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Coconut Raspberry Cupcakes

Author: Angela Coleby
Print Recipe

Ingredients

  • 1/4 Cup coconut flour
  • 3 tablespoons butter, unsalted melted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Desiccated coconut unsweetened
  • 1/4 cup low carb sweetener
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut milk
  • 15-18 raspberries yes, I counted them

Topping

  • 1/4 cup heavy/whipping cream
  • 1/4 cup butter
  • 1/2 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