Low Carb Coconut Flour Keto Cupcakes
Servings: 6 cupcakes
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.
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.
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
Calories: 238kcal | 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
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.