Keto Chai Spice Cupcakes
Almond flour chai cupcakes with vanilla chai frosting, ready in 43 minutes with 25 minutes prep and 18 minutes bake.
Last updated: September 10, 2026
Ingredients
- 2 cups almond flour, finely ground
- 1/3 cup powdered erythritol sweetener
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3 large eggs, room temperature
- 1/3 cup melted butter, cooled
- 1/3 cup heavy cream
- 2 black tea bags (or 1 tbsp loose chai tea)
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered erythritol sweetener, for frosting
- 1 tbsp strong brewed chai tea, cooled
- 1/2 tsp vanilla extract
- Pinch of ground cinnamon, for topping
Instructions
Preheat oven to 325°F. Line a 12 cup muffin tin with paper liners.
Heat the heavy cream until steaming, then steep the tea bags in it for 5 minutes. Squeeze out bags and let the cream cool.
In a bowl, whisk almond flour, powdered sweetener, baking powder, salt, cinnamon, cardamom, ginger, and cloves.
In another bowl, whisk eggs, melted butter, cooled chai cream, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then move to a wire rack.
For frosting, beat cream cheese and butter until smooth and fluffy, about 2 minutes.
Add powdered sweetener, cooled brewed chai tea, and vanilla. Beat until light and creamy.
Pipe or spread frosting on fully cooled cupcakes. Dust with a pinch of cinnamon before serving.
Pro Tips
- • Steep the tea bags in warm cream, not water, so the chai flavor blends right into the cake.
- • Use finely ground almond flour, not almond meal, for a smoother crumb.
- • Let cupcakes cool completely before frosting or the cream cheese frosting will slide off.
- • Store frosted cupcakes in the fridge and let them sit 10 minutes at room temperature before serving.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These keto chai spice cupcakes bring cozy tea shop flavor to a low carb treat. Bake a batch and taste why chai and almond flour work so well together.
Frequently Asked Questions
Can I use chai tea bags instead of loose spices in the cake?
Yes, chai tea bags steeped in warm cream give a milder, rounder chai note. I still add the extra spices in the batter for a stronger flavor.
Why did my keto cupcakes sink in the middle?
This usually means the batter was overmixed or the oven was too hot. Stir just until combined and check your oven temperature with a thermometer.
Can I make these dairy free?
Swap the heavy cream for full fat coconut cream and use dairy free butter and cream cheese in the frosting. The chai flavor still comes through well.
How many net carbs are in one cupcake?
Each cupcake has about 4 grams net carbs, based on almond flour and erythritol sweetener. Always check your specific sweetener brand for exact carb counts.
