Keto Vanilla Bean Cupcake Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 cupcakes 1x
  • Category: Dessert
  • Cuisine: American


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! 


For the vanilla bean frosting:

  • 1/2 cup (98 g) of ghee, room temperature
  • 1/21 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


  1. Preheat the oven to 350°F. Line a muffin tin with 10 cupcake liners.
  2. Mix the almond flour, coconut flour, baking powder, xanthan gum, and salt in a bowl.
  3. In another bowl, beat the eggs, vanilla extract, and granulated sweetener until light and fluffy. Mix in melted ghee and almond milk.
  4. Combine the wet and dry ingredients until just mixed.
  5. Fill each liner 3/4 full and bake for 15-18 minutes, until a toothpick inserted comes out clean.
  6. Remove from the oven and allow to cool completely before frosting.
  7. 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. 
  8. Pipe the frosting onto the cooled cupcakes and enjoy!


All nutritional data are estimated and based on per serving amounts.

Net Carbs:  1 g


  • Serving Size: 1 cupcake
  • Calories: 276
  • Sugar: 1 g
  • Fat: 28 g
  • Carbohydrates: 3 g
  • Fiber: 2 g
  • Protein: 5 g