Desserts/ Gluten Free/ Low Carb/ Nut Free

Coconut Lime Cupcakes (Coconut Flour)

coconut lime cupcakes

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These low carb coconut lime cupcakes are baked with coconut flour and are a moist taste of the tropics. Light and delicious they are easy to make and are slathered with a cream cheese frosting

 I fancied something sweet one afternoon so thought I’d whip up a batch of cupcakes with coconut and lime.   Light, delicious and hit the spot.   As well as being only 3g net carbs each, these coconut lime cupcakes are gluten free too.

coconut cupcakes

 I smoothed these delicious coconut lime cupcakes with a cream cheese topping then sprinkled with desiccated coconut but you can decorate them as you see fit.  Perhaps you will enjoy them plain or maybe a whipped cream topping?  I wanted a coconut taste overload! As I currently live in the Caribbean, I cannot get enough coconut flavourings! We even have coconut trees in our garden for fresh coconut water.

coconut lime cupcakes


Coconut flour was used to make these tropical inspired cupcakes. Once you get used to baking with coconut flour it is very easy. The main adjustment to low carb baking with coconut flour is the amount of moisture it will happily suck up. If the mixture looked a bit like a pancake batter in texture, don’t despair as it will still bake well.

This recipe is my favourite cupcake recipe with coconut flour.  It’s fun to adapt it with other flavours.   Use this without the desiccated coconut and substitute with other cupcake flavours.

coconut lime cupcakes


coconut cupcake

Coconut Lime Cupcakes

Light low carb & gluten free coconut lime cupcakes baked with coconut flour.
5 from 2 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: American
Keyword: cupcake recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Cupcakes
Calories: 207kcal
Author: Angela Coleby


  • 4 Eggs
  • 1/2 cup butter
  • 1/4 cup coconut milk tinned
  • 1/2 cup erythritol
  • 1/2 cup coconut flour
  • 1 Lime zest & juice
  • 1/2 cup Desiccated coconut unsweetened
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 4 oz cream cheese softened
  • 2 tablespoons butter, unsalted softened
  • 1/4 cup erythritol, powdered low carb sweetener
  • 2 tablespoons cream, whipping
  • 1 teaspoon vanilla extract


  • Preheat the oven to 180C/350F degrees.
  • Whisk the butter and erythritol together until creamy
  • Add the eggs, one at a time
  • Add the lime juice, zest and coconut milk. Keep whisking until smooth
  • 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 20-25 minutes until the tops spring back lightly when touched.
  • Remove and cool in the pan.


  • Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a spoon!
  • Slather the cream cheese frosting over the cupcakes and decorate with sliced limes or grated lime zest.


Nutrition: Per cupcake: 
Without topping   162 calories, 3.4g protein, 14.2g fat, 6.3g total carb, 3.3g fibre
With topping  207 calories, 4g protein, 18.8g fat, 6.6g total carb, 3.3g fibre
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1cupcake | Calories: 207kcal | Carbohydrates: 6.6g | Protein: 4g | Fat: 18.8g | Fiber: 3.3g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes
coconut lime cupcakes

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  • Reply
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    February 26, 2019 at 7:02 am

    […] Coconut Lime Cupcakes […]

  • Reply
    Sharon Hardy
    January 13, 2018 at 9:58 pm

    I used a buttercream icing made with browned butter. Flavoured with coconut rum instead of vanilla extract. Powdered erythritol. Lots of toasted coconut on top. Serious YUM!

    • Reply
      Angela Coleby
      January 14, 2018 at 7:30 am

      Omg… sounds so good!!

    • Reply
      Mitzy Cisneros
      March 11, 2019 at 3:21 pm

      Homemade? If not name of buttercream icing.

      • Reply
        Angela Coleby
        March 12, 2019 at 6:53 pm

        Yes, I use cream cheese, butter and ground erythritol. Add a dash of vanilla and coconut milk to blend.

  • Reply
    January 18, 2016 at 10:12 pm

    Excuse my ignorance but when you say coconut milk are you referring to the thick canned variety or the boxes of drinking coconut milk?

    • Reply
      Angela Coleby
      January 20, 2016 at 5:14 pm

      Hi! It’s the can of milk. The boxes would not be thick enough. Hope you enjoy them!

  • Reply
    January 1, 2015 at 9:01 am

    4 times coconut in them! They must be very delicious! They are on my to do list soon! x

  • Reply
    Ennie Taylor
    November 17, 2014 at 5:27 am

    I made this cake today, I substituted erythrol with stevia drop, and it is so yuumm…thank you Diva

  • Reply
    Bubbles and Booyah
    November 14, 2014 at 4:37 pm

    And by “looks” I mean “look”! Haha. ๐Ÿ˜›

  • Reply
    Bubbles and Booyah
    November 14, 2014 at 4:36 pm

    OooOooOooh these looks so good! YUM! I will definitely be making these this weekend! ๐Ÿ˜€

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