These keto coconut flour cupcakes are a moist and delicious low carb version of a childhood favorite. If you love coconut, you’ll go crazy for these cupcakes! Perfect for your next grain-free, nut-free celebration!
My relationship with coconut can best be described as..interesting. Kind of like how Joe swears he’s allergic to bananas, but can’t get enough banana nut muffins. We haven’t experimented a ton with coconut flour, just because of our preference for almond flour…but after many requests for an alternative, especially from those who are allergic to almonds, we decided it was time to immerse ourselves in the coconut world.
Keto cake can be difficult. Sometimes tough to bake, sometimes difficult ingredients that are hard to find…sometimes not quite what you were expecting. My goal is to make keto baking as easy as possible for you, and that includes developing this delicious recipe that’s a low carb version of a childhood favorite.
Keto Coconut Flour Cupcakes
Coconut cake was one of Joe’s favorite…I mean FAVORITE desserts in his teen years. He’s often told the story of the best coconut cake he ever ate, served at his high school during lunch. He hasn’t had coconut cake in at least 10 years, but he was happy to work on this recipe.
And he knocked it out of the park!
These cupcakes are based on the recipe for our Keto Vanilla Pound Cake, which is a super moist and delicious treat that I could probably eat every single day. If you haven’t made it yet, you have to check it out!
Some substitutions that were made include coconut flour instead of almond flour (we used Arrowhead Mills which we just picked up from Walmart) and Thai Kitchen Coconut Cream, which was also available at Walmart.
This recipe is dense and delicious, so it follows the rules of most other Keto desserts…keep an eye on it while it’s baking and check on it intermittently, and let it cool COMPLETELY before frosting or eating. My recommendation is at least a couple of hours, but if you can do overnight you’ll be golden. If you’re pressed for time, throw them in the fridge…letting them cool is not optional.
Here is the nutrition information for one cupcake without frosting, based on the brands I used:
Calories: 177 Calories
Total Carbs (including erythritol): 20.7g
Sugar Alcohols: 16g
Net Carbs: 2.04g
If you need a yummy topping, we mixed up a quick and tasty frosting made of 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract, 2 tablespoons of erythritol, and 1/4 cup of coconut milk (that’s what was left in the can after we took out the cup of cream). You just whisk it until fluffy, then sprinkle some unsweetened coconut flakes on top!
- 2/3 Cups Coconut Flour
- 1/2 Cup Butter
- 1 Cup Erythritol
- 2 Teaspoons Baking Powder
- 1 Teaspoon Vanilla Extract
- 1 Cup Coconut Cream
- 2 Ounces Cream Cheese
- 4 Large Eggs
- Preheat oven to 350 degrees Fahrenheit
- Line cupcake tin with liners or generously butter 12 individual cups
- Combine coconut flour and baking powder in a large bowl, set aside
- Cut butter into several small squares and put in separate bowl, add cream cheese
- Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
- Add erythritol, vanilla extract, and coconut cream to butter and cream cheese mixture. Stir well.
- Pour wet ingredients into large bowl of coconut flour and baking powder. Stir well.
- Add eggs to batter. Stir well.
- Pour batter into cupcake tin, place in oven and bake for 35 minutes or until a toothpick placed in the cake comes out clean.
- For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.
Coconut cream is very similar to coconut milk. If you want you can refrigerate coconut milk to make the cream separate from the water, and use that in this recipe. Separation can happen in as little as 30 minutes.
Every oven is different. Be sure to keep an eye on your cake, and check on it during baking.
If your cake looks overly wet place it back in the oven in 5 minute intervals until cooked. It should bounce back when gently touched but may have a little jiggle. This is typical with coconut flour desserts until completely cool.
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Serving Size:1 Cupcake
Amount Per Serving: Calories: 177.48 Total Fat: 15.74g Carbohydrates: 20.72 Total, 2.04g NETg Fiber: 2.66g Protein: 3.47g