Coconut Flour Keto Cupcakes Recipe

These light and fluffy coconut flour keto cupcakes are topped with a sweet sugar-free buttercream frosting. It’s a delicious low carb treat with just 2 net carbs per cupcake!

When I created this recipe for keto cupcakes, I knew I wanted them to be super light and airy. I was inspired by the soft texture of traditional yellow cake and wanted to replicate it.

After all, who doesn’t love a delicious cupcake?

I am so happy with how these coconut flour cupcakes turned out. The texture is very fluffy with a moist crumb. And the buttercream frosting is some of the best I’ve ever made.

If you’ve been looking for low carb cupcakes that actually taste like real cupcakes, these hit the spot!

Making coconut flour cupcakes

This recipe is incredibly easy to make. The frosting is made ahead of time by combining ingredients on the stove, chilling, then beating in cream cheese and swerve.

For the cupcakes, you simply mix the wet and dry ingredients in separate bowls. Then combine them, spoon the batter into a molds, and bake. 

If you’re craving the soft, fluffy texture and yummy taste of cupcakes, you have to give this recipe a try!

Simple steps to prepare these tasty treats

Low carb cupcakes are very easy to whip up and only require a few minutes of prep time.

Start with the frosting

1. Combine the whipping cream, liquid sweetener and butter in a saucepan over high heat.
2. Once the boiling point is reached, remove from heat.
3. Stir in the vanilla extract and xanthan gum. 
4. Place the mixture in the refrigerator to chill for two hours.
5. After chilling, add the cream cheese and powdered sweetener to the whipping cream mixture. Beat everything together with an electric mixer until it reaches a smooth, frosting consistency.

Prep and bake the low carb cupcakes

1. In a small bowl, combine the coconut flour, coconut, baking powder and salt. 
2. In a large bowl, whisk together the eggs, powdered sweetener, stevia, melted butter, extracts, and almond milk until well combined.
3. Add the dry ingredients to the bowl of the wet ingredients and mix well.
4. Spoon the batter evenly into a six cupcake pan with paper liners in each cup.
5. Bake at 400°F for 15-20 minutes.
6. Frost your cupcakes and serve!

Storage

These cupcakes can be stored in the refrigerator for up to a week. You can also store them in the freezer to extend the shelf-life. That way, you’ll have an easy keto dessert whenever your sweet tooth strikes.

The secret to making soft keto cupcakes

Coconut flour is one of my favorite low carb baking ingredients.

I have quite a few recipes that call for both coconut flour and almond flour, like my vanilla paleo cupcakes. Blending the two flours has yielded some great results.

But I wondered what would happen if I made these with just coconut flour. It’s much denser and requires more liquid, but is very soft when used properly.

After a little tweaking, the recipe was a big success! Coconut flour is the key to making truly soft cupcakes.

I do recommend sifting the coconut flour to ensure your batter is smooth and consistent. This will give you the best results.

I decided to use some shredded coconut and coconut extract to play up the mild taste of the coconut flour. The coconut and vanilla flavor combination is so delicious!

Variations

Since the base of this recipe is a plain yellow cake, you can dress it up however you like. Here are a few ideas:

• No coconut flavor: Simply leave out the shredded coconut and replace the coconut extract with vanilla. You won’t be able to taste the coconut flour.
• Reduce sweetness: Replace the confectioner’s sweetener with a neutral powder like whey protein.
• Make a cake: Double the recipe to make a 9” round single layer cake.

Have you tried any other variations of these coconut flour cupcakes? Let us know in the comments below!

Other recipes you may like

Looking for a few other low carb dessert recipes to satisfy your sweet tooth? Check out a few of these favorites:

• Keto Chocolate Cupcakes with Nutella Frosting bring together chocolate and hazelnut for a decadent treat.
• Keto Strawberry Cream Pie with Pecan Crust is delicious, creamy, and so easy to make! No baking required.
• Sugar Free Keto Chocolate Pie combines a flaky almond flour crust, smooth chocolate, and sweet whipped cream topping.
• Easy Low Carb Tiramisu is made with almond flour ladyfingers and a rich custard layer. It’s an absolute dream for anyone on a keto diet.
• Coconut Flour Chocolate Chip Cookies are a sugar free and low carb take on this classic favorite.

You may also want to check out these dairy-free low-carb cake recipes.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Low Carb Coconut Flour Keto Cupcakes

4.74 from 34 votes

The texture of these low carb gluten free coconut cupcakes is nice and airy. Top with a sweet sugar-free buttercream frosting and a sprinkling of coconut.

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Course: Dessert

Cuisine: American

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Servings: 6 cupcakes

Calories: 238

Video

Ingredients

Cupcake:

• ▢ ¼ cup coconut flour sifted
• ▢ 2 Tablespoons unsweetened shredded coconut
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 3 Tablespoons butter melted
• ▢ ¼ cup Swerve Confectioners Powdered Sweetener or erythritol powder
• ▢ ¼ teaspoon stevia concentrated powder
• ▢ 3 large eggs
• ▢ ½ teaspoon sugar free vanilla extract
• ▢ ½ teaspoon coconut extract
• ▢ 2 Tablespoons almond milk or coconut milk beverage.

Frosting:

• ▢ ¼ cup whipping cream
• ▢ 12 drops SweetLeaf stevia drops or stevia gycerite
• ▢ ¼ cup butter
• ▢ ½ teaspoon vanilla
• ▢ ¼ teaspoon xanthan gum
• ▢ ½ ounce cream cheese
• ▢ 2 Tablespoons Swerve Confectioners Powdered Sweetener

US Customary - Metric

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, Swerve, stevia, melted butter, extracts, and almond milk until well combined.
• Blend in dry mixture. Spoon batter evenly into cupcake liners.
• Bake at 400 degrees F 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

Leave out the shredded coconut and replace the coconut extract with vanilla extract for a plain vanilla cake.

Some of the powdered sweetener can be replaced with an unflavored protein powder to reduce sweetness.

For a 9-inch round single layer cake, double the recipe and increase baking time until the cake tests done.

Nutritional Data for Unfrosted Cupcakes:

122kcal Calories | 4g Carbohydrates | 4g Protein | 10g Fat | 6g Saturated Fat | 97mg Cholesterol | 196mg Sodium | 78mg Potassium | 2g Fiber | 1g Sugar | 294IU Vitamin A | 34mg Calcium | 1mg Iron

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 238 | Carbohydrates: 5g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 144mg | Sodium: 293mg | Potassium: 53mg | Fiber: 3g | Sugar: 1g | Vitamin A: 800IU | Calcium: 40mg | Iron: 1.1mg

Additional Info

Net Carbs: 2 g | % Carbs: 3.6 % | % Protein: 7.2 % | % Fat: 89.2 % | SmartPoints: 11

Values

Array
(
    [calories] => 238
    [carbohydrates] => 5
    [protein] => 4
    [fat] => 22
    [saturated_fat] => 14
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 2
    [cholesterol] => 144
    [sodium] => 293
    [potassium] => 53
    [fiber] => 3
    [sugar] => 1
    [vitamin_a] => 800
    [calcium] => 40
    [iron] => 1.1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

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First Published: November 12, 2011... Last Updated: February 27, 2020