When you’re looking for a low carb, keto friendly treat, this easy paleo cupcakes recipe is just what you need! These cupcakes with almond flour and coconut flour are topped with a delicious raspberry frosting. It’s the ultimate guilt-free indulgence.
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While strict paleo may not include desserts, I believe we all deserve a treat every now and again. I would much rather enjoy a healthy dessert guilt-free.
That’s why I wanted to create a paleo cupcake recipe! Because of the low carb ingredients used, they also make a wonderful keto treat.
I’ve baked keto cupcakes with both almond flour and coconut flour in the past. But I wanted to do something different to make these paleo friendly.
A keto friendly paleo dessert!
The paleo diet typically recommends treating fruit as a dessert. So rather than use a chocolate or vanilla frosting, I chose to use a raspberry frosting. Not only is it delicious, but it’s also very pretty!
These coconut and almond flour cupcakes are perfect for any occasion. Their lovely color makes them an instant attraction. And their taste is even better!
If you’ve been looking for an easy, single-serving dessert that isn’t the same old chocolate or vanilla, you’ll love this paleo cupcake recipe.
Whether you’re baking a batch for a party or to share with your family, these are sure to be an instant hit.
How to make paleo cupcakes
They are also quite simple to make. To whip up a batch of these paleo cupcakes, you’ll simply blend together the batter ingredients, create the frosting while the cupcakes bake, allow them to cool, then frost and serve!
Making the cake base
- In a large mixing bowl or a stand mixer, combine the flours, sea salt, and baking soda.
- Add eggs one at a time, mixing to combine.
- Mix in the coconut oil.
- Add stevia, mix, then the vanilla extract and mix again.
- Place cupcake liners in a cupcake pan, then fill each liner ¾ full with cupcake batter. The batter will be quite thick.
- Bake cupcakes in the oven at 350°F for 20-25 minutes
Making and adding frosting
- Remove your coconut cream from the fridge and scoop the fat into a medium mixing bowl. If you are not paleo, you also have the option to use heavy cream instead.
- Add tapioca flour (or coconut flour for keto) and stevia to the coconut cream.
- Whip everything together until stiff peaks form.
- In a food processor or blender, crush the raspberries.
- Strain the raspberry puree to remove the seeds.
- Fold the raspberry puree into the frosting. Frost cooled cupcakes using a piping bag or a spoon
Tips for using coconut cream
A quick tip before we get started. We only want the fat from the coconut cream, not the water, for the frosting. The water won’t whip, so we need to remove it. Just set it aside for another recipe or a delicious smoothie!
To easily separate the fat from the water, simply place the can of coconut cream in the fridge for a few hours or overnight.
When you open the can, the water will be at the top and the fat will be at the bottom.
How long to bake almond flour cupcakes
This recipe was created to bake six large almond flour cupcakes.
You also have the option to bake smaller cupcakes, or even mini cupcakes! These are great if you plan to share with a larger crowd.
To bake almond flour mini cupcakes, most of the recipe will remain the same, you’ll simply need to update the baking time.
I would recommend adjusting the baking time to 10-15 minutes. Make sure to check on them at the 10 minute mark to see if they’re done.
Freezing cupcakes made with almond flour
You can absolutely freeze your almond flour cupcakes for a quick treat that’s ready any time. I recommend freezing just the cupcake base without the frosting. But you can certainly freeze them frosted if you prefer.
The cupcakes will last in the freezer for several months. Once you’re ready to enjoy a cupcake, let it thaw in the fridge for a few hours.
While the cupcakes are thawing, you can whip up the frosting. Then frost your treat and enjoy!
Other low carb paleo recipes
Looking for other easy keto recipes that will also fit the paleo diet? Check out a few of these favorites:
- Almond Flour Bread is a healthy alternative to wheat bread that is totally grain free!
- Paleo Breakfast Casserole Egg Bake is bursting with flavor and packed with healthy veggies. Plus it’s great for meal prepping.
- Pork Curry cooks in the slow cooker for a rich, flavorful stew that is super easy to make. Simply add the ingredients and let the crock pot do the work for you!
- Pesto Chicken Salad Wrap is a delicious and flavorful lunch that you can make ahead and enjoy on the go.
- Chinese Cauliflower Pork Fried Rice is so much healthier than the traditional take-out, but just as tasty!
You may also like:
- Keto Pancakes with Almond Flour for a comforting breakfast at home.
- A heartwarming Hamburger Stew that’s suitable for a strict AIP diet.
- Easy to make Salmon Patties for a seafood dinner.
- Cinnamon Bun Bars make great dairy-free keto snacks.
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Keto Paleo Cupcakes with Almond Flour Recipe
I hope you enjoy this simple treat made with wholesome ingredients. And don’t forget to leave a comment to let me know how they turned out.
Vanilla Paleo Cupcakes with Raspberry Frosting
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Ingredients
- 1/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 teaspoon Sea Salt
- 3 large Eggs
- 1/4 cup Coconut Oil
- 1/8 teaspoon Stevia Concentrated Powder or 30 drops liquid
- 1 tablespoon Vanilla Extract
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Tapioca Flour or coconut flour
- 13.5 ounces Coconut Cream (1 can) Chilled
- 10 drops Liquid Stevia
- 1/2 cup Fresh Raspberries blended
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat your oven to 350 degrees F. In large mixing bowl with a hand mixer or using a stand mixer, combine the flours, sea salt, and baking soda. Give them a quick whisk.
- Start adding the eggs, coconut oil, stevia, and vanilla extract one at a time, mixing between each ingredient.
- Place six cupcake liners into a cupcake pan and fill each liner ¾ full with batter and bake them for 20-25 minutes.
- While the cupcakes bake, remove the coconut cream for the fridge and separate the water from the fat. Place the coconut fat into a medium mixing bowl. Save the water to drink or for another recipe.
- Add the tapioca flour (or coconut flour) and stevia to the coconut cream and whip everything together until it forms stiff peaks.
- Use a food processor or blender to crush the raspberries and fold the fruit mixture into the frosting.
- Once the cupcakes have been cooked and have cooled for at least an hour, frost the cupcakes using a pastry bag or spoon. Serve and enjoy.
Notes
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: May 10, 2018… Last Updated: January 14, 2020
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Gulya says
Super thanks! ??????
Candice says
Really delicious! I added apples and chai spice and omitted the frosting. A great snack!
Kris Bizzarri says
I am new to using both coconut and almond flour. I just tried your recipe, and they turned out pretty good, but I have a question. The batter was very thick, more like cookie dough than a cake batter. Is that the way it should be? Also, I did make a few changes. I added chocolate chips to the batter, andnd I baked in a mini muffin tin, greased with coconut oil. I baked them 15 minutes at 350deg
Thanks!
Lisa says
Yes. It’s a thick batter, particularly because it’s using chilled coconut cream which is very thick.
Lily Miller says
The chilled coconut cream doesn’t go into the batter, the coconut oil does.
Lisa says
You may need to heat the coconut cream a little if it’s solid.
Mrs. C says
I noticed something while copying this recipe. The metric conversion for the stevia powder seems wonky. It goes from 1/8 tsp in US Customary to 2 TABLESPOONS for metric. Is that for the liquid/drops measurement, perhaps?
Lisa says
Thanks for catching that! Definitely not right. I fixed the stevia conversions.
Emily Kemp says
These are so pretty, love the sound of that frosting!