Keto Almond Flour Cupcakes – Light, Moist, and Low-Carb

These Keto Almond Flour Cupcakes are the kind of treat you’ll want to make on repeat—soft, slightly nutty, and just sweet enough. They’re easy to whip up on a weeknight but special enough for a birthday or brunch. If you’ve been missing cupcakes on a low-carb or gluten-free diet, these bring that classic bakery feel without the sugar crash.

Pair them with a simple cream cheese frosting, or enjoy them plain with coffee. Either way, they deliver big flavor with minimal fuss.

Keto Almond Flour Cupcakes - Light, Moist, and Low-Carb

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 2 cups fine almond flour (super-fine for the best texture)
• 1/4 cup coconut flour (balances moisture and crumb)
• 2/3 cup granulated erythritol or allulose (or your favorite 1:1 keto sweetener)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 3 large eggs, room temperature
• 1/2 cup unsweetened almond milk (or other low-carb milk)
• 1/3 cup melted unsalted butter (or coconut oil), slightly cooled
• 1/3 cup full-fat Greek yogurt (or sour cream)
• 2 tsp vanilla extract
• Optional add-ins: 1/4 tsp almond extract, lemon zest, or sugar-free chocolate chips

Method

 

1. Prep the pan. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist with oil for easy release.
2. Mix dry ingredients. In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, baking soda, and salt until no lumps remain.
3. Whisk wet ingredients. In another bowl, whisk eggs, almond milk, melted butter, Greek yogurt, and vanilla until smooth. If using almond extract, add it here.
4. Combine gently. Add the wet mixture to the dry and stir with a spatula until just combined. The batter should be thick but scoopable. If it seems too thick, add 1–2 tablespoons more almond milk.
5. Fill the liners. Divide batter evenly among the 12 cups, filling each about 3/4 full. Tap the pan gently to level tops.
6. Bake. Bake for 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake.
7. Cool completely. Let cupcakes cool in the pan for 5 minutes, then transfer to a rack. Cool fully before frosting.
8. Optional frosting. Beat 6 oz cream cheese, 3 tbsp softened butter, 1/3 cup powdered keto sweetener, 1 tsp vanilla, and a pinch of salt until fluffy. Thin with 1–2 tsp almond milk if needed. Pipe or spread onto cooled cupcakes.

Why This Recipe Works

• Almond flour keeps them moist. It’s naturally high in fat and makes tender, fluffy cupcakes without gluten.
• Low-carb sweetener gives just-right sweetness. Using erythritol or allulose keeps sugar low while avoiding bitterness.
• Greek yogurt (or sour cream) adds structure. It helps the cupcakes rise and stay soft instead of crumbly.
• Simple, pantry-friendly ingredients. No hard-to-find items or complicated steps.
• Works with or without frosting. They’re delicious plain, but a quick cream cheese frosting makes them feel celebratory.

What You’ll Need

• 2 cups fine almond flour (super-fine for the best texture)
• 1/4 cup coconut flour (balances moisture and crumb)
• 2/3 cup granulated erythritol or allulose (or your favorite 1:1 keto sweetener)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 3 large eggs, room temperature
• 1/2 cup unsweetened almond milk (or other low-carb milk)
• 1/3 cup melted unsalted butter (or coconut oil), slightly cooled
• 1/3 cup full-fat Greek yogurt (or sour cream)
• 2 tsp vanilla extract
• Optional add-ins: 1/4 tsp almond extract, lemon zest, or sugar-free chocolate chips

Instructions

1. Prep the pan. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist with oil for easy release.
2. Mix dry ingredients. In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, baking soda, and salt until no lumps remain.
3. Whisk wet ingredients. In another bowl, whisk eggs, almond milk, melted butter, Greek yogurt, and vanilla until smooth.

   If using almond extract, add it here.

4. Combine gently. Add the wet mixture to the dry and stir with a spatula until just combined. The batter should be thick but scoopable. If it seems too thick, add 1–2 tablespoons more almond milk.
5. Fill the liners. Divide batter evenly among the 12 cups, filling each about 3/4 full.

   Tap the pan gently to level tops.

6. Bake. Bake for 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake.
7. Cool completely. Let cupcakes cool in the pan for 5 minutes, then transfer to a rack. Cool fully before frosting.
8. Optional frosting. Beat 6 oz cream cheese, 3 tbsp softened butter, 1/3 cup powdered keto sweetener, 1 tsp vanilla, and a pinch of salt until fluffy.

   Thin with 1–2 tsp almond milk if needed. Pipe or spread onto cooled cupcakes.

Keeping It Fresh

• Room temperature: Unfrosted cupcakes keep in an airtight container for up to 2 days.
• Refrigerator: Frosted cupcakes keep 4–5 days in a sealed container. Let sit at room temp 20 minutes before serving for the best texture.
• Freezer: Freeze unfrosted cupcakes, well-wrapped, for up to 2 months.

  Thaw overnight in the fridge, then bring to room temp.

• Avoid drying out: Add a small square of parchment between layers and don’t store uncovered.

Benefits of This Recipe

• Low in carbs, high in satisfaction. Almond flour and keto sweeteners keep net carbs low without sacrificing flavor.
• Gluten-free and grain-free. A great option for those avoiding wheat or grains.
• Balanced fats and protein. These cupcakes feel more filling than traditional ones.
• Customizable. Change flavors with extracts, citrus zest, or keto-friendly mix-ins.
• Kid-approved texture. Soft, tender crumb that doesn’t taste “diet.”

Common Mistakes to Avoid

• Using coarse almond meal. It can make the crumb gritty. Choose a super-fine almond flour for the best result.
• Overmixing the batter. Stir just until combined to avoid dense cupcakes.
• Skipping the yogurt or sour cream. It helps with lift and moisture; don’t omit without replacing it.
• Overbaking. Keto cupcakes can dry out fast. Start checking at 18 minutes.
• Frosting while warm. Let cupcakes cool fully or the frosting will melt and slide.

Recipe Variations

• Lemon Poppy Seed: Add 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tbsp poppy seeds.

  Use lemon juice to thin the frosting.

• Chocolate Chip: Fold in 1/3 cup sugar-free chocolate chips and add 2 tbsp cocoa powder to the batter for a chocolatey twist.
• Almond Joy Style: Stir in 1/4 cup unsweetened shredded coconut and top with toasted almonds and a drizzle of melted sugar-free chocolate.
• Berry Swirl: Gently fold in 1/3 cup fresh raspberries or blueberries. Pat dry first to avoid excess moisture.
• Spiced Vanilla: Add 1 tsp cinnamon and a pinch of nutmeg for a warm, cozy flavor.