coconut flour 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.

Low Carb Coconut Flour Keto Cupcakes

coconut flour (sifted)

Tablespoons unsweetened shredded coconut

baking powder

salt

butter

Swerve Confectioners Powdered Sweetener (or erythritol powder)

stevia concentrated powder

eggs

sugar free vanilla extract

coconut extract

Tablespoons almond milk (or coconut milk beverage.)

whipping cream

SweetLeaf stevia drops (or stevia gycerite)

vanilla

xanthan gum

cream cheese

Tablespoons Swerve Confectioners Powdered Sweetener

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.

Cupcakes:

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.

Frosting:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580683251/fgayhvtedbuvjugyzqmg.mp4

Coconut flour cupcakes with a wonderful texture and the ultimate creamy silky frosting!  When I want a treat, this is it! Perfect for birthdays, holidays, or anytime! And just happens to be nut-free, grain-free, gluten-free! This recipe can be dairy-free with substitutions.

Coconut Flour Cupcakes

sugar ((cane sugar or coconut sugar))

sea salt

vanilla extract

milk

coconut flour

Preheat oven to 350 degrees F.  Line a muffin tin with 10 liners.  See recipe notes.

In a medium-sized mixing bowl, add all dry ingredients except sugar and whisk well paying particular attention to removing all lumps.  Set aside.

Using an electric mixer, beat the sugar and butter (or oil) for about one minute until creamy and combined.

Add the eggs, one at a time, and beat into the sugar/butter mixture.

Add the vanilla and beat into the mixture and beat a few seconds until combined.

Slowly add the dry ingredients and mix until combined and a creamy batter is created.

Fill the muffin liners almost full (about 3/4). Smooth the tops of the batter.

Bake for 18-20 minutes until a toothpick comes out clean.  Let cool before frosting.

Store in an airtight container in the refrigerator for up to 5 days.

These Coconut Flour Cupcakes are light &amp; fluffy, while being naturally gluten-free! They are also oil-free, with a sneaky serving of zucchini in each bite.

Coconut Flour Cupcakes (only 7 ingredients!)

coconut flour ((58 grams))

zucchini (, peeled and finely chopped (134 grams))

eggs ((206 grams))

coconut sugar ((100 grams))

baking powder ((9 grams))

sea salt ((2 grams))

vanilla extract ((12 grams))

Preheat your oven to 350ºF and line a standard muffin tin with 10 cupcake liners.

In a blender, combine the coconut flour, zucchini, eggs, coconut sugar, baking powder, salt, and vanilla. Blend until very smooth. (If you don&#039;t have a powerful blender, blend together the zucchini and eggs first, until smooth. Then add in the rest of the ingredients and blend again.)

Pour the batter into the 10 cupcake liners. Bake at 350ºF for 25 minutes, or until the center of the cupcakes feels firm to a light touch.

Let the cupcakes cool completely before frosting and serving. If making them in advance, store these cupcakes in an airtight container in the fridge for up to 5 days.

https://content.jwplatform.com/videos/GTt5WTjC.mp4

These Coconut Flour Cupcakes are light & fluffy, with a sneaky serving of protein and fiber. I love how they are naturally sweet and gluten-free!

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