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.
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
- 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.
- 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.