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Keto Vanilla Cupcake with low carb vanilla buttercream and homemade sugar free sprinkles
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4.67 from 6 votes

Keto Vanilla Cupcakes With Sugar Free American Buttercream Frosting

How to make keto cupcakes that everyone will absolutely love. Fluffy, perfect, and topped off with dreamy American style vanilla keto buttercream frosting.
Prep Time30 mins
Cook Time22 mins
Total Time52 mins
Course: Dessert
Cuisine: American, Keto, low carb
Servings: 12 Cupcakes
Calories: 252.7kcal


For The Vanilla Cupcakes

For The Frosting

  • 1/2 Cup Butter, softened (1 stick) 113 g
  • 1 1/3 Cups Allulose (granulated) 260 g
  • 1 tsp Vanilla Extract
  • 1 Pinch Salt
  • 1-3 Tbsp Heavy Cream 15-45 mL


For The Vanilla Cupcakes

  • Preheat the oven to 325° F and prepare your cupcake tin with paper liners.
  • Into a small bowl, sift together the coconut flour, whey protein powder, baking powder, salt and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and allulose until very light and fluffy.
  • Add the eggs to the butter mixture one at a time, beating to incorporate each egg, making sure to scrape the bowl down with a rubber spatula after each addition.
  • Add the coconut flour mixture to the butter mixture in two parts, alternating with the half and half and vanilla, mixing to combine after each addition.
  • Scoop the cupcake batter evenly into the lined cupcake tin.
  • Bake the cupcakes at 325° F for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Allow the cupcakes to cool completely before frosting them.

For The Frosting

  • In two batches, blend the granulated allulose in a blender until it reaches a powdered consistency and then set aside. Starting with 1 1/3 cups granulated allulose, you should get roughly 2 1/4 cups of powdered allulose when you're done.
  • To the bowl of a stand mixer fitted with a paddle attachment, add the butter and half the powdered allulose and beat to combine. Add the remaining powdered allulose and cream the mixture until very light and fluffy (this is very important to get that dreamy buttercream consistency).
  • Add the vanilla extract and beat to combine.
  • Add the heavy cream, 1 tablespoon at a time, until you reach your desired consistency. If it's a hot and humid day or you live in a warm climate, you likely won't need the full amount. Continue beating the frosting for 3-5 more minutes.
  • Once the cupcakes are completely cool, frost them using a piping bag and large round piping tip (or simply spread the frosting on with a small spatula). Optionally, add sprinkles!


To substitute confectioners' Swerve in the keto buttercream frosting recipe: use 1 1/2 cups of confectioners' Swerve in place of the homemade powdered allulose (Swerve absorbs much more liquid than allulose and regular confectioners' sugar do, so you need to use less).


Serving: 1Cupcake | Calories: 252.7kcal | Carbohydrates: 4.9g | Protein: 5.1g | Fat: 23.6g | Fiber: 2.5g | Sugar: 1.3g