Keto Raspberry Coconut Cupcakes
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.
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
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.
Video
Notes
Per Cupcake:
Topping Per Cupcake
Topping Per Cupcake
Nutrition
Serving: 1 cupcake (3 oz) | 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