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Low Carb Coconut Flour Cupcakes

Course Sweet Dish
Cuisine Cake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 cupcakes

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

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.

Notes