Low Carb Coconut Flour Keto Cupcakes

At the point when I made this formula for keto cupcakes, I realized I needed them to be too light and vaporous. I was motivated by the delicate surface of conventional yellow cake and needed to reproduce it.

All things considered, who doesn’t adore a delectable cupcake?

I am so content with how these coconut flour cupcakes turned out. The surface is feathery with a sodden scrap. Also, the buttercream icing is the absolute best I’ve at any point made.

On the off chance that you’ve been searching for low carb cupcakes that really have an aftertaste like genuine cupcakes, these hit the spot!

Coconut Flour Keto Cupcakes

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Recipe by lowcarbyum Course: DessertCuisine: AmericanDifficulty: Easy
Servings

6

cupcakes
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These Coconut Flour Keto Cupcakes are a moist and delicious low carb version of a childhood favorite. If you love coconut, you’ll go crazy for these cupcakes!

Ingredients

  • Cupcake:
  • 1/4 cup coconut flour sifted

  • 2 Tablespoons unsweetened shredded coconut

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3 Tablespoons butter melted

  • 1/4 cup Swerve Confectioners Powdered Sweetener or erythritol powder

  • 1/4 teaspoon stevia concentrated powder

  • 3 large eggs

  • 1/2 teaspoon sugar free vanilla extract

  • 1/2 teaspoon coconut extract

  • 2 Tablespoons almond milk

  • Frosting:
  • 1/4 cup whipping cream

  • 12 drops SweetLeaf stevia drops or stevia gycerite

  • 1/4 cup butter

  • 1/2 teaspoon vanilla

  • 1/4 teaspoon xanthan gum

  • 1/2 ounce cream cheese

  • 2 Tablespoons Swerve Confectioners Powdered Sweetener

Directions

  • Cupcakes:
  • Line cupcake pan with six liners, set aside.
  • Combine coconut flour, coconut, baking powder and salt in small bowl. In large bowl, whisk together eggs, Swerve, stevia, melted butter, extracts, and almond milk until well combined.
  • Blend in dry mixture. Spoon batter evenly into cupcake liners.
  • Bake at 400 degrees F for 15-20 minutes until done.
  • Frosting:
  • Heat whipping cream, liquid sweetener and butter in saucepan until boiling point reached. Remove from heat.
  • Stir in vanilla extract, and xanthan gum. Chill for two hours.
  • Add cream cheese and Swerve. Beat with electric mixer until smooth and at frosting consistency.

Notes

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