Keto Coconut Cupcakes Recipes

KETO CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
• Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
• Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
• Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.

COCONUT BUTTER KETO CUPCAKES

Steps:

• Preheat oven to 350°F and make sure all ingredients are room temp. See notes
• Mix all dry ingredients
• Mix all wet ingredients
• Combine dry and wet ingredients
• Bake in preheated oven for 20-25 minutes
• Remove and allow to cool before adding frosting
• Mix room temp butter and coconut butter together
• Add in powdered sweetener and liquid sweetener. Mix until smooth
• You can store on the counter for the day but refriderate afterward

LOW CARB KETO VANILLA CUPCAKES

Steps:

• Preheat the oven to 180 C / 350 F and line a muffin / cupcake pan with paper cups.
• In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, thick and double in size. This takes about 2 minutes.
• Now add the sweetener, melted and cooled butter, cream cheese, unsweetened almond milk and vanilla extract. Continue beating for a further minute.
• Stir together the almond flour, coconut flour and baking powder in a separate bowl. Then add the dry ingredients to the wet ingredients and blend until you have a smooth batter.
• Fill the cupcake batter into 9 paper cups and bake for 25 minutes or until a skewer inserted comes out clean.
• Let the cupcakes cool completely before you make the sugar free vanilla frosting.

ULTIMATE KETO CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
• In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
• Add melted butter to dry ingredients. Stir to combine.
• Next, add the eggs, vanilla extract and almond milk. Using a whisk or an electric mixer, mix until thoroughly combined.
• Evenly spoon the batter into each cupcake liner until about ¾ full.
• Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.

KETO VANILLA CUPCAKES

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
• In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
• In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
• Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
• Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.

KETO COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
• Combine coconut flour and baking powder in a large bowl.
• Place butter and cream cheese in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir until well combined. Add coconut cream, stevia, and vanilla extract; stir well.
• Pour butter mixture over coconut flour mixture. Stir well. Mix in eggs. Divide batter evenly among the cupcake cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, at least 2 hours, to avoid crumbling.
• Enjoy!

KETO BROWNIE CUPCAKES RECIPE WITH COCONUT FROSTING

Steps:

• Place the coconut cream into a bowl and add the vanilla extract and sweetener to taste. Use a wooden spoon to mix well. You may need to warm up the bowl slightly.
• Set aside to cool to semi-firm state. Transfer the semi-set coconut cream into a piping bag fitted with a nozzle and place in the fridge to set firm up again as much as possible.
• Preheat the oven to 350 F (175 C).
• Melt the coconut oil and set aside to cool a little (else it will scramble the eggs). Whisk the eggs, vanilla extract, coconut cream, and almond milk together. In a separate bowl, combine the almond flour, baking powder, sweetener, and cacao powder together. Stir in the chopped walnuts.
• Once the coconut oil is cool enough, whisk it into the egg mix and then add the egg mix into the almond flour mix. Combine well and divide between 8 cupcake cases that have been placed into a muffin tray.
• Bake in the oven for 15-20 minutes, or until a cake tester inserted into one comes out clean.
• To decorate the cupcakes, remove the piping bag from the fridge and snip the end of the piping bag off on the nozzle end. Test the consistency of the frosting by giving a small squeeze elsewhere, then pipe a dollop onto each cooled cupcake. Decorate with chopped walnuts.

KETO TOASTED COCONUT CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350º.
• In a medium bowl, add the dry ingredients, and whisk to combine. In a separate bowl, whisk together the eggs, coconut milk, and extract. Pour mixture into the dry ingredients and whisk until fully combined.
• Spray a mini-cupcake pan with nonstick cooking spray. Fill each cup ⅔ of the way full with the cupcake batter. Bake for 10 minutes or just until done.
• Remove cupcakes and set them aside to cool. To easily remove from the pan, slide a knife along the side of each cupcake and they should pop out.
• To make the Coconut Buttercream, beat softened butter with a mixer for one minute. Add in the coconut cream and vanilla. Beat until smooth. Add in sweetener, ½ cup at a time, until mixture is smooth and fluffy.
• Frost cupcakes when they have completely cooled. Sprinkle the top of each with a little bit of unsweetened coconut flakes.

KETO COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees.
• Line muffin tin with cupcake liners.
• In a bowl, whisk together 1 cup almond flour, 1/4 cup coconut flour, 1/2 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon Xanthan Gum. Set aside.
• In a mixing bowl, cream together 2 tablespoons softened butter and 3/4 cup Swerve granulated sweetener.
• Add 1 large egg to butter mixture and mix until well combined. Add the 2nd large egg and repeat.
• Mix in coconut cream and vanilla extract until well blended.
• Add dry ingredients to wet ingredients and mix until well combined.
• Stir in unsweetened coconut flakes.
• Spoon batter evenly into prepared muffin cups.
• Bake at 350° for 18 minutes or until cupcakes are lightly browned no longer wet on top.
• Cool in pan 10 minutes; gently remove from pan.
• Cool completely on wire rack.
• To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth.
• Gradually add the powdered sweetener, beating just until smooth.
• Spread about 2 1/2 teaspoons frosting onto each cupcake.

KETO COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
• Combine coconut flour and baking powder in a large bowl.
• Place butter and cream cheese in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir until well combined. Add coconut cream, stevia, and vanilla extract; stir well.
• Pour butter mixture over coconut flour mixture. Stir well. Mix in eggs. Divide batter evenly among the cupcake cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, at least 2 hours, to avoid crumbling.