My keto vanilla bean cupcakes are sweet and full of flavor. Each cupcake is rich enough in vanilla that anyone would be able to taste it. This is a recipe you really have to try for yourself. I paired this with a vanilla cream cheese frosting, which complements the cupcakes really nicely. I think even just a plain cream cheese frosting would work nicely too.
These vanilla cupcakes are given an added boost of moisture from adding mayonnaise to the batter. It’s really no different than using Greek yogurt or sour cream. But I like using mayonnaise when I’m in a pinch since I always have a jar in the fridge. No one will be able to taste the mayonnaise either!
Instead of buying vanilla beans, which can be very expensive, I used a vanilla bean paste. Each tablespoon of the paste is like using one vanilla bean stalk. You can even see the little bits of the bean in the paste itself. You can typically find vanilla bean paste in most stores. But if you can’t find the paste, try a specialty store or online.
This makes a total of eight servings, but you can stretch it to make more. I measured each batter for in my muffin pan so that they really filled out nicely. Use a smaller cupcake/muffin pan for smaller sized cupcakes.
Yields 8 servings of Keto Vanilla Bean Cupcakes
The Preparation
Cupcake Batter:
- 2 large egg
- 1/2 cup mayonnaise
- 1 tablespoon vanilla extract
- 1 3/4 cups almond flour
- 1/2 cup erythritol
- 1/4 teaspoon salt
- 2 teaspoons baking powder
Vanilla Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup erythritol, powdered
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
The Execution
Cupcakes
1. Preheat oven to 350°F while gathering your ingredients.
2. Mix the eggs, mayonnaise and vanilla bean paste in a medium size bowl.
3. You want the batter to be really smooth, so use a hand mixer if you need to. Set the bowl to the side.
4. Mix together the almond flour, erythritol, salt, and baking powder in a separate bowl.
5. Slowly whisk the batter into the bowl of dry ingredients. If you have a hard time mixing them together, just use the hand blender until it is smooth.
6. The mixture will seem a little dry, but this is normal.
7. Using a ¼ cup measure, spoon out eight servings into a lined muffin or cupcake pan.
8. Bake for 20-25 minutes at 350°F or until they’re lightly browned on top. Frost after they have cooled.
This makes a total of 8 servings of Keto Vanilla Cupcakes. Each serving comes out to be 330 calories, 30.6g fats, 3.7g net carbs, and 7.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/2 cup mayonnaise | 748 | 82.3 | 0.6 | 0 | 0.6 | 1.1 |
| 1 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 1 3/4 cup almond flour | 1135 | 98 | 43.1 | 25.5 | 17.6 | 41.2 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon baking powder | 5 | 0 | 2.6 | 0 | 2.5 | 0 |
| 4 ounce cream cheese | 388 | 38.6 | 4.7 | 0 | 4.7 | 7 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon heavy whipping cream | 152 | 16.1 | 1.2 | 0 | 1.2 | 1.3 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| Totals | 2657 | 245.5 | 54.9 | 25.5 | 29.4 | 64.3 |
| Per Serving (/8) | 332 | 30.7 | 6.9 | 3.2 | 3.7 | 8 |
Keto Vanilla Cupcakes
Ingredients
Cupcake Batter:
- 2 large egg
- ½ cup mayonnaise
- 1 tablespoon vanilla extract
- 1 ¾ cup almond flour
- ½ cup erythritol
- ¼ teaspoon salt
- 2 teaspoon baking powder
Vanilla Cream Cheese Frosting:
- 4 ounce cream cheese softened
- ¼ cup erythritol powdered
- 3 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Combine the eggs, mayonnaise, and vanilla extract in a medium-sized bowl.
- The batter should be really smooth, so use a hand mixer if needed. Set the bowl aside once done mixing.
- In a separate bowl, combine the almond flour, erythritol, salt, and baking powder.
- Slowly add the batter to the dry ingredients, whisking until smooth.
- The mixture might seem a little dry, but this is normal.
- Spoon out the desired number of servings into a greased cupcake tray.
- Bake for 20–25 minutes or until lightly browned on top. Mix together the frosting ingredients while baking and frost the cupcakes after they have cooled. Enjoy!
Really enjoyed these! Couldn’t find vanilla bean paste so I subbed extract. Thanks for another great recipe!!
Thanks for the tip Noelle! I’m sure there are others who are wondering how they turn out with normal extract. 🙂
Can I use yogurt instead of mayo? I don’t have an optimal mayo on hand.
You may need to use slightly less, but I don’t see why not. Make sure you adjust the macros, though!
while this looks wonderful – I have to say – that the majority of cupcake tins are either 6 or 12 wells…this makes 8 – how inconvenient is that…LOL I thoroughly enjoy your recipes and incite but really – make this so it fits normal bake ware… 🙂
Hahah! We’ll try 🙂
These are delicious! I doubled the recipe and stretched it to make 18 – Perfect!!
I made these last night and they’re delicious! Thank you so much for posting this recipe!
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Hi there! They look delicious. I just made them and it never came together with moisture. It was just all granular. I added some milk, cream and water to get it to stick together. But not sure that worked. Any thoughts? Everything looked good until I added on the dry ingredients ha!
Hi Teisha, I’m not sure – did they end up turning out when you baked them?
I’m eager to try these, but are the amount of eggs correct? The calories for two large eggs seems excessive.
No they are not, thank you for pointing that out. I’ve updated the information.
Any recommendations on how to make these less biscuit like?
I think almost every keto style cupcake I’ve had is quite dense compared to ones made with wheat flour and sugar. An additional egg might help give it a little more rise though.
I’ve made these twice now in 3 days and both times they turned out great, but the batter was much more like batter than yours going in. Same result, though. I wonder if it’s the type of mayo I used? Mine was avocado. So I guess if someone is making this with avo mayo and the batter looks thinner than the pics here, don’t worry–they’re fine!
Hey. I just made these cupcakes tonight and the batter didn’t go dry like in the recipe, it was more like a normal cake batter. They also rose a bit in the oven and I only cooked them for about 15 minutes. They came out pretty good though. It is my first attempt with a keto cupcake. So I was bit worried, but these taste really good. Thanks very much. I will definitely be making these again.
Whats the amount of vanilla extract if I don’t have vanilla bean paste (may also try with banana flavoring instead)
You can just use the same amount of extract as there was paste.
TY!!