top of page
  • Maria Fernanda López

Cake Batter Cups (Low Carb, Vegan)

Here's a throwback to everyone who used to lick the batter from the spoon after preparing some baked foods. That wasn't my story because I don't have any single memory of my mom baking bakes, one thing she did do was pies and she let me lick those. Somehow cake batter is licking spoons is part of everyone's childhood and now I'm bringing you this simple recipe that you are going to love!

This is a vegan and low carb recipe. I used greek yogurt on mine but remember we always have alternatives: for the vegan version use coconut cream or coconut yogurt (wink wink!), and as for the low carb we are using coconut and almond flour, both are a great wheat alternative. More nutrients, less gut damage.

If you want to step up the gut health game feel free to add collagen, this optional but I think collagen is just a great staple on sweet recipes as much as cinnamon. The one that I use is grass-fed collagen from Natural Force.

Well, these little cake batter cups are creamy, dense, flavorful, and they are a great afternoon treat and to make them even more special I added some chocolate chips on the top because in this life we can't get enough chocolate chips... or at least on this blog!

One of the best parts of this recipe is that it doesn't require any baking, and it only requires THREE STEPS. So they can be made in just a few minutes and basically they are ready to eat at the moment and they can be stored in the freezer for a couple of weeks ready to be devoured!

These Cake Batter Cups are:

- Low Carb

- Gluten Free

- Optionally Vegan

- Optionally Paleo

For each cup there's 6 grams of fiber and 11.4 grams of total carbs, leaving 5.4 grams of net carbs! And we have 6.3 grams of protein depending if you use greek yogurt or coconut oil, or if you add collagen. The full nutritional information is below, after the full recipe.

As sweetener you know that I love to use monk fruit, this is my recommendation. A great keto and diabetic friendly sugar substitute made from natural sources. Use PURELYHL for discount.

I feel that using greek yogurt or for the vegan option is important to use coconut cream because we need something THICK to get the consistency we want in these cups. You can even some vegan greek yogurt! That can also work perfectly.

The important thing here (and what I encourage to my clients) is to adjust recipes to your body, you should be thriving and that's something I respect. Someone who know's their own body! you do you and that also means that me, as a recipe developer, over recipes for any type of lifestyle.

And of course, it's also important to make a healthy lifestyle attractive, uncomplicated and delicious. For example, in this recipe we'll only need:

- A mixing bowl

- A mixing spoon

- Silicone muffin liners

So this recipe is super simple! Let's get started because you won't be wanting to miss this recipe!


Try more recipes here


Cake Batter Cups

By Maria Fernanda López

Serves 12


- 1 cup of almond flour

- 1 cup of coconut flour

- 1/3 cup of granulated monk fruit (PURELYHL for discount)

- 1 tsp of cinnamon

- 15.9 oz of greek yogurt or vegan yogurt

- 1/4 cup (42g) of chocolate chips


1. In a bowl mix all the ingredients except for the chocolate chips.

2. Pour the mix into twelve silicone muffin cups

3. Top with chocolate chips and refrigerate.


Nutritional Information (per serving 162 kcal)

Fat: 10.1g

Carbs: 11.4g

Fiber: 6g

Net carbs: 5.4g

Protein: 6.3g


This post contains affiliate links.

Recent Posts

See All


Take me to recipe
Love it? Rate itDon’t love itNot greatSatisfiedReally goodLove itLove it? Rate it
Take Me To Recipe
Anchor 1
Take Me To Recipe
bottom of page