Keto Irish Cream Cupcakes

Close up shot of a keto Irish Cream Cupcake on a white cake plate.

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!

Course Dessert

Cuisine American

Keyword irish cream cupcakes, keto cupcakes

Prep Time 25

Cook Time 25

Total Time 50

Servings cupcakes

Calories 388kcal

Ingredients

Cupcakes

2 cups almond flour
2/3 cup granulated Swerve Sweetener
1/3 cup cocoa powder
1/3 cup whey protein powder (or egg white protein powder)
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup butter, melted
1/3 cup sugar free Irish Cream
1/4 cup water
1/2 tsp vanilla extract

Irish Cream Frosting

1/2 cup butter, softened
3 ounces cream cheese, softened
3/4 cup powdered Swerve Sweetener
1/2 cup sugar free Irish Cream
1 tbsp whiskey

Garnish

2 tbsp sugar free chocolate sprinkles

US Customary - Metric

Instructions

Cupcakes

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 tbsp 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.

Frosting

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.

Nutrition