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Friday is the perfect day to treat yourself to something special after a busy week, and what better way to indulge than with delicious keto cupcakes?
Whether you’re sticking to a low-carb diet or just looking for healthier dessert options, keto cupcakes offer the perfect combination of sweetness and indulgence without the guilt.
These mini treats are packed with flavor and often feature ingredients like almond flour, coconut flour, and sugar alternatives, making them suitable for your keto lifestyle.
From rich chocolate and creamy vanilla to tropical coconut and refreshing lemon, there’s a keto cupcake recipe for every craving.
In this blog, we’ve gathered over 25 of the best Friday keto cupcake recipes, ensuring that you have a sweet, low-carb treat to enjoy every week.
Let’s dive into these creative, flavorful cupcakes that will make your Friday even more delicious!
25+ Irresistible Friday Keto Cupcake Recipes to Satisfy Your Cravings
With these 25+ Friday keto cupcake recipes, you can finally enjoy a decadent dessert without derailing your healthy eating plan.
From the rich flavors of chocolate and peanut butter to the fresh zing of lemon and the tropical flair of coconut, there’s a keto cupcake for every taste preference.
These recipes are designed to bring joy and indulgence to your Fridays while helping you stay true to your low-carb lifestyle.
Whether you’re baking for yourself, your family, or a group of friends, these cupcakes will be a hit at any gathering.
So, go ahead and treat yourself to something sweet this Friday — with keto cupcakes, you can have your cake and eat it too!
Keto Vanilla Cupcakes with Cream Cheese Frosting
These keto vanilla cupcakes are soft, fluffy, and made without any sugar or gluten, perfect for those following a ketogenic diet. Topped with a luscious cream cheese frosting, they offer a sweet and tangy balance that satisfies your sweet tooth without kicking you out of ketosis. Ideal for a Friday treat or any special occasion, these cupcakes are a keto-friendly indulgence that everyone can enjoy.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsalted butter, melted
- ¼ cup heavy cream
- 2 tsp vanilla extract
- ¼ cup powdered erythritol (or sweetener of choice)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat the eggs and then add the melted butter, heavy cream, and vanilla extract. Mix well.
- Slowly incorporate the dry ingredients into the wet ingredients and mix until combined.
- Divide the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat together cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
- Once the cupcakes are cool, pipe or spread the cream cheese frosting on top.
These keto vanilla cupcakes with cream cheese frosting are a perfect Friday treat that satisfies cravings while staying in line with your low-carb lifestyle. The combination of light, fluffy cupcakes with rich, tangy frosting makes them an ideal choice for a guilt-free indulgence. The use of almond and coconut flour ensures they’re soft and moist, while the erythritol sweetens without the carbs. Whether it’s for a party, a celebration, or just to wind down after a busy week, these cupcakes will not disappoint.
Keto Chocolate Cupcakes with Peanut Butter Frosting
Rich, decadent, and utterly satisfying, these keto chocolate cupcakes are paired with a creamy peanut butter frosting that elevates the flavor to another level. With just the right amount of sweetness and chocolatey goodness, these cupcakes are ideal for a Friday night treat or when you need a quick dessert fix. They are low-carb, gluten-free, and made with ingredients that will keep you in ketosis while enjoying every bite.
Ingredients
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or preferred sweetener)
- 1 tsp vanilla extract
Peanut Butter Frosting
- ¼ cup peanut butter (unsweetened)
- ¼ cup heavy cream
- ¼ cup powdered erythritol
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium-sized bowl, mix the almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until combined.
- Slowly add the dry ingredients to the wet mixture, stirring until smooth.
- Spoon the batter into the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, mix together peanut butter, heavy cream, powdered erythritol, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the peanut butter frosting.
These keto chocolate cupcakes with peanut butter frosting are the perfect indulgence for anyone on a low-carb diet, especially if you love the combination of chocolate and peanut butter. The cupcakes are soft and moist, while the peanut butter frosting adds a creamy, rich layer of flavor that perfectly complements the chocolate base. With minimal carbs, they’re an excellent way to treat yourself without worrying about your macros. These cupcakes make an ideal Friday dessert, whether you’re unwinding after a busy week or hosting friends for a keto-friendly gathering.
Keto Lemon Cupcakes with Raspberry Buttercream
If you love light, citrusy desserts, these keto lemon cupcakes with raspberry buttercream are a must-try. The refreshing lemon flavor of the cupcakes paired with the sweet and slightly tart raspberry buttercream makes these cupcakes a vibrant and satisfying treat. They’re gluten-free, low-carb, and keto-friendly, allowing you to enjoy a dessert without the guilt.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- 1 tbsp lemon zest
- ¼ cup lemon juice
- ½ cup erythritol (or preferred sweetener)
Raspberry Buttercream
- 1 cup frozen raspberries (thawed and mashed)
- ½ cup unsalted butter, softened
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, lemon zest, lemon juice, and erythritol until combined.
- Add the dry ingredients to the wet ingredients, mixing until smooth.
- Spoon the batter into the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack.
- For the buttercream, mash the raspberries and strain to remove seeds.
- In a bowl, mix together the butter, raspberry puree, powdered erythritol, and vanilla extract until smooth.
- Frost the cooled cupcakes with the raspberry buttercream.
These keto lemon cupcakes with raspberry buttercream offer a delightful balance of citrus and berry flavors, making them a refreshing and indulgent dessert for any keto dieter. The lightness of the lemon cupcakes complements the richness of the raspberry buttercream, creating a perfect contrast. The addition of fresh lemon zest and raspberry puree brings a burst of natural flavor without the added sugar, keeping the cupcakes low-carb and keto-friendly. These cupcakes are a great choice for a Friday treat that feels like a special occasion dessert while being fully aligned with your dietary goals.
Keto Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
These keto pumpkin spice cupcakes are perfect for the fall season or whenever you’re craving a warm, spiced treat. Made with a blend of almond and coconut flours, they offer a moist, tender crumb, and the rich pumpkin flavor is complemented beautifully by a cinnamon-infused cream cheese frosting. These cupcakes are keto-friendly, gluten-free, and ideal for enjoying with a cup of coffee or as a Friday treat to kick off the weekend.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- 3 large eggs
- ½ cup pumpkin puree
- ¼ cup melted butter
- ¼ cup erythritol (or sweetener of choice)
- 1 tsp vanilla extract
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup powdered erythritol
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat together the eggs, pumpkin puree, melted butter, erythritol, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until smooth.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat together the cream cheese, butter, erythritol, cinnamon, and vanilla extract until smooth and fluffy.
- Frost the cooled cupcakes with the cinnamon cream cheese frosting.
These keto pumpkin spice cupcakes with cinnamon cream cheese frosting are a delicious fall-inspired treat that can be enjoyed year-round. The combination of pumpkin and warm spices gives each bite a comforting, seasonal flavor, while the creamy, cinnamon-infused frosting adds an indulgent touch. These cupcakes are perfect for those who want a sweet yet low-carb option that fits perfectly into a ketogenic lifestyle. Whether it’s for a Friday treat or a holiday gathering, these cupcakes will delight your taste buds without compromising your dietary goals.
Keto Chocolate Mint Cupcakes
If you’re a fan of the classic chocolate-mint combination, these keto chocolate mint cupcakes are sure to satisfy your cravings. Rich chocolate cupcakes infused with mint extract are topped with a decadent, sugar-free chocolate ganache. The refreshing mint flavor paired with the rich chocolate base creates an indulgent treat that’s both satisfying and keto-friendly.
Ingredients
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ½ cup melted butter
- ½ cup erythritol (or preferred sweetener)
- 1 tsp peppermint extract
- 1 tsp vanilla extract
Chocolate Ganache
- ½ cup heavy cream
- ½ cup sugar-free chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat together the eggs, almond milk, melted butter, erythritol, peppermint extract, and vanilla extract until smooth.
- Slowly add the dry ingredients to the wet ingredients and mix well.
- Divide the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the ganache, heat the heavy cream in a small saucepan until simmering. Remove from heat and stir in the chocolate chips until smooth. Add vanilla extract and stir to combine.
- Once the cupcakes are cooled, spoon or drizzle the ganache on top of each cupcake.
These keto chocolate mint cupcakes are the perfect combination of rich, chocolatey goodness with a refreshing mint flavor. The fluffy chocolate cupcakes and creamy ganache bring a sense of indulgence without any of the guilt. The peppermint extract in the batter adds a refreshing twist, and the sugar-free ganache creates a smooth, decadent topping that makes these cupcakes irresistible. A great Friday dessert option, these keto chocolate mint cupcakes will definitely please those looking for a refreshing and low-carb treat.
Keto Strawberry Shortcake Cupcakes
These keto strawberry shortcake cupcakes are a delightful twist on a classic dessert, featuring light, fluffy vanilla cupcakes paired with fresh strawberries and a dollop of whipped cream. The sweetness of the strawberries combined with the airy cupcakes and creamy topping creates the perfect summer-inspired treat that won’t derail your keto diet. They’re perfect for a Friday afternoon snack or as a sweet ending to any meal.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or preferred sweetener)
- 1 tsp vanilla extract
- 1 tsp lemon zest
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
Fresh Strawberry Filling
- 1 cup fresh strawberries, sliced
- 1 tbsp erythritol (or sweetener of choice)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, beat together the eggs, almond milk, melted butter, erythritol, vanilla extract, and lemon zest until smooth.
- Slowly add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the whipped cream, beat the heavy whipping cream, powdered erythritol, and vanilla extract together until stiff peaks form.
- In a small bowl, combine sliced strawberries and erythritol. Let them sit for 10-15 minutes to release their juices.
- Once the cupcakes have cooled, spoon the strawberry mixture onto the cupcakes, top with whipped cream, and serve.
These keto strawberry shortcake cupcakes are a light, refreshing dessert that’s perfect for those looking to indulge in a low-carb, high-flavor treat. The cupcakes are tender, and the combination of fresh strawberries and whipped cream makes them feel like a special occasion dessert. The natural sweetness of the strawberries paired with the airy whipped cream brings a perfect balance of flavors, making these cupcakes a delightful Friday treat. Whether for a picnic, a gathering, or a quiet night in, these keto strawberry shortcake cupcakes are sure to impress.
Keto Lemon Blueberry Cupcakes
These keto lemon blueberry cupcakes are a burst of fresh, citrusy flavor paired with juicy blueberries. The lemon zest gives a tangy kick to the soft almond flour cupcakes, while the blueberries add a touch of natural sweetness. Topped with a smooth, sugar-free lemon glaze, these cupcakes are an ideal treat for anyone following a keto diet, offering a refreshing and guilt-free dessert that will brighten your Friday.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ¼ cup erythritol (or sweetener of choice)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup fresh blueberries
Lemon Glaze
- 2 tbsp lemon juice
- 2 tbsp powdered erythritol
- 1 tbsp unsweetened almond milk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, beat together the eggs, almond milk, melted butter, erythritol, lemon zest, and vanilla extract.
- Add the dry ingredients to the wet mixture and mix until smooth.
- Gently fold in the blueberries, taking care not to crush them.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the glaze, whisk together lemon juice, powdered erythritol, and almond milk until smooth.
- Drizzle the glaze over the cooled cupcakes before serving.
These keto lemon blueberry cupcakes are a delightful, tangy treat that’s perfect for any occasion. The combination of zesty lemon and sweet blueberries creates a burst of flavor in each bite, while the soft, almond flour base keeps them moist and satisfying. The sugar-free lemon glaze ties everything together, adding a touch of sweetness and shine to these cupcakes. They’re the ideal dessert to enjoy on a Friday afternoon or as a refreshing snack after a busy week.
Keto Mocha Cupcakes with Coffee Buttercream Frosting
These keto mocha cupcakes are perfect for coffee lovers who want to indulge in a low-carb, delicious treat. The rich chocolate cupcakes are infused with brewed coffee to create a deep mocha flavor, while the coffee buttercream frosting adds a creamy, caffeinated kick. This dessert is ideal for those following a ketogenic lifestyle, offering the perfect balance of sweetness and bold coffee flavor for a Friday pick-me-up.
Ingredients
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or sweetener of choice)
- 1 tbsp brewed coffee (cooled)
- 1 tsp vanilla extract
Coffee Buttercream Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup powdered erythritol
- 2 tbsp brewed coffee (cooled)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat together the eggs, almond milk, melted butter, erythritol, brewed coffee, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until smooth.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat together the cream cheese, butter, powdered erythritol, brewed coffee, and vanilla extract until smooth and fluffy.
- Frost the cooled cupcakes with the coffee buttercream frosting.
These keto mocha cupcakes with coffee buttercream frosting are the ultimate treat for coffee enthusiasts following a keto diet. The deep chocolate and coffee flavors come together in perfect harmony, and the creamy coffee frosting adds an extra indulgent touch. Whether you enjoy them as a sweet end to your week or need a mid-afternoon coffee break, these cupcakes are sure to satisfy your cravings without breaking your keto goals.
Keto Coconut Lime Cupcakes
These keto coconut lime cupcakes are a tropical escape in every bite, combining the flavors of sweet coconut and tangy lime. The almond flour base ensures these cupcakes are light and moist, while the zesty lime juice and zest add a refreshing twist. Topped with a fluffy coconut cream cheese frosting, these cupcakes are the perfect Friday treat that will transport you to an island paradise without the carbs.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or preferred sweetener)
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- ½ cup unsweetened shredded coconut
Coconut Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- ¼ cup unsweetened shredded coconut (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat together the eggs, almond milk, melted butter, erythritol, lime zest, and lime juice until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Gently fold in the shredded coconut.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat together the cream cheese, butter, powdered erythritol, and vanilla extract until smooth and fluffy.
- Frost the cooled cupcakes with the coconut cream cheese frosting and sprinkle with additional shredded coconut for garnish.
These keto coconut lime cupcakes are a perfect tropical treat that will brighten your Friday. The combination of coconut and lime gives these cupcakes a light, refreshing flavor, while the coconut cream cheese frosting adds a rich, creamy texture. These cupcakes are a great option for anyone following a keto lifestyle, offering a sweet, indulgent dessert without the carbs. Enjoy them as a special treat to kick off your weekend or as a satisfying end to a long week.
Keto Chocolate Raspberry Cupcakes
These keto chocolate raspberry cupcakes are an irresistible treat, combining the rich taste of dark chocolate with the refreshing tartness of fresh raspberries. The cupcakes are moist and decadent, thanks to almond flour and cocoa powder, while the raspberries add a burst of fruity flavor. Topped with a velvety sugar-free chocolate ganache, these cupcakes make for a perfect Friday dessert, satisfying your sweet tooth without compromising your keto goals.
Ingredients
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- ½ cup fresh raspberries
Chocolate Ganache
- ¼ cup heavy cream
- 2 oz sugar-free dark chocolate
- 1 tbsp butter
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Gently fold in the fresh raspberries.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the ganache, heat the heavy cream in a small saucepan until warm, then pour it over the sugar-free dark chocolate. Stir until smooth, then add the butter and mix until incorporated.
- Drizzle the ganache over the cooled cupcakes and garnish with additional raspberries, if desired.
These keto chocolate raspberry cupcakes are a luxurious dessert that combines the best of both worlds—rich chocolate and refreshing fruit. The almond flour base ensures they are light yet satisfying, while the raspberry adds a fresh, tart contrast to the sweetness. The sugar-free chocolate ganache elevates the flavor even further, making these cupcakes the perfect indulgence to end your week on a sweet note. They are perfect for any occasion where you want to impress with a low-carb treat that tastes decadent and delicious.
Keto Salted Caramel Cupcakes
These keto salted caramel cupcakes are the ultimate Friday indulgence for anyone craving a sweet and salty treat. The cupcakes are soft, moist, and packed with a rich caramel flavor, while the salted caramel frosting adds the perfect balance of sweetness and saltiness. Made with almond flour and sweetened with erythritol, these cupcakes are a great low-carb dessert to satisfy your cravings while sticking to your keto lifestyle.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or sweetener of choice)
- 1 tsp vanilla extract
Salted Caramel Frosting
- ½ cup heavy cream
- ½ cup butter
- ¼ cup erythritol (or preferred sweetener)
- 1 tsp vanilla extract
- ½ tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, beat the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and stir until fully incorporated.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, heat the heavy cream, butter, and erythritol in a small saucepan over medium heat, stirring until the mixture thickens and turns golden brown. This should take about 5-7 minutes. Remove from heat and stir in the vanilla extract and sea salt. Allow it to cool for 10 minutes.
- Once the cupcakes are cool, frost them with the salted caramel frosting. Garnish with a small pinch of sea salt on top.
Keto salted caramel cupcakes are the ideal balance of sweet and salty, with a smooth caramel frosting that takes these cupcakes to the next level. The almond flour base keeps them moist and light, while the salted caramel frosting delivers the ultimate indulgence. These cupcakes make the perfect end to a busy week, offering a rich, comforting flavor that you can enjoy without the guilt. Serve them at a gathering or simply treat yourself to a Friday afternoon dessert that will leave you feeling satisfied and content.
Keto Peanut Butter Cupcakes
For peanut butter lovers, these keto peanut butter cupcakes are an absolute must-try. Made with almond flour and sweetened with erythritol, the cupcakes are rich, moist, and bursting with peanut butter flavor. Topped with a creamy, sugar-free peanut butter frosting, these cupcakes offer the ultimate nutty, low-carb treat. Whether you’re having them for a special occasion or simply indulging on a Friday, these peanut butter cupcakes will satisfy your cravings and keep you in ketosis.
Ingredients
- 1 ½ cups almond flour
- ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup peanut butter (sugar-free, smooth)
- ¼ cup erythritol (or sweetener of choice)
- 1 tsp vanilla extract
Peanut Butter Frosting
- ½ cup peanut butter (sugar-free, smooth)
- 4 oz cream cheese, softened
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- 1-2 tbsp unsweetened almond milk (to thin out frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together almond flour, baking powder, and salt.
- In a separate bowl, beat the eggs, almond milk, peanut butter, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir until fully combined.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat together the peanut butter, cream cheese, powdered erythritol, vanilla extract, and almond milk until smooth and creamy.
- Frost the cooled cupcakes with the peanut butter frosting.
Keto peanut butter cupcakes are a dream come true for anyone who loves the rich, savory flavor of peanut butter. The almond flour base makes them moist and light, while the peanut butter frosting adds a creamy, decadent finish. These cupcakes are perfect for a Friday treat or to share with friends and family. The sweet, nutty flavor pairs wonderfully with a hot cup of coffee or a glass of cold almond milk, making them a satisfying dessert that fits perfectly into a keto lifestyle.
Keto Lemon Poppy Seed Cupcakes
These keto lemon poppy seed cupcakes are a delightful combination of fresh citrus and crunchy poppy seeds, perfect for a light and refreshing Friday treat. The almond flour base ensures a soft and moist texture, while the bright lemon flavor gives a refreshing twist to your dessert. Topped with a light cream cheese frosting, these cupcakes offer the perfect balance of tart and sweet, making them a fantastic low-carb dessert to enjoy with your weekend coffee or tea.
Ingredients
- 1 ½ cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or preferred sweetener)
- 1 tsp vanilla extract
- 2 tbsp lemon zest (about 1 lemon)
- 1 tbsp poppy seeds
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, beat the eggs, almond milk, melted butter, erythritol, vanilla extract, lemon zest, and poppy seeds until smooth.
- Add the dry ingredients to the wet ingredients and stir until fully incorporated.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the cream cheese, butter, erythritol, vanilla extract, and lemon juice together until smooth and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting.
These keto lemon poppy seed cupcakes are a refreshing, light treat that’s perfect for the weekend. The lemon zest gives a fresh burst of flavor, while the poppy seeds add a delightful texture. The cream cheese frosting complements the tangy lemon flavor, making each bite a perfect balance of sweet and tart. Whether you’re serving them at a brunch or enjoying them with a cup of tea, these cupcakes will be a hit, satisfying your sweet tooth while keeping you on track with your keto lifestyle.
Keto Cinnamon Roll Cupcakes
Keto cinnamon roll cupcakes bring all the comforting flavors of a traditional cinnamon roll into a keto-friendly form. The almond flour base is soft and tender, while the cinnamon swirl filling adds a burst of sweet, spiced goodness. Topped with a cream cheese frosting, these cupcakes taste just like the real thing but without the carbs. Whether you’re craving a Friday morning treat or a dessert to share, these cinnamon roll cupcakes are sure to impress.
Ingredients
- 1 ½ cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or preferred sweetener)
- 1 tsp vanilla extract
- 2 tbsp cinnamon
Cinnamon Swirl
- 2 tbsp melted butter
- 2 tbsp erythritol
- 1 tbsp cinnamon
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until fully combined.
- In a separate small bowl, mix together the cinnamon, melted butter, erythritol, and cinnamon.
- Spoon a small amount of cupcake batter into each liner, followed by a swirl of the cinnamon mixture. Top with more batter, filling the liners about ¾ full.
- Use a toothpick to swirl the cinnamon filling into the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the cream cheese, butter, erythritol, and vanilla extract together until smooth and creamy.
- Frost the cooled cupcakes with the cream cheese frosting.
These keto cinnamon roll cupcakes capture all the cozy flavors of a cinnamon roll but are perfectly suited for a low-carb diet. The soft almond flour base, swirled with cinnamon goodness, brings comfort and indulgence, while the cream cheese frosting adds a rich, tangy finish. They’re perfect for a sweet treat on a Friday morning or as a dessert for any occasion. With minimal carbs and maximum flavor, these cupcakes are a must-try for anyone on a keto lifestyle.
Keto Coconut Macadamia Nut Cupcakes
If you’re a fan of tropical flavors, these keto coconut macadamia nut cupcakes are a must-try. The rich coconut and buttery macadamia nuts pair perfectly in a light almond flour base, creating a moist and flavorful cupcake. Topped with a decadent coconut cream frosting, these cupcakes bring the flavors of the tropics to your Friday dessert table, giving you a low-carb treat that’s as indulgent as it is satisfying.
Ingredients
- 1 ½ cups almond flour
- ¼ cup shredded unsweetened coconut
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol (or preferred sweetener)
- 1 tsp vanilla extract
- ½ cup chopped macadamia nuts
Coconut Cream Frosting
- ½ cup unsweetened coconut cream
- 2 tbsp powdered erythritol
- ¼ cup shredded unsweetened coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together almond flour, shredded coconut, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until fully combined.
- Gently fold in the chopped macadamia nuts.
- Spoon the batter evenly into the cupcake liners, filling each about ¾ of the way.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, mix together the coconut cream and powdered erythritol until smooth.
- Frost the cooled cupcakes with the coconut cream frosting and sprinkle with shredded coconut.
These keto coconut macadamia nut cupcakes are a true tropical delight, perfect for anyone looking to indulge in a guilt-free dessert. The combination of coconut and macadamia nuts creates a rich and buttery flavor that’s both comforting and satisfying. Topped with coconut cream frosting, these cupcakes feel like a luxurious treat, all while being completely keto-friendly. They’re perfect for any Friday gathering or as an afternoon snack when you’re craving something exotic and delicious.
Note: More recipes are coming soon!
