Low Carb Coconut Flour Cupcakes
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Low Carb Coconut Flour Cupcakes
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| Servings | Prep Time |
| 6cupcakes | 10minutes |
| Cook Time | Passive Time |
| 20minutes | 10minutes |
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Ingredients
Cupcakes
- 30gr Coconut flour(sifted)
- 2tbsp Shredded coconut(unsweetened)
- 0.5tsp Baking powder
- 3tbsp Butter(melted)
- 32gr Powdered low-carb sweetener
- 0.25tsp Stevia concentrated powder(or erythritol powder)
- 3 Eggs(large)
- 0.5tsp Vanilla extract(sugar free)
- 0.5tsp Coconut extract
- 2tbsp Almond milk
Frosting
- 60gr Whipping cream
- 12drops Sweet Leaf stevia drops
- 57gr Butter
- 0.5tsp Vanilla
- 0.25tsp Xanthan gum
- 14gr Cream cheese
- 2tbsp Powdered low-carb sweetener
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
