This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.
The texture of these low carb coconut flour cupcakes is nice and airy. Top with a sweet sugar-free buttercream frosting and a sprinkling of coconut.
Unfortunately, I’m still on an abnormal work schedule and miss my long weekends. I’ve been working so much, I can’t believe the holiday season is already here.
I made a quick stop at the mall today after work. It was a taste of reality to see all the holiday decorations as well as Santa at his photo spot.
Usually, I have at least half my holiday gift shopping already done by now. I like buying as many gifts as possible before the Thanksgiving rush.
FREE eBook!
​LOW CARB TIPS and TRICKS
Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
Last minute shopping is also something that I dislike doing so I’m hoping to get most of that done this week. I also need to go through my holiday decorations and start dressing up the house.
Coconut flour is one of my favorite low carb baking ingredients. I have not yet baked a cake with it as the recipes I’ve seen call for tons of eggs.
I figured I’d do a little sampling first and try some gluten free coconut flour cupcakes. I used a basic vanilla cupcake recipe added some coconut and coconut flavoring.
The texture was good, but this recipe could use a bit more tweaking on the flavoring. However, the buttercream frosting was a keeper! I’ll be using it when I finally bake that delicious low carb coconut flour cake.
When I have some more time, I plan to work on improving the flavor in these cupcakes. It may just need a bit more extract flavoring.
If you want a plain vanilla cupcake, simply leave out the unsweetened coconut and replace the extract with plain vanilla. Since this in a plain yellow cake, you could dress it up with any add in you like.
I’m thinking I may try low carb cupcakes in a strawberry flavor. In any case, these are a wonder cake base that can be used as a start for more experimentation.
I’ve also got a fantastic chocolate cupcake recipe here. It’s super moist because I added zucchini. And, there’s a super delicious zucchini spice cupcake recipe over here.
Low Carb Coconut Flour Cupcakes – Gluten Free
Coconut Flour Cupcakes
Ingredients
Cupcake:
- 1/4 cup coconut flour sifted
- 2 Tablespoons unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoons butter melted
- 1/4 cup Swerve Confectioners or erythritol powder
- 1/4 teaspoon stevia concentrated powder
- 3 large eggs
- 1/2 teaspoon sugar free vanilla extract
- 1/2 teaspoon coconut extract
- 2 Tablespoons almond milk
Frosting:
- 1/4 cup whipping cream
- 12 drops SweetLeaf stevia drops or stevia gycerite
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1/4 teaspoon xanthan gum
- 1/2 ounce cream cheese
- 2 Tablespoons Swerve Confectioners
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.
Recipe Notes
Makes 6 cupcakes
Net carbs per cupcake: 5 g (unfrosted), 7g (frosted)
Related Posts
-
- Sugar Free Red Velvet Cake Recipe – Gluten Free
-
- Gluten Free German Chocolate Cake with Zucchini
-
- Low Carb Coconut Donuts with Chocolate Icing
-
- Coconut Summer Squash Pie – Gluten Free Low Carb
-
- Easy Low Carb Blueberry Cobbler – Gluten Free
-
- Coconut Low Carb Candy Bars Like Almond Joy
Sara says
Would you double or triple this recipe to make a 9″ round single layer cake?
Judy C. says
I have pure Stevia. Do you have an amount for that? Also, would I still add the confectioners sugar? (And why confectioners?)
THANKS!
Lisa says
The confectioner sweetener (NOT sugar) is needed for bulk and a little sweetness. You can leave it out if the consistency is okay for you. Otherwise, you may want to add a neutral powder like whey protein. Concentrated stevia is twice as sweet as liquid and 1 teaspoon equals about 1 cup of Swerve or sugar replacement.
Stacy says
I’ve got to tell you, these are the BEST low carb cupcakes I have made. They were absolutely delicious and moist. I loovved them!!
Lisa says
Glad you loved them. You reminded me that I need to try this one again.
Jess says
Hi,
stupid question but how do u make them rise? I made berry cupcakes but they didn’t rise I added 1 cup of chia seeds in with the coconut flour and other dry ingredients and 1 teaspoon of baking powder. Also I left out the swerve and stevia and replaced it with 1/4 cup of coconut sugar and coconut oil instead of butter. It was edible I was just disappointed I didn’t get the muffin top. Lol
Thanks.
Lisa says
The eggs and baking powder should get them to rise, but it’s not as much as if you use wheat flour.
Erika says
Can the vanilla extract and coconut extract be replaced with lemon juice instead?
Lisa says
I’d probably use lemon extract, but you could use juice.
Rebecca says
Could these be made without the coconut flakes? Thank you!
Lisa says
You can leave out the coconut if you prefer.
Candace says
and also is it xanthan gum powder or mill? tx u 🙂
Lisa says
It is xanthan gum powder
Candace says
Hi I would love to make these cup cakes you only list the carbs and of course I know it is sugar free. but how many calories and fat grams are in these cupcakes and frosting. Thanks I love your site I plan on making a lot of your things but can’t serve them to anyone untile I know fat and calories.
Lisa says
I’m calculating that each frosted cupcake has about 220 calories with 2g of fat.
Louise says
more like 20 grams of fat per cupcake LOL, that must be a typo 😛
Lisa says
That sounds about right
Rachel says
Oh wow. I made these yesterday and they are delicious!! My kids loved them too (that says a lot!)!! Thank you for a great recipe. I’m excited to try some of your others!