low carb 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

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Low Carb Coconut Flour Keto Cupcake...

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