Keto blueberry cupcakes are baked with coconut flour and filled with a blueberry chia jam. Topped with a blueberry cream cheese topping these make a colourful low carb and gluten free cupcake.
Coconut flour makes a moist and light cupcake and the blueberry filling is a delightful surprise with these low carb cupcakes. No cupcake is complete without a creamy topping and these have more blueberry flavour on top!
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Are blueberries low carb?
Berries are a great low carb fruit and although blueberries are not the lowest of carbs in the berry family try not to consumer more than ½ a cup. As this recipe uses blueberry chia jam, the carbs have not built up too much.
How to make keto blueberry cupcakes
The vanilla cupcakes with coconut flour are good enough to eat by themselves if you wanted to skip the blueberry mixture!
For the low carb sweetener, I've used allulose from Besti as I find that it does not leave any aftertaste one the cupcakes are cooled. Cupcakes can be a delicate bake and you don't want the icy aftertaste that some brands of erythritol can give. Feel free to you your favourite low carb sweetener.
Low carb vanilla cupcake baking stages
- Bake vanilla coconut flour cupcakes
- Cut a small hole in the cupcakes and set aside the cut tops.
- Fill with blueberry chia jam
- Replace the cut tops on top of the filled cupcakes. Pipe the blueberry cream cheese topping on top.
More low carb cupcake recipes to bake
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This recipe was originally published in March 2018. I've changed the photos and tweaked the recipe.
Blueberry Cupcakes
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Ingredients
Cupcake Mixture
- ¼ cup Coconut flour
- ¼ cup Butter melted
- ¼ cup allulose or other low carb sweetener
- 3 medium Eggs
- 1 teaspoon Vanilla extract
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
Frosting
- 4 oz Cream cheese softened
- ¼ cup Butter softened
- 2 teaspoons Blueberry chia jam
- 1 tablespoon allulose
- ½ teaspoon Vanilla extract
Filling
- 5 tablespoons Blueberry chia jam
Instructions
Make the Cupcakes
- Pre-heat the oven to 180C/350F degrees.
- Whisk the butter well.
- Add the eggs, one at a time and keep whisking
- Whisk in the vanilla and allulose.
- Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
- Pour the batter into cupcake cups.
- Bake for 20-25 minutes until firm and golden.
- Remove from the oven and allow to cool.
Make the Frosting
- Blend the butter, cream cheese, allulose and vanilla until smooth.
- Add the blueberry chia jam and mix until combined. Star with one teaspoon and add more if you want a deeper colour.
Assemble
- With a small knife, cut an upside-down, shallow shape out the top of the cake. Trim the removed shape so it will sit better on the cupcake.
- Fill the holes in the cupcakes with the blueberry chia jam, then replace the "lid" on top.
- Pipe or slather the frosting mixture on top of the cupcakes.
- Eat and enjoy!
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
