Go Back
–+ servings
Three cupcakes topped with whipped cream and raspberries.

Coconut Flour Chocolate Cupcakes

Course: Cupcakes
Cuisine: gluten free
Keyword: coconut flour cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 cupcakes
Calories: 153kcal
Author: Angela Coleby
An easy chocolate cupcake recipe made with coconut flour.
Print Recipe
US Customary - Metric

Ingredients

  • ¼ cup coconut flour
  • ¼ cup monkfruit sweetener or other low carb sweetener
  • 3 large eggs
  • ¼ cup butter, melted
  • ¼ cup coconut milk
  • ½ teaspoon vanilla
  • ¼ cup cocoa powder, unsweetened
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 180C/350F degrees.
  • In a mixing bowl, beat the eggs well, stir in the melted butter and coconut milk
  • In a separate bowl mix the dry ingredients.
  • Stir the dry ingredients into the wet and mix well. If the batter seems too thick add more coconut milk). It should resemble cake/pancake batter.
  • Place the batter into cupcake cases ¾ of the way up and bake for 20 minutes until the tops spring back lightly when touched.
  • Remove and cool in the pan.
  • Decorate with cream and raspberries if desired.
  • Eat and enjoy!

Notes

Makes 6 cupcakes

Nutrition

Serving: 1cupcake | Calories: 153kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Fiber: 3g | Net Carbohydrates: 2g