Keto Raspberry Coconut Cupcakes (4.3g Net Carbs)

4.80 from 5 votes
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These keto raspberry coconut cupcakes are deliciously sweet, soft, and full of flavors. Coconut especially stands out, and raspberries beautifully accompany it.

You may have decided that this is the year to get healthier or be able to fit into those skinny jeans.

Congrats! Making that commitment is half the battle. Keeping that commitment, though, takes perseverance, planning, and careful choices.

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keto rasberry coconut cupcakes

But sometimes, you just crave something sweeter than blueberries. What do you do then…deny yourself?

I believe that a diet is not sustainable if we don’t allow ourselves a treat now and then. Making these ketogenic coconut raspberry cupcakes is a great way to eat your cake, and stay within your carb limits.

These cupcakes are moist and deliciously sweet. The fresh sweet and tangy raspberries provide a perfect complement to the shredded coconuts. You won’t believe that they are low carb.

Ingredients You’ll Need

Coconut flour (1/4 cup)

Shredded coconut (2 tbsp)

Baking powder (1/2 tsp)

Granulated erythritol (4 tbsp)

Unsalted butter (3 tbsp)

Coconut milk (2 tbsp)

Eggs (3)

Vanilla extract (1/2 tsp)

Raspberries (16)

Salt (a pinch)

Topping

Shredded coconut (3 tbsp)

Raspberries (6)

Butter (1 stick)

Double cream (4 tbsp)

Powdered erythritol (1 cup)

Vanilla extract (1 tsp)

Salt (a pinch)

How to Make Keto Raspberry Coconut Cupcakes

Step 1. Mix coconut flour, shredded coconut, baking powder, and salt together.

Step 2. Use another bowl to whisk the eggs. Then, mix in the granulated erythritol, vanilla extract, and coconut milk. Finally, melt the butter and mix it in.

Step 3. Now mix the wet and dry ingredients together. Gently mix in the raspberries.

Step 4. Add cupcake cases to the muffin pan and spray them with oil. Pour in the batter.

Step 5. Bake at 350F (180C) for 18-20 minutes. Use a toothpick to check how well it’s baked, it should be dry.

Step 6. Let them cool down before adding the topping.

Step 7. Use a hand mixer to mix butter and double cream. Add powdered erythritol and vanilla and beat until well mixed. The frosting will be quite thick.

Step 8. Cover the cupcakes in thick frosting, sprinkle with shredded coconut and add a raspberry on top of each cupcake.

low carb cupcakes with raspberries

Are Raspberries Low Carb?

Yes, they totally are! One ounce of raspberries contains only 1.5 grams of net carbs. They are also low in calories, so they are perfect for snacking on.

Besides being low in net carbs, they are also an excellent source of fiber. So, they not only help you stay full, they are good for your digestion as well.

Raspberries are also high in antioxidants, which may help reduce signs of aging and reduce your risk of cancer.

Other Keto Recipes

Watch for Full Instructions:

keto raspberry cupcakes
4.80 from 5 votes

Keto Raspberry Coconut Cupcakes

By Karo @ AllNutritious
There is nothing better than incorporating low carb berries into cupcakes! Try these keto raspberry coconut cupcakes that you can have on a low carb diet. They will do for a wonderfully delicious low carb dessert that you can also meal prep.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 cupcakes

Ingredients 

  • 1/4 cup coconut flour
  • 2 tbsp unsweetened shredded coconut
  • 1/2 tsp baking powder
  • 4 tbsp granulated erythritol
  • 3 tbsp unsalted butter
  • 2 tbsp coconut milk
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 16 raspberries
  • pinch of salt

Topping

  • 3 tbsp unsweetened shredded coconut
  • 6 raspberries
  • 1 stick butter
  • 4 tbsp double cream
  • 1 cup powdered erythritol
  • 1 tsp vanilla extract
  • pinch of salt
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Instructions 

  • Mix coconut flour, shredded coconut, baking powder, and salt together.
  • Use another bowl to whisk the eggs. Then, mix in the granulated erythritol, vanilla extract, and coconut milk. Finally, melt the butter and mix it in.
  • Now mix the wet and dry ingredients together. Gently mix in the raspberries.
  • Add cupcake cases to the muffin pan and spray them with oil. Pour in the batter.
  • Bake at 350F (180C) for 18-20 minutes. Use a toothpick to check how well it’s baked, it should be dry.
  • Let them cool down before adding the topping.
  • Use a hand mixer to mix butter and double cream. Add powdered erythritol and vanilla and beat until well mixed. The frosting will be quite thick.
  • Cover the cupcakes in thick frosting, sprinkle with shredded coconut and add a raspberry on top of each cupcake.

Recipe Video

Notes

Per Cupcake:
Topping Per Cupcake

Nutrition

Serving: 1 cupcake | Calories: 141kcal | Carbohydrates: 5.4g | Protein: 4.5g | Fat: 11g | Saturated Fat: 6.9g | Polyunsaturated Fat: 3.7g | Cholesterol: 108mg | Sodium: 109mg | Fiber: 1.1g | Sugar: 1.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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