These Keto Irish Cream Cupcakes are off the hook. Tender almond flour chocolate cupcakes with a rich sugar-free Irish Cream frosting – you won’t believe they’re sugar free!
See, I told you I was going to have some fun with my Keto Irish Cream recipe. And you’re going to have some fun too, as you whip up these delicious Irish Cream Cupcakes.
To be honest, the idea of baking with my sugar free liqueur was more appealing to me than actually drinking it. It’s delicious over ice, mind you. And in coffee.
But turning it into delicious keto cupcakes? Now that’s the way I like it best! And that silky Irish Cream buttercream is delectable.
Keto Chocolate Cupcakes
When I decided I want to make this recipe, I had a choice here: make my coconut flour cupcakes that are loved by so many, or go with a nut-based batter similar to my Keto Turtle Cupcakes.
Really, when it comes to baking keto cupcakes, there are so many possible flours you could use. Sunflower seed flour is a great option for those who want to be nut-free but don’t like coconut.
In the end I opted for a basic almond flour based batter, as I find it the most neutral in flavor. This way, the Irish Cream could really shine through.
How to make Sugar Free Irish Cream Cupcakes
This is a fabulous and fun recipe to make for St. Paddy’s Day. Here are my best tips for getting it right:
The sugar free liqueur
You need to make this first, of course, since it’s in both the cupcakes and the frosting. It’s easy and makes a good amount so you can have some as a cocktail and still have plenty for baking.
If you prefer a non-alcoholic option but still love Irish Cream, I have a solution for you. Use some Irish Cream flavoring with some additional heavy whipping cream in both the cupcakes and the frosting.
This is a pretty basic keto chocolate cupcake recipe. As with most of my cake recipes, it takes some protein powder.
Protein powder helps take the gluten in keto baked goods. They rise better and are more light and fluffy like conventional cake. But you don’t have to use whey protein, you can use egg white protein or hemp protein instead.
The Irish Cream buttercream
This, my friends, is the good stuff! A creamy rich frosting with plenty of Irish Cream flavor.
Using a combination of butter and cream cheese helps to achieve a firm consistency without having to use copious amounts of powdered sweetener. Be sure to have them both properly softened, and beat them together until very smooth before adding the remaining ingredients.
You have a couple of options here for decorating. You could drizzle over a little sugar free chocolate syrup, or shave some dark chocolate over top.
I opted to add some keto chocolate sprinkles. I first tried a combination of chocolate and green sprinkles but I didn’t like the way the green sprinkles looked. The brown looked so much better on its own.
How to store keto cupcakes
Cupcakes with a creamy frosting should always be refrigerated. Store in a container with a tight fitting lid so that they don’t take on other flavors from the fridge. They are good for up to a week, as long as your dairy was fresh.
I personally enjoy them best at room temperature, when the frosting is softer and creamier. Just let them sit out for 30 minutes or so to soften.
More delicious keto cupcake recipes
- Keto Root Beer Float Cupcakes
- Copycat Keto Hostess Cupcakes
- Keto Pumpkin Pie Cupcakes
- Keto Peanut Butter Brownie Cupcakes
- New York Style Cheesecake Cupcakes
- Keto Churro Cupcakes
Keto Irish Cream Cupcakes
- 2 cups almond flour
- ⅔ cup granulated Swerve Sweetener
- ⅓ cup cocoa powder
- ⅓ cup whey protein powder (or egg white protein powder)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup butter, melted
- ⅓ cup sugar free Irish Cream
- ¼ cup water
- ½ teaspoon vanilla extract
Irish Cream Frosting
- ½ cup butter, softened
- 3 ounces cream cheese, softened
- ¾ cup powdered Swerve Sweetener
- ½ cup sugar free Irish Cream
- 1 tablespoon whiskey
- 2 tablespoon sugar free chocolate sprinkles
- Preheat the oven to 350F and line a muffin pan with 12 silicone or parchment muffin liners.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Whisk in the eggs, melted butter, Irish Cream, water, and vanilla extract.
- If the batter is overly thick, add a little additional water, 1 tablespoon at a time. It should be scoopable but not pourable.
- Divide the batter among the prepared muffin cups and bake 20 to 25 minutes, until the tops are firm to the touch. Remove and let cool completely in the pan.
- In a large bowl, beat the butter and cream cheese together until smooth. Beat in the sweetener until well combined.
- Beat in the Irish Cream and the whiskey until the frosting is smooth. Pipe or spread onto the cooled cupcakes.
What kind of whiskey do you add to frosting? Irish whiskey or regular whisky? Can’t wait to try these for St Patrick’s Day! Love your recipes. I’ve lost over 40 pounds thanks to many of your wonderful recipes & no longer crave sugar.
Either works but if you have Irish, it’s more authentic!
Everything tasted amazing but tried the frosting recipe twice and it split both times. I’m using swerve powdered sweetener and made the Irish cream from your recipe the morning of. Could I have not made the Irish cream thick enough? I tried doctoring it with extra (45g) softened cream cheese and when that didn’t work I added about 80g of espresso mascarpone, since I was out of cream cheese at that point. And it still didn’t pull together. Suggestions?
Never mind! Checked it with a thermometer and it was at 62 degrees instead of in the 70s because I forgot how cold my kitchen gets in winter in Wisconsin. Quick fix with a warm Bain Marie.
Nice fix! You know, one thing that often helps when my frosting doesn’t pull together… a little melted chocolate. White or dark, about 1 ounce… it has an emulsifying effect, probably because it’s warm and helps work out the clumps in a cold environment.
Well this is my new favorite way to get my Irish Cream fix! Moist, tender – and that frosting is wowza! My family loved them. That’s no surprise. Your recipes are always winners in our home. Thanks for a yummy dessert that fits into my eating plan and that everyone loved.
That Irish cream frosting is to die for!! You can’t even tell that these are keto friendly. They are so good & melt in your mouth!
katerina @ diethood.com says
WOW! These Keto Irish Cream Cupcakes are absolutely amazing!! The perfect sweet treat!
Help! I followed the frosting recipe as printed. I’m thinking that is way to much of the keto Irish cream. I have soup! Any suggestions!
Did you message me on Pinterest? I wonder what sweetener you used. Anyway… soften some cream cheese and beat that in.
Sharon Zimberoff says
Carolyn, these cupcakes sound delicious. I want to make them, but don’t want to buy a bottle of whiskey (even a small one). What can I use to replace the one tablespoon of whiskey in the frosting? Is there an extract that can be used? Thanks ????
Same here. Our au pair doesn’t consume alcohol. Can this be made with adding a sugar free Irish cream syrup to heavy cream possibly?
Looks so dreamy. I have some of your homemade coffee liquor. Can I use that in place of your Irish Cream? Thank you so much for all your recipes. If I didn’t have them I wouldn’t survive!
Yes you can but… in the frosting, it’s going to need to be a thicker liquid. So I would suggest using half cream and half of the coffee liqueur. Add it in slowly until the consistency seems right.
YES! Can’t wait to make them. Thanks Carolyn!