Close up 45 degree photo of vanilla cupcake with cream cheese frosting and raspberry blood
Sugar Free Vampire Bite Cupcakes
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

These Sugar Free Vampire Bite Cupcakes will spook everyone and taste great! Low in carbs, gluten free and sugar free. A vanilla cupcake, stuffed with raspberry jam and topped with a white chocolate cream cheese frosting, dripping with raspberry coulis. Celebrate Halloween with these spooky treats!

Course: Dessert
Cuisine: American
Keyword: dessert, gluten free, Halloween, keto, sugar free
Servings: 12
Calories: 275 kcal
Author: Briana
For the vanilla cupcakes
  • 1 cup almond flour
  • 3/4 cup sweetener of choice we used Lakanto Classic
  • 1 tbsp coconut flour
  • 2 tsp baking powder
  • 1/4 tsp pink Himalayan salt
  • 2 tsp vanilla extract
  • 3 eggs
  • 1/4 cup butter melted
For raspberry filling and raspberry coulis
  • 4 oz raspberries fresh or frozen
  • 1/2 cup sweetener of choice we used Lakanto Classic
  • 1-2 oz water
For the frosting
  • 1 batch cream cheese frosting (see recipe notes)
  • 1/2 cup ChocZero sugar free white chocolate chips (see recipe notes)
  • 2 tbsp butter
For the cupcakes:
  1. Preheat your oven to 350F. Line a muffin tin with muffin liners, and spray them with some non-stick spray, set aside.

  2. In a large bowl, add your almond flour, coconut flour, sweetener, salt, baking powder and whisk together.

  3. Add your melted butter, then add your eggs (one at a time) to the batter. Add in your vanilla extract. Cream together with a handmixer.

  4. Spoon the batter into your muffin tin, filling each one about 3/4 of the way full

  5. Bake at 350F for about 15-20 minutes. Remove from oven, and let cool for about an hour before frosting.

For the frosting:
  1. Prepare your cream cheese according to this recipe.

  2. Melt your white chocolate chips in a microwave safe bowl with 2 tbsp of butter. Stop the microwave every 15 seconds to mix everything together so the chips don’t burn. 

  3. Now, add your melted white chocolate to the frosting and cream together with your handmixer. Cover with plastic wrap and set aside until it’s time to frost the cupcakes later.

For the raspberry jam and coulis:
  1. In a small saucepan, simply combine raspberries with water and sweetener. You’ll want to cook over low heat until the raspberries soften, separate and release all of their liquid.

  2. Cook until desired jam consistency is reached.

  3. Take metal strainer and separate the juice from the seeds and more "jammy" parts. Set aside

Constructing/assembling the cupcakes:
  1. Once cupcakes have cooled, create a medium sized hole in the center to fill the cupcakes with raspberry jam.

  2. Now, add your cream cheese frosting to a piping bag and frost the cupcakes.

  3. Now, using a chopstick, gently create two holes side by side through the frosting that look like bites.

  4. Using a dropper or syringe, put enough raspberry coulis in there to create a dripping blood effect.

Recipe Notes

For this recipe, we alter our cream cheese frosting recipe by adding melted ChocZero white chocolate chips.  Use the code 'AFullLiving' for 10% off your ChocZero order.


Macros: Makes 12 servings, 275 calories cupcake, 3 net carbs (5 gram fiber), 25 grams of fat, 4 grams of protein. 
We estimate these nutrition facts using MyFitnessPal and cannot guarantee the accuracy. They are provided as a courtesy. You should calculate your own macros, as nutrition facts vary from brand to brand. 




Sweeteners: We advise sweetening this to taste! There are a lot of sweeteners we know and love, so use your favorite. For this recipe, we used Lakanto Classic. We think the best baked goods often blend sweeteners. Since Lakanto is sweetened with monk fruit and erythritol, we don't add it to our nutritional facts, as these natural sweeteners are not known to spike blood sugar. If you are using other sweeteners, please keep this in mind. We are definitely not experts and everyone is a little different. If you are looking to use regular sugar, we think Lakanto has the closest 1:1 substitute so you should be able to make the swap just fine. We would like to say that if you're making the frosting and coulis ahead of time, be sure to let them sit out on the counter for about an hour before frosting so that everything can come to room temperature. Sweeteners like Lakanto and Swerve can crystalize in the fridge.



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