Step: While the cupcakes are cooling, prepare the buttercream frosting. Use a stand mixer with the paddle attachment or an electric mixer in a large mixing bowl to blend the butter and cream cheese. Add in the powdered erythritol slowly and mix until the frosting is fluffy, creamy, and light. Frost the cooled cupcakes and enjoy!
Variations
This is the perfect cupcake recipe to play with. It’s a great base and adding in some additional flavors, especially in the frosting is amazing!
Strawberries - Dice up some strawberries and add them to the buttercream frosting for a fun spring cupcake! Or sub in this Raspberry Frosting.
Blueberries - Mix in a few blueberries to the batter or garnish with some fresh blueberries. It adds some color and tastes good too.
Chocolate - Put ¼ cup of chocolate chips into the batter and sprinkle some mini chocolate chips on top to garnish. Looks gorgeous! You can also top them with Chocolate Cream Cheese Frosting which is a classic cream cheese frosting with added cocoa powder. For a more intense chocolate flavor make my Keto Chocolate Cupcakes.
Dairy-free - Sub in melted coconut oil for the butter and coconut cream for the sour cream. For the frosting, you can make a simple ganache with full-fat coconut milk and sugar-free chocolate chips.
Common Questions
Can I make these cupcakes into mini cupcakes?
Yes, you sure can make these almond flour cupcakes into mini cupcakes. They are perfect bite-sized treats that are great for kids or adults! Simply follow the recipe as directed but use a mini-muffin tin instead of regular-sized. They will not take as long to bake, so you’ll need to keep a close watch. They are likely to be done around the 15-minute mark, but that can vary depending on your oven.
Can I make this into a layer cake?
Yes. One batch of this batter will make approximately one layer so I recommend doubling it.
Does almond flour taste like almonds?
Yes, almond flour does have a mild almond flavor. If you love almonds, you can’t help but love cooking with almond flour. Think of it like recipes that call for almond extract. You are adding a little bit of almond flavor to enhance the dessert. That’s what it’s like baking with almond flour. It’s a slight flavor, but it enhances whatever you are making.
There are going to be recipes where almond flour isn’t a good fit, but when it comes to baking, it is magical! Not only is it a fantastic alternative to regular flour, but it also adds a lovely texture to your food too. If you haven’t tried it already, this is the perfect cupcake recipe to start with.
A couple of my other favorite recipes with almond flour are Keto Almond Flour Chocolate Chip Cookies and Almond Flour Cornbread.
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Almond Flour Cupcakes
Ingredients
- 4 tablespoon butter softened
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 1 teaspoon vanilla
- ¼ cup sour cream
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Buttercream Frosting:
- 2 cups powdered sweetener
- 4 oz butter
- 2 oz cream cheese
Instructions
- In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
- Stir in the almond flour, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners.
- Bake at 350 for 20-25 min. Some ovens will take up to 30. You want the cupcakes to be firm to the touch and golden brown.
Frosting:
- Cream together the butter and cream cheese in an electric mixer. Slowly add the powdered erythritol. Mix until light and fluffy.
Notes
Nutrition
Still, craving low carb cupcakes? Don’t worry; we have you covered:
- Black Bottom Cupcakes
- Keto Cheesecake Cupcakes
- Keto Chocolate Cupcakes
- Cranberry Cupcakes with Cream Cheese Icing
- Dark Chocolate Peppermint Cupcakes
- Keto Lemon Cupcakes with Raspberry Frosting
Originally Published March 13, 2020. Revised and Republished January 6, 2023.
Martha says
Please provide cooking temperature
Taryn says
Hi Martha, it is in the recipe card. Simply click 'jump to recipe' at the top of the page. The pictorial instructions within the blog post are just supposed to be a visual description. You need to see the recipe card for the whole recipe.
Jamie says
These cupcakes turned out AMAZING! The butter cream frosting is a little too sweet for me. What would be the nutrition information on just 1 cupcake without frosting? I'm staying strict keto and logging everything I eat. Thank You!!!
Liz says
1st batch sprayed patty tin, wouldn't come out complete, used coconut sugar. 2nd batch used powder equal with patty cups, half of cake left in cup. What am I doing wrong please
Taryn says
I haven't tested this with coconut sugar so that could be causing them to stick. I normally use paper liners AND spray them. They come out perfectly with that method.
Rachel Vick says
So easy to make! These tasted so good I didn't even make the icing for them. I always worry that almond flour recipes will be too dense, but this one was light and fluffy...perfect! Thanks for a great recipe!
Heather says
Not a fan of sour cream so could I sub greek yogurt instead?
Taryn says
Sure, they are normally interchangeable when baking.
Roberta says
Same amount...? Sour cream being more liquid, I would have supposed that maybe to perfectly equal the consistence and texture I should thinner the greek yogurt a bit, maybe with a TBS of heavy cream or almond milk...Should I? Loving this basic yet already delightful recipe, to customize every time you want depending on what you have in your pantry, your mood, seasonal occasions and playng with spices and extracts etc. 🙂
Taryn says
They are very close texture wise. I would not add additional liquid. If possible do choose a full fat Greek yogurt, not nonfat.
Rose says
Cholesterol is kind of high how can I reduce that and what can I substitute those ingredients with.
Taryn says
I'm sorry but I don't have a recommendation for that. You might want to look for a low carb and low fat cupcake.
Heather says
They don’t have to be refrigerated with the cream cheese in frosting ??
Taryn says
I do refrigerate them.
Robbie says
I am on my second batch and they are both pretty “eggy” and have a bunch of holes in them, they aren’t a smooth cake on the top, they have a nice flavor and I cannot tell it’s almond flour, but the texture is a little off, I’m not used to gluten free baking so maybe that’s just how they are. Thought I’d ask for any tips on baking with almond flour! I am using regular sugar 3/4 cup and I am measuring the flour by spooning it into the measuring cup (not packing) and then leveling. Should it be packed??
Taryn says
I generally scoop with the measuring cup so my cup would be a bit more packed than yours. It could just be the difference with regular sugar vs my sweetener.
KD says
Can I substitute the butter in the cupcake recipe for vegan butter or oil(not coconut)?
Taryn says
I haven't tested this with vegan butter. It does work with coconut oil so I suspect another oil would be fine.
Salma mahfoud says
I've made this before so many times for my mom and it turned out perfect every time! This time I added the buttercream for my sisters birthday and it became too sweet. I would suggest to only add 1 1/2 cup of sugar NOT 2. This is my opinion, but overall delicious and spectacular.
TxKAT says
Shared this recipe with a friend and she made these for me. She used Truvia cane sugar blend, added fresh blueberries and left off the icing. The cupcakes are quite good. I’m not on a Keto diet, but someone in my friend list must be, since I’m getting keto recipes in my news feed. Thanks for the recipes.
Paula says
Can I substitute monk fruit with good results (stevia doesn’t agree with me)? If so, how much would work?
Taryn says
Yes, you can sub a monk fruit erythritol blend like Lakanto in this recipe. You would use 3/4 cup.
Marlene says
Is coconut flour missing from the ingredients list? If so, what quantity? The directions say, "add the flours," but the ingredients lists only almond flour. The video shows almond and coconut flours being added to the batter, but doesn't say how much of each one.
Taryn says
"Flours" was a typo. This just has almond flour. Also, this recipe doesn't have its own video. My video player will show related videos.
Maria javed says
I tried these and they turned out perfect.. soft and fluffy👍 Thanks for sharing the recipee😊
Jasmeen says
To follow your recipe For the cupcake and frosting how much sugar I can use instead of keto friendly all sweetener?
Taryn says
3/4 to 1 cup sugar in the cupcake. The same amount of powdered sugar in the frosting.
Luna says
I made this recipe with Swerve and the frosty was so ridiculously sweet I could see sounds after tasting it. How can we adapt this recipe to swerve instead of erythritol?
Taryn says
How much swerve did you use? Swerve is 1:1 for sugar and the ratios in this are the same as a classic buttercream icing. You might just prefer a cream cheese frosting when using swerve. The cream cheese balances the sweetness very well. https://joyfilledeats.com/keto-cream-cheese-frosting/
Natalie River says
Do I have to use sour cream, can I substitute it for something else because I’m dairy free???
Taryn says
You can sub in coconut cream.
Lisa says
Can I use honey or agave instead os sweetener ?
Taryn says
I have not tried these with a liquid sweetener. You will need to adjust the other wet ingredients. I am not sure what amounts.
Toni says
I used Sweet and Low and only 3/4 cup. The frosting was so sickening sweet it made my mouth feel like it was burning!
Taryn says
I wish you had asked me ahead of time. I would not recommend sweet and low for this recipe.
Avery says
I made these for my family and I’m am only 13! They were so moist and delicious! Definitely will be making these for my family Easter!
Taryn says
Avery, that's great! My oldest daughter loves to bake too. She's 11.
Renee Goerger says
I love these cupcakes so much that I'm going to be making them again for Easter!
wilhelmina says
I love the flavor and texture of these cupcakes! And you are so right, I could eat this frosting by the spoonful!