Keto Coconut Lime Cupcakes (Gluten-Free)

Moist Low Carb cupcakes are easy to make and so flavorful!  These light and fluffy Keto cupcakes are topped with a luscious creamy coconut frosting with a burst of lime flavor.

closeup of coconut lime cupcake on a black square plate with frosting, lime zest and coconut flakes on top

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Coconut and lime is one of my favorite flavor combinations!  Those two flavors are front and center in these gluten free cupcakes!  Lime juice and zest pack just the right amount of punch and coconut cream and shredded coconut make these the perfect healthy cupcake recipe!

5 coconut lime cupcakes on a black square plate with frosting, lime zest and coconut flakes on top

These almond flour cupcakes have a wonderful texture too, with the addition of oat fiber, which I bake with often.  It gives that traditional cake-like texture to anything I use it in.  And because it’s pure insoluble fiber, it’s Keto friendly and Low Carb!

closeup of coconut lime cupcake on a black square plate with frosting, lime zest and coconut flakes on top cut open

You can garnish the tops with more shredded coconut and fresh lime zest to give them even more flavor.  The sugar-free frosting is so smooth and creamy, with a great coconut taste.   Give these tropical tasting cupcakes a try and I’m betting you’ll love them as much as I do!

What’s in Low Carb Coconut Lime Cupcakes

*Exact measurements are listed in the recipe card below.

How to Make the Best Keto Coconut Cupcakes

How to Make Moist Keto Cupcakes

You’ll want to refrigerate a can of full fat unsweetened coconut milk over night, so that the cream separates from the water and solidifies at the top of the can. It should be thick and creamy.  

Then measure out 1 cup of the cream and save the rest to use in something else, maybe a smoothie or protein shake. Half of the coconut cream will go in the cupcake batter and the other half into the frosting. 

Take the shredded or flaked coconut and grind it in a food processor or mini chopper.  You want a fine shred, but don’t grind it so much that it becomes flour.

glass bowl with coconut cupcakes dry ingredients

Preheat your oven to 350F.  Add all the dry ingredients and the ground coconut to a bowl and whisk to combine them.

glass bowl with coconut cupcakes wet ingredients

In a separate bowl, add in the eggs, heavy cream, lime juice and zest, Swerve, coconut cream, coconut and vanilla extracts, then mix until they’re combined.  I use my hand mixer, because it makes it so much easier!

glass bowl with coconut cupcakes with wet and dry ingredients

Add the dry ingredients into the wet, then mix, just until combined.  

copper cupcakes pan with coconut cupcakes batter unbaked

Scoop into 10 silicone cupcake liners or a muffin pan sprayed with nonstick spray, then bake for 15-18 minutes or until a toothpick, when inserted, comes out clean.  

copper cupcake pan with coconut cupcakes baked

Allow the cupcakes to cool before you frost them or the frosting will just melt right off!

copper cupcake pan with closeup of a coconut cupcake baked

How to Make the Best Low Carb Coconut Frosting

Add the cream cheese, coconut cream and butter into a mixing bowl and mix.  Then add in the remaining ingredients and continue mixing until smooth and creamy.  

glass bowl with coconut cupcakes frosting ingredients

When you first mix the frosting, it will be a little loose, and you’ll probably wonder how will you be able to frost the cupcakes with it.   Refrigerate the frosting while the cupcakes continue baking and have cooled completely.   The frosting will set up perfectly during this time!

coconut lime frosting in a glass bowl mixed with spatula in the bowl

When you’re ready to frost, transfer to a piping bag fitted with the tip of your choice.  If you don’t have a piping bag, you can use a plastic food storage bag.  If you don’t have a decorating tip, you can cut a hole at the tip of the bag and swirl the frosting over the top.

Optional: Garnish the top with more lime zest and shredded coconut.  If you don’t like a strong lime flavor, you can skip the zest over the top.

Store leftover cupcakes in the fridge for several days or freeze.

closeup of coconut lime cupcake with lime zest and coconut flakes on top

Tips on How to Make the Best Keto Cupcakes

Making a Moist Gluten-Free Cupcake

Texture is key in making any Keto or Low Carb cake recipe.  Too many come out dry or with a “diet food texture.” But not these, we have a special ingredient that makes ALL the difference!  

Using a mixture of Almond Flour and Oat Fiber will give you that authentic cake texture that you’re looking for.   Super fine almond flour works best in any kind of Low Carb or Gluten-Free desserts that don’t use all purpose flour in.  

If you don’t have a super fine almond flour, you can certainly use what you have, just be sure to whisk the dry ingredients to break up any lumps.

5 coconut lime cupcakes on a black square plate with frosting, lime zest and coconut flakes on top

What is Oat Fiber? Is Oat Fiber Keto?

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!

What is a Substitute for Oat Fiber?

To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.

closeup of coconut lime cupcake on a black square plate with frosting, lime zest and coconut flakes on top

What’s the Best Coconut Milk to Use in Keto Baking?

Coconut milk brands don’t matter as much as the type of coconut milk that you buy.  You always want to use a full fat unsweetened coconut milk that comes in the can (not the carton), when you bake Low Carb and Keto desserts.  

The reason being is that Keto is a high fat diet, so a large percentage of our calories come from fat.  Contrary to what we’re always been told, fat IS good!

The unsweetened version has no added sugar, which is exactly what you want.  Be sure to use the coconut milk that comes in the can.  Set it in the fridge overnight and the fats will solidly at the top of the can and separate from the water.  

When you scoop it out, you end up with the most creamy and delicious coconut cream!  And did you know that you can use this cream as a whip cream?  Yep!  All you have to do is whip it the same way that you do heavy cream, add a little sweetener (I use Stevia drops) and you have the most dreamy coconut whip cream ever!  

How Many Carbs in Coconut Milk?

You’ll be happy to know that there is only 1 carb in 1/3 cup of full fat unsweetened coconut milk and 13 grams of healthy fat.  This is absolutely perfect for a Keto diet.  Coconut milk also makes a great dairy free substitute for heavy cream, so you can use it in so many different desserts.

You can also use this same coconut milk in savory dishes too, like Thai Coconut Curry Soup or Thai Red Curry Coconut Pork.  Both have amazing bold flavor, with a little kick of heat from the curry.

You can also use unsweetened coconut milk in your bulletproof coffee as a creamer!  It’s a great way to adding healthy fats and flavor to your coffee.  Add a little sweetener and you’re good to go.

What Sweetener is Best for Keto Baking?

Swerve Confectioners has the best balance for Low Carb dessert recipes.  

If you can’t get Swerve confectioners where you are, you can certainly substitute with another brand that you do have access to.  If you can’t get confectioners, no worries, you can grind the granular to a fine powder using a coffee grinder and voila, there you have it!  It really is the best sweetener to use in sugar free cake recipes.

closeup of coconut lime cupcake on a black square plate with frosting, lime zest and coconut flakes on top cut open

More Keto and Low Carb Desserts

PIN coconut lime cupcakes

If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.

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closeup of frosted coconut cupcakes with lime zest and coconut flakes

Keto Coconut Lime Cupcakes (Gluten-Free)

These moist Low Carb cupcakes are easy to make and so flavorful!  They're topped with a luscious creamy coconut frosting with a burst of lime flavor.
5 from 1 vote
Author: Julianne
Servings 10
PREP 5 minutes
COOK 18 minutes
TOTAL 23 minutes

RECIPE VIDEO

Ingredients
 

FOR THE CUPCAKES

FOR THE FROSTING

Instructions
 

To Make the Cupcakes

  • Refrigerate a can of full fat unsweetened coconut milk over night so that the cream separates from the water and solidifies. The cream at the top is what you want, should be thick and creamy. Once the cream has separated, measure out 1 cup and save the water to use in something else, maybe a smoothie or protein shake.
  • Half of the coconut cream will go in the cupcake batter and the other half into the frosting.
  • Take the shredded or flaked coconut and grind it in a food processor or mini chopper. You want a fine shred, but don’t grind it so much that it becomes flour.
  • Preheat oven to 350. Add all the dry ingredients and the ground coconut to a bowl and whisk to combine.
  • In a separate bowl, add in the eggs, coconut cream, heavy cream, lime juice and zest, Swerve, coconut and vanilla extracts, then mix to combine.
  • Add in the dry ingredients and mix, just until combined. Scoop into 10 silicone cupcake liners or a muffin pan sprayed with nonstick spray, then bake for 15-18 minutes or until a toothpick, when inserted, comes out clean. Allow the cupcakes to cool before frosting.

To Make the Frosting

  • Add in the cream cheese, coconut cream and butter to a mixing bowl and mix. Then add in the remaining ingredients and continue mixing until smooth and creamy. When you first mix the frosting, it will be a little loose, and you’ll probably wonder how will you be able to frost the cupcakes with it. Refrigerate while the cupcakes continue baking and have cooled completely. The frosting will set up perfectly during this time!
  • When you’re ready to frost, transfer to a piping bag fitted with the tip of your choice. If you don’t have a piping bag, you can use a plastic food storage bag. If you don’t have a decorating tip, you can cut a hole at the tip of the bag and swirl the frosting over the top. Store leftover cupcakes in the fridge for several days or freeze.
  • Optional: Garnish the top with more lime zest and shredded coconut.  If you don't like a strong lime flavor, you can skip the zest over the top.

Recipe Notes

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Dessert
Cuisine American
Calories 232kcal
Nutrition Facts
Keto Coconut Lime Cupcakes (Gluten-Free)
Amount per Serving
Calories
232
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
9
g
56
%
Carbohydrates
 
7
g
2
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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10 Comments

  1. I hope this isn’t a dumb question; I have never used coconut milk before. I read to refrigerate so it separates. Am I to skim off the water at the top and discard, using only what has settled to the bottom?
    Is this the case whenever using coconut milk in a recipe? My instinct would have been to shake it to combine!
    Thanks in advance! Really appreciating your recipes…blessed to have found your site.

    1. I have more detailed instructions at the bottom of the post in the recipe card. You do not want the water for this recipe. Save it though and use it in a smoothie or other drink recipe.

    1. I haven’t tried subbing with psyllium husk powder, so I can’t say how they’d turn out. If you try it, I’d definitely use the powder.

  2. 5 stars
    These cupcakes were truly outrageous; however even though the frosting did not firm up in the fridge it was very flavorful and delicious. I will be making these cupcakes again very soon. Next time will try reducing the coconut cream to see if I can achieve a better constancy for the frosting. Keep up your great work and thank you for all your contributions.

    1. Hi Mabel,
      That’s great that you enjoyed them! I would try whipping the frosting a bit longer next time and that should help them firm up 🙂

  3. A quick question in ingredient list for coconut lime cupcakes it does not list sour cream but in directions it does! Am I supposed to or not? Thanks I want to make these!❤️❤️❤️

    1. Sorry for the confusion, it should have said coconut cream. I’ve corrected it to reflect this.