Keto Cupcakes Recipe

Keto Cupcakes Recipe with Cream

You’ll love this keto cupcakes recipe with low carb chocolate and cream flavor.  These Keto cupcakes are beautifully light and fluffy, even after a few days in the fridge. 

The Chocolate Cupcake and Creamy Frosting compliment each other in perfect balance.

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We made 18 mini keto cupcakes out of our recipe. You could easily make larger cupcakes, ensuring to increase the cooking time to 14-18 minutes.

Ingredients for Keto Cupcakes:

Sugar-Free Creamy Frosting

Keto Cupcakes Recipe

This Keto Cupcakes Recipe is not only low-carb and sugar free but they’re also gluten free and paleo friendly. An excellent snack or dessert.

How To Make Keto 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 Low Carb Chocolate Cream 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.
The Ultimate Low Carb Cupcake Recipe Keto Style
4.98 from 47 votes
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Keto Cupcakes Recipe - Low Carb Chocolate Cream

These Low Carb Chocolate Cream Keto Cupcakes are beautifully light and fluffy, even after a few days in the fridge. We can't get enough of these little keto treats!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 18 serves
Calories 160 kcal
Author Gerri

Ingredients

Cupcake

Frosting

  • 5 ounces Butter unsalted, softened
  • 3 ounces natvia icing mix
  • 2 tablespoon Heavy Cream

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.

Nutrition

Nutrition Facts
Keto Cupcakes Recipe - Low Carb Chocolate Cream
Amount Per Serving (1 cupcake)
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 2g 8%
Sugars 1g
Protein 2g 4%
Vitamin A 7%
Vitamin C 0.05%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Try some of our other low-carb cupcake recipes:

To make a larger batch of this keto cupcakes with low carb chocolate cream adjust the serving amounts in our the recipe card above.

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