Keto Coquito Cupcakes

Course: Desserts

Cuisine: gluten free

Keyword: cupcake recipes

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: cupcakes

Calories: 503kcal

Author: Angela Coleby

A cupcake made with sugar free coquito liquor

Print Recipe

US Customary - Metric

Ingredients

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