FatUp Cupcake


In celebrations of launch week, a keto friendly cupcake was in order!I now no longer go to cupcake shops because I don’t know of one in my hood that sells keto friendly cupcakes! I’m my head I’m like…

Dear Cupcake Shops,

Please sell keto cupcakes so I can come and buy one, I would really appreciate it!



but…since that ain’t going down yet, this will have to suffice. I’m not a huge fan of coconut flour and rarely use it, so you won’t find that here!

I generally avoid most keto bread like options because they are usually just too spongy or too eggy and I just can not get around the texture. This recipe was a keto cupcake accidental masterpiece. I was testing a COMPLETELY different recipe idea I had in my head and realized that wasn’t working out, but it was shaping up to look like a cake batter. I’m a pretty good cook, but a crappy baker, nothing EVER seems to come out for me in the baking department! The star of this show is Mascarpone Cheese! I had only tried it one time previously but decided I’d give it a go again after finding a zero carb and zero sugar brand (I highly recommend the BelGioioso Mascarpone brand). I have been able to find it at Walmart for about $3. I had never seen this ingredient used in any keto cupcake or cake recipes so I was surprised at the accidental outcome! No eggy, spongy, or gummy taste here!

You can make practically any cupcake variety with this base. I came up with the recipe by accident while attempting something else, but let me tell ya I’m glad I did! I was attempting to make pudding and looked at it and said “This looks like a cake batter!” So the pudding mission was quickly aborted and I switched gears. Of course, I ended up having to make several tweaks before getting the recipe right a couple days later, but this is a winner! They may not be super perfect looking, but they taste delicious! If you make these and give them to someone that isn’t living a keto lifestyle (make sure they don’t have a nut allergy of course) I would bet they wouldn’t know they were eating your healthy version of the real deal! I can’t wait for you to try this! I generally get 15 cupcakes per batch. Let’s get into it!



Use Blanched Almond Flour

Almond flours vary brand to brand and sometimes bag to bag of the same brand making macros vary! I’ve found the Nature’s Eats brand gives a decent carb count if you track macros coming in at 3 net carbs per 28 grams. I’ve tried this recipe with the exact same brand but a different brand and the almond flour had more “bits” in it, which is not my fave. But, that’s the nature of the game here, this is almond flour. Super fine blanched almond flour is great also if you can find it, but check and compare the carbs, of course, to see where you can get the most carb bang for your buck of course.

Watch It!

Once you add to the oven in the last 5 minutes watch them closely to make sure they are not getting too dark on the top, that’s a good indication that they need to come out, and could end up dry if you cook to long. Ovens seem to vary although at the same temp. I use a gas oven, but when I cook on electric my stuff never turns out right, so you have to gauge based on your oven.

Don’t Open the Oven

Look through the glass to check on them. Once you put them in and close the door, don’t open it again until they are all done it could cause them to sink, A LOT! They will sink a bit in the middle, but it shouldn’t be much.

Cool Down

Let them cool for 20 minutes on a wire rack and then stack into a covered container and refrigerate, sounds crazy, but in my opinion, they are moister and taste better. The key is to keep them moist even if you choose not to put them in the fridge, cover with plastic wrap after about 30 minutes out of the oven, and store and frost as you take them out.

Artificial Color

I’m not a huge fan of artificial color, but I’ma keep it real, I haven’t found a way to get that red color to RED VELVET without it and it was one of my favorite cakes pre-keto so I occasionally partake of it. You can leave it out, you’ll basically have a chocolate cupcake. If you know of an alternative natural way to color this, please share! I’d love to know about it!

Freeze Em!

These babies freeze very well! I usually wrap them individually in plastic wrap and store them in a gallon size storage bag so I can pop one out whenever!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

FatUp Cupcake Base

  • Total Time: 33 minutes
  • Yield: 15 1x


Units Scale
  • Almond Flour | 2 cups
  • Mascarpone Cheese (0 Carb Version) | 4 oz
  • Swerve Confectioners | 3/4 cups
  • Liquid Stevia | 1 tsp
  • Egg | 1
  • Almond Milk | 6 oz
  • White Vinegar | 2 tsp
  • Whey Protein Isolate | 2 tbsp
  • Baking Powder | 1 tbsp
  • Xanthum Gum | 1/16 tsp

Add On Options (Pick One):

  • Vanilla | 1 tsp
  • Chocolate | 4 tbsp Cocoa Powder
  • Red Velvet | 3 tbsp Cocoa Powder + 2 tsp Red Dye


  1. 1. Pre-heat oven to 350 degrees. Add a large sheet pan with 2 cup of water on the bottom rack while pre-heating.
  2. 2.First, measure and add all liquid ingredients (Liquid Stevia, Egg, Almond Milk, White Vinegar) to a bowl and set aside. In a separate bowl measure all dry ingredients (Almond Flour – do not pack or just use the gram measurement to make it easy, Whey Protein Isolate, Baking Powder, Xanthum Gum) and set aside.
  3. 3. Add mascarpone cheese and egg to large bowl and mix with hand or bowl mixer until well combined about 1 minute.
  4. 4.Add all dry ingredients, now add wet ingredients plus add the flavor add-on you choose at this stage, and mix for about 3 minutes scraping the bowl a couple of times to ensure everything is combined thoroughly..
  5. 5. Use a medium ice cream scoop or a 1/4 measuring cup to scoop batter out and add to regular size cupcake liners.
  6. 7. Bake on top rack for about 23-25 minutes or until done.


This is a general cupcake base and you can add other flavoring to customize. The possibilities are endless!

  • Prep Time: 10 minutes
  • Cook Time: 23 minutes


  • Serving Size: 1


Now that we have these cupcakes, we need a frosting! So here is my take!

FatUp Cream Cheese Frosting

Cream Cheese | 8 oz

Butter | 4 tbsp

Stevia | 15 drops

Swerve | 6 tbsp

Heavy Whipping Cream | 4 tbsp

Mix cream cheese and butter mix for 30 seconds. Then add all other ingredients and mix to combined about 1 minute.

Bridgette Note: This creamy not overly sweet frosting is perfect for all varieties of cupcakes, but feel free to customize to your taste!

I hope you enjoy this recipe as much and I do! If you decide to use a different add-on let me know

Share your thoughts using #FatUpCupcake I would love to hear what you think!

Keto Cupcake Recipe


This post may contain affiliate links. Read our Disclosure.

Bridgette Williams

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Posts

Recipe Key
hello there,

I’m Bridgette, the creator of FatUp. Keto has been a friend of mine since 2016, helping me to lose over 50 pounds (30 in the first 3 months)! I’m a 30 something, new mom, wife that loves photographing food and creating recipes here on getyafatup.com. My goal is to make keto easy an approachable for women everywhere.