The Ultimate Low Carb Cupcake Recipe Keto StyleLook no further for The Ultimate Low Carb Cupcake Recipe, we’ve got it right here. Just for you. These cupcakes are beautifully light and fluffy, even after a few days in the fridge. We can’t get enough of these mini keto snacks!

The Chocolate Cupcake and Vanilla Frosting compliment each other in perfect balance. The cupcake is not overly sweet, whilst the frosting is creamy and velvety, with that distinctively sweet buttercream taste. It’s hard to tell they’re grain-free, sugar-free and low carb!

We made 18 mini cupcakes out of our recipe. You could easily make larger cupcakes, ensuring to increase the cooking time to 14-18 minutes. Don’t forget to adjust the nutritional information too, ours is based on one mini cupcake.

Ingredients for The Ultimate Low Carb Cupcake Recipe Keto Style:

Low Carb Chocolate Cupcakes

Sugar-Free Vanilla Frosting

  • 5 ounces of Butter, unsalted and softened
  • 3 ounces of Natvia Icing Mix
  • 2 tablespoons of Heavy Cream

Instructions For Making The Ultimate Low Carb Cupcake Recipe Keto Style:

How to make the Low Carb Chocolate Cupcakes

  1. Preheat fan forced oven to 180C/350F.
  2. Place almond meal, cocoa powder, baking powder and natvia into a bowl and mix with a hand mixer on low speed until combined.
  3. In a separate bowl, mix maple syrup, heavy cream, eggs and melted butter.
  4. Add wet ingredients to the dry ingredients and mix on medium for 2 minutes, until well combined.
  5. Line a mini muffin tray (you can get the ones we use here) with cupcake papers and spoon cupcake mix into the papers until they are 3/4 full. This allows room for the cupcakes to rise.
  6. Bake in the oven for 10 to 12 minutes, until a skewer comes out clean when inserted into the center of a cupcake.
  7. Set on a wire rack to cool.

How to make the Sugar-Free Vanilla Frosting

  1. Cut the butter into cubes and place into a bowl.
  2. Whip the butter on medium speed with a hand mixer for 3 minutes. Reduce the speed to low.
  3. Slowly add the Natvia icing mix, one spoonful at a time, as the icing mix is very light and will very quickly be spread over the kitchen if added all at once.
  4. After all the icing mix has been incorporated into the butter, add the heavy cream and continue to mix the frosting for a further 3 minutes. Stop the hand mixer and scrape down the sides of the bowl occasionally to ensure the frosting is thoroughly mixed.
  5. Spoon the frosting into a piping bag with a small star nozzle and pipe evenly over the cooled cupcakes. We highly recommend these disposable piping bags for hygienic single-use, and even easier clean up.
  6. Enjoy your Ultimate Low Carb Cupcakes straight away or put them in the fridge if you like your icing a little firmer. We decorated ours with a little extra unsweetened cocoa powder.

Try some of our other low-carb Cupcake recipes:

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

If you want to make a larger batch of The Ultimate Low Carb Cupcake Recipe Keto Style, simply adjust the serving amounts in our easy to use recipe card below the measurements and ingredients will adjust themselves.

The Ultimate Low Carb Cupcake Recipe Keto Style
The Ultimate Low Carb Cupcake Recipe Keto Style
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Look no further for The Ultimate Low Carb Cupcake Recipe, we've got it right here. Just for you. These cupcakes are beautifully light and fluffy, even after a few days in the fridge. We can't get enough of these ultimate little keto treats!
Servings Prep Time Cook Time Passive Time
18serves 20minutes 12minutes 20minutes
Servings Prep Time
18serves 20minutes
Cook Time Passive Time
12minutes 20minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
    Cupcakes
    1. Preheat fan forced oven to 180C/350F.
    2. Place almond meal, cocoa powder, baking powder and natvia into a bowl and mix with a hand mixer on low speed until combined.
    3. In a separate bowl, mix together maple syrup, heavy cream, eggs and melted butter.
    4. Add wet ingredients to the dry ingredients and mix on medium for 2 minutes, until well combined.
    5. Line a mini muffin tray with cupcake papers and spoon cupcake mix into the papers until they are 3/4 full. This allows room for the cupcakes to rise.
    6. Bake in the oven for 10 to 12 minutes, until a skewer comes out clean when inserted into the center of a cupcake.Low Carb Chocolate Cupcakes Step 6
    7. Set on a wire rack to cool.
    Frosting
    1. Cut the butter into cubes and place into a bowl.
    2. Whip the butter on medium speed with a hand mixer for 3 minutes. Reduce the speed to low.
    3. Slowly add the natvia icing mix, one spoonful at a time, as the icing mix is very light and will very quickly be spread over the kitchen if added all at once.
    4. After all the icing mix has been incorporated into the butter, add the heavy cream and continue to mix the frosting for a further 3 minutes. Stop the hand mixer and scrape down the sides of the bowl occasionally to ensure the frosting is thoroughly mixed.
    5. Spoon the frosting into a piping bag with a small star nozzle and pipe evenly over the cooled cupcakes.
    6. Enjoy Ultimate Low Carb Cupcakes straight away or put them in the fridge if you like your icing a little firmer. We decorated ours with a little extra unsweetened cocoa powder.
      Cupcakes
      1. Preheat fan forced oven to 180C/350F.
      2. Place almond meal, cocoa powder, baking powder and natvia into a bowl and mix with a hand mixer on low speed until combined.
      3. In a separate bowl, mix together maple syrup, heavy cream, eggs and melted butter.
      4. Add wet ingredients to the dry ingredients and mix on medium for 2 minutes, until well combined.
      5. Line a mini muffin tray with cupcake papers and spoon cupcake mix into the papers until they are 3/4 full. This allows room for the cupcakes to rise.
      6. Bake in the oven for 10 to 12 minutes, until a skewer comes out clean when inserted into the center of a cupcake.Low Carb Chocolate Cupcakes Step 6
      7. Set on a wire rack to cool.
      Frosting
      1. Cut the butter into cubes and place into a bowl.
      2. Whip the butter on medium speed with a hand mixer for 3 minutes. Reduce the speed to low.
      3. Slowly add the natvia icing mix, one spoonful at a time, as the icing mix is very light and will very quickly be spread over the kitchen if added all at once.
      4. After all the icing mix has been incorporated into the butter, add the heavy cream and continue to mix the frosting for a further 3 minutes. Stop the hand mixer and scrape down the sides of the bowl occasionally to ensure the frosting is thoroughly mixed.
      5. Spoon the frosting into a piping bag with a small star nozzle and pipe evenly over the cooled cupcakes.
      6. Enjoy Ultimate Low Carb Cupcakes straight away or put them in the fridge if you like your icing a little firmer. We decorated ours with a little extra unsweetened cocoa powder.
      Recipe Notes

      Nutrition Facts
      The Ultimate Low Carb Cupcake Recipe Keto Style
      Amount Per Serving
      Calories 160 Calories from Fat 144
      % Daily Value*
      Total Fat 16g 25%
      Saturated Fat 7g 35%
      Polyunsaturated Fat 0.4g
      Monounsaturated Fat 3g
      Cholesterol 30mg 10%
      Sodium 5mg 0%
      Potassium 6mg 0%
      Total Carbohydrates 3g 1%
      Dietary Fiber 1g 4%
      Sugars 0.4g
      Protein 2g 4%
      Vitamin A 7%
      Vitamin C 0.05%
      Calcium 2%
      Iron 3%
      * Percent Daily Values are based on a 2000 calorie diet.