The texture of these low carb gluten free coconut cupcakes is nice and airy. Top with a sweet sugar-free buttercream frosting and a sprinkling of coconut.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 10 minutes |
| Servings |
cupcakes
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Ingredients
Cupcakes
- 30 gr Coconut flour (sifted)
- 2 tbsp Shredded coconut (unsweetened)
- 0.5 tsp Baking powder
- 3 tbsp Butter (melted)
- 32 gr Powdered low-carb sweetener
- 0.25 tsp Stevia concentrated powder (or erythritol powder)
- 3 Eggs (large)
- 0.5 tsp Vanilla extract (sugar free)
- 0.5 tsp Coconut extract
- 2 tbsp Almond milk
Frosting
- 60 gr Whipping cream
- 12 drops Sweet Leaf stevia drops
- 57 gr Butter
- 0.5 tsp Vanilla
- 0.25 tsp Xanthan gum
- 14 gr Cream cheese
- 2 tbsp Powdered low-carb sweetener
Ingredients
Cupcakes
Frosting
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Instructions
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, Sweetener, stevia, melted butter, extracts, and almond milk until well combined.
- Blend in dry mixture. Spoon batter evenly into cupcake liners.
- Bake at 200C 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.
Recipe Notes
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