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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!

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.

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.

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Keto Coconut Raspberry Cupcakes

Recipe Tips

Other low carb cupcakes