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Easy Keto Cupcakes Recipe

    These easy keto cupcakes are ready in a snap! To make them, you’ll need a keto-friendly shortbread cookie mix to get the most fluffy and tender cakes. Topped with a mascarpone cheese frosting, these look like your favorite guilty pleasure — except they have only 3.6g of net carbs per cupcake.


    Preparation time: 10 minutes

    Cooking time: 25 minutes

    Serves: 6



    • 1 ½ cup Kiss My Keto – Shortbread Cookie Mix
    • 2 tbsp coconut flour
    • ½ tsp baking powder
    • 2 tbsp butter, melted and cooled
    • Red food coloring, as desired
    • 1/3 cup monk fruit + erythritol blend
    • 2 small eggs
    • ½ cup unsweetened almond milk
    • ½ tsp vanilla extract


    • 1 cup mascarpone cheese
    • 2 tbsp coconut oil, melted and cooled
    • Sweetener, to taste
    • ¼ tsp vanilla extract



    1. Preheat the oven to 350F. Line a 6-hole muffin tin with paper liners.
    2. In a medium bowl, combine the dry ingredients.
    3. In a separate bowl, beat the liquid ingredients until smooth.
    4. Fold the liquid mixture into the dry ingredients and stir until smooth.
    5. Spoon the batter into the muffin tin.
    6. Bake for 20-25 minutes.
    7. Once done, let the cupcakes cool completely.
    8. In the meantime, make the frosting: beat mascarpone, coconut oil, sweetener, and vanilla.
    9. Pipe the frosting onto the cupcakes and serve.


    Nutrition Information:

    Calories: 206

    Total Fat: 16.5g

    Saturated Fat: 8.1g

    Cholesterol: 82mg

    Sodium: 110mg

    Total Carbohydrate: 6.4g

    Dietary Fiber: 2.8g

    Total Sugars: 0.2g

    Protein: 8.5g


    Tips & Tricks

    To equally distribute the batter among the muffin holes for same-sized cupcakes, use an ice cream scoop. 

    Do not overbake these cupcakes! Otherwise, they’ll end up dry and crumbly. 

    These can last you a couple of days stored in the fridge and for months if frozen in air-tight containers.