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Best homemade keto coconut cupcake recipe ever!
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Most Amazing Keto Coconut Cupcakes!

Course Dessert
Prep Time 20 minutes

Ingredients

  • 3/4 cup coconut flour
  • 1 cup coconut cream chilled
  • 2 tsp baking powder
  • 1/4 cup cream cheese
  • 3/4 cup swerve confectioners
  • 1.5 tsp vanilla extract
  • 3 large eggs divided
  • 1/4 cup butter

Optional

  • 1/4 cup flaked coconut for topping

Instructions

To Make the Cupcakes

  • Preheat the oven to 350 F
  • In a bowl, add the coconut flour, baking powder and a pinch of salt. Whisk together then set aside.
  • Divide the eggs and in a separate bowl whisk the eggs whites till you have fluffy peaks.
  • In the bowl containing the eggs yolks, add 1/2 cup of swerve (remaining swerve should left for frosting mixture), 1 tsp of vanilla extract (remaining 1/2 goes to frosting mixture) and 3/4 cup of coconut cream (chilled) and mix until well incorporated. The remaining coconut cream you will set aside for the frosting mixture.
  • Pour the dry ingredients (coconut flour and baking powder) and mix by hand. Then pour the egg whites and fold in the mixture gently using a spatula.
  • Divide batter evenly in a 12-cup muffin tray.
  • Bake for about 20 minutes. You'll know when its ready when you insert a tooth through the middle and it comes out clean.
  • Set aside and cool.

To Make the Frosting

  • In a large bowl, add 1/4 cup swerve, 1/4 cup coconut cream, 1/2 tsp of vanilla extra and cream cheese. Mix until smooth and creamy.
  • Pour mixture in a piping bag and cool in the fridge while the cupcake is cooling.