Keto Cherry Cupcakes with Keto Buttercream Cherry Frosting

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I mean commmooooooonnnnn, let’s go! I am all about a keto friendly cupcake recipe! AND these are delicious! With only 2g of net carbs per cupcake, you really can’t go wrong here! A couple of months ago, my husband and I set out on a journey to eat less carbs. We are both carboholics (yes I made that word up), but it was seriously a problem. I realized that every meal or dessert I cooked was full of sugar and carbs. I don’t think people realize this when they are cooking for their family, because carbs are CHEAP! But you can eat healthy and still keep things within budget too! And not all carbs are unhealthy, but cupcake carbs ARE! So these are helpful if you need a sweet on a keto diet or just a low carb diet or lifestyle!

Equipment for this recipe:

  • Saucepan
  • Cupcake pan
  • Muffin tins
  • Piping Bag
  • Piping Tip (I use the large star tip)
  • Oven

Ingredients for this recipe:

  • coconut flour
  • baking powder
  • salt
  • unsalted butter
  • monk fruit sugar
  • eggs
  • vanilla
  • almond milk
  • whipping cream
  • xanthan gum
  • cream cheese
  • cherries


These cupcakes can be stored in the refrigerator for up to a week. They save very well and easily! You can also save them in a the freezer for a longer period of time (up to 2 months). I love making a batch of these and keeping them in the freezer for when my sweet tooth strikes! To eat them out of the freezer, simply set them out on the counter for 1 hour before serving!


You have to be very careful with substitutions on this recipe, especially in the cake because coconut flour is very unique in its absorbency. One thing you can substitute is the cherries! Feel free to swap it out for strawberries, pineapple, or any other fruit. You could even swap it out for oreos or chocolate chips!


Turn Into A Cake

To make this recipe into a cake, all you have to do is double the recipe and put the batter into two 9 inch rounds. Bake at the same temp for the same time. Let the rounds cool completely and double the icing recipe to ice the cake.

Chocolate Cake:

Add in 3 melted dark chocolate squares to the batter before baking.

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