These Keto Vanilla Cupcakes with Chocolate Buttercream Frosting are the perfect healthy treat for when that sweet tooth hits. Best of all, they are low carb, gluten free, and sugar free.

What is the difference between unsweetened cocoa powder and Dutch processed cocoa powder?

Cocoa powder, like coffee, is naturally acidic. Dutch processed cocoa powder has been neutralized so it is less acidic, which is why you need to use baking powder, NOT soda, in this recipe. The flavor of Dutch processed cocoa powder is rich and woody, just like its color, and it pairs really well with the melted dark chocolate in the frosting and the lighter flavors in the vanilla cupcake. Both the frosting and the vanilla cupcakes have a nice sweetness from erythritol, making this a super delicious, surprisingly sugar free dessert recipe.

How to make the best gluten free cupcakes:

Typically, gluten free desserts are made with a higher carb blend of cassava, rice, and/or tapioca flours. This recipe is both gluten free and keto, so I used almond flour and sunflower seed flour. Both of these diabetic friendly baking options subtly compliment the dominant flavors of the cupcakes, so the rich chocolate and vanilla flavors get to be the main focus.

With lots of added fats from butter and heavy cream, fluffiness from eggs and baking powder, and subtle sweetness from erythritol, this is a sugar free dessert recipe that you’ll come back to again and again.

How to make keto buttercream frosting for these keto vanilla cupcakes:

Lots of butter, of course, but also melted dark chocolate. I have directions for how to set up a double boiler — it’s super easy and anyone can do it. A double boiler is key to melting the chocolate properly. Fold the melted chocolate into the mix of powdered erythritol, butter, cocoa powder, and vanilla extract for a luscious, creamy keto buttercream frosting. You might want to double the icing recipe in case any goes missing before you ice the cupcakes.

Low carb desserts don’t get much easier than blender cupcakes

What is a blender cupcake recipe? Exactly what it sounds like: sugar free cupcakes made in a blender! Just add all of the cupcake ingredients to a high powered blender and pulse until incorporated. The result is a fluffy, light, and creamy vanilla cupcake … all it needs is the perfect sugar free frosting. Luckily, I included that recipe for you, too! Decadent chocolate keto buttercream frosting is the perfect pairing for these vanilla cupcakes.

Whether you’re making these allergen friendly cupcakes for a birthday, holiday party, or just a random Tuesday, they’ll be a real winner for everyone. And, with the perfect keto macros, you can enjoy them any time … giving you lots of opportunities to celebrate.

In addition to these Keto Vanilla Cupcakes, check out some of my other favorite sugar free dessert recipes:

Vanilla Cupcakes with Chocolate Buttercream Frosting

Note: There will be a good amount of leftover frosting. You can store the frosting in the fridge for up to 2 weeks in an airtight container. Alternately, you can scoop it into balls and freeze it to make delicious fat bombs.

Author: Kyndra Holley
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: desserts
Method: baking

Scale

Ingredients

For the cupcakes:

2 cups blanched almond flour (I use this brand)
1/3 cup sunflower seed flour (get it here)
2 teaspoons baking powder
pinch of sea salt
3/4 cup granular erythritol (I use this brand)
4 large eggs, beaten
3 tablespoons butter or coconut oil, melted
1/4 cup heavy cream or coconut cream
1 teaspoon pure vanilla extract (get it here)

For the chocolate buttercream frosting:

5 ounces dark chocolate, cut into chunks
8 ounces unsalted butter
1 1/2 cups powdered erythritol (I use this brand)
1/2 cup Dutch processed cocoa powder (get it here)
1 teaspoon pure vanilla extract
1 to 2 tablespoons heavy cream, almond milk, or coconut milk, optional

Instructions

For the cupcakes:

Preheat the oven to 350°F. Lightly grease all 12 wells of a muffin tin. Alternately, you can use cupcake liners, or silicone cupcake molds.
Add all ingredients to a high powered blender and pulse until all ingredients are well incorporated and the batter is light and fluffy.
Fill all 12 wells of the muffin tin 3/4 of the way full.
Bake for 20 minutes or until you can insert and remove a toothpick without any crumbs sticking to it. Be careful not to over bake, as they will continue to cook once they are removed from the oven.
Allow to cool on a cooling rack while you make the chocolate buttercream frosting.

For the chocolate buttercream frosting:

Set up a double boiler – Heat a saucepan with 1 to 2 inches of water in it over medium heat until the water is simmering. Lower the heat to medium low. Place a glass bowl over top of the saucepan, making sure that the water is not touching the bottom of the bowl.
Add the chocolate chunks to the bowl and heat until melted. Remove from the heat and set aside
In a separate bowl, using an electric mixer, cream together the butter, erythritol, cocoa powder and vanilla extract.
Fold the melted dark chocolate into the butter mixture until well combined.
If it is too stiff, add some heavy creamy until you reach the right consistency. If is it too runny, place it in the fridge for 10 minutes before piping. But be careful to not let it fully set.
Pipe the frosting onto the cupcakes and enjoy!