closeup of frosted coconut cupcakes with lime zest and coconut flakes
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Coconut Lime Cupcakes - Keto/Low Carb/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.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Dessert
Servings: 10
Calories: 232kcal
Author: Keto Cooking Christian

Ingredients

FOR THE CUPCAKES

FOR THE FROSTING

  • 1/2 cup cream cheese room temperature
  • 1/2 cup unsweetened coconut milk see notes
  • 1/4 cup butter room temperature
  • 1/3 cup Swerve confectioners
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pure coconut extract
  • zest and juice of 1 lime

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 350Add all the dry ingredients and the ground coconut to a bowl and whisk to combine.
  • In a separate bowl, add in the eggs, sour 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.

Notes

The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

Nutrition

Calories: 232kcal | Carbohydrates: 7g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Fiber: 3g | Sugar: 2g