Low Carb Gluten Free Coconut Cupcakes
Low Carb Coconut Flour Cupcakes
I am still on an abnormal work schedule and miss my long weekends. It’s so hard to believe that the holiday season has arrived. I made a stop at the mall today and was shocked to see all the holiday decorations as well as Santa at his photo spot. Usually, I have at least half my holiday gift shopping already done as I like doing as much as possible before the Thanksgiving rush. Last minute shopping is also something that I dislike doing. I guess I need to go through my own holiday decorations and start dressing up the house.
Sugar Free Low Carb Coconut Cupcake
Coconut flour is one of my favorite low carb baking ingredients. I have not yet baked a cake with it as the recipes I’ve seen call for tons of eggs. I figured I’d do a little sampling first and try cupcakes. I used a basic coconut flour cupcake recipe and thought I’d try adding some coconut and coconut flavoring. The texture was good, but this recipe could use a bit more tweaking. However, the buttercream frosting was tasty and I will keep the frosting recipe handy for when I do finally bake that delicious low carb coconut flour cake.
¼ cup coconut flour, sifted
2 Tablespoons shredded coconut
½ teaspoon baking powder
¼ teaspoon salt
3 Tablespoons butter, melted
¼ cup powdered erythritol
¼ teaspoon powdered stevia extract
3 large eggs
½ teaspoon vanilla extract
½ teaspoon coconut extract
2 Tablespoons almond milk
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, erythritol, 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.
Makes 6 cupcakes
Net carbs per cupcake: 5 g
¼ cup whipping cream
12 drops liquid Splenda
¼ cup butter
½ teaspoon vanilla
¼ teaspoon xanthan gum
½ ounce cream cheese
2 Tablespoons powdered xylitol
Heat whipping cream, liquid Splenda 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 xylitol. Beat with electric mixer until smooth and at frosting consistency.
Makes 6-8 servings
Net carbs per serving: 2 g
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Oh wow. I made these yesterday and they are delicious!! My kids loved them too (that says a lot!)!! Thank you for a great recipe. I’m excited to try some of your others!
Hi I would love to make these cup cakes you only list the carbs and of course I know it is sugar free. but how many calories and fat grams are in these cupcakes and frosting. Thanks I love your site I plan on making a lot of your things but can’t serve them to anyone untile I know fat and calories.
I’m calculating that each frosted cupcake has about 220 calories with 2g of fat.
and also is it xanthan gum powder or mill? tx u
It is xanthan gum powder