These keto raspberry coconut cupcakes are deliciously sweet, soft, and full of flavors. Coconut especially stands out, and raspberries beautifully accompany it.
Why Make These Coconut Raspberry Cupcakes
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.
So, you may have gotten rid of the chocolate bars and the potato chips. And stocked up with healthy low carb veggies, berries, nuts, and cheeses for your snacks.
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.
But they are. Each cupcake provides only 4.3 grams of net carbs.
So, they easily fit into your daily net carbs allowance. And don’t blow you out of ketosis.
They also have a good amount of fat and more protein than regular cupcakes. So, they leave you feeling satisfied and not craving more.
Each one contains only 141 calories. Perfect if you are also watching your calories.
These cupcakes make for a good snack. They are also great for eating on the run.
Just grab one and go, and you are all set for a ketogenic breakfast.
Also, each batch makes 6 cupcakes. So, it’s good to consider them for meal prep.
Just make sure you store them in some BPA-free plastic storage containers like these to keep them nice and fresh. Glass food containers tend to keep the food fresh for longer though and they are more environmentally friendly; these are my favorite ones.
Use Coconut Flour Instead of Regular Flour
A big reason that these cupcakes are low carb is the type of flour that is used. For these cupcakes, you use coconut flour instead of regular flour.
Coconut flour contains way less carbs than regular flour. Let’s compare flours.
30 grams of regular flour contains 22 grams of net carbs. Now, if you are on a strict low carb diet, that is more than your daily allowance of net carbs!
30 grams of coconut flour contains only 8 grams of net carbs. And since coconut flour is super absorbent, you don’t need to use much of it. This cuts the net carbs even more.
Coconut flour is also really high in fiber. And since it’s high in fiber, you feel more satiated when you eat baked goods made with it.
It also an excellent source of iron, which you need to boost your energy levels.
Coconut flour can also boost your ketosis. That is because coconut flour contains fats called medium-chain triglycerides (MCTs) which can turbocharge your ketosis.
And we all know that the higher your ketosis, the more fat you burn.
You can use coconut flour in every recipe that calls for regular flour. You can use it in baking, to make pancakes, as a breading for meat and fish, and even to thicken stews and sauces.
The one thing to keep in mind, though, is that it is very absorbent. So, you need less of it than regular flour.
To use it in your favorite recipes, substitute ¼ cup of coconut flour for every cup of regular flour. If you would like to give coconut flour a try, you can get some here.
Other Ingredients You Need to Use
Aside from coconut flour, you will also need unsweetened coconut flakes. Coconut flakes add tons of coconut flavor and provide a nice texture to the cupcakes.
Besides being yummy, coconut flakes are also good for you. Coconut is an excellent source of manganese, which you need for healthy bones.
Eating coconut may also improve your cholesterol levels and help get rid of belly fat. This not only makes your waistline slimmer but decreases your risk of heart disease.
You will also need erythritol. Erythritol is one of the best all-natural sweeteners on the market.
Unlike sugar, it won’t spike your blood sugar levels. It may even reduce your risk of heart disease.
Erythritol is about 70% as sweet as sugar, but you can usually get by substituting the same amount of erythritol as you would sugar. If you would like to start incorporating erythritol in your baking, you can get some here.
To add creaminess to your cupcakes, you will need unsalted butter. By using unsalted butter, you can control the amount of sodium in your cupcakes.
You will need a pinch of salt, though. Salt enhances the flavor of the cupcakes and makes the cupcakes brown more.
And don’t forget the coconut milk. It not only adds moisture as do the eggs but adds a nice coconut flavor too.
You will also need fresh raspberries. These add both sweetness and tartness.
Watch for Full Instructions:
Other Keto Recipes
- Keto Chocolate Cupcakes (1g Net Carbs)
- 3-Minute Keto Chocolate Coconut Mug Cake
- Ketogenic Vanilla Cupcakes (3.2g Net Carbs)
- Keto Spiced Zucchini Cupcakes with Vanilla Frosting (5g Net Carbs)
- 3-Minute Ketogenic Blueberry Mug Cake
- Ketogenic Chocolate Chip Cookies (2G Net Carbs)
- Keto Chocolate Pecan Cookies (2.8g Net Carbs)
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.
There are many ways you can add raspberries to your diet. Besides using them in my ketogenic coconut raspberry cupcakes, you can use it in your other baking.
You can even use them to make low carb pancake batter to make low carb raspberry pancakes. Here are more keto pancake ideas to get inspiration from.
You can even add raspberries to Greek Yogurt or smoothies. And raspberries are delicious in green salads topped with cheese. Yum!
- 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
- 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
- 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.
Topping Per Cupcake
Nutrition Information:Yield: 6 Serving Size: 1 cupcake
Amount Per Serving: Calories: 141Total Fat: 11gSaturated Fat: 6.9gTrans Fat: 0gUnsaturated Fat: 3.7gCholesterol: 108mgSodium: 109mgCarbohydrates: 5.4gNet Carbohydrates: 4.3gFiber: 1.1gSugar: 1.4gProtein: 4.5g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.