Easy chocolate cupcakes baked with coconut flour and are gluten free too. Enjoy them plain or use as a base for other flavors and decorations.
I love the combination of chocolate and raspeberries. So thought to myself, let's make a chocolate cupcake, play with my new silicon 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.
Coconut Flour Chocolate Cupcakes
An easy chocolate cupcake recipe made with coconut flour.
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Ingredients
- ¼ cup coconut flour
- ¼ cup monkfruit sweetener or other low carb sweetener
- 3 large eggs
- ¼ cup butter, melted
- ¼ cup coconut milk
- ½ teaspoon vanilla
- ¼ cup cocoa powder, unsweetened
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees.
- In a mixing bowl, beat the eggs well, stir in the melted butter 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 ¾ 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!
Notes
Makes 6 cupcakes
Nutrition
Serving: 1cupcakeCalories: 153kcalCarbohydrates: 6gProtein: 5gFat: 13gFiber: 3gNet Carbohydrates: 2g
The information shown is an estimate provided by an online nutrition calculator.
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