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    Home » Dessert Recipes » Cakes & Cupcakes » Keto Cupcakes

    Keto Cupcakes

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: May 28, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto cupcakes

    Looking for basic yellow cupcakes? These vanilla Keto Cupcakes with sour cream have only 2 net carbs each. They are great plain or with your favorite icing. I also love keto vanilla cupcakes with strawberries and whipped cream. This easy low carb cupcake recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    close up on plate of keto sour cream vanilla cupcakes

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    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 a keto cupcake recipe. Here are my sour cream vanilla HEALTHY cupcakes. I love keto chocolate cupcakes too but there is something about a vanilla cupcake with sweet buttercream frosting that gets me every time.

    These gluten free 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.

    keto sour cream vanilla cupcake topped with chocolate frosting with wrapper pulled back from cupcake

    Ingredients in Keto Cupcakes

    Butter - I use salted butter in my baking recipes. I think the pinch of added salt balances out the sweetness of baked goods.

    Sweetener - I normally use my blend of xylitol, erythritol, and stevia but offer suggestions to alternatives in the recipe card.

    Eggs - Regular large eggs are the binder in this and help the cupcakes to rise.

    Vanilla Extract - Vanilla is the most common extract used in baking. It enhances the other flavors and adds a subtle sweetness.

    Sour Cream - Sour cream makes these moist and tender. If necessary you can sub in plain yogurt but the carbs will be slightly higher.

    Almond Flour - Almond flour has a tender flavor and texture that works well in keto desserts.

    Coconut Flour - I prefer to combine coconut and almond flour together. The coconut flour balances the natural oiliness of the almond flour.

    Baking Powder - Make sure to check the date on your baking powder to ensure your cupcakes rise properly.

    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.

    Step One: Cream together the butter and sweetener. Add the other wet ingredients. Mix in the dry ingredients.

    collage of images showing steps in recipe

    Step Two: Divide the cupcake batter between a muffin pan lined with cupcakes liners.

    cupcake batter spooned into wrapped lined muffin tin

    Step Three: Bake the keto cupcakes until they are golden and firm to the touch.

    muffin tin filled with keto cupcakes

    Variations

    Chocolate - You can add chocolate chips to the batter without needing to adjust the other ingredients or baking time. For a chocolate cake batter try my Keto Chocolate Cupcakes with keto chocolate frosting.

    Without Coconut - If you want keto cupcakes without coconut flour try my keto Almond Flour Cupcakes.

    Berries - You can fold a few berries into the batter without compromising the recipe.

    Extracts - The easiest way to change the flavor of cakes or cupcakes is to swap out the extract. Orange extract, lemon extract, almond extract, and maple extract are good choices to easily change the flavor profile.

    close up of one of the keto cupcakes with chocolate frosting with large bite missing

    Common Questions

    Can I freeze Keto Cupcakes?

    Yes! These cupcakes freeze really well. I like having a batch in the freezer of a couple of favorite keto recipes 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.

    To freeze I recommend wrapping each one tightly in plastic wrap. After I do that I normally just pack them into a gallon-sized storage bag.

    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.

    You can also double or triple this to make a sheet cake or layer cake!

    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!

    More Variations

    I 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:

    cupcake cut in half

    My Keto Lemon 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 cupcake sliced in half displaying interior jam on a white plate

    Cranberry Bliss Cupcakes mimic the flavors of the classic Starbucks treat. With a cranberry filling and cream cheese icing, they are the perfect bite.

    vanilla cupcake filled with peanut butter and topped with chocolate ganache on a white plate

    Or turn them into my Tagalong Cupcakes if peanut butter and chocolate are more your thing. My Chocolate Peanut Butter Cupcakes are a fave low carb recipe in my house.

    one of the keto cupcakes sitting on its wrapper with a bite missing

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    keto cupcakes on cooling rack

    Sour Cream Vanilla Keto Cupcakes

    These Sour Cream Vanilla Keto Cupcakes have only 2 net carbs each. They are great plain, with berries and cream, or with your favorite icing!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: Dessert, Snack
    Cuisine: American
    Servings: 12
    Calories: 128.3
    Author: Taryn

    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 cup almond flour
    • ¼ cup coconut flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
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    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

    Nutrition: The nutrition facts are for one of the keto cupcakes. There are 1.9 NET carbs per serving.
    Storage: I store all my keto baked goods in the fridge but these can be left at room temperature for up to 2 days if you prefer. They last in the refrigerator for 2 weeks or freeze for up to 3 months. They do freeze very well.
    Make sure to check out the video with this blog post! It features these cupcakes with my Keto Cream Cheese Frosting.
    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 or Lakanto Monk Fruit use 1-1.5 times the amount of sweetener called for. Update: Some of my readers have found a ¾ cup of Lakanto to be too sweet.
     
    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

    Serving: 1cupcake | Calories: 128.3 | Carbohydrates: 3.8g | Protein: 4.3g | Fat: 11.1g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.8g | Trans Fat: 0.2g | Cholesterol: 67.1mg | Sodium: 112mg | Potassium: 62.3mg | Fiber: 1.9g | Sugar: 0.7g | Vitamin A: 225.7IU | Vitamin C: 0.1mg | Calcium: 48.7mg | Iron: 0.7mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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

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    Reader Interactions

    Comments

    1. Sue says

      November 01, 2021 at 6:53 pm

      New to Keto baking. I would love to try these. Can anyone tell me how much Swerve to use. I was little confused by the coversions. Thanks!

      Reply
      • Taryn says

        November 01, 2021 at 9:10 pm

        You would use 3/4 cup of swerve.

        Reply
        • Sue says

          November 02, 2021 at 1:46 pm

          Nust2 made these! They are so good. Even though I sprayed a little Pam in the cupcake liner still stuck a bit. But so good I just scraped it clean 😋

    2. Granee says

      September 16, 2021 at 7:05 pm

      This is the very first time I have made one of your recipes and let me just say that you have a new follower. I generally throw all keto baked goods in the garbage after one bite. So glad I decided to try one more keto recipe. Delicious !!! Now I’m excited to make many more of your recipes. Thank you😁5 stars

      Reply
    3. Lori says

      August 22, 2021 at 4:08 pm

      If I don’t have coconut flour can I use all almond flour?

      Reply
      • Taryn says

        August 22, 2021 at 7:14 pm

        Here is a recipe based on this one with just almond flour: https://joyfilledeats.com/almond-flour-cupcakes/

        Reply
    4. Venus Childress says

      May 22, 2021 at 1:56 pm

      These are just amazing Taryn!
      I bought mascarpone to mix with whipped cream for frosting. I never got that far... The only mascarpone was espresso flavored and tasted perfect spread on top of the cupcake.
      Thank you so much for this recipe.5 stars

      Reply
    5. Teresa Dale says

      May 03, 2021 at 6:55 pm

      I made these to use as the 'shortcake' for my strawberries and whipped topping. They were delicious and definitely passed the hubby test. Will definitely make them again.5 stars

      Reply
    6. Mary Tessner says

      April 25, 2021 at 9:15 pm

      I thought these were very good. My husband liked them too. I added frozen blueberries so these cupcakes are a “treat”.5 stars

      Reply
    7. Michaella Humphrey says

      April 24, 2021 at 1:49 pm

      How about using THM Baking Blend?

      Reply
      • Taryn says

        April 24, 2021 at 3:48 pm

        You can. Use a bit less than the amount listed.

        Reply
    8. Bethany A Ertle says

      April 24, 2021 at 1:25 pm

      These make 10 not 12

      Reply
      • Taryn says

        April 24, 2021 at 3:46 pm

        I make 12. I guess I put less in each liner. I just use an extra large cookie scoop.

        Reply
    9. Chrismar says

      April 24, 2021 at 1:07 pm

      I am making these tomorrow. I am having a small tea, just 6 people for my Mom for Mother's day. Since I found your site I have made some recipes and all have been great.I am looking through them for my menu for this tea. I do sub light sour cream for things and have not found a difference. I am a type 2 diabetic but my a1c and sugar are well controlled now so I have been adding in foods. Your site is great. I love the fact that you admit to not having control on some foods. I feel the same way, I do not make my infamous coconut ice cream yet because of that. I will someday when i have people over and no leftovers. thanks again for the recipes. They are such a wonderful help.

      Reply
      • Taryn says

        April 24, 2021 at 3:48 pm

        You should try my Pina colada ice cream! You can leave out the pineapple extract just for a coconut ice cream 😊 joyfilledeats.com/pina-colada-ice-cream and I love the mini treat tubs from tovolo to be able to portion it out.

        Reply
    10. Delia says

      February 28, 2021 at 6:05 pm

      Delicious! My first keto recipe:)5 stars

      Reply
    11. Christine says

      November 16, 2020 at 7:55 am

      Really good taste and texture. Will be my go-to cupcake recipe for sure.5 stars

      Reply
    12. Mazzy says

      October 14, 2020 at 6:25 pm

      What could I use To replace the sour cream? Making it for friends, but they are dairy intolerant.
      Thanks

      Reply
      • Taryn says

        October 14, 2020 at 9:01 pm

        Coconut cream should work.

        Reply
        • Michele C says

          February 21, 2021 at 6:27 pm

          I just made these. My batter was a bit thick so I may add a bit more sour cream or something next time, since I ended up with some mini peaks that browned more quickly. That being said, they weren’t as pretty as yours, but they are delicious and totally worth the 2 net carbs. Thank you 🙂5 stars

    13. carrie says

      October 03, 2020 at 6:26 pm

      Could I use baking blend?

      Reply
    14. Anna says

      October 02, 2020 at 4:04 pm

      Hands down the best cupcake recipe we have ever tried! Simple, easy and explained very well. Tastes delicious and moist even days later (if they can last that long) ! We followed the directions exactly and wouldn't change a thing! Thank you!5 stars

      Reply
    15. Alicia says

      August 30, 2020 at 3:23 pm

      I made these cupcakes today for the first time and they are amazing! I just had one still warm with a tablespoon of sugar free chocolate frosting and it was excellent. I will spray my cupcake liners next time as they stuck a little to the paper liner. Will definitely be saving this as my favorite keto friendly cupcake recipe!5 stars

      Reply
    16. Eve says

      August 14, 2020 at 6:13 pm

      Can you use all almond flour and not add the coconut flour?

      Reply
      • Taryn says

        August 14, 2020 at 8:28 pm

        Yes. You will need a little more since coconut is drier.

        Reply
    17. Rose says

      June 28, 2020 at 5:08 pm

      Made a batch of these an I love them...very moist good flavor5 stars

      Reply
    18. Kimberly Suckow says

      May 20, 2020 at 2:53 pm

      I substituted with monkfruit sweetener and they were way too sweet. I read to sub 1.5 cups of monkfruit for 1/2 cup gentle mamma sweet. That can’t be right.

      Reply
      • Taryn says

        May 20, 2020 at 3:25 pm

        Which sweetener chart did you use? I recommend using 1.5 times the amount listed for Lakanto Monkfruit. That would only be 3/4 cup. 1.5 cups is A LOT.

        To save them I'd make them into cake balls. You can mix in cream cheese and form into balls to cut the sweetness.

        Reply
        • Mazzy says

          October 14, 2020 at 6:22 pm

          I also added the 3/4 lakanto monk fruit sweetener and found them extremely sweet.
          Great moist and consistency
          .

        • Taryn says

          October 14, 2020 at 9:02 pm

          Thanks for your feedback. I don't test all my recipes with all the available sweeteners, I just offer substitutions based on typical low carb sweetener conversions. I'll make a note on this recipe.

    19. Ashley says

      May 19, 2020 at 5:26 pm

      So easy and delicious! Everyone loved them.5 stars

      Reply
    20. Ashley F says

      May 19, 2020 at 4:01 pm

      Love how moist these cupcakes are! The sour cream gives it a nice flavor too!5 stars

      Reply
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