Low Carb Coconut Cupcakes

Easter is around the corner and what fun it can be by making these Low Carb Coconut Cupcakes by Guilt Free Desserts, low carb, gluten free and dairy free. Add different colors to your icing and a colorful dessert you will have. It’s hard to believe that you can make a cupcake without flour, the process of grinding almonds and coconut to make low carb flour is brilliant.

In the video I made an error on the carb count so we will correct it here. If you are eating the cupcake without the icing the net carbs are 3 but if you add the icing and coconut the net carb count is 4.5 per cupcake. I found that I had to bake the cupcakes for 25 minutes were as the recipe states 18 – 20 minutes.

Low Carb Coconut Cupcakes

Ingredients

• 1/4 cup coconut milk

• 1 Tbsp. coconut flour

• 1 pinch sea salt

• 3 large pastured eggs

• ½ cup xylitol or erythritol

• 1/2 tsp. stevia extract

• 1/2 tsp. aluminum-free baking powder

• 2 cups unsweetened coconut flakes

• 2 Tbsp. virgin coconut oil

• 1/4 cup ground almond flour, packed

• 1 Tbsp. vanilla extract

Preparation
1. Preheat oven to 325 degrees Fahrenheit.
2. In a food processor, add coconut and grind into a fine meal.
3. Add almond flour, coconut and remaining dry ingredients to a large mixing bowl.
4. In a small saucepan, melt coconut oil over low heat.
5. Add coconut oil, eggs, vanilla extract, and coconut milk and beat well.
6. Add dry ingredients into wet ingredients, and mix on medium speed for 2 minutes.
7. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray or use silicon cupcake holders.
8. Pour batter into mini muffin cups, about ¾ full.
9. Transfer to oven and bake for 18-25 minutes, until springy and firm to the touch.
10. Cool slightly and serve

Make 12 cupcakes

Yield: 3 net carbs per serving
4.5 net carbs with icing and coconut