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.
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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.
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.
Low Carb Coconut Flour Cupcakes – Gluten Free
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.
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Coconut Flour Cupcakes
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- 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 Powdered Sweetener 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
- 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.
- 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.
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Note on Nutritional Information
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