Gluten FreeLow CarbKeto

These fluffy, keto cream filled cupcakes are the perfect treat for celebrations like 4th of July and Mother’s Day. Or ANY day!

Keto 4th of July Cupcakes

Keto Cream Filled Cupcakes

I don’t know about you, but I am a sucker for cupcakes. I LOVE CUPCAKES. All kinds of cupcakes. Vanilla, chocolate, red velvet, cream filled, etc..

The only kind of cupcake I think I’m not a fan of is berry cupcakes. Probably because I’m not a huge berry fan. Go figure.

These keto cream filled cupcakes are not only moist, but they have a delicious, melt in your mouth filling that you can enjoy with every bite.

3 cupcakes on a wooden board

How to Make Keto Cream Filled Cupcakes

Preheat the oven to 350 degrees.

In a mixing bowl, combine the ingredients for the cupcakes, and beat until a smooth batter has formed.

Fill 6 cupcake liners in a muffin tin almost all of the way to the top with the batter. Bake for 20-25 minutes until browned and cooked through.

Let the cupcakes cool to room temperature.

Use a small round cookie cutter or a sharp knife to cut a circular hole in the bottom of each cupcake. Do not go all of the way through to the other side of the cupcake, just far enough to leave some room in the center for filling.

Cut most of the section you remove from the cupcake off, but leave a small cap of cake to place on the bottom of the cupcake once it has been filled.

Combine the ingredients for the filling in a mixing bowl, and beat on high until creamy.

Use a piping bag or tool to pipe the filling into the center of each cupcake, and place the cake cap on the bottom to keep it inside.

Place the ingredients for the icing in a mixing bowl and beat until smooth.

Separate the icing into two small bowls, and add red food coloring to one and blue to the order. Stir to combine the color well.

Place the red icing on one side of a piping bag or tool, and blue on the other. When you pipe the icing onto the cupcakes, it should come out with the blue and red swirled together.

Can I Color the Filling?

Sure thing! I use minimal coloring but you can definitely color the filling and also use more to get the colors in the frosting more vibrant!

You can get playful with the coloring and make them for different occasions:

Orange and Black for Halloween.

Red and Green for Christmas.

Green and White for St. Patrick’s Day.

And the list goes on!

Keto Cupcakes

How to Store Keto Cupcakes

As with most baked goods, you will want to store them in a cool place like the fridge. It is also best to store them in an airtight container.

You can leave them on your counter if you feel you will eat them within a day or so. That is what I do. But if not, then the fridge is always best

Keto Cupcakes

Do I Need to Add the Filling?

Nope! And, in fact, if you don’t the filling, you can find a very similar recipe for keto cupcakes right here!

Keto Cupcakes

Other Keto Cupcakes You Might Enjoy

Keto Mother’s Day Cupcakes

Keto Carrot Cake Cupcakes

Keto Red Velvet Cupcake

Keto Cream Filled Cupcakes

3 cupcakes on a wooden board
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Cupcakes

  • 1 1/2 cups almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup low carb powdered sweetener (I use Lakanto
  • 1/3 cup heavy whipping cream
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract

Filling

  • 2 ounces cream cheese softened
  • 1/4 cup heavy whipping cream
  • 3 tablespoons low carb powdered sweetener (I use Lakanto
  • 1 teaspoon vanilla extract

Icing

  • 6 tablespoons butter, unsalted and softened
  • 2 ounces cream cheese softened
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons low carb powdered sweetener (I use Lakanto
  • Red and blue food coloring

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, combine the ingredients for the cupcakes, and beat until a smooth batter has formed.
  3. Fill 6 cupcake liners in a muffin tin almost all of the way to the top with the batter. Bake for 20-25 minutes until browned and cooked through. Let the cupcakes cool to room temperature.
  4. Use a small round cookie cutter or a sharp knife to cut a circular hole in the bottom of each cupcake. Do not go all of the way through to the other side of the cupcake, just far enough to leave some room in the center for filling.
  5. Cut most of the section you remove from the cupcake off, but leave a small cap of cake to place on the bottom of the cupcake once it has been filled.
  6. Combine the ingredients for the filling in a mixing bowl, and beat on high until creamy.
  7. Use a piping bag or tool to pipe the filling into the center of each cupcake, and place the cake cap on the bottom to keep it inside.
  8. Place the ingredients for the icing in a mixing bowl and beat until smooth. \
  9. Separate the icing into two small bowls, and add red food coloring to one and blue to the order. Stir to combine the color well.
  10. Place the red icing on one side of a piping bag or tool, and blue on the other. When you pipe the icing onto the cupcakes, it should come out with the blue and red swirled together.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 439Total Fat: 42gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 138mgSodium: 213mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 3gProtein: 10g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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