Desserts/ Gluten Free/ Low Carb

Chocolate Cupcakes (Coconut Flour)

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I love the combination of chocolate and rasperberries.  So thought to myself, let’s make a chocolate cupcake, play with my new silicion icing bag and throw a raspberry on top and voila!  A yummy cupcake!  And made with coconut flour, keeping the carbs low and the cake suitable for Gluten Free diets.

3 eggs

1/4 cup coconut oil

1/2 cup coconut milk

1/2 tspn vanilla

1/4 cup erythritol

1/4 cup cocoa powder

1/4 cup coconut flour

1/2 tspn baking powder

1/4 tspn salt


  • Preheat the oven to 180C/350F degrees.
  • Beat the eggs well, stir in the coconut oil and coconut milk.   In a separate bowl mix the dry ingredients.
  • Stir the dry ingredients into the wet and mix well.   If the batter seems too thick add more coconut milk).  It should resemble cake/pancake batter.
  • Place the batter into cupcake cases 3/4 of the way up and bake for 20 minutes until the tops spring back lightly when touched.
  • Remove and cool in the pan.
  • Decorate with cream and raspberries if desired.
  • Eat and enjoy!

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  • Reply
    January 31, 2017 at 2:37 am

    Made these yesterday – super rich and chocolately! Extra spcial with the whipped cream on top 🙂

    • Reply
      Angela Coleby
      January 31, 2017 at 8:41 am

      Glad you enjoyed them. Cupcakes are always better with whipped cream!

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