A simple one-bowl recipe for healthy low-carb blueberry cupcakes covered in creamy keto butter cream (keto vanilla frosting).

At only 2.8 g net carbs, it’s an easy coconut flour recipe. Low-carb blueberry cupcakes with a hint of lemon – making the perfect little portion-controlled keto treat.

Beautiful and simple low carb lemon and blueberry cupcakes decorated with a single blueberry
Healthy Low-Carb Blueberry Cupcakes – easy one-bowl recipe.

How can I portion control cake?

Who doesn’t love cupcakes? They are the perfect way to have instant portion control rather than trying to cut a small slice of cake when you want to cut back on sugar and carbs.

You can also freeze them to stop yourself from going back for seconds (or thirds).

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Top Tip: Cupcakes are best frozen without the icing or frosting.

PLUS you can bake this healthy sugar-free and gluten-free cake batter as one cake, two layers, or even in a loaf tin.

Simply cover with my sugar-free cream cheese frosting, (or chocolate keto buttercream) and your carb-loving guests (or children) will never suspect a thing!

Beautiful and simple low carb lemon and blueberry cupcakes served on a silver tray
Low-Carb Blueberry Cupcakes (Sugar-Free Cupcakes)

Which low-carb flour is best for cupcakes?

I often develop healthy low-carb recipes using coconut flour more than almond flour. Why? If you are new here, you need to read this page – Ultimate Guide To  Coconut Flour vs Almond Flour.

I love using coconut flour in low-carb recipes. Coconut flour is light, cheap, lower in carbs, and lower in inflammatory omega 6 compared to almond flour. Just take a look at the table in my ultimate guide.

Baking low-carb recipes using coconut flour does take some getting used to, but once you get the hang of it – wow. It is so versatile. Read all my tips and tricks in my Ultimate Guide.

I now have an entire category dedicated to low-carb coconut flour recipes. Go check them out, and see how many amazing low-carb recipes you can try this weekend.

Close up of a low-carb cupcake frosted and a blueberry on top
Easy healthy sugar-free and gluten-free cupcake recipe.

Healthy gluten-free sugar-free lunchbox snacks

A healthy low-carb cupcakes are the perfect healthy lunch box filler. 

Especially when low-carb cupcakes are made with coconut flour – perfect to send to school if your child (like mine) attends a school with a nut-free policy.

I post healthy lunch box tips – for school AND work (we can’t let the kids have all the fun, can we?). And in my closed Lunch Box Hacks group, you can see what I pack each day.

a white cake stand with a dozen keto lemon cupacke with creamy lemon frosting and a slice of lemon
Keto Lemon Cupcakes (Creamy Lemon Frosting) Recipe

If blueberry cupcakes aren’t your thing, why not try these other healthy low-carb cupcakes – low-carb lemon cupcakes, 1-minute low-carb blueberry cheesecake (in a mug), or orange cupcakes.


If you have been here for a while, you will know my website is based on Real Food, Real Easy. These healthy low-carb blueberry cupcakes are no exception.

This easy sugar-free and gluten-free cupcake recipe only needs a few simple ingredients that you can find at your local grocery store.

  • Eggs – whole fresh eggs.
  • Butter – you can use salted butter or unsalted butter, then you can adjust the cupcake batter with a pinch of salt as required.
  • Coconut flour – see notes above for swapping with almond flour.
  • Baking powder – not to be confused with baking soda.
  • Vanilla – vanilla extract, vanilla pods, or vanilla essence.
  • Sugar-free sweetener – use your favorite sweeteners such as erythritol granules, monk fruit sweetener, allulose, xylitol, or stevia powder.
  • Fresh berries.

You can find all of these ingredients at your local supermarket, or online at Amazon or iHerb worldwide.

image of low-carb keto shop on Amazon with kitchen gadgets

TOP TIP: For those of you unaccustomed to using coconut flour, and the large number of eggs that are required – please, please, please taste before baking. The trick to avoiding an egg or subtle coconut flavor is to use lots of flavorings.

So make sure your batter is sweet enough, has enough vanilla, and enough lemon. I guarantee you will notice the difference. And mix well. No one wants a lump of coconut flour inside their cupcake.

More keto cakes

If you love making easy keto cakes, these delicious easy keto recipes will soon become your favorite afternoon snack.

More keto blueberry recipes

Blueberries are a delicious and versatile low-sugar fruit for the keto diet.

There are so many keto recipes that use blueberries such as keto blueberry pancakes, low-carb blueberry smoothie, and no-bake blueberry cheesecake

Close up of a low-carb cupcake frosted and a blueberry on top

Low-Carb Blueberry Cupcakes Recipe (coconut flour)

The perfect healthy low-carb blueberry cupcake – made with just a few ingredients and coconut flour. Can also be baked as a two layer cake or in a loaf tin. Your carb loving friends won’t suspect a a thing!
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Course: Baking
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Coconut flour cupcake
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 12
Calories: 138kcal
Author: Thinlicious.com
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  • 110 g butter melted
  • 4 tbsp granulated sweetener of choice or more to taste
  • 50 g coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 8 eggs – medium
  • 120 g blueberries fresh or frozen


  • Mix the melted butter, sweetener, coconut flour, baking powder, vanilla, lemon juice and zest together.
  • Add the eggs, one at a time, mixing between each addition.
  • Taste the cupcake batter to ensure you have used enough sweetener and flavours to mask the subtle taste of coconut from the coconut flour.
  • Divide the mixture between 12 cupcake cases.
  • Press in a few fresh blueberries in the batter of each cupcake.
  • Bake at 180C/350F for 15 minutes, or until golden on the outside, and cooked in the centre. Ovens will vary so test as the cupcakes are baking.
  • Cover with sugar-free ream cheese frosting. Vanilla or lemon flavour is perfect. Garnish with fresh blueberries and lemon zest.


Nutrition is shown for 1 cupcake. Icing/frosting is additional and optional.


Calories: 138kcalCarbohydrates: 4.6gProtein: 4.4gFat: 11.4gPotassium: 90mgFiber: 1.8gSugar: 1.8g

Need more family friendly recipes? Sugar free, gluten free, easy and perfect for the entire family. Take a look at my recipe eBook here. And remember, subscribers get an exclusive discount code.

How to be a low carb family - 35 easy family melas with action plans, guides and healthy fast food. | ditchthecarbs.com

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  1. Has anyone tried baking these? I feel like 8 eggs is a lot – do they have an eggy-taste?
    I’m looking for something to bring to a potluck, and these look so good! 🙂

    1. With all coconut flour recipes that require a lot of eggs, I always point out that you need to flavour them well. So I use extra vanilla, sweetener or extra lemon. Some people are extra sensitive to the eggy taste so you can also over-flavour the frosting too, just to be sure 🙂

  2. What kind of adjustments would be needed to bake this in a standard silicon loaf pan?

    1. The cooking time would be longer but I can’t calculate what it would be, as it depends on the size of your loaf tin. But a sliced loaf would be amazing. I’d drizzle it with lemon icing/frosting 🙂

  3. I want to make the low-carb Raspberry cheesecake recipe . Would i use the same amount of Truvia as the granulated sweetener in the recipe I also have Stevia as all sweetners are not a like

    1. I use granulated sweetener that measures spoon for spoon in place of sugar. If your sweetener measure differently, then you will have to use their ratios. As always, add sweetener to your taste and your sweet tooth – we are all on different parts of our sugar free journey – and always taste before baking. No one wants wasted ingredients.

  4. I have made these 4 times now and love them! I have been storing them in the pantry, but have started the wonder if that is actually OK, since they are mostly eggs (usually they haven’t lasted long enough to worry about it!). Would you store them in the pantry or the fridge?

    1. Hi Alana, I am so glad you are loving these. I tend to keep them in the pantry in the cooler months, and in the fridge in an airtight container, in the warmer months. Many low-carb baking recipes will not remain fresh for very long, due to their high egg content. They may also be frozen. Just place them in an airtight container with a sheet of baking parchment in between each layer of cupcakes. 🙂

  5. Claire Cadogan says:

    Oh dear – where did I go wrong? I only had 7 eggs so used just those. However despite being one egg down it was an eggy mess, with the bottom like sweet scrambled eggs, and the top sort of caved in. It had baked through but was just egg. When I took them out of the oven there was oil (probably the butter) floating on top! I am an experienced baker so not sure what’s happened. I used an electric whisk to fold it all together and followed the instructions to the letter. Would love any ideas as most other recipes have gone well for me! Thanks!

    1. I’m so sorry to hear this. It sounds like a failure of the coconut flour! From what you say (that it was an eggy mess and the butter came out of the mixture), the coconut flour should have emulsified everything brilliantly. It clearly didn’t do it’s job 🙁 Check it is in date and perhaps try another brand. Also check it is coconut flour and not plain old desiccated/shredded coconut which some readers mistakenly use in a hurry. I make these all the time so know that the mixture holds together well and is simple to mix. I’m sure you’ll have better luck next time. 🙂

      1. Claire Cadogan says:

        Thanks so much for your reply. I think you may be right. I have checked the flour – it’s a very standard one available in the UK from Holland & Barrett, our leading health food shop. It’s definitely flour, not desiccated, but as well as coconut it contains sulphur dioxide as a preservative so I think that may well be the problem. Am going to get some different flour now! I’ve just had a failure on the cookies front too so it is definitely the ingredients that’s the problem.

        1. Phew. I’m glad we got to the bottom of the problem. There is nothing worse than an expensive baking failure. Luckily here in NZ there are several coconut flours to chose from, and they all work. Once you find a good brand, stick with it. The same goes for sweeteners etc. Then you know to stock up on that brand whenever they are on sale.

  6. Gonna try this following recipe. Wondered how would do to use almond flour? Your latest bread recipe is the absolute best! My daughter said it is the first grain free bread she has liked. I reminded her of the “fathead”. So. Second. Lol. Thank you.

  7. Jasmin Hunter says:

    These are AMAZING. I think next time I will increase the coconut flour or add a bit of almond meal and/or psyllium husk, because the texture is a little too eggy for me, but the TASTE, oh my god. I have just had to freeze the remaining half of the batch because since I made them last night I’ve eaten the first half! Definitely going to be making these regularly. Also didn’t need the frosting at all, definitely enough flavour on their own. Thanks Libby!

    1. Mine were way too eggy. They were awful.

  8. 5 stars
    I’m writing this as I eat my fresh out of the oven cupcake. I decided to alter your recipe a little as I didn’t have blueberries or lemons but I did have some left over unsweetened cocoa powder that I use with the Green Smoothies. So I decided to have a little experiment.

    I doubled the amount of vanilla and used a tablespoon of unsweetened cocoa powder in place of lemon juice and zest, then put a single boysenberry into half of the cupcakes just to give it a try. It smelt amazing while cooking and having just had a bite of it then I don’t think it’s too darn bad. The boysenberry does make the inside a little ‘wet’ but it isn’t soggy and adds a nice little kick with the cocoa. I may not have put in enough sweetener, vanilla or cocoa powder as I can still taste the coconut flour – which my partner hates – so I’ll have to make another batch soon – which is fine by me.

    1. 5 stars
      I absolutely LOVE it when people adapt my recipes and experiment in the kitchen. That’s what cooking is all about, never sticking to the script but adapting it to what we have in the cupboards. Thank you KJ for this new version.

  9. 5 stars
    Hi..I only have extra large eggs on hand. How many should I use for this recipe?

  10. Michelle Gibson says:

    5 stars
    These were incredible. I haf extra large eggs and used 7 which wor kjed pperfectly. Topped with your cream cheese frosting. I am so thrilled and cant wait to bake more!

  11. 5 stars
    This was amazing. I made a glaze with lemon juice and Swerve confectioners sugar for the top. Thank you for this!

  12. 5 stars
    How would you bake low carb using coconut flour with an egg allergy? Subbing out 1-2 eggs is generally ok, from my understanding- but not more. Help please! Thank you,

    1. 5 stars
      Eeek, this will be difficult. For some recipes, you could try adding more psyllium husk, but that would be an entirely new recipe because all the liquids would have to be increased/decreased according to the recipe. I have an increasing number of readers with egg allergies so take a look at my egg substitution chart.

    2. Terri Allen says:

      5 stars
      Could try chia seeds soaked as an egg sub

  13. 5 stars
    Oh no! Any ideas what happened? The outside is a beautiful golden brown cupcake, but they burst open and the middle is runny and wiggly

  14. Stephanie says:

    5 stars
    These are great – I followed the recipe to a T. However, I am a bit confused by your macros. I put these into MyFitnessPal, and came out with 7 net carbs – which is a bit steep for a keto diet. Erythritol, blueberries, and coconut flour contributing the greatest number of carbs. Any ideas?

    1. 5 stars
      I avoid MFP like the plague! It has so many user-added entries which are incorrect and they often don’t differentiate between total and net carbs. I use cronometer.com with official nutrition panels. Much of the carbs come from coconut flour, but most of that is fibre so they net carbs are so small.

  15. Sonja Scott says:

    3 stars
    We just started the Keto diet and I have a crazy sweet tooth! I made these today and the cream cheese frosting. They were delicious, the frosting was a little too sweet so I will cut back on the sweetener next time. My question is, do coconut flour cakes always turn out kind of flat? My cupcakes really didn’t rise much. Being new to sugar free anything and using almond or coconut flour i was wondering if the less than fluffy cakes were because of the coconut flour? Maybe use almond next time? I’m not sure, any help would be welcomed. Thank you for the nice summery burst of flavor during this cold California winter!

  16. 5 stars
    I made these last night but dairy free since my toddler is allergic to dairy. I used Cocavo (a mixture of coconut and avocado oils) in place of the butter and it worked out really well.
    I only made half the recipe and it worked well with 3 extra large eggs instead of 4 medium eggs.
    It’s a winner and my toddler devoured her cupcake for morning tea.

  17. 5 stars
    Remember some coconut flour is better than others, so yes you may need to add more coconut flour to the mixture. Always test the batter before baking. Always ensure it looks like traditional cake batter before popping in the oven (and as with all low-carb recipes, remember to taste and sweeten to YOUR taste buds). Depending on the brand of coconut flour used, and the humidity will affect how much moisture your coconut flour can absorb.

  18. 5 stars
    These cupcakes are a great sweet treat! My mom recently started keto and she loves them. The consistency is light and fluffy like a cupcake should be. If I make them again I’ll do a whipped frosting, the cream cheese frosting was a little too sweet for me. But overall a great dessert. Thanks!

    1. 5 stars
      Wow, Deborah, thank you for such a glowing review! Glad to hear my low-carb cupcakes hit the spot and are a regular recipe in your home 🙂

  19. Leonie Johnston says:

    5 stars
    Could frozen blueberries (thawed) be used or would they be too sloppy?

    1. 5 stars
      They would be too sloppy and they would make the cupcake batter purple because of the juice. I prefer to use fresh or frozen, but not defrosted frozen berries because of these reasons.

    2. Farmgal87 says:

      5 stars
      I always use frozen blueberries that I first thaw and rinse in warm water and they never make my batter purple.

  20. 3 stars
    Hi Libby, I made these blueberry cupcakes, but the mixture was way too sloppy, and the result was very eggy, even tho I only used 6 eggs, cos that’s all I had. I have read all the comments here and many people have said the same. I am no great cook, but I can follow a recipe to the letter, and to me the proportions of dry and wet ingredients is just not right. Are you sure it should only be 50g coconut flour? Comparing this recipe to many other cupcake recipes, including your own ‘Easy Mini Low carb lemon cupcakes’, there should be at least 4 -5 times the amount of flour for the amount of wet ingredients. Can you please check that there isn’t a typo above?

    1. 5 stars
      Coconut flour varies so much between brands and the humidity at which they are stored and how much the coconut flour has been dehydrated and defatted. If the batter is not thick enough, begin by adding more coconut flour, 1 tablespoon at a time. Yes, 50g is correct. Coconut flour has the wonderful ability to swell and absorb liquid many times its volume. This article will explain the difference between all the low-carb flours.

      1. 5 stars
        Thanks Libby, I will certainly add more coconut flour next time, and less eggs. But that doesn’t explain why your mini lemon cupcakes have so much more flour ( I know it’s almond, but still). Is there a video for this type of batter to show how thick the batter needs to be?

  21. 4 stars
    I was so surprised! They came out wonderful!
    Not hard either!
    I hope the swerve sweetener doesn’t bother my stomach!
    Can’t wait to see what the family thinks!

  22. 5 stars
    I made this as a loaf and switched out the blueberries for dried cherries (not too many obviously as they’re much higher in carbs). It was GORGEOUS, a lovely light cake that nobody would know was low in anything. It didn’t need the frosting it was great as it was. Next time I’m going to add in a bit more zest and lemon juice because I love lemon anything. I doubled the xylitol and it was sweet enough but not over sweet. I also used 7 large eggs and that was perfect. It was a wet mixture, but baked at 160 for about 30 mins it came out perfectly baked. There are lots of potential variations to try with this recipe, it’s a great base for experimenting as the ingredients aren’t crazy expensive which is brilliant. Thank you so much.

  23. keto treats says:

    5 stars
    LOW-CARB BLUEBERRY CUPCAKES is best features of keto thanks ggive me receipe

  24. Tania Schoeman says:

    Unfortunately mine was an absolute eggy mess, and very dense. I only used 6 XL eggs, and a bit extra coconut flour. They appeared fine, until you taste them. They hit the bin instantly. I bake a lot with coconut flour, and this ratio just didn’t seem right, was very liquid. Anyway, you live and learn.

    1. 5 stars
      Pleeeeeease remember to always taste before cooking as your requirements for sweetener may be different if you have only just started your low-carb and sugar-free journey. With coconut flour, you may need to add more depending on the brand you use. Please read my Ultimate Guide To Low-Carb Flours. It explains everything you need to know. I want to avoid expensive baking mistake for you Tania 🙂