25+ Heartwarming Saturday Keto Cupcake Recipes You’ll Love

Weekends are the perfect time to indulge in a little treat, and for those following a keto lifestyle, there’s no need to sacrifice flavor.

Enter the world of keto cupcakes—delicious, low-carb, and perfect for a Saturday sweet tooth craving.

Whether you’re hosting a get-together or simply enjoying a quiet afternoon at home, these keto-friendly cupcake recipes will satisfy your dessert desires without kicking you out of ketosis.

From rich chocolate delights to fruity, refreshing options, there’s a cupcake for every taste preference.

Ready to dive into the world of guilt-free indulgence?

Let’s explore 25+ mouth-watering Saturday keto cupcake recipes that are as easy to make as they are delicious!

25+ Heartwarming Saturday Keto Cupcake Recipes You’ll Love

There you have it—over 25 scrumptious keto cupcake recipes to help you treat yourself this Saturday while staying true to your low-carb lifestyle.

Whether you’re in the mood for something chocolatey, fruity, or nutty, these cupcakes offer a guilt-free way to satisfy your cravings.

Remember, you don’t have to sacrifice flavor for health; these keto cupcakes prove that you can have the best of both worlds.

So go ahead, preheat your oven, gather your ingredients, and let the weekend baking begin!

Chocolate Hazelnut Bliss Keto Cupcakes

Indulge in the decadence of these Chocolate Hazelnut Bliss Keto Cupcakes, designed to satisfy your sweet tooth while keeping you in ketosis. The nutty aroma of hazelnuts combined with rich, dark chocolate creates a heavenly treat perfect for Saturday gatherings or a personal indulgence. These cupcakes are moist, fluffy, and sugar-free, making them an ideal dessert for those on a keto journey.

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/3 cup chopped hazelnuts (optional)

For Frosting:

• 1/2 cup heavy whipping cream
• 2 tbsp powdered erythritol
• 1 tbsp unsweetened cocoa powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract.
4. Gradually combine wet and dry ingredients until smooth. Fold in hazelnuts if desired.
5. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes.
6. Let the cupcakes cool completely.
7. For the frosting, beat heavy whipping cream with powdered erythritol and cocoa powder until stiff peaks form.
8. Pipe or spread the frosting onto the cupcakes and garnish with additional hazelnuts.

These Chocolate Hazelnut Bliss Keto Cupcakes are a guilt-free pleasure that pairs perfectly with your favorite low-carb beverage. Whether shared at a Saturday brunch or savored as an evening treat, these cupcakes are sure to become a keto staple.

Lemon Poppy Seed Delight Keto Cupcakes

Bright and zesty, Lemon Poppy Seed Delight Keto Cupcakes bring a burst of citrus flavor to your Saturday. With a light, tangy profile and just the right crunch from poppy seeds, these cupcakes are a refreshing twist on traditional keto desserts.

Ingredients:

• 1 1/2 cups almond flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

For Glaze:

• 2 tbsp powdered erythritol
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Combine almond flour, erythritol, baking powder, salt, and poppy seeds in a mixing bowl.
3. Whisk eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla in a separate bowl.
4. Gradually incorporate the wet mixture into the dry ingredients until smooth.
5. Divide batter among cupcake liners and bake for 18-20 minutes.
6. Cool completely.
7. For the glaze, mix powdered erythritol with lemon juice and drizzle over cupcakes.

Lemon Poppy Seed Delight Keto Cupcakes are the perfect balance of sweetness and tanginess. They’re a refreshing addition to your keto dessert repertoire, making every bite feel like sunshine on a plate.

Pumpkin Spice Latte Keto Cupcakes

Pumpkin Spice Latte Keto Cupcakes are your ultimate cozy treat, perfect for embracing Saturday vibes. With warm spices and a coffee-infused frosting, these cupcakes capture the essence of fall while staying low in carbs and high in flavor.

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 cup pumpkin puree
• 3 large eggs
• 1/4 cup melted butter
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract

For Frosting:

• 1/2 cup cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp instant coffee dissolved in 1 tbsp hot water

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
2. Mix almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and cloves in a bowl.
3. In another bowl, whisk pumpkin puree, eggs, melted butter, almond milk, and vanilla.
4. Combine the wet and dry ingredients until smooth.
5. Pour batter into cupcake liners and bake for 18-22 minutes.
6. Cool completely.
7. Beat cream cheese, powdered erythritol, and dissolved coffee until fluffy. Spread or pipe onto cupcakes.

Pumpkin Spice Latte Keto Cupcakes are the perfect Saturday indulgence, offering comforting flavors reminiscent of your favorite fall beverage. They’re sure to be a crowd-pleaser at any weekend gathering.

Raspberry Almond Keto Cupcakes

Celebrate Saturday with Raspberry Almond Keto Cupcakes, a delightful combination of tart raspberries and rich almond flavors. These cupcakes are light yet satisfying, offering a fruity twist to traditional keto desserts.

Ingredients:

• 1 1/2 cups almond flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1/2 tsp almond extract
• 1/3 cup fresh raspberries

For Topping:

• 1/2 cup heavy cream
• 2 tbsp powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix almond flour, erythritol, baking powder, and salt in a bowl.
3. Whisk eggs, melted butter, almond milk, and almond extract in another bowl.
4. Combine wet and dry ingredients. Gently fold in raspberries.
5. Divide the batter into liners and bake for 18-20 minutes.
6. Cool completely.
7. Beat heavy cream and powdered erythritol until stiff peaks form. Top cupcakes with whipped cream.

Raspberry Almond Keto Cupcakes are a charming, fruity dessert perfect for elevating your Saturday. Their fresh flavors and creamy topping make them a delightful low-carb treat.

Mocha Coconut Keto Cupcakes

Mocha Coconut Keto Cupcakes bring together the bold flavors of coffee and the tropical essence of coconut. These rich and indulgent treats are a decadent way to enjoy your Saturday while staying committed to your keto goals.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp instant coffee granules
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened coconut milk
• 1/2 tsp vanilla extract

For Frosting:

• 1/2 cup heavy cream
• 2 tbsp powdered erythritol
• 1 tbsp unsweetened cocoa powder
• 1/4 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
2. Mix almond flour, cocoa powder, erythritol, baking powder, salt, and coffee granules.
3. Whisk eggs, coconut oil, coconut milk, and vanilla extract in a separate bowl.
4. Combine wet and dry ingredients until smooth.
5. Divide batter among cupcake liners and bake for 18-20 minutes.
6. Cool completely.
7. Beat heavy cream, powdered erythritol, and cocoa powder until fluffy. Pipe or spread onto cupcakes and sprinkle with shredded coconut.

Mocha Coconut Keto Cupcakes are an indulgent escape from the ordinary. Perfect for a Saturday treat or special celebration, they’re a luxurious way to enjoy bold flavors while staying low-carb.

Salted Caramel Pecan Keto Cupcakes

Experience the delightful balance of sweet and salty with these Salted Caramel Pecan Keto Cupcakes. With a buttery, rich flavor and the added crunch of pecans, these cupcakes are perfect for those who love a mix of savory and sweet, while still being keto-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/3 cup chopped pecans

For Salted Caramel Sauce:

• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp erythritol
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, melted butter, almond milk, and vanilla extract.
4. Combine the wet and dry ingredients, then fold in chopped pecans.
5. Divide the batter into cupcake liners and bake for 18-20 minutes.
6. Allow the cupcakes to cool.
7. For the caramel sauce, heat heavy cream and butter in a pan. Stir in erythritol, salt, and vanilla, and simmer for 5 minutes until thickened.
8. Drizzle the caramel sauce over the cupcakes, then top with extra pecans.

These Salted Caramel Pecan Keto Cupcakes offer a rich and indulgent experience with the perfect balance of salty and sweet. The creamy caramel sauce combined with the crunch of pecans makes each bite irresistible, and they are the perfect treat for a cozy Saturday.

Blueberry Coconut Keto Cupcakes

These Blueberry Coconut Keto Cupcakes offer a tropical flavor explosion with fresh blueberries and shredded coconut. Light, moist, and bursting with flavor, they make the perfect sweet treat to enjoy on a Saturday afternoon.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup shredded coconut

For Frosting:

• 1/2 cup heavy cream
• 2 tbsp powdered erythritol
• 1/4 cup shredded coconut (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in blueberries and shredded coconut.
6. Divide the batter between cupcake liners and bake for 18-20 minutes.
7. Cool the cupcakes completely.
8. Beat heavy cream and powdered erythritol until stiff peaks form. Frost the cupcakes and sprinkle with shredded coconut.

Blueberry Coconut Keto Cupcakes are a refreshing and tropical treat that brings a burst of fresh fruit flavor and coconut richness. The fluffy texture and creamy frosting make these cupcakes a delightful addition to your weekend celebrations.

Mocha Almond Crunch Keto Cupcakes

For coffee lovers, Mocha Almond Crunch Keto Cupcakes are a rich, flavorful treat. Combining the depth of coffee with crunchy almonds, these cupcakes are an indulgent yet low-carb option for your Saturday dessert cravings.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup brewed coffee (cooled)
• 1/4 cup melted butter
• 1/2 tsp vanilla extract
• 1/4 cup chopped almonds (for crunch)

For Frosting:

• 1/2 cup heavy cream
• 2 tbsp powdered erythritol
• 1 tbsp instant coffee granules

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix almond flour, cocoa powder, erythritol, baking powder, and salt in a bowl.
3. In a separate bowl, whisk eggs, almond milk, brewed coffee, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Stir in chopped almonds for a crunchy texture.
6. Divide the batter between cupcake liners and bake for 18-20 minutes.
7. Cool completely.
8. For the frosting, beat heavy cream and powdered erythritol until stiff. Dissolve coffee granules in a little water and mix into the frosting. Frost the cupcakes.

Mocha Almond Crunch Keto Cupcakes are the ultimate dessert for anyone who loves coffee with a little crunch. The rich mocha flavor combined with the crispy almonds will give you the perfect weekend treat to enjoy with your favorite keto coffee.

Strawberry Cheesecake Keto Cupcakes

Indulge in a classic dessert with a keto twist—these Strawberry Cheesecake Keto Cupcakes are creamy, tangy, and bursting with fresh strawberries. A perfect balance of rich cheesecake flavor with the freshness of fruit, making them ideal for a Saturday treat.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1 tsp baking powder
• 3 large eggs
• 1/2 cup cream cheese, softened
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup fresh strawberries, chopped

For Cheesecake Frosting:

• 1/2 cup heavy cream
• 2 tbsp powdered erythritol
• 1/4 cup cream cheese, softened
• 1/4 cup fresh strawberries, mashed

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
2. Combine almond flour, coconut flour, erythritol, and baking powder in a bowl.
3. In another bowl, whisk eggs, cream cheese, melted butter, almond milk, and vanilla.
4. Mix the wet and dry ingredients until smooth.
5. Fold in chopped strawberries.
6. Divide the batter among the cupcake liners and bake for 18-20 minutes.
7. Allow cupcakes to cool completely.
8. For the frosting, beat heavy cream, powdered erythritol, and cream cheese until fluffy. Add mashed strawberries and mix. Frost the cupcakes.

Strawberry Cheesecake Keto Cupcakes are a luxurious and refreshing dessert, ideal for anyone who loves cheesecake but wants a lower-carb alternative. The creamy frosting and fresh strawberries make them a perfect weekend indulgence.

Cinnamon Swirl Keto Cupcakes

Cinnamon Swirl Keto Cupcakes offer a warm, comforting flavor with a swirled cinnamon filling that will remind you of cinnamon rolls. These cupcakes are soft, fluffy, and aromatic, making them the perfect low-carb treat for your Saturday breakfast or dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract

For Cinnamon Swirl Filling:

• 2 tbsp unsweetened cocoa powder
• 1/4 cup erythritol
• 1 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, melted butter, almond milk, and vanilla extract.
4. Add wet ingredients to dry ingredients and mix until smooth.
5. In a separate small bowl, combine cocoa powder, erythritol, and cinnamon for the swirl filling.
6. Spoon a little batter into each cupcake liner, add a swirl of cinnamon filling, and top with more batter.
7. Use a toothpick to swirl the cinnamon mixture into the batter.
8. Bake for 18-20 minutes and allow to cool.

Cinnamon Swirl Keto Cupcakes offer the cozy, comforting flavor of cinnamon rolls in a low-carb form. They are an excellent Saturday morning treat or a delicious dessert to share with friends.

Choco-Mint Keto Cupcakes

Choco-Mint Keto Cupcakes are a refreshing take on the classic chocolate mint combination. With a rich chocolate base and a minty frosting, these cupcakes offer the perfect balance of decadence and freshness, making them an ideal treat for a Saturday afternoon.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract

For Frosting:

• 1/2 cup heavy cream
• 2 tbsp powdered erythritol
• 1/4 tsp peppermint extract
• 1 tbsp unsweetened cocoa powder

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted coconut oil, peppermint extract, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Divide the batter into the cupcake liners and bake for 18-20 minutes.
6. Allow the cupcakes to cool.
7. For the frosting, whip the heavy cream with powdered erythritol, peppermint extract, and cocoa powder until stiff peaks form.
8. Frost the cupcakes and serve with a mint leaf for garnish, if desired.

Choco-Mint Keto Cupcakes are the perfect dessert for anyone who enjoys the cool and refreshing taste of mint combined with rich chocolate. These cupcakes offer a satisfying, low-carb indulgence that will leave you craving more.

Banana Nut Keto Cupcakes

Banana Nut Keto Cupcakes are a comforting, flavorful treat that combines the sweet taste of banana with the crunch of nuts. Made without any sugar and using almond flour, these cupcakes are a great way to enjoy the banana flavor without spiking your carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup mashed ripe banana (about half a banana)
• 1/4 cup chopped walnuts
• 1/2 tsp vanilla extract

For Frosting:

• 1/2 cup cream cheese, softened
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, mashed banana, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the chopped walnuts.
6. Divide the batter evenly into the cupcake liners and bake for 18-20 minutes.
7. Allow the cupcakes to cool completely.
8. For the frosting, beat together cream cheese, powdered erythritol, and vanilla extract until smooth. Frost the cupcakes.

Banana Nut Keto Cupcakes are the perfect combination of moist banana flavor and crunchy walnuts, offering a low-carb alternative to traditional banana bread or muffins. They’re ideal for a sweet and satisfying breakfast or snack on a Saturday.

Apple Cinnamon Keto Cupcakes

Apple Cinnamon Keto Cupcakes bring the flavors of fall into a low-carb format. With warm cinnamon and a hint of apple flavor (from the use of apple extract), these cupcakes will remind you of autumn treats but without the sugar. Perfect for a Saturday gathering or cozy afternoon.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp apple extract
• 1 tsp cinnamon

For Frosting:

• 1/2 cup heavy cream
• 2 tbsp powdered erythritol
• 1/4 tsp cinnamon
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
2. Mix almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon in a bowl.
3. In another bowl, whisk eggs, almond milk, melted butter, and apple extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Divide the batter evenly into cupcake liners and bake for 18-20 minutes.
6. Allow cupcakes to cool completely.
7. For the frosting, beat heavy cream, powdered erythritol, cinnamon, and vanilla extract until stiff peaks form. Frost the cupcakes.

Apple Cinnamon Keto Cupcakes are a perfect blend of comforting flavors with a touch of autumn warmth. These cupcakes are a great way to indulge in a cozy, low-carb treat without sacrificing flavor, making them an ideal choice for any Saturday dessert.

Peanut Butter Chocolate Chip Keto Cupcakes

Peanut Butter Chocolate Chip Keto Cupcakes combine two beloved flavors—peanut butter and chocolate—into one satisfying, low-carb cupcake. With the creamy peanut butter base and chunks of sugar-free chocolate, these cupcakes are sure to satisfy any sweet tooth while keeping you in ketosis.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup peanut butter (sugar-free)
• 1/4 cup sugar-free chocolate chips
• 1/2 tsp vanilla extract

For Frosting:

• 1/2 cup cream cheese, softened
• 2 tbsp powdered erythritol
• 2 tbsp peanut butter
• 1 tbsp unsweetened cocoa powder

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, peanut butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the chocolate chips.
6. Divide the batter into cupcake liners and bake for 18-20 minutes.
7. Cool completely.
8. For the frosting, beat cream cheese, powdered erythritol, peanut butter, and cocoa powder until smooth. Frost the cupcakes.

Peanut Butter Chocolate Chip Keto Cupcakes are the ultimate indulgence for anyone craving a rich, chocolatey, and nutty treat without the carbs. These cupcakes offer a perfect balance of flavors and textures, making them a great addition to your Saturday dessert menu.

Maple Pecan Keto Cupcakes

Maple Pecan Keto Cupcakes offer a rich, nutty flavor with the sweet, warming essence of maple. Although maple syrup is typically high in sugar, this recipe uses sugar-free maple-flavored syrup to create a keto-friendly version of this beloved dessert. These cupcakes are perfect for fall or any Saturday craving.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/4 cup sugar-free maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup chopped pecans

For Frosting:

• 1/2 cup cream cheese, softened
• 2 tbsp powdered erythritol
• 1 tbsp sugar-free maple syrup

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in chopped pecans.
6. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes.
7. Allow the cupcakes to cool.
8. For the frosting, beat together cream cheese, powdered erythritol, and maple syrup until smooth. Frost the cupcakes.

Maple Pecan Keto Cupcakes offer a warm, nutty, and sweet flavor profile that makes them perfect for cozy Saturday afternoons. With the richness of maple and the crunch of pecans, these cupcakes are a delightful low-carb treat.

Note: More recipes are coming soon!