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.
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.
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.
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.
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.
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!
I hope you’ll love these Low Carb Cupcakes!
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Ingredients
- 4 tbsp butter softened
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 4 eggs
- 1 tsp vanilla
- 1/4 cup sour cream
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
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 flours, 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.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Originally Published December 21, 2015. Revised and Republished May 28, 2019.
Mary says
I have powdered erythritol and monk fruit granules that have erythritol in it. (I don’t want to use the xylitol because I’ve got dogs and they love to clean the floor!!) Can I make your sweetener without the xylitol? If so, what would the ratio for the 2 sweeteners be?? Also, do both sweetners need to be granules?
Taryn says
You can make my sweetener using all erythritol with stevia. The powdered erythritol should work but I normally just use granular. It is a lot cheaper. The monk fruit blend would work on its own but you may need extra to reach the desired sweetness.
Grace says
Do I need paper cups with these or can I put them straight in the pan? This recipe is almost identical to keto biscuits that I make and they dont stick to the pan. Thanks
Taryn says
If you grease the pan well it should be fine to bake right in the pan.
Samantha says
Due to a almond allergy is it ok to use all coconut flour
Taryn says
No, sorry. All coconut flour would be much too dry. Sunflower seed flour can be subbed for the almond flour.
Lisa says
Has anyone made this in cake form? I am thinking a 9” round? Will it cook through the middle of made as a cake instead of cupcakes?
Taryn says
Yes, you can make this into a cake. I use this batter as a base in some of my coffee cake recipes. Bake at 350.
Sn says
Do you have a chocolate version of these?
Taryn says
I do have a chocolate version. You can omit the raspberry champagne filling and for a plain chocolate cupcake: https://joyfilledeats.com/chocolate-champagne-cupcakes/
Krist says
Would just egg whites work with this recipe?
Taryn says
Yes, use 1-2 more.
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!
Taryn says
Yes, use a little bit less.
Tamara says
Thanks, Taryn. Do you think 3 to 4 TBS less would suffice?
Taryn says
I’d try 2 less and then add more if the batter seems too wet. It should be fairly thick.
Clare says
Hi, i’m new to LCHF baking.. is erythritol ok to be used? what would be the amount substitution?
Thanks
Taryn says
Yes. 1.5 to 2 times the amount listed.
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!
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!!
Taryn says
Using a monk fruit blend such as Lakanto you will need 1.5 to 2 times the amount listed.
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.
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.
Dana says
Can you use anything that doesn’t have erythritol in it? I can’t use it because I have sensitivities to it.
Taryn says
You can make my sweetener with just xylitol and stevia. Joyfilledeats.com/sweetener
Lauren says
Have you tried these with a nut free baking blend? We have a nut allergy in our house.
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.
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
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.
Sandi says
I love that these fluffy cupcakes are keto!
Liz says
Who knew keto cupcakes could taste so good!! These were yummy. Thanks for the terrific recipe!!
Fiorenza says
These little delights were perfect served with coffee. What a great idea, thanks.
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.
Jaclyn says
These cupcakes are so delicious – thank you for sharing the easy recipe!
Sandi says
I love that these are gluten-free, I can’t wait to try them.
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?
Mary says
How much heavy cream and how much baking soda did you add to the recipe? Thanks!!
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!!
Steph says
how much swerve did you use in the recipe?
Yvonne says
1/2 cup of swerve granular.
Also I forgot to mention I sifted both flours with the salt and baking soda plus baking powder.
Ije says
Ahhhh see I did 1 cup because the edit said to add more than the recipe called for since it wasnt her sweetner…
Tamara says
Can you post how you make your own combo sweetner mixture?
Thanks!
Taryn says
Of course! There should also be a clickable link on the words “my sweetener”. https://joyfilledeats.com/sweetener
Amy says
Would it be possible to sub organic yogurt for the sour cream?
Taryn says
Yes, yogurt should be fine.
Robin Blackley says
If I only have stevia, how much should I use?
Taryn says
I’m not sure pure stevia will work in this recipe.