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Sour Cream Vanilla Keto Cupcakes Low Carb Gluten-Free

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Looking for basic yellow healthy cupcakes? These Sour Cream Vanilla Keto Cupcakes have only 2 net carbs each. They are great plain or with your favorite icing. I also love them with strawberries and whipped cream.

Yellow keto cupcakes in cupcake liners on a white metal tray

Classic Sour Cream Vanilla Keto Cupcakes – Low Carb, Grain-Free, Gluten-Free, THM S

Birthday season is coming to our house.  It begins with my baby turning 2 on December 30th and continues with everyone else within the next 6 months.  Most of my husband’s family also has late winter or spring birthdays.  Last week I made a batch of Magnolia Bakery’s famous vanilla cupcakes to freeze for our first party.  They are my favorite.

But they are not Trim Healthy Mama compatible (not even a smidge).  I was strong that morning and didn’t even lick the mixing spoon.  I don’t know if I can be that strong at the party once they are covered in buttercream icing.  I knew that I needed an alternative for myself so the next day I went to work creating one. Here are my sour cream vanilla HEALTHY cupcakes.

These keto cupcakes are perfect.  They are very flavorful I’m thrilled to have a batch in the freezer so I don’t have to miss out at all of our celebrations.

a yellow keto cupcake with chocolate icing in a white paper liner

How to make Keto Cupcakes

If you have a hand mixer or food processor it is very very easy to make cupcakes! Simply mix together a couple of ingredients. Add a couple more. Mix more. Add more. Mix. And then just scoop into cupcake liners. That’s it! The prep for these takes 15 minutes tops. I think I can get them in the oven in 8 minutes if my kids aren’t helping. If the little ones are helping it probably takes 30. No joke.

a collage of the steps to make these keto cupcakes, pouring sweetener, mixing with a hand mixer, adding almond flour

Can I freeze Keto Cupcakes?

Yes! These cupcakes freeze really well. I like having a batch in the freezer so I’m not tempted by high carb baked goods. A batch of these and a batch of fudge brownies ready to go and I can resist almost anything.

sour cream vanilla cupcake batter in paper lines in a muffin tin

Can I double this recipe?

This recipe makes one dozen delicious sour cream vanilla keto cupcakes. If you need more cupcakes then go ahead and double or triple this recipe.

the baked cupcakes in a muffin tin

Which icing to use for keto cupcakes?

There are dozens and dozens of ways to top these. One of my absolute favorites is with chocolate frosting. You can see the chocolate frosting used for these cupcakes here.

Want a little color on your cupcakes? Try these Homemade Sugar Free Keto Sprinkles!

I also use this batter as the base in a few of my other healthy cupcakes. This is a great recipe to start with and then play around with the flavors and top them as desired. These are a good inspiration if you aren’t sure how to top the sour cream vanilla cupcakes:

My Raspberry Lemonade Cupcakes are pretty enough for a baby or bridal shower. They are filled with lemon curd, a fresh raspberry, and then topped with Raspberry Buttercream!

Cranberry Bliss Cupcakes mimic the flavors of the classic Starbucks treat. With a cranberry filling and cream cheese icing, they are the perfect bite.
Or turn them into my Tagalong Cupcakes if peanut butter and chocolate are more your thing.

I hope you’ll love these Low Carb Cupcakes!

 

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5 from 17 votes
Print
Sour Cream Vanilla Cupcakes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Looking for a basic yellow cupcake? These Sour Cream Vanilla Cupcakes have only 2 net carbs each. They are great plain or with your favorite icing. I also love them with strawberries and whipped cream.

Course: Dessert, Snack
Cuisine: American
Servings: 12
Calories: 128 kcal
Author: Taryn
Ingredients
Instructions

  1. 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. 

  2. Stir in the flours, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners.

  3. 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.

Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Nutrition Facts
Sour Cream Vanilla Cupcakes
Amount Per Serving (1 cupcake)
Calories 128 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 67mg 22%
Sodium 112mg 5%
Potassium 69mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 4.5%
Calcium 5.2%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

Originally Published December 21, 2015. Revised and Republished May 28, 2019.

Comments

  2. Tamara says

    Hi Taryn: Could THM Baking Blend be used in place of the coconut and almond flours? If so, what would be the ratio? Thanks!
    Reply

  4. Joyce says

    My daughter did not need sugar free so I put in 1 + 1/4 cup sugar in the place of the, sweetener and they taste FANTASTIC! Everything else I followed. The only problem was I did Butter the BIG muffin tins and put the gluten free flour in to keep them from sticking but only a few did, they were hard to remove without breaking. Very Moist❤️ Will use this again!

    Reply

  5. Kimberly says

    If I just have monkfruit sweetner hoow much should I use. Going to make your sweetner, but need to order everything and I want these for a camping trip this weekend. Thank you!!
    Reply

      • Sarah says

        I just made these with Lakanto Golden and upped the sweetener to 1.5 times and they are intensely sweet, much more so than a normal cupcake. I’d stick with the 1/2 cup measure if using a Lakanto blend.

  6. Lorna Lacey says

    These were so delicious! I happened across your post of this recipe and decided to make them tonight. Before I knew it I had eaten 4 as soon as I could get them cooled out of the oven lol. I ate them plain lol, cant even imagine eathing them with a frosting. I dont eat chocolate but other frostings or toppings would be sensational. I used Monfruit with erythritol came out perfect. Now I know they are fantastic, I am going to double or triple that recipe and freeze some for later.

    Reply

  7. Dana says

    Can you use anything that doesn’t have erythritol in it? I can’t use it because I have sensitivities to it.
    Reply

    • Taryn says

      I have not but from my experience sunflower seed flour is a great sub for almond flour. I would use that and keep the rest of the recipe the same.
      Reply

  9. Lynn says

    Could I use just almond flour instead of almond and coconut? Can I use sweet and low as the sweetener or honey? Thank you
    Reply

    • Taryn says

      All almond flour should work. If the batter seems too liquidy add a little extra. I'm not sure about sweet and low. Honey may work but you'll need to decrease one of the other liquids and I have not tested it so I can't guarantee it. Sorry.
      Reply

  13. Candi Elm says

    Someone just asked to make gluten free cupcakes for their birthday. I wish I had this recipe at the time. Looks amazing.

    Reply

  16. Ije says

    So I made the recipe to the T... I used swerve as my sweetner, but I think I may have put to much because now it leaves a little after taste in my month for about 2-3 minutes. Either way the smell is amazing and smells just like regular cupcakes. I haven't put any topping on them because I'm trying to get away with eating 2 not just 1. I've been keto for almost a month and needed a sweet treat. I read through the comments half way adding the cupcakes into silicone cups and added the baking soda and heavy cream... I definitely like that addition. Is the taste supposed to be overwhelmingly sweet or did I put to much sweetner? I wonder if after freezing there would be a different taste?

    Reply

  17. Yvonne says

    I absolutely love this recipe!! The cupcake is soooo delicious thank you. :) I used Swerve granular and added some splashes of heavy cream with a pinch of baking soda. They’re super moist! Only downside is it sunk in the middle. Which is fine with me because I can fill them with raspberry jam and top them with loads of frosting. I used the convection bake setting on my oven for 15min. Had to add an additional 2 min. Toothpick came out clean after the additional 2 min. I’M SO HAPPY!!
    Reply

    • Taryn says

      Of course! There should also be a clickable link on the words "my sweetener". https://joyfilledeats.com/sweetener
      Reply

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