Keto Easter Cupcakes

Easter cupcakes

Keto Easter Cupcakes

These keto cupcakes are exceptionally soft and fluffy, crowned with a sugar-free cream cheese frosting. They are not only simple to prepare but also quick to assemble. In just 25 minutes, you can create these keto cupcakes from scratch. However, the most impressive aspect is that each cupcake contains fewer than 2 NET CARBS, frosting included!

Easter cupcakes


  • Blanched almond flour- you can substitute it with walnut flour or sunflower seed flour. DO NOT use coconut flout.
  • Granular swerve- granulated monk fruit works too.
  • Baking powder
  • Butter
  • Eggs
  • Almond milk- I used unsweetened vanilla almond milk.
  • Vanilla extract

How to make the cupcakes

Begin by preheating your oven to 350 degrees Fahrenheit (176°C). In a medium bowl, whisk together the almond flour, Swerve, and baking powder. Separate the egg yolks from the whites into two different bowls. Whisk the egg yolks with melted butter and vanilla extract for approximately 3 minutes. In another bowl, beat the egg whites until they form soft peaks. Set this aside. Fold the dry mixture into the egg yolk blend, adding almond milk, until a dense batter is achieved. Gently fold in the egg whites until just combined; be careful not to overmix.

Prepare your cupcake or muffin tin by lining it with cupcake liners. Fill each liner three-quarters full with batter. Bake for about 20 minutes or until they begin to turn a golden brown.

Remove the cupcakes from the oven and let them cool for 10 minutes. Then, transfer them to a wire rack to cool completely. Meanwhile, prepare the frosting as mentioned earlier. Once ready, frost the completely cooled cupcakes either by spreading or piping the frosting on top and enjoy!

Cream Cheese Frosting

  • ½ cup softened cream cheese
  • 3 Tbsps. softened butter
  • ½ cup confectioners Swerve
  • ½ teaspoon vanilla extract

Mix it all together and put in the refrigerator while the cupcakes are cooling. To make different colors frosting, just add 1 to 2 drops of food coloring.

Easter cupcakes

Keto Easter Cupcakes

These keto cupcakes are exceptionally soft and fluffy, crowned with a sugar-free cream cheese frosting.
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 160 kcal


  • 1 ½ cups blanched almond flour
  • ½ cup granular swerve or monk fruit
  • 2 teaspoons baking powder
  • 6 Tbsps. butter melted
  • 5 eggs separate the yolks and whites
  • ¼ cup almond milk
  • 2 teaspoons vanilla extract


  • Preheat the oven to 350°F (176°C).
  • Then, mix/combine the dry ingredients – the almond flour, Swerve, and baking powder – in a medium-sized bowl, and set it aside.
  • Now, in a separate bowl, beat together the butter, egg yolks and vanilla extract and you’ll want to beat these ingredients for about 3 minutes, until they’re thoroughly creamed.
  • When the butter mixture has been creamed, add the dry ingredients to it, along with the almond milk. Beat the egg whites until fluffy.
  • Then, with a rubber spatula – or mixer on low speed – mix until a smooth cake batter forms. Fold in the egg whites after and don’t over mix it.
  • Now, line a cupcake pan with cupcake cups.
  • Spoon the cupcake batter into the individual cups – filling them about ¾ of the way.
  • Bake for about 20 minutes until the cupcakes are golden.
  • Then, allow them to cool for about 10 minutes before transferring to a wire rack to cool completely.
  • While the cupcakes are cooling, make the Keto Cream Cheese Frosting.
  • Spread or pipe the frosting on top of the cupcakes and dig in!
Keyword all recipes, cupcakes, desserts, gluten free, keto

Leave a Reply

Back To Top