Desserts & Cakes/ Gluten Free/ Low Carb

Keto Coconut Raspberry Cupcakes

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Coconut raspberry cupcakes that are baked with coconut flour.  Delicious in flavour and delightfully low in carbs as well as being gluten free.  

This is a lovely light and moist cupcake combining coconut and raspberry.   The sweetness of the coconut compliment the raspberry.  I use a low carb and gluten free buttercream topping before dipping it into shredded coconut just to make it extra sweet.   At only 2g net carbs it would be rude not to have a couple!

coconut raspberry

coconut raspberry

 My tip is to make the first part of the topping before you make the cupcakes as you will need this to set for a while.  As ever, I do not use sugar but erythritol, to keep it low in carbs and low in that sugar rush…although this is a sweet cupcake..Just goes to show you can have a sweet cupcake without oodles of sugar!  I grind the erythritol in a hand processor so it blends better.

coconut raspberry

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Coconut Raspberry Cupcakes
Author: Angela Coleby
Ingredients
  • 1/4 Cup coconut flour
  • 3 tablespoons butter, unsalted melted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Desiccated coconut unsweetened
  • 1/4 cup low carb sweetener
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut milk
  • 15-18 raspberries yes, I counted them
Topping
  • 1/4 cup heavy/whipping cream
  • 1/4 cup butter
  • 1/2 teaspoon vanilla extract
  • 1 oz cream cheeses softened
  • 2 tablespoons low carb sweetener
  • 3 tablespoons desiccated coconut unsweetened
  • Raspberries to decorate
Instructions
  1. Preheat the oven to 200C/400F degrees.

  2. Combine the coconut flour, coconut, baking powder and salt.

  3. In another bowl, whisk the eggs, sweetener, melted butter, vanilla extract and coconut milk.

  4. Add the dry mixture to the wet and blend well.

  5. Spoon into cupcake liners 

  6. Push the raspberries into the cupcake mixture.

  7. Bake for 15-20 minutes until firm.

  8. Cool.

Topping
  1. To make the topping, heat the whipping cream and butter in a saucepan until it starts to boil.

  2. Remove from the heat and stir in the vanilla. Mix well, then chill in the refrigerator for 2 hours.

  3. Add the cream cheese and sweetener and beat until smooth.

  4. Smother the cooled cupcakes with the buttercream.

  5. Dip the cupcakes into the desiccated coconut

  6. Decorate with raspberries.

  7. Eat and enjoy!

Recipe Notes

Makes 6 cupcakes

Nutritional Info per cupcpake - 217 Calories, 20g Fat, 5g Protein, Total Carb 6g, Fibre 4g, Net Carb 2g

 

coconut raspberry

coconut raspberry 

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7 Comments

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  • Reply
    mieg
    March 1, 2016 at 1:44 pm

    hi, is nutritionarl info availaible for the raspberry coconut cupcakes?

    Would really appreciate it! Thanks! mieg

    • Reply
      Angela Coleby
      March 1, 2016 at 2:20 pm

      Hi Mieg, I’ve updated the recipe for you with the nutritional info. Glad you enjoy the recipes! Have a fabulous day and happy baking!

  • Reply
    mieg
    March 1, 2016 at 1:41 pm

    I didn’ see the nutritional info for these raspberry coconut cupcakes, is it available?

    Thanks a million for all this info! you’re a genius! Have a glorious day!

    mieg

  • Reply
    Sean
    December 12, 2015 at 7:00 pm

    Hi,
    I take it you mean 1/4 cup of butter for topping?

    • Reply
      Angela Coleby
      December 12, 2015 at 7:08 pm

      Yes I do.., should stop posting these after a glass of wine…;)

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