Nothing says summer like a root beer float! But how about some keto root beer float cupcakes? They’re fun to make and they taste just like summer in a healthy low carb cupcake.
I originally created this recipe for low carb Root Beer Float Cupcakes almost 7 years ago now. These delightful little keto cakes deserve an update.
How do you describe the flavor of root beer? Honestly, there is nothing in the world quite like it. It’s absolutely unique and you either love it or you hate it. I love it and always have, and my family does too.
I was never a huge soda person to begin with, but I did enjoy a cold root beer once in a while. And root beer floats were a special summer treat.
Now that there are some decent sugar-free root beers on the market, made with natural sweeteners like erythritol and stevia, I can indulge again. I’m still not that much of a soda person but it’s a great treat on a hot summer’s day.
These healthier sodas are also fun to work into recipes. Like my Easy Keto Root Beer Float, and the delicious Keto Root Beer Float Popsicles. Both huge hits with my kids, as you might imagine!
Root Beer in a Cupcake???
Honestly, until I became a food blogger, I never would have thought to put root beer, or any kind of soda, in a cupcake. I come up with lots of creative recipe ideas, but root beer float cupcakes never would have occurred to me, if I hadn’t seen someone else do it.
I do believe, however, that the original inspiration for these fun keto cupcakes came from spotting a bottle of root beer extract at a kitchen store. My little baking-obsessed mind was totally blown. I snatched up a bottle, without a clue how I was going to use it. And when I got home, I started doing a little research.
I came across root beer cakes and pies, root beer fudge, even root beer cookies. But the root beer cupcakes were so adorable, I just had to give them a go.
There were any number of variations, but it seemed like most of them included both the extract and some actual root beer. I was intrigued!
How to make Root Beer Float Cupcakes
These cupcakes might be suffering from an identity crisis, but they’re easy and fun to make. Here are my best tips for great results.
- First things first, find a good keto friendly root beer. I really like Virgil’s Zero, but Zevia also sells root beer, as does Blue Sky Soda. Careful with Blue Sky, make sure you are getting the sugar-free version, as they sell both. The Zevia version is completely clear, which is a little odd for root beer but it won’t affect this recipe.
- Secondly, you need to get some root beer extract. There are number of brands, but I did my research and I recommend the Cook’s Root Beer extract because it doesn’t contain any added sugars. It also really has a good strong root beer flavor.
- This is a pretty basic keto cupcake recipe, with almond flour as the base. If you want to make it with coconut flour, I have several other good keto cakes you can use as the base instead.
- Yes, the protein powder is important: gluten is a protein, and in its absence, a protein powder helps keto baked goods rise properly and hold their shape. You can sub egg white protein here as well.
- The frosting is really just whipped cream, which goes perfectly with the root beer float theme. I had some fun with it by dividing up my mixture and adding vanilla to one half, and more root beer extract to the other, then swirling them together as I frosted the cupcakes.
- To get the swirled effect, you need to add both frostings to the same piping bag. Just try to keep them each to one side so a little bit of both come out as you pipe it on. I lay my frosting bag on the counter and filled one side, then the other. It doesn’t have to be perfect, as the swirled effect will still work.
- Topping each with a fresh cherry really gives you that root beer float feeling!
Ready to have some fun and make Keto Root Beer Float Cupcakes?
More delicious keto cupcake recipes
- The Best Keto Chocolate Cupcakes
- Keto Pumpkin Pie Cupcakes
- Keto Turtle Cupcakes
- Keto Peanut Butter Brownie Cupcakes
- Keto Lemon Cupcakes
- Keto Churro Cupcakes
Keto Root Beer Float Cupcakes
Ingredients
Cupcakes:
- 2 2/3 cups almond flour
- 1/3 cup unflavoured whey protein
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/3 cup butter, softened
- 2/3 cup Swerve Sweetener
- 3 large eggs, room temperature
- 2 tsp root beer extract
- 3/4 cup sugar-free Root Beer
Frosting:
- 1 cup whipping cream
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1 tsp root beer extract
Instructions
Cupcakes
- Preheat the oven to 325F and line a muffin pan with silicone or parchment liners.
- In a medium bowl, whisk together the almond flour, whey protein, baking powder, and salt.
- In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl and the beaters as needed. Beat in the root beer extract.
- Beat in the almond flour mixture in two batches, alternating with the sugar-free root beer.
- Divide the batter among the prepared muffin cups. Bake 25 to 30 minutes, until the tops are firm to the touch. Remove and let cool in the pan.
Frosting
- For the frosting, combine the cream, powdered sweetener, and vanilla extract in large bowl. Beat until stiff peaks form.
- Transfer half of the cream into another bowl and add the root beer extract. Stir in to combine.
- Fill a piping bag fitted with a star tip with the vanilla cream on one side and the root beer cream on another. It doesn't have to be perfect, it will swirl together as you pipe!
- Pipe onto the cooled cupcakes and top each with a fresh cherry.
Lauren at Keep It Sweet says
These are so fun! The cupcake / whipped cream topping combo sounds amazing!
Carolyn says
Thanks, Lauren!
[email protected] says
These are so fun! I am really curious now about the powdered Swerve… I want to try making Macs with it.
Terra says
What a fabulously creative idea! We’ve made root beer float biscotti (sorry….not gluten free or low carb, but delicious!), but never cupcakes. The kids and I are going to give these a try. Thanks for sharing!
JulieD says
Looks amazing, Carolyn!
Alison @ Ingredients, Inc. says
love love these! Off to pin them
Brenda @Sugar-Free Mom says
They look amazing! I bet your kids were beyond excited to try them! In fact if you adapted since the kids already saw this version, you could pull off a great April fools joke on them!
Jeanette says
These are so cute Carolyn! What a fun idea and I’m sure your kids loved them! The straws are a great idea.
Ivonne says
OMG! *drools* What an awesome idea and I LOVE the little cups and straws. Where oh where did you find that? 🙂 Pinned!
Carolyn says
Sur la Table!
Julieanne says
These look so yummy! I was wondering how far ahead the “frosting” can be made before serving these, or how long the frosting will stay stable on the cupcakes after they’ve been frosted? Thanks.
Carolyn says
If you whip to stiff peaks, it stays good for 3 days or so in the fridge. Ours were find for that long.
Julieanne says
Thanks! 🙂
Gary says
WoW that not only looks good but they taste really good. My department at work has moved to a new location (new building in a different town). ½ of us moved on Monday and the rest today (Thursday). So seeing I was here on Monday I thought I would bring in treats for everyone, kind of a welcome to our new home. Only two of us are Paleo, one is Vegan, and the rest are SAD. All of us thought the cupcakes (Fairy Cakes, my boss is from the UK) thought they were great. No one could tell they are grain free and healthy for you. I want to say thank you for a wonderful recipe! All hail Carolyn! Side not the Vegan gave it a try because I get all natural raised local eggs and dairy. Even he liked it!
Carolyn says
Wow, the vegan ate them too! That’s impressive.
Rosy says
Hi, is there anyway of substituting the whey protein? This is not something I would use for anything else, but want to give these a go. 🙂
Carolyn says
You really need some sort of protein to help them rise. Egg white powder works too.
Nonnie says
Would collagen work?
Carolyn says
No collagen does not work, it makes them very gummy.
teresa says
Love these …we made these today..but I used a twinke pan..then I sliced each one into 4 slices….then used topping as filling and made ice cream sandwiches …so good !!
Jaen Marc @ Sir Cupcakes says
Wow, these cupcakes don’t have any added refined sugar. I have been planning to make cupcakes like these. Very interesting.
Jamie says
I am a little giddy to have found your blog. My 8 year old daughter has T1, and I’ve played around with assorted different types of cooking and baking (vegan baking can sometimes be quite low carb), but there are some things that I’ve not been able to do. I think because I’ve never ventured into the realm of almond and coconut sugar, etc. I am so. excited. And now I want to recreate Mexican wedding cookies for my dad (he has T2). Anyway, thank you so much for your blog. I can’t wait to start baking!
Carolyn says
Hope they like them! Let me know if you have any questions.
Julie B. says
Hi, Carolyn,
These look wonderful! Do you use ‘normal’ size muffin tins? Off to purchase some unflavored protein!
Carolyn says
Yes, the standard size muffin tins for these.
Gary Castaldo says
This recipe has become out go to. We make it all the time for different things. We’ve replaced the frosting to a balsamic mascarpone whipped cream (using Karen Barnaby recipe from her book). We also love playing with this recipe making things like orange creamsicles versions. For the Stevia Extract we always use a flavored one, so for the Root Beer we use there the root beer flavored Stevia Extract. For our Cola one we use the cola flavored Stevia Extract. It’s such a great recipe that it lends it’s self to becoming new items. Thank you so much!
Carolyn says
Love these adaptations!
Tanya says
Could I use chocolate whey powder instead of unflavored? Thanks!
Carolyn says
Sure.
sonya says
These are soo cute! Are these cupcake liners? And mini straws? I’m trying to make them for a baby shower I’m hosting and the mom to be is diabetic.
Carolyn says
Yes, I got those cupcake liners at Sur La Table and I think I just chopped some of the stripy straws in half.
Jon says
Sounds interesting ,,, as a life-long root beer-phile, I’ll have to try these soon. As I only have a single thing of protein powder, and don’t want to buy more since I’ve only used it once for a single recipe (oddly enough, also cupcakes) how much difference do you think it would make to use vanilla protein?
Carolyn says
I think the vanilla flavor might overpower the root beer but it’s worth a shot!
Kellie H. says
These are so fun and totally satisfy my root beer float cravings!
Beth says
These look so delicious and yummy! My daughter is going to love these! So excited to make them!
April says
We are obsessed with anything root beer float. These are awesome!!
Dawnj says
After searching, ordered root beer extract online. The day it showed up promptly baked these cupcakes. Really enjoyed the root beer float flavor of these cupcakes—uncanny. Next time I may make in an 8 x 8 pan.
Carolyn says
So glad to hear it!