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    Home » Desserts

    Keto Blueberry Cupcakes

    Published: Jun 20, 2021 · Updated: Aug 7, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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!

    vanilla cupcakes with blueberry filling and frosting

    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.

    blueberry cupcakes on a plate

    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

    1. Bake vanilla coconut flour cupcakes
    2. Cut a small hole in the cupcakes and set aside the cut tops.
    3. Fill with blueberry chia jam
    4. Replace the cut tops on top of the filled cupcakes. Pipe the blueberry cream cheese topping on top.
    Wholesome Yum - Clean Keto Foods

    More low carb cupcake recipes to bake

    Keto Coquito Cupcakes

    Low Carb Heart Cupcakes

    Peanut Butter Frosted Cupcakes

    Lemon Cupcakes with Blackberry Topping

    Watch the video here

    This post may contain affiliate links. Please read my disclosure policy for more information.

    This recipe was originally published in March 2018. I've changed the photos and tweaked the recipe.

    cupcakes with a blueberry filling

    Blueberry Cupcakes

    Angela Coleby
    Vanilla coconut flour cupcakes are filled with a blueberry chia jam and a blueberry cream cheese frosting.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Cupcakes, Desserts
    Cuisine American
    Servings 6 Cupcakes
    Calories 279 kcal

    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

    Makes 6 cupcakes.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
     

    Nutrition

    Serving: 1cupcakeCalories: 279kcalCarbohydrates: 6gProtein: 6gFat: 25gFiber: 3g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Carol

      July 02, 2021 at 5:39 pm

      hello, did you mean 350* ?
      you mention in the recipe ... 350* not 400?????

      thank you

      Reply
      • Angela Coleby

        July 03, 2021 at 1:50 pm

        Yes I did! Thank for letting me know.

        Reply
    2. Jill Roberts @ Wellnessgeeky.com

      August 05, 2019 at 4:00 am

      Hey, Angela, just wanted you to know that I tried the keto low carb blueberry cupcakes, and they were a great success. I will admit, however, I tweaked your recipe a bit. Thanks for sharing

      Reply
      • Angela Coleby

        August 05, 2019 at 5:29 pm

        Thanks! Glad you enjoyed them

        Reply
    3. Amanda

      April 13, 2018 at 6:02 pm

      These we amazing! Moist, delicious and my number one of all the Keto muffin recipes I have ever baked. Thank you so much for your hard work. I love your recipes.I’m trying to bake more with coconut flour and this recipe is a winner!!!

      Reply
      • Angela Coleby

        April 13, 2018 at 6:13 pm

        You have made my evening Amanda! Thank you very much for your kind words. Welcome to the joy of coconut flour! (it took me a while to get to grips with it and now it's my favourite flour!).

        Reply
    4. Amanda

      March 18, 2018 at 8:54 pm

      These were soooo delicious, nice and moist. Going to make these soon again! Plus they freeze well too. Thank you I Just love your recipes.

      Reply
      • Angela Coleby

        March 19, 2018 at 11:29 am

        Glad to know that they freeze well too! Thanks!

        Reply
    5. Catherine Voci

      March 12, 2018 at 10:34 am

      What temperature do you bake ?

      Reply
      • Angela Coleby

        March 12, 2018 at 12:14 pm

        200C or 400F degrees.

        Reply

    Trackbacks

    1. Keto Blueberry Galette - Divalicious Recipes says:
      August 19, 2019 at 4:48 pm

      […] CheesecakeBlueberry CupcakeBlueberry Cheesecake Crumble CakeBlueberry Ice […]

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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