Keto Maple Butter Cupcakes
Rich, buttery keto cupcakes with maple extract and creamy vanilla frosting, ready in about 43 minutes total.
Last updated: August 31, 2026
Ingredients
- 2 cups almond flour, finely ground
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 4 large eggs, room temperature
- 3/4 cup granulated erythritol or monk fruit sweetener
- 1 tbsp maple extract
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened, for frosting
- 1 1/2 cups powdered erythritol, for frosting
- 1 tsp vanilla extract, for frosting
Instructions
Preheat oven to 325°F. Line a 12 cup muffin pan with paper liners.
Whisk almond flour, coconut flour, baking powder, and salt in a bowl. Set aside.
In a large bowl, beat melted butter and erythritol until smooth and grainy paste forms.
Add eggs one at a time, beating well after each. Mix in maple extract and vanilla extract.
Add the dry mix in two batches, alternating with heavy cream. Stir just until combined.
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 5 minutes, then move to a rack.
For frosting, beat cream cheese and butter until smooth and fluffy, about 2 minutes.
Add powdered erythritol and vanilla extract. Beat on low, then high, until creamy and light.
Cool cupcakes fully before piping frosting on top.
Pro Tips
- • Use fine almond flour, not almond meal, or the cupcakes turn gritty.
- • Melted butter should be warm, not hot, or it can cook the eggs when mixed in.
- • If your frosting looks thin, chill it 10 minutes before piping so it holds shape.
- • Store cupcakes in the fridge in an airtight box for up to 5 days.
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 cupcakes prove keto baking can still taste cozy and rich. Butter and maple extract do all the work here, no syrup needed.
Frequently Asked Questions
Why use maple extract instead of maple syrup in this keto recipe?
Maple syrup adds sugar and carbs that break a keto diet. Maple extract gives the same warm maple taste with almost no carbs, so I use it here instead.
Can I make these cupcakes dairy free?
You can swap the butter for a plant based butter stick and use full fat coconut cream instead of heavy cream. The maple flavor still comes through well.
Why did my keto cupcakes sink in the middle?
This usually means the batter was overmixed or the pan was opened too early. Mix just until combined and wait until the last few minutes to check the oven.
How many net carbs are in one cupcake?
With almond flour, coconut flour, and erythritol, each cupcake has about 4 grams net carbs. Exact numbers depend on the sweetener brand you use.
