Low Carb Cake in a Jar

low carb cupcake in a jar collage

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I’ve been making cupcakes in jars around the holidays for a few years now and I think they’re the ultimate homemade food gift. Self-contained, quick to make in bulk, indulgent and special while still being reasonably cheap to make, and easy to save (in the freezer) for a treat after the holiday sugar overload is over.


This was my first attempt at a low-carb/gluten-free version and it worked out splendidly! The frosting is especially good and I will be using it for other recipes in the future. While in this recipe the cakes are baked directly in the jars, I’ve baked the cupcakes separately in the past so that I could layer the cake in the jar with fillings and soaks. That method is a little more involved but it yields prettier and more uniquely flavored results. More recipe ideas to explore in the future 🙂

Low carb cupcake in jar

The cake in this recipe is made with equal parts coconut and almond flour and sweetened with both powdered and liquid stevia. I used cashew milk as the liquid ingredient, but you could use almond or coconut milk (canned or carton) if you prefer.

Low carb chocolate vanilla cupcake in jar

I found these mini bows at Dollar Tree and they are the perfect way to embellish these cupcakes for gift giving. Plus, they’re mini, so instant win in my book. They also had some surprisingly cute gift tags there too!

cupcakes in jars sugar free

I think these will be the only jar cupcakes I make this year – I’m leaning towards biscotti as my food gift for this Christmas and I also make macarons and cinnamon rolls around the holidays so I’m trying (keyword trying) to not overextend myself baking-wise this December. It’s SO HARD.

low carb christmas food gift

Low Carb Cake in a Jar

Prep Time: 25 minutes

Cook Time: 25 minutes

50 minutes

Yield: 5 jars

Serving Size: 1 jar


    For the cake:
  • 4 eggs
  • 3/4 cup unsweetened vanilla cashew milk
  • 2 teaspoons vanilla extract
  • 1/4 cup Pyure Organic Stevia Blend
  • 1/4 teaspoon Stevita Liquid Stevia
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • For the frosting:
  • 4 ounces cream cheese, at room temperature
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 2-3 tablespoons Pyure Organic Stevia Blend, ground finely in coffee grinder
  • 1/4 - 1/2 cup heavy cream, as needed


    Make the cupcakes;
  1. Preheat the oven to 350º F. In a large bowl, whisk together the eggs, cashew milk, vanilla, Pyure, and stevia. Stir in the almond flour, coconut flour, sea salt, and baking soda.
  2. Divide the batter between 5 or 6 pint size glass mason jars (each one should be about half full). Bake for about 25 minutes, or until cupcakes are set on top and golden brown throughout. Cool completely in jars on a wire rack.
  3. Make the frosting:
  4. In a stand mixer fitted with a whisk attachment (you can also use a hand mixer), beat together the cream cheese, chocolate, and stevia. Adjust stevia amount based on your taste preference.
  5. Add the heavy cream a little at a time while beating the frosting - keep adding until frosting is fluffy and spreadable. Fill a piping bag fitted with a large star tip with frosting.
  6. Top each cupcake with frosting. Screw lids into place and store in the refrigerator for up to four days or in the freezer for up to four months.

This technique works for pretty much any cake recipe! If you spray the jars with baking spray beforehand, you can pop the cake out of the jar after it's cooled, cut it in half, and add another layer of frosting or a filling (this looks especially pretty).


Nutrition Facts Per Cupcake (if you have leftover frosting the calories will obviously be lower) :

Screenshot 2015-12-13 20.48.23

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  1. Leave a Reply


    Could you use half and half instead of the cashew milk?

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