Keto Easter Cupcakes



  • 1/2 cups almond flour (150 g/ 5.3 oz)
  • 1/3 cup coconut flour (40 g/ 1.4 oz )
  • 4 large eggs
  • 1/2 cup virgin coconut oil or unsalted or butter (110 g/ 3.8 oz)
  • 1/4 cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
  • 6 tbsp Erythritol, Swerve or other healthy low-carb sweetener from this list (60 g/ 2.1 oz)
  • 10-15 drops liquid Stevia extract
  • 1 tsp sugar-free vanilla extract or seeds from 1/2 vanilla bean
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar or apple cider vinegar
  • 1/2 cup water (120 ml/ 4 fl oz)


  • 2/3 cup full-fat cream cheese (160 g/ 5.6 oz)
  • 1/4 cup virgin coconut oil or unsalted butter (55 g/ 1.9 oz)
  • 1 tsp Erythritol, Swerve or other healthy low-carb sweetener from this list
  • 2-4 drops liquid Stevia extract
  • 1/2 tsp dried turmeric powder (for natural colouring)
  • Optional: 1 tsp sugar-free lemon or vanilla extract


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Crack the eggs into a bowl, add salt and whisk them well.
  2. Add cream (or coconut milk), coconut oil (or butter) and vanilla extract. Melting the coconut oil will make blending easier. Just place it in a bowl and microwave on low for about 20-30 seconds.
  3. You can either use vanilla bean and scrape the seeds out or natural vanilla extract. Make sure there is no sugar added.
  4. Combine all the dry in ingredients in a bowl (almond flour, coconut flour, baking soda and cream of tartar). Add them to the bowl with the wet ingredients and use a mixer to get rid of any clumps of flour.
  5. Add the cream (or coconut milk) and water. Coconut flour absorbs a lot of water and you will need to add about 1/2 cup of water. Don’t put too much or the cupcakes will get too soggy.
  6. Place paper liners in the muffin pan or simply use silicone muffin forms without the liners. Fill the cupcake liners to about 3/4 with batter. I used medium size cupcake liners.
  7. Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  8. The cupcakes need to cool down before you add any topping. Prepare the cheese frosting by scooping the cream cheese into a bowl and mix with coconut oil, Erythritol and Stevia.
  9. Erythritol doesn’t dissolve easily unless heated up. For a smoother texture you can blend it until powdered.
  10. Optionally, you can add vanilla or lemon extract. Make sure it’s clear if you want to keep the mixture white. For this reason, I wouldn’t recommend vanilla bean, as it will give it colour. I used natural lemon extract that only contains: alcohol, oil of lemon and water.
  11. Place about 1/8 of the cheese mixture in another bowl and add the turmeric powder. This will add a nice yellow colour. Don’t worry, this little amount will not affect the taste.
  12. Use a spoon to spread the white cheese frosting on the cupcake and a teaspoon or decorator to add the “egg yolk” on the top.
  13. Store the cupcakes covered in the fridge for a few days, if they last.

Recipe By: Martina Slajerova,

Prep Time: 15 minutes
Cook Time: 45 minutes
Number of Servings: 12 cupcakes