If you’ve been living Keto for any length of time, you’ve already been assured you can still have dessert. But you’ve probably noticed that a lot of it tastes…well…not delicious.
This Keto vanilla bean cupcake recipe is a major exception.
Sometimes Keto can feel unfair, especially when you have to cook for others. Whether you need cupcakes for your kid’s birthday or something to bring for work or social event, sometimes it’s just nice to make something you can actually eat.
At the same time, you don’t want to disappoint any non-keto eaters that might be less-than-impressed with your clever ingredient swaps. They just want that sugary taste they’ve come to know and love!
This is truly one of those recipes where you can have your cupcakes and eat them too. I’ve heard so many stories of people making one batch for the kids and one for themselves. No more!
How I Made It Keto
The first order of business is cutting out the flour carbs. I did this using a combo of almond flour and coconut flour.
This mix is important in avoiding dry, hard, or muffin-like cupcakes. Getting the flour ratio is important for a good texture.
The next challenge is figuring out what to do about the sugar! So. Much. Sugar. For this, I used granulated erythritol for the cake mix and powdered erythritol for the frosting.
This will get you the sweetness without the carbs. Yay!
All of my recipes tend to avoid dairy, and this is no exception. I used ghee instead of butter, which offers a strong buttery flavor. I also use almond milk instead of dairy milk. Just make sure you buy the unsweetened kind.
I also use some standard cake fare, including xanthan gum, salt, vanilla extract, baking powder, and eggs.
To make this recipe extra special, I used the seeds of a vanilla bean in the frosting. That’s not something you’re going to get from a store-bought container of frosting!
Even though it’s Keto, preparing these cupcakes isn’t any different than making other homemade cakes. You mix your dry ingredients, mix the wet, and combine. Bake, cool, and frost. Done!
Free Keto Calculator
You may be wondering how these Keto cupcakes will fit into your diet. They’re Keto, sure, but will you still be within your allotted amount of carbs for the day? How many carbs should you be eating each day? Who can be sure?
Light and fluffy vanilla bean cupcakes that you won’t believe are keto! These cupcakes have a perfect fluffy, fine crumb sponge that works as a base for many different frostings. It pairs perfectly with this simple, light vanilla bean frosting!
1/2–1 cup (96-192 g) of powdered erythritol, to taste
1 Tablespoon(15 ml) of almond milk
Seeds of 1 vanilla bean or 1 teaspoon (5 ml) of vanilla extract
Preheat the oven to 350°F. Line a muffin tin with 10 cupcake liners.
Mix the almond flour, coconut flour, baking powder, xanthan gum, and salt in a bowl.
In another bowl, beat the eggs, vanilla extract, and granulated sweetener until light and fluffy. Mix in melted ghee and almond milk.
Combine the wet and dry ingredients until just mixed.
Fill each liner 3/4 full and bake for 15-18 minutes, until a toothpick inserted comes out clean.
Remove from the oven and allow to cool completely before frosting.
To make the frosting, beat the ghee until light and fluffy. Add the powdered sweetener, starting with 1/2 cup and beating until light and fluffy. Add more sweetener to taste. Beat in the vanilla bean seeds (or extract) and almond milk.
Pipe the frosting onto the cooled cupcakes and enjoy!
All nutritional data are estimated and based on per serving amounts.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.