Moist keto coquito cupcakes are a delicious way to enjoy coquito in a dessert. Made with coconut flour and my sugar free keto coquito recipe these are a great low carb holiday cupcake.
Light coconut flour cupcakes are slathered with a buttercream frosting both infused with coquito. Coquito is a Puerto Rican eggnog made with coconut and is definitely a liquor for coconut lovers.
I will confess that I didn’t think this recipe was going to work. The cupcake mixture seemed a bit wet as I poured it into the cupcake liners but since I used coconut flour, I thought it would be okay. When I removed the baked cupcakes from the oven they still seemed too soft and I declared to the Chief Taster that the recipe was off. However, I was patient and let them cool and then eat one before the frosting went on. Much to my surprise they were light and moist. The frosting went on and a cupcake triumph was declared!
How to make keto coquito cupcakes
What You Need
- Coquito - This sugar free coconut "nog" is used in the cupcake and the frosting.
- Coconut Flour - A perfect low carb flour to make a coconut flavoured cupcake.
- Butter - Grassfed if possible and unsalted.
- Eggs - I use medium sized eggs
- Erythritol - I used erythritol but any other low carb sweetener would be fin.
- Allulose - Powdered allulose is great for the topping as there is no grainy texture. This can be substituted with another powdered low carb sweetener.
- Cream cheese - For the frosting
- Whipping Cream - No frosting is complete without cream!
More low carb cupcake recipes
Lemon Cupcakes with Blackberry Frosting
Keto Coquito Cupcakes
- ½ cup butter soft
- ½ cup erythritol or other low carb sweetener
- 4 medium eggs
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup coquito
- 3 tablespoons dessicated coconut toasted
Make the cupcakes
- Preheat the oven to 180C/350F degrees.
- In a medium bowl, whisk the butter and erythritol until creamy.
- Whisk the eggs in, one at a time.
- Add the coconut flour, baking powder and salt. Continue to whisk.
- Stir in the coquito and mix well.
- Spoon about ¼ cup of the mixture into a cupcake lined muffin tin.
- Bake for 25-30 minutes until golden.
- Remove from the oven and allow the cupcakes to cool thoroughly before removing from the tin.
Make the Frosting
- In a medium bowl, whisk the butter and cream cheese.
- Add the allulose and continue to whisk.
- Add the whipping cream and whisk until the mixture is thick.
- Pour in the coquito and whisk.
- Taste test the frosting and adjust for sweetness or coquito.
- Transfer the frosting to a piping bag with star tip and pipe onto the cupcakes
- Decorate with toasted coconut (optional)
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