Keto Fairy Cupcakes are a light, airy, and low-carb twist on the classic British teatime treat. Made with almond and coconut flour and completely sugar-free, these small, buttery cupcakes offer a soft, melt-in-your-mouth texture with a delicate vanilla flavor in every bite. A simple sugar-free glaze adds an elegant touch, making them perfect for guilt-free snacking or dessert. These Keto Fairy Cupcakes deliver sweetness and comfort without the extra carbs, making them ideal for anyone following a keto lifestyle or seeking a healthier indulgence.
Ingredients
Equipment
Method
Notes
NUTRITIONAL INFORMATION:
- Calories: 150 kcal
- Net carbs: 2.5 g
- Iron: 0.4 g
- Total carbs: 5.2 g
- Vitamin A: 45 g
- Fiber: 2.7 g
- Calcium: 25 g
- Protein: 4.2 g
- Sodium: 90 g
- Potassium: 65 g
- Serving size: 1 cake
Keto Fairy Cupcakes
INGREDIENT NOTES:
Almond Flour:
Provides a light, slightly nutty flavor while keeping the cupcakes low-carb. Perfect for fluffy, keto-friendly baking.
Coconut Flour:
Absorbs moisture quickly, so only a small amount is needed. Balances the almond flour and prevents dense cupcakes while adding a subtle sweetness.
Baking Powder:
Adds lift and ensures a soft, uniform rise for perfectly shaped fairy cupcakes.
Unsalted Butter:
Adds richness, moisture, and a buttery flavor. Melted butter helps achieve a smooth batter and soft crumb.
Erythritol:
Granulated Erythritol sweetens without adding carbs or sugar and mixes seamlessly into the batter.
Eggs:
Provide structure, help the cupcakes rise, and add protein. Use room-temperature eggs for the best texture.
Heavy Cream:
Enhances richness and tenderness while keeping the batter creamy. It also helps create a smooth glaze.
Vanilla Extract:
Adds warm aroma and flavor that complements the buttery notes for a classic cake taste.
Salt:
Balances sweetness and enhances all flavors. A pinch is enough to make a noticeable difference.
SERVING SUGGESTIONS:
Beverages: Keto coffee, unsweetened almond milk, bulletproof tea
Toppings: Sugar-free whipped cream, crushed almonds, fresh raspberries
Sides: Keto vanilla ice cream, coconut yogurt, berry compote
Occasions: Afternoon tea, brunch, dessert table, birthday treats
TIPS:
- Avoid overmixing the batter to prevent dense cupcakes.
- Use all ingredients at room temperature for best results.
- Add a drop of almond extract for enhanced flavor.
- Top with keto sprinkles for a festive appearance.
STORAGE INFORMATION:
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze unfrosted cupcakes for up to 2 months.
Can I use only coconut flour for these cupcakes?
No — using only coconut flour can make the cupcakes dry and dense. A mix of almond and coconut flour works best.
Can I use coconut oil instead of butter?
Yes, but it will slightly change the flavor.
Which sweeteners are best for these cupcakes?
Allulose or monk fruit works well and creates a smooth texture.
Can these cupcakes be made dairy-free?
Yes — replace butter with coconut oil and heavy cream with coconut cream for a dairy-free version.
