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Home » Desserts

Keto Coconut Raspberry Cupcakes

Published: Feb 12, 2012 · Updated: Feb 15, 2024 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
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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
 

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @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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