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Low-Carb Easter Cupcakes

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Cupcakes! These low-carb cupcakes are so cute to make for Easter.

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!

I used cream of tartar and baking soda to replace the baking powder but feel free to use a gluten=free baking powder instead. This is how it works: To get 2 teaspoons of baking powder, you need 1/2 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.

Hands-on Overall

Serving size 1 cupcake

Allergy information for Low-Carb Easter Cupcakes

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 1 cupcake)

Net carbs2.6 grams
Protein6.4 grams
Fat27.8 grams
Calories290 kcal
Calories from carbs 4%, protein 9%, fat 87%
Total carbs4.5 gramsFiber1.9 gramsSugars1.8 gramsSaturated fat16.3 gramsSodium210 mg(9% RDA)Magnesium39 mg(10% RDA)Potassium161 mg(8% EMR)

Ingredients (makes 12 cupcakes)

Cheese frosting:


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). 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.
    Low-Carb 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.
    Low-Carb 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.
    Low-Carb 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.
    Low-Carb 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.
    Low-Carb 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.
    Low-Carb 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.
    Low-Carb 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.
    Low-Carb 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.
    Low-Carb 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.
    Low-Carb Easter Cupcakes
  13. Store the cupcakes covered in the fridge for a few days, if they last :) Low-Carb Easter Cupcakes

Ingredient nutritional breakdown (per serving, 1 cupcake)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Coconut flour, organic
0.4 g0.6 g0.5 g12 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Coconut oil, extra virgin
0 g0 g9 g81 kcal
Cream, heavy whipping, full-fat (30-40% fat)
0.1 g0.1 g1.8 g17 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Baking soda
0 g0 g0 g0 kcal
Cream of tartar, raising agent
0.1 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Cream cheese, soft (full-fat)
0.5 g0.9 g3.8 g39 kcal
Coconut oil, extra virgin
0 g0 g4.5 g41 kcal
Erythritol (natural low-carb sweetener)
0 g0 g0 g0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Spices, turmeric, ground
0 g0 g0 g0 kcal
Total per serving, 1 cupcake
2.6 g6.4 g27.8 g290 kcal

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Martina Slajerova
Creator of

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.