Keto Coconut Cupcakes

These light and fluffy Keto Coconut Cupcakes are a moist and delicious low carb version of a childhood favorite. It’s a delicious low carb treat with less than 2 net carbs per cupcake! Keto Coconut Cupcakes – You must try this recipe.

Seriously, these Keto Coconut Cupcakes are going to blow your mind. You won’t believe that anything made with coconut flour can be this tender and delicious. The perfect sugar-free and gluten-free cupcake recipe!

When I created this recipe for keto cupcakes, I knew I wanted them to be super light and airy. I was inspired by the soft texture of traditional yellow cake and wanted to replicate it.

If you’ve been looking for low carb cupcakes that actually taste like real cupcakes, these hit the spot!

If you like this, you can try similar recipes:

• Keto Cheesecake Cupcakes
• Keto Vanilla Bean Cupcakes
• Lemon Cupcakes with Raspberry Frosting
• Low Carb Cupcakes with Almond Flour
• Low Carb Chocolate Espresso Cupcakes
• Keto Chocolate Cupcakes

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Keto Coconut Cupcakes

4 from 8 votes

Recipe by Arina P Habich, Photo Credit: Arina P Habich Course: DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

209

kcal

These light and fluffy Keto Coconut Cupcakes are a moist and delicious low carb version of a childhood favorite. It’s a delicious low carb treat with less than 2 net carbs per cupcake!

Ingredients

• 2/3 cup coconut flour

• 2 teaspoons baking powder

• 1/2 cup butter (cut into small cubes)

• 2 ounces cream cheese, softened

• 1 cup coconut cream, chilled

• 1/4 cup powdered sweetener (swerve) (or stevia)

• 1 teaspoon vanilla extract

• 4 eggs

Directions

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
• Combine coconut flour and baking powder in a large bowl.
• Place butter and cream cheese in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir until well combined. Add coconut cream, stevia, and vanilla extract; stir well.
• Pour butter mixture over coconut flour mixture. Stir well. Mix in eggs. Divide batter evenly among the cupcake cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, at least 2 hours, to avoid crumbling.
• Enjoy!