“These keto cupcakes are perfect topped with whipped cream.” Keto Coconut Cupcakes – You must try this recipe.
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- 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 stevia powder
- 1 teaspoon vanilla extract4 eggs
- 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.
Per Serving: 209 calories; 18.7 g fat; 9.8 g carbohydrates; 4.3 g protein; 88 mg cholesterol; 174 mg sodium.
Recipe by: Kiro, Photo Credit: Joe Armstrong (flickr)
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