Keto Coquito Cupcakes

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

Black Forest Cupcakes

Baileys Chocolate Cupcakes

Peanut Butter Frosted Chocolate Cupcakes

Apple Roses Cinnamon Cupcakes

Keto Coquito Cupcakes

Angela Coleby

A cupcake made with sugar free coquito liquor

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Course Desserts

Cuisine gluten free

Servings 8 cupcakes

Calories 503 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Coquito Frosting

• 4 oz butter softened
• 4 oz cream cheese
• ½ cup allulose
• ½ cup cream whipping
• ½ cup coquito

Optional Topping

• 3 tablespoons dessicated coconut toasted

Instructions

 

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)

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1cupcakeCalories: 503kcalCarbohydrates: 8gProtein: 6gFat: 47gFiber: 3g

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