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Keto Cupcakes with Swiss Meringue Buttercream Frosting

4.9 stars, average of 25 ratings

Keto Cupcakes with Swiss Meringue Buttercream FrostingPin itFollow us 136.0k

Amazingly creamy and silky smooth, these Low-carb Swiss Meringue Buttercream Cupcakes will take your buttercream cupcakes to a whole new level. These cupcakes are perfect for Valentine's Day, Mother's Day or a baby shower!

Not only are these keto vanilla cupcakes made in a blender for ease, they’re super fluffy and moist with a nice crust on top, and decorated with our extra smooth Keto Swiss Meringue Buttercream. They’re one spectacular keto cupcake!

If you’ve never made Swiss Meringue Buttercream before it’s basically made from cooked egg whites, low-carb sweetener and a flavouring. Today I used vanilla and a pinch salt. I like Allulose because it results in the smoothest finish ie no grainy texture but you could use Erythritol or Swerve.

These show stopping cupcakes are the perfect treat for your loved ones!

Keto Cupcakes with Swiss Meringue Buttercream FrostingPin itFollow us 136.0k

Hands-on Overall

Serving size cupcake

Allergy information for Keto Cupcakes with Swiss Meringue Buttercream Frosting

✔  Gluten free
✔  Nightshade free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
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Nutritional values (per serving, cupcake)

Net carbs4.6 grams
Protein10.6 grams
Fat41.9 grams
Calories441 kcal
Calories from carbs 4%, protein 10%, fat 86%
Total carbs6.9 gramsFiber2.3 gramsSugars3.5 gramsSaturated fat20.8 gramsSodium215 mg(9% RDA)Magnesium53 mg(13% RDA)Potassium229 mg(11% EMR)

Ingredients (makes 12 servings)

Muffins:
Swiss meringue buttercream frosting:

Instructions

  1. To make the Keto Blender Vanilla Muffins, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place everything for the muffins in blender, wet ingredients first. Process until smooth. If any of the dry ingredients get stuck on the sides, use a spatula to scrape them and process again.
    Keto Cupcakes with Swiss Meringue Buttercream Frosting
  2. Divide the mixture between 12 lightly greased cupcake moulds or use silicone cups like I did (no greasing needed). Bake for 20 - 25 minutes or until an inserted skewer comes out clean.
  3. Allow to cool in the pan for 5 minutes, then move to a cooling rack to cool completely before decorating.
    Keto Cupcakes with Swiss Meringue Buttercream Frosting
  4. While the muffins are cooling, prepare the buttercream frosting by following this Keto Swiss Meringue Buttercream recipe. You can use Allulose, Erythritol or Swerve to make it.
    Keto Cupcakes with Swiss Meringue Buttercream Frosting
  5. Add the buttercream to a piping bag and pipe onto the cooled cupcakes. Keto Cupcakes with Swiss Meringue Buttercream Frosting
  6. Optionally, dust with a little freeze-dried raspberry powder or sprinkle with crumbled freeze-fried raspberries. You can even use a few drops of red food coloring for a nice pink hue.
  7. Store in the fridge for 4 days or freezer for 3 months.
    Note: If not piping the Swiss Meringue Buttercream, you can half the mix and just spoon on a little frosting. Keto Cupcakes with Swiss Meringue Buttercream Frosting

Ingredient nutritional breakdown (per serving, cupcake)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g7.6 g68 kcal
Almond milk natural (unsweetened)
0 g0.1 g0.1 g1 kcal
Eggs, free-range or organic
0.2 g2.6 g2 g30 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g3 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g2 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Coconut flour, organic
0.4 g0.6 g0.5 g12 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g1.6 g0 g7 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Egg white, fresh
0.1 g1.8 g0 g9 kcal
Erythritol (natural low-carb sweetener)
1.7 g0 g0 g7 kcal
Butter, unsalted, grass-fed
0 g0.2 g22.9 g203 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, cupcake
4.6 g10.6 g41.9 g441 kcal

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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

I can't describe how much I love the frosting! Swiss meringue where have you been all my life!?😂 I'm not usually a fan of buttercream but this was different. So good! And the muffins are perfect. I love that little golden crust they develop on top, it's the best part. Such a beautiful dessert for Valentine's. I didn't have any raspberry powder so I used fresh strawberries on top.

Thank you so much Sam, I'm glad you enjoyed! You're right, a strawberry on top is perfect 😊

Hi,
Lovely recipe but the net carbs seem high to me. I thought we could deduct the Keto sugar from the carbs count?
Thanks

Now that you said it there was indeed a small discrepancy, fixed! Just to clarify, there is not a universally agreed way to calculate "net carbs" in all sugar alcohols. That's partially because not all of use react the same way to different sugar alcohols. Many brands would wrongly deduct all sugar alcohols, even Xylitol and Maltitol which are known to affect blood sugar levels. What I do to prevent any hidden carbs (and calories) is that I take the total caloric value of those sweeteners and count all calories as carbs (in case of say Erythritol it's 20 kcal per 100 g = 5 g net carbs). I hope this helps!