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coconut flour keto cupcakes

Low Carb Coconut Flour Keto Cupcakes

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 cupcakes
Calories: 238kcal
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.
Print Recipe






  • 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

Additional Info

Net Carbs: 2 g | % Carbs: 3.6 % | % Protein: 7.2 % | % Fat: 89.2 %

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