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.
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 powdered low carb 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
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 powdered low carb sweetener
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.
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Nutrition
Note 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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
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Matt says
First off, these are delicious, thank you so much!
How did you get that these are 5 net carbs above the nutrition facts section though? Looking at the 5 total carbs in the nutrition section, and subtracting the carbs from dietary fiber to arrive at net carbs gets you to 2 net carbs. Plus when I added all the ingredients to my carb manager app, it also calculated 2 net carbs, and that was for both the cupcake and frosting together.
I will be making this again either way, I just want to be sure I properly track my net carbs
Lisa says
That’s an old note from a less accurate nutritional calculator. I’ll delete it.
Melanie says
These cupcakes looking amazing, is there any way to use honey for the sweetener?
Lisa says
Of course. You can use about 1/2 cup honey to replace both the low carb sweetener and stevia.
Christina Zavala-Mendez says
Thank you for this recipe! I made this into a 6″ cake because I was craving a slice of cake. This made a great sponge cake texture and I loved the flavor. I had to make it again, but this time I used it for a base to a coconut tres leches cake. The only change I made for the tres leches was to use coconut oil in place of butter to make it dairy free. I’ll only use one milk for the topping (coconut milk out of the can). Can’t wait for my “un leche” cake 🙂
I am looking forward to using this recipe for many things!
Lisa says
I’ve been wanting to try a low tres leches cake. I think you just gave me the inspiration!
Angie says
Just came across this and am new to the keto diet. What is the difference between the powdered sweetener and the stevia powder? I’ve tried stevia and am not a fan of the taste so I have Swerve instead. I was just going to use swerve for both but curious as to the reason for the separate ingredients. Can’t wait to try them, thanks!
Lisa says
The stevia powder is concentrated. I use it to cut down on the erythritol. If you don’t want to use it, you can use about 1/4 cups Swerve instead for the cupcakes.
Shawna Adams says
Best keto cupcake recipe that I’ve tried! Sifting the flour really helps give the texture more of a cake feel. I enjoyed the cupcakes without the frosting and just a little peanut butter slathered on.
Girault Fiona says
Hi, i doubled the recipe for me greedy kids,,left out coconut flakes and extracts. I added in a total of 80g of sugar free low carb blueberry jam by dropping a small amount into the centre of each cupcake before baking. I got 16 cupcakes that rose fabulously and taste delicious – none left. Many thanks for sharing this recipe.
Lisa says
Nice touch adding in the blueberry jam!
Crissy says
Is the nutritional fact table for the cupcakes frosted or non frosted? Mainly is it 22 grams of fat unfrosted? Need a high fat diet for my son and these look like they may work.
Lisa says
It’s with the frosting.
Amy says
I made these but used the zest and juice of one lemon instead of the almond milk and coconut extract. I didn’t have stevia so I used 1/2 cup granulated sweetener total. They are very nice. I made mini cupcakes so I cooked them at 350 for 16 minutes. It made 18 cupcakes. I wish I hadn’t used paper cups though. I lose too much cake on them. I made a simple butter and cream cheese frosting for them. Very nice!
Prissy says
I am allergic to eggs. Any way to make this wonderful sounding recipe?
Lisa says
I’d try replacing each egg with a psyllium egg (1 tablespoon psyllium husks and 2 tablespoons water).
Mariane says
Boa tarde , sou do rio de janeiro Brasil e aqui não conheço a expressão “onça” na culinária..o que quer dizer?
Lisa says
One ounce is equal to 28.5 grams. There’s also a metric conversion link in the recipe.
Antonella Mangini says
Can I freeze the cupcakes? What’s the best way to store them if not eating every day? Thank you in advance
Lisa says
Freeze for long term storage or keep in the fridge for shorter term.
Marianna says
Is it really half an ounce of cream cheese?
Lisa says
I add just a tablespoon or so. It’s not a lot. It just helps to thicken a little.
Juanita says
These were quick, easy and delicious. I used full fat cows milk and added 1tsp almond extract, excluded the coconut and put 3 frozen raspberries in each with no frosting. Sooo good!
Alicia says
Can you use stevia drops instead of concentrated powder?
Lisa says
You can. You’ll just need about twice as much as the liquid is about half as sweet as the powder.
Deanna says
Great recipe!! Definitely a keeper and the whole family enjoyed them.
Lisa says
Yay!
Shellie Garcia says
the flavor was really good even though i didnt use stevia. I only used swerve. Also mine had big holes and didnt have a finer texture they way the one in your photograph looked. maybe i over mixed.
Lisa says
Over-mixing could do that. I don’t think the extra Swerve would have caused that.
Rob says
Can I omit the xanthan gum in the frosting or perhaps use a substitute for it?
Lisa says
Xanthan gum is only needed if it isn’t thick enough.
Jill Cherlin says
I made these today and they are delicious! However, the bottoms of the cupcakes stuck to the paper liners. I guess I’ll spray the liners next time. Loved the taste!
Lisa says
That’s why I prefer using silicone cups with no liners or foil liners. The paper liners do tend to stick to low carb baked goods.
Lena says
I use parchment paper liners. They work great.
Sara says
Would you double or triple this recipe to make a 9″ round single layer cake?
Lisa says
I’d double the recipe.
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!