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Published: Jul 29, 2020 by Carolyn

Root Beer Float Cupcakes – Keto Sugar-Free

Name: Keto Root Beer Float Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 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; 1 cup whipping cream; 1/3 cup powdered Swerve Sweetener; 1/2 tsp vanilla extract; 1 tsp root beer extract

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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

A hand placing a cherry on top of a root beer cupcake.

Keto Root Beer Float Cupcakes

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..

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: root beer float cupcakes

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: cupcakes

Calories: 267kcal

Ingredients

Cupcakes:

2 ⅔ cups almond flour
⅓ cup unflavoured whey protein
1 tablespoon baking powder
¼ teaspoon salt
⅓ cup butter, softened
⅔ cup Swerve Sweetener
3 large eggs, room temperature
2 teaspoon root beer extract
¾ cup sugar-free Root Beer

Frosting:

1 cup whipping cream
⅓ cup powdered Swerve Sweetener
½ teaspoon 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.

Nutrition Facts

Keto Root Beer Float Cupcakes

Amount Per Serving (1 cupcake)

Calories 267 Calories from Fat 229

% Daily Value*

Fat 25.4g39%

Carbohydrates 6.8g2%

Fiber 2.7g11%

Protein 9.25g19%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Root Beer Float Cupcakes – Keto Sugar-Free

Root Beer in a Cupcake???

How to make Root Beer Float Cupcakes

More delicious keto cupcake recipes

Keto Root Beer Float Cupcakes

Ingredients

Cupcakes:

Frosting:

Instructions

Cupcakes

Frosting

Secrets to Keto Baking

Nutritional Disclaimer

Leave a Reply Cancel reply

Root Beer in a Cupcake???

How to make Root Beer Float Cupcakes

More delicious keto cupcake recipes

Keto Root Beer Float Cupcakes

Ingredients

Cupcakes:

Frosting:

Instructions

Cupcakes

Frosting

Secrets to Keto Baking

Nutritional Disclaimer

Reader Interactions

Comments

Leave a Reply Cancel reply