Keto Easter Cupcakes

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This is my third low-carb Easter recipe. It's more challenging compared to my last recipe but it's still easy to make and it's perfect for Easter! To keep with the Easter theme, I used white and yellow frosting that makes the cupcake look like an egg. I didn't want to use any artificial colourings for making the "egg yolk" yellow. I found that turmeric can be used to give a natural yellow colour and when used in moderation, it's neutral in taste. Apart from adding natural color, turmeric has several positive health effects!


Nutritional values (per serving)

2.6 grams 2.1 grams 6.4 grams 27.9 grams 16.8 grams 286 calories
Total Carbs4.7grams
Net Carbs2.6grams
of which Saturated16.8grams

Macronutrient ratio: Calories from carbs (3.6%), protein (8.9%), fat (87.5%)

Ingredients (makes 12 cupcakes)

Cheese frosting:

Note: Instead of baking soda and cream of tartar, which are acting as raising agents, you can use gluten-free baking powder. Keep in mind that 1 tsp of baking powder is equal to 1/4 tsp of baking soda + 1/2 tsp cream of tartar. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Preheat the oven to 350°F (175°C). Crack the eggs into a bowl, add salt and whisk them well.
    Note: This photo represents only 6 cupcakes I've made
  2. Add cream (or coconut milk), coconut oil (or butter) and vanilla extract. Melting the coconut oil will make blending easier. Just place it in a bowl and microwave on low for about 20-30 seconds.
    Keto Easter Cupcakes
  3. You can either use vanilla bean and scrape the seeds out or natural vanilla extract. Make sure there is no sugar added.
    Keto Easter Cupcakes
  4. Combine all the dry in ingredients in a bowl (almond flour, coconut flour, baking soda and cream of tartar). Add them to the bowl with the wet ingredients and use a mixer to get rid of any clumps of flour.
    Note: Cream of tartar and baking soda act as leavening agents. This is how it works: To get 2 teaspoons of baking powder, you need 1/2 a teaspoon of baking soda and 1 teaspoon of cream of tartar. Other options for leavening agents are: 2 tsp gluten-free baking powder (or baking soda) + 2 tbsp apple cider vinegar. Keto Easter Cupcakes
  5. Add the cream (or coconut milk) and water. Coconut flour absorbs a lot of water and you will need to add about 1/2 cup of water. Don't put too much or the cupcakes will get too soggy.
    Keto Easter Cupcakes
  6. Place paper liners in the muffin pan or simply use silicone muffin forms without the liners. Fill the cupcake liners to about 3/4 with batter. I used medium size cupcake liners.
    Keto Easter Cupcakes
  7. Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
    Keto Easter Cupcakes
  8. The cupcakes need to cool down before you add any topping. Prepare the cheese frosting by scooping the cream cheese into a bowl and mix with coconut oil, Erythritol and Stevia.
    Keto Easter Cupcakes
  9. Erythritol doesn't dissolve easily unless heated up. For a smoother texture you can blend it until powdered.
    Note: Erythritol is a sugar alcohol that naturally occurs in fruits, vegetables and fermented foods. It's very low in Net Carbs and has a slight cooling effect.
  10. Optionally, you can add vanilla or lemon extract. Make sure it's clear if you want to keep the mixture white. For this reason, I wouldn't recommend vanilla bean, as it will give it colour. I used natural lemon extract that only contains: alcohol, oil of lemon and water.
    Keto Easter Cupcakes
  11. Place about 1/8 of the cheese mixture in another bowl and add the turmeric powder. This will add a nice yellow colour. Don't worry, this little amount will not affect the taste.
    Keto Easter Cupcakes
  12. Use a spoon to spread the white cheese frosting on the cupcake and a teaspoon or decorator to add the "egg yolk" on the top.
    Keto Easter Cupcakes

Store the cupcakes covered in the fridge for a few days, if they last :) Keto Easter Cupcakes

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By Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

Hi Martina, wonderful site! I was wondering how can I substitute regular baking powder in your recipes. I am just starting out with your diet and I don't want to trash some of the things in my pantry, so I would like to consume them until they are over! Can I also substitute powdered Stevia for Erythritol? and if so, how would I convert the quantities? Many thanks!


Thank you Sara! You can use the following conversion: 1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 teaspoon of regular baking powder.
Yes, you can use powdered stevia too. Just make sure you use the right amount. Stevia is many times sweeter than Erythritol. The conversion depends on the product. If it's powdered stevia (pure), then the best thing to do is to use just a pinch at a time until you get the right sweetness. If it's granulated stevia (mixed with Erythritol), it's usually as sweet as sugar. I hope this helps!


I think my sweet tooth has been awakened.