Simple Keto Yellow Cake Cupcakes
Looking for a yummy low-carb cake recipe that tastes like the real thing? This Keto Yellow Cake Cupcakes recipe is so good and at 3 carbs per cupcake, It is the perfect snack for the diet conscious. For more recipes like this one see my Confections page.
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I have started doing a low-carb diet again. It seems to be the only way I can get that stubborn belly fat under control. These diets can get daunting after a while so you have to get creative to find yummy snacks without completely ruining your diet.
There’s no need to give up cake while following a keto diet – these simple yellow cupcakes are low in carbs and made with almond flour. They’re perfect for any occasion, and you can customize them with your favorite frosting or topping.
When you’re in the mood for cake but don’t want the sugar and carbs, these keto yellow cake cupcakes are perfect! Made with almond flour and xylitol sweetener, they have 4 grams of net carbs per serving. And they’re so easy to make – just mix the ingredients together and bake.
Enter the Keto yellow cake cupcakes! This cake recipe is so good and tastes pretty close to the box mixes we grew up with. Just add your favorite low-carb keto icing or grab a store brand sugar-free version, Like Pillsbury Sugar-Free as we used, ice and serve!
NOTE: Adding the storebought icing above to these cupcakes will raise the carb count to 8 net carbs.
NOTES ON SUGAR REPLACEMENT
The sugar replacement used in this cake recipe is xylitol. It has fewer calories and does not raise blood sugar levels. It also has other health benefits. it may increase collagen production and reduce your risk of osteoporosis.
Go slow until your body adjusts. Too much can cause side effects like gas bloating and diarrhea.
MAKE AHEAD: Wrap in wax paper and place single servings in an airtight container and keep it in the refrigerator for 3-4 days.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost cupcakes while wrapped so they do not get sticky or gooey.
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Ingredients
- 1 cup xylitol sweetener
- 2 cups gluten free blanched almond flour
- ½ teaspoons baking powder
- 8 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 4 eggs
Instructions
- Preheat oven to 350 degrees.
- Add baking cups to a muffin pan.
- Blend the dry ingredients together in a mixing bowl for an electric stand mixer.
- Turn the blender on low speed, add the eggs one at a time. Blend well 1-2 minutes.
- Add in vanilla extract and blend.
- Slowly add the melted butter continue mixing until well combined.
- Spoon the batter halfway filled into the baking cups.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before removing baking cups. Let them cool completely before adding frosting.
NOTES
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
RECCOMENDED EQUIPMENT
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Thank you :)
The recipe doesn’t say when to add the dry ingredients to the wet ingredients – do you just add the dry ingredients into the blender after mixing together the wet ingredients?
Hi Jeannie,
The dry ingredients are to be added to an electric stand mixer bowl. Then the eggs and the wet ingredients are added. If you do not have an electric stand mixer the dry ingredients would be added to a mixing bowl and use a hand mixer to blend it. I edited the wording in the post so it is more clear to read.