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    Home » Desserts

    Keto Coconut Raspberry Cupcakes

    Published: Feb 12, 2012 · Updated: Jul 15, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    Low carb cupcakes baked with coconut and raspberries are delicious in flavour and delightfully low in carbs as well as being gluten free.  

    This is a lovely light and moist low carb cupcakes recipe 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

    Recipe Tips

    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. 

    coconut raspberry

    Other low carb cupcakes

    Rosewater Cupcakes

    Lemon & Blackberry Cupcakes

    Heart Cupcakes

    Black Forest Cupcakes

    Peanut Butter Frosted Cupcakes

    Coconut Raspberry Cupcakes

    Angela Coleby
    5 from 1 vote
    Print Recipe Pin Recipe

    Ingredients
      

    • ¼ Cup coconut flour
    • 3 tablespoons butter, unsalted melted
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 tablespoons Desiccated coconut unsweetened
    • ¼ cup low carb sweetener
    • 3 eggs
    • ½ teaspoon vanilla extract
    • 2 tablespoons coconut milk
    • 15-18 raspberries yes, I counted them

    Topping

    • ¼ cup heavy/whipping cream
    • ¼ cup butter
    • ½ teaspoon vanilla extract
    • 1 oz cream cheeses softened
    • 2 tablespoons low carb sweetener
    • 3 tablespoons desiccated coconut unsweetened
    • Raspberries to decorate

    Instructions
     

    • Preheat the oven to 200C/400F degrees.
    • Combine the coconut flour, coconut, baking powder and salt.
    • In another bowl, whisk the eggs, sweetener, melted butter, vanilla extract and coconut milk.
    • Add the dry mixture to the wet and blend well.
    • Spoon into cupcake liners 
    • Push the raspberries into the cupcake mixture.
    • Bake for 15-20 minutes until firm.
    • Cool.

    Topping

    • To make the topping, heat the whipping cream and butter in a saucepan until it starts to boil.
    • Remove from the heat and stir in the vanilla. Mix well, then chill in the refrigerator for 2 hours.
    • Add the cream cheese and sweetener and beat until smooth.
    • Smother the cooled cupcakes with the buttercream.
    • Dip the cupcakes into the desiccated coconut
    • Decorate with raspberries.
    • Eat and enjoy!

    Notes

    Makes 6 cupcakes
    Nutritional Info per cupcpake - 217 Calories, 20g Fat, 5g Protein, Total Carb 6g, Fibre 4g, Net Carb 2g
     
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

    coconut raspberry low carb cupcakes
    low c
    This post may contain affiliate links. Please read my disclosure policy for more info.

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    Reader Interactions

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      Recipe Rating




    1. Marilyn

      April 05, 2021 at 1:21 pm

      I made these cupcakes a couple of days ago to enjoy yesterday for Easter and they were great. For the low carb sweetener, I used powdered Swerve and they were not too sweet so I could have used maybe one more tablespoon but they were still great. The raspberry filling kept them moist. Thank you for the recipe. By the way, I've also made your flax and parmesan crackers and they are fantastic!

      Reply
      • Angela Coleby

        April 06, 2021 at 8:54 am

        Thank you Marilyn for your kind review! Delighted you enjoy the recipes.

        Reply
    2. mieg

      March 01, 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 01, 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
    3. mieg

      March 01, 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
    4. 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...;)

        Reply

    Trackbacks

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      February 26, 2019 at 11:21 am

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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