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
Peanut Butter Frosted Cupcakes
Coconut Raspberry Cupcakes
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
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Marilyn
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!
Angela Coleby
Thank you Marilyn for your kind review! Delighted you enjoy the recipes.
mieg
hi, is nutritionarl info availaible for the raspberry coconut cupcakes?
Would really appreciate it! Thanks! mieg
Angela Coleby
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!
mieg
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
Sean
Hi,
I take it you mean 1/4 cup of butter for topping?
Angela Coleby
Yes I do.., should stop posting these after a glass of wine...;)