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I have a special reason for today’s sugar-free cupcakes recipe. It may still be hot outside, but fall is definitely upon us. It’s officially October -and that means it’s Breast Cancer Awareness Month!
This year, I’m so excited to be partnering with KitchenAid in a meaningful way to help this amazing cause. For all the women that have fought breast cancer, for all the families that have been affected by this awful disease, and most importantly, for all that are still fighting today, I’m grateful to be doing something that can help. Breast cancer is a devastating disease that touches so many people out there, and my heart goes out to those that have seen it first hand. Right now, I’m just honored to be able to pitch in.
As a bonus, this contribution has actually been so much fun for me, because it means I get to make sugar-free cupcakes. (Cue excited squealing here. Come on, who isn’t at least just a little happier with a cute raspberry pink cupcake in hand?)
Yep, these beautiful little pink gems are here to support the fight against breast cancer.
Shhh, let’s not tell anyone that they are low carb, sugar-free, gluten-free, paleo friendly, and THM approved, too.
More Keto Cupcake & Muffin Recipes
- Keto Blueberry Muffins
- Strawberry Cupcakes
- Coconut Flour Muffins
- Keto Chocolate Cupcakes
- Low Carb Pumpkin Muffins
Low Carb Sugar-free Cupcakes Recipe with Raspberry Frosting:
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Sugar-free Cupcakes Recipe with Raspberry Frosting (Low Carb, Paleo)
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with cupcake liners.
- In a large bowl, stir together the almond flour, erythritol, and baking powder.
- Add the eggs, melted butter, vanilla extract, and raspberry extract. Mix well. Fold in the fresh raspberries (some of them will break apart, which is fine).
Spoon the batter into the lined muffin cups (a large cookie or ice cream scoop works well for this), filling them about 3/4 of the way. You can dot the tops with additional raspberries if you'd like. Bake for 20-25 minutes, until golden.
Heat the fresh raspberries with a tablespoon of water in a very small saucepan on the stove. Bring to a boil, then mash the raspberries down with the back of a wooden or silicone spoon. Reduce heat to medium-low or low, just high enough for a gentle simmer. Simmer, pressing down occasionally, for 3 minutes.
- Place a fine mesh sieve over a bowl and pour the raspberry sauce into it. Press down to release as much liquid as possible into the bowl. Discard the solids caught in the sieve.
Cream the softened butter using an electric mixer for about 2-3 minutes, until lightened in color and fluffy.
- Add the powdered sweetener and beat with the mixer again until smooth.
- Add the raspberry liquid and milk of choice. Beat again until smooth. If frosting is too thick, add additional milk, one tablespoon at a time, until desired consistency is reached. (For extra creamy frosting, pulse the frosting in a high speed blender or KitchenAid mixer.)
- Pipe the raspberry frosting on top of the cupcakes.
Serving size: 1 cupcake
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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