LOG INThese keto funfetti cupcakes are everything a cupcake should be – soft, moist, sweet, buttery – without all the high carbs and sugar. They’re super simple to make, gluten-free, oil-free, and higher in protein than your typical cupcake. Including the frosting, each one is only 180 calories, with 2g net carbs and 7g of protein!
I used blanched almond flour as the base, with egg + an egg white, and Greek yogurt as moisture and binding agents. No oil or butter needed in the cake batter! I couldn’t believe how moist they came out.
This recipe makes a perfect small batch of 6 delicious keto funfetti cupcakes. If you’d like a full dozen, simply double all the measurements!
While sprinkles do contain sugar, I used such a small amount (only 2 tsp in the whole recipe) that it adds negligible sugar to each cupcake. However, there are companies that make sugar-free sprinkles out there, which you can feel free to use as well.
If you’re looking for more delicious, easy keto baking recipes, similar to this keto funfetti cupcakes recipe, you’ll love my best selling recipe guide: The Keto Dessert eBook 2.0. On every page, you have the full recipe, a color photo, instructions, as well as full nutritional breakdown with calories and macros calculated per serving. Every single recipe is contained to just one page each, so it’s super easy to use and read. You can also easily print out pages as needed, or the entire thing.
The eBook contains over 120+ and counting of my absolute best low carb baking recipes, all my tips and tricks, a one-page printable ingredient shopping list, photos and nutritional information for every recipe, and so much more. As a thank you for being a blog reader, please use the promo code KETO2024 for 20% off for a limited time!
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Make sure to send me a message or leave me a comment on Instagram and let me know if you get the eBook or try these keto funfetti cupcakes! I absolutely love to hear what you think!
XO,
Sarah
Keto Funfetti Cupcakes
Per cupcake: 180 calories 15g F / 2g C (net) / 7g P
Ingredients
Cupcakes:
- 3/4 cup blanched almond flour
- 1/3 cup sugar-free sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg + 1 egg white
- 1/4 cup plain greek yogurt
- 1/2 tsp vanilla
- 2 tsp sprinkles optional
Frosting:
- 1/2 cup cream cheese softened (I used reduced fat)
- 2 tbsp butter softened
- 1/2 cup powdered sugar-free sweetener
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients together in a bowl.
- Add wet ingredients and stir until combined. Fold in sprinkles.
- Line a 6 cup muffin tin with paper liners, and divide batter evenly.
- Bake for 15-20 minutes. Allow to cool.
- In a separate bowl, combine frosting ingredients and beat until smooth.
- Pipe or spread onto cooled cupcakes. Enjoy!