(Friends: The links in this post may contain affiliate links. Countess of Low Carb & her furbabies will be compensated when you make a purchase by clicking through the links at no cost to you. Read our disclosure policy here.) 


The inspiration behind my Countess Of Low Carb keto coconut cupcake recipe comes from http://www.ketogenicgirl.com’s cupcake recipe. My recipe has some twists that are different than Ketogenic Girl’s recipe and give her full credit as the inspiration. Please check out Ketogenic Girl’s incredible recipe HERE.

Disclaimer: I cook like the Seasame Street. My cooking is where royal weight loss meets real life.

Ingredients Keto Cupcakes:

-1 cup of almond flour

-2 teaspoons of coconut flakes unsweetened

-1/2 teaspoon of pink salt

-1 teaspoon baking powder (disclaimer – does have cornstarch, check out cream of tartar as substitute.)

-1/8 cup of erythritol sugar or name brand Swerve

-1 cup heavy cream

-1/2 teaspoon vanilla extract

-5 eggs

Cupcake Liners

Cupcake Frosting Ingredients:

-3/4 cup butter at room temperature

-2 tablespoons of coconut oil

-3 tablespoons of unsweetened coconut flakes

-Gallon sized Ziploc bag as piping bag.


Directions Keto Cupcakes:

-Preheat oven to 350 degrees.

-Mix dry ingredients together – almond flour, coconut flakes unsweetened, pink salt, baking powder and Swerve erythritol sugar into a separate bowl.

-In a separate mixer, whip heavy cream until firm.

-Add vanilla extract.

-Add in 5 eggs one at a time to liquid mixture.

-Once liquid mixture is mixed, fold in dry ingredients.

-Mix together.

-Scoop out mixture into 2/3 way full cupcake liners.

-Cook on 350 degrees for 20 minutes.

-Let cool and then frost.

Keto Cupcake Frosting Directions:

-Put room temperature butter, coconut oil and coconut flakes into gallon ziplock bag.

-Hand squeeze ingredients together in bag to mix.

-Cut end off of ziplock bag and pipe frosting onto cooled cupcakes.



Leave a Reply

Your email address will not be published. Required fields are marked *