Coconut Cupcakes – Keto, Low Carb & Gluten Free

Coconut Cupcakes - Keto, Low Carb & Gluten Free
For some reason I’ve had such a sweet tooth lately, which has led me to my latest recipe.  These are moist and delicious, even those who aren’t following a Keto diet will love them.  The frosting is creamy and has just a hint of coconut flavor and sweetness.  They are only 4 carbs per (frosted) cupcake!

Screen Shot 2018-04-22 at 10.24.38 PM

Ingredients

For the cupcakes:

1 3/4 cups super fine almond flour

2 eggs, divided

½ cup unsweetened canned coconut milk (refrigerated over night)

½ cup swerve, granular (or erythritol)

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon coconut extract

1 teaspoon vanilla extract

Pinch of salt

 

For the frosting:

1/2 cup mascarpone cheese, at room temperature

1/2 cup cream cheese, at room temperature

1/4 cup swerve, confectioners (or powdered erythritol)

2-3 tablespoons unsweetened coconut milk

1/2 teaspoon vanilla extract

1/4 teaspoon coconut extract

*optional 1/4 cup flaked coconut for topping

Preparation

To make the cupcakes:

Preheat oven to 350F

Add the flour, baking powder, xanthan gum and salt to a bowl and whisk together, then set aside.

Separate the eggs, and set yolks aside.  Whip up the egg whites until you have soft peaks.

Add the swerve to the egg yolks and mix. Then add the vanilla, coconut extract and unsweetened coconut milk and continue mixing.

Add the dry ingredients into the wet and mix by hand.  Then fold in the egg whites until combined.  Scoop into silicone cupcake liners or paper liners.

Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool completely before frosting.

To make the frosting:

Whip the mascarpone and cream cheese together in a bowl using a hand mixer.  Add most of the unsweetened coconut milk (reserving about a tablespoon), swerve confectioners (or powdered erythritol) coconut and vanilla extracts and mix until smooth and creamy.  Add more of the coconut milk if needed, to get your desired consistency.  Add the frosting to a piping bag (ziplock bag with the tip cut off will work too), and chill in the fridge until the cupcakes have cooled completely.

Enjoy with or without the flaked coconut topping!

Note: The unsweetened coconut milk in the cupcakes are the (thick) solids that rise to the top of a can that has been refrigerated overnight.

Coconut Cupcakes - Keto, Low Carb & Gluten Free

Coconut Cupcakes - Keto, Low Carb & Gluten Free

Coconut Cupcakes - Keto, Low Carb & Gluten Free

Coconut Cupcakes - Keto, Low Carb & Gluten Free

Coconut Cupcakes - Keto, Low Carb & Gluten Free

Makes 10 Cupcakes with Frosting

Macros: Fat 23 grams – Protein 7 grams – Carbs 4 grams


Coconut Cupcakes - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
For some reason I’ve had such a sweet tooth lately, which has led me to my latest recipe. These are moist and delicious, even those who aren’t following a Keto diet will love them. The frosting is creamy and has just a hint of coconut flavor and sweetness. They are only 4 carbs per (frosted) cupcake!
Course: Dessert
Servings: 10
Ingredients
For the Cupcakes
  • 1 3/4 cups super fine almond flour
  • 2 eggs, divided
  • ½ cup unsweetened canned coconut milk (see notes)
  • ½ cup swerve, granular (or erythritol))
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • Pinch of salt
For the Frosting
  • 1/2 cup mascarpone cheese (at room temperature)
  • 1/2 cup cream cheese (at room temperature)
  • 1/4 cup swerve, confectioners (or powdered erythritol)
  • 2-3 tablespoons unsweetened coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • *optional 1/4 cup flaked coconut for topping
Preparation
To Make the Cupcakes:
  1. Preheat oven to 350F
  2. Add the flour, baking powder, xanthan gum and salt to a bowl and whisk together, then set aside.

  3. Separate the eggs, and set yolks aside. Whip up the egg whites until you have soft peaks.
  4. Add the swerve to the egg yolks and mix. Then add the vanilla, coconut extract and unsweetened coconut milk and continue mixing.
  5. Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined. Scoop into cupcake silicone liners or paper liners.
  6. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.

To Make the Frosting:
  1. Whip the mascarpone and cream cheese together in a bowl using a hand mixer. Add most of the unsweetened coconut milk (reserving about a tablespoon), swerve confectioners (or powdered erythritol) coconut and vanilla extracts and mix until smooth and creamy. Add more of the coconut milk if needed, to get your desired consistency.  

  2. Add the frosting to a piping bag (ziplock bag with the tip cut off will work too), and chill in the fridge until the cupcakes have cooled completely.

    Enjoy with or without the flaked coconut topping!

Recipe Notes

The unsweetened coconut milk in the cupcakes are the (thick) solids that rise to the top of a can that has been refrigerated overnight.

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Cindy Rudge

Hi!
I would love to make these but don’t have any coconut extract. Could you please recommend something to use a substitute?
Thank you 🙂