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22
Nov

Home / Food & Recipes / Keto Diet Recipes / Keto Coconut Cupcakes

Keto Coconut Cupcakes

By recommended tips
/ tags coconut, cupcakes, keto, Keto Coconut Cupcakes, recipes
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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.


Keto Coconut Cupcakes
Keto Coconut Cupcakes
Keto Coconut Cupcakes

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!

Jump to Recipe
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!

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Keto Coconut Cupcakes
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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!
Print Recipe
Nutrition Facts
Per 1 cupcake (12)

Amount % Daily Value*
Calories 209
Total Fat 18.7g 29%
Saturated Fat 13.g 65%
Cholesterol 88mg 29%
Sodium 174mg 7%
Potassium 96mg 2%
Total Carbohydrate 9.8g 3%
Dietary Fiber 3.5g 14%
Sugars 0g
Protein 4.3g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only.

We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Thank you for understanding!

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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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