Coconut Flour Cupcakes Recipe - Low Carb and Gluten Free (2024)

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These light and fluffy coconut flour keto cupcakes are topped with a sweet sugar-free buttercream frosting. It’s a delicious low carb treat with just 2 net carbs per cupcake!

Coconut Flour Cupcakes Recipe - Low Carb and Gluten Free (1)
Article Index
  • Making coconut flour cupcakes
  • Simple steps to prepare these tasty treats
  • Storage
  • The secret to making soft keto cupcakes
  • Variations
  • Other recipes you may like
  • Recipe

When I created this recipe for keto cupcakes, I knew I wanted them to be super light and airy. I was inspired by the soft texture of traditional yellow cake and wanted to replicate it.

After all, who doesn’t love a delicious cupcake?

I am so happy with how these coconut flour cupcakes turned out. The texture is very fluffy with a moist crumb. And the buttercream frosting is some of the best I’ve ever made.

If you’ve been looking for low carb cupcakes that actually taste like real cupcakes, these hit the spot!

Making coconut flour cupcakes

This recipe is incredibly easy to make. The frosting is made ahead of time by combining ingredients on the stove, chilling, then beating in cream cheese and swerve.

For the cupcakes, you simply mix the wet and dry ingredients in separate bowls. Then combine them, spoon the batter into a molds, and bake.

If you’re craving the soft, fluffy texture and yummy taste of cupcakes, you have to give this recipe a try!

Coconut Flour Cupcakes Recipe - Low Carb and Gluten Free (2)

Simple steps to prepare these tasty treats

Low carb cupcakes are very easy to whip up and only require a few minutes of prep time.

Start with the frosting

  1. Combine the whipping cream, liquid sweetener and butter in a saucepan over high heat.
  2. Once the boiling point is reached, remove from heat.
  3. Stir in the vanilla extract and xanthan gum.
  4. Place the mixture in the refrigerator to chill for two hours.
  5. After chilling, add the cream cheese and powdered sweetener to the whipping cream mixture. Beat everything together with an electric mixer until it reaches a smooth, frosting consistency.
Coconut Flour Cupcakes Recipe - Low Carb and Gluten Free (3)

Prep and bake the low carb cupcakes

  1. In a small bowl, combine the coconut flour, coconut, baking powder and salt.
  2. In a large bowl, whisk together the eggs, powdered sweetener, stevia, melted butter, extracts, and almond milk until well combined.
  3. Add the dry ingredients to the bowl of the wet ingredients and mix well.
  4. Spoon the batter evenly into a six cupcake pan with paper liners in each cup.
  5. Bake at 400°F for 15-20 minutes.
  6. Frost your cupcakes and serve!
Coconut Flour Cupcakes Recipe - Low Carb and Gluten Free (4)

Storage

These cupcakes can be stored in the refrigerator for up to a week. You can also store them in the freezer to extend the shelf-life. That way, you’ll have an easy keto dessert whenever your sweet tooth strikes.

The secret to making soft keto cupcakes

Coconut flour is one of my favorite low carb baking ingredients.

I have quite a few recipes that call for both coconut flour and almond flour, like my vanilla paleo cupcakes. Blending the two flours has yielded some great results.

But I wondered what would happen if I made these with just coconut flour. It’s much denser and requires more liquid, but is very soft when used properly.

After a little tweaking, the recipe was a big success! Coconut flour is the key to making truly soft cupcakes.

I do recommend sifting the coconut flour to ensure your batter is smooth and consistent. This will give you the best results.

I decided to use some shredded coconut and coconut extract to play up the mild taste of the coconut flour. The coconut and vanilla flavor combination is so delicious!

Coconut Flour Cupcakes Recipe - Low Carb and Gluten Free (5)

Variations

Since the base of this recipe is a plain yellow cake, you can dress it up however you like. Here are a few ideas:

  • No coconut flavor: Simply leave out the shredded coconut and replace the coconut extract with vanilla. You won’t be able to taste the coconut flour.
  • Reduce sweetness: Replace the confectioner’s sweetener with a neutral powder like whey protein.
  • Make a cake: Double the recipe to make a 9” round single layer cake.

Have you tried any other variations of these coconut flour cupcakes? Let us know in the comments below!

Other recipes you may like

Looking for a few other low carb dessert recipes to satisfy your sweet tooth? Check out a few of these favorites:

  • Keto Chocolate Cupcakes with Nutella Frosting bring together chocolate and hazelnut for a decadent treat.
  • Keto Strawberry Cream Pie with Pecan Crust is delicious, creamy, and so easy to make! No baking required.
  • Sugar Free Keto Chocolate Pie combines a flaky almond flour crust, smooth chocolate, and sweet whipped cream topping.
  • Easy Low Carb Tiramisu is made with almond flour ladyfingers and a rich custard layer. It’s an absolute dream for anyone on a keto diet.
  • Coconut Flour Chocolate Chip Cookies are a sugar free and low carb take on this classic favorite.

You may also want to check out these dairy-free low-carb cake recipes.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Coconut Flour Cupcakes Recipe - Low Carb and Gluten Free (6)

Low Carb Coconut Flour Keto Cupcakes

4.75 from 35 votes

The texture of these low carb gluten free coconut cupcakes is nice and airy. Top with a sweet sugar-free buttercream frosting and a sprinkling of coconut.

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Course: Dessert

Cuisine: American

Print Pin Review Recipe Save Recipe

Servings: 6 cupcakes

Calories: 238

Video

Ingredients

Cupcake:

Frosting:

US Customary - Metric

Instructions

Cupcakes:

  • Line cupcake pan with six liners, set aside.

  • Combine coconut flour, coconut, baking powder and salt in small bowl. In large bowl, whisk together eggs, Swerve, stevia, melted butter, extracts, and almond milk until well combined.

  • Blend in dry mixture. Spoon batter evenly into cupcake liners.

  • Bake at 400 degrees F for 15-20 minutes until done.

Frosting:

  • Heat whipping cream, liquid sweetener and butter in saucepan until boiling point reached. Remove from heat.

  • Stir in vanilla extract, and xanthan gum. Chill for two hours.

  • Add cream cheese and Swerve. Beat with electric mixer until smooth and at frosting consistency.

Notes

Leave out the shredded coconut and replace the coconut extract with vanilla extract for a plain vanilla cake.

Some of the powdered sweetener can be replaced with an unflavored protein powder to reduce sweetness.

For a 9-inch round single layer cake, double the recipe and increase baking time until the cake tests done.

Nutritional Data for Unfrosted Cupcakes:

122kcal Calories | 4g Carbohydrates | 4g Protein | 10g Fat | 6g Saturated Fat | 97mg Cholesterol | 196mg Sodium | 78mg Potassium | 2g Fiber | 1g Sugar | 294IU Vitamin A | 34mg Calcium | 1mg Iron

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 238 | Carbohydrates: 5g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 144mg | Sodium: 293mg | Potassium: 53mg | Fiber: 3g | Sugar: 1g | Vitamin A: 800IU | Calcium: 40mg | Iron: 1.1mg

Additional Info

Net Carbs: 2g | % Carbs: 3.6% | % Protein: 7.2% | % Fat: 89.2% | SmartPoints: 11

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: November 12, 2011... Last Updated: February 27, 2020

Coconut Flour Cupcakes Recipe - Low Carb and Gluten Free (2024)

FAQs

Which is better for baking almond or coconut flour? ›

The biggest difference between coconut flour and almond flour is in how they bake. Because of its high fiber content, coconut flour soaks up a lot of water and yields dense and thick bakes, while almond flour is much lighter and more airy – closer to all-purpose flour.

What does coconut flour do in baking? ›

A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour. When flour absorbs water, the starches gelatinize, but when coconut flour absorbs liquid it becomes soggy, resulting in a heavier, denser baked good.

Can you mix almond and coconut flour? ›

The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs. Keep the liquid ingredients at the same ratio suggested for coconut flour, as it will still need the extra moisture.

How do you bind coconut flour? ›

1 tablespoon of ground flax seeds soaked in 3 tablespoons of water can replace 1 egg, and just a little bit of the gums can add an extra binding element that mimics gluten, adding a stronger “bite texture” to baked goods. Coconut flour can also be easily mixed with other flours.

Does coconut flour spike blood sugar? ›

Coconut flour appears to have a low glycaemic index of 51 which means it should cause less of a spike in blood sugar levels than wheat flour, which has a glycaemic index of 69. This is because coconut flour is high in fat and fibre, which work to slow down the release of sugar in the bloodstream.

Which has less carbs coconut flour or almond flour? ›

Nutrients: Both almond flour and coconut flour are popular ingredients in low-carb baking, but almond flour contains about twenty-one grams of carbohydrates per one hundred grams, while coconut flour contains about sixty-four grams of carbohydrates.

Is coconut flour good for baking cakes? ›

Coconut flour is naturally high in fiber and protein, so it's perfect for healthy baked desserts like this cake (and others on this list of 50 Healthy Desserts). It is also grain free and gluten free, making it an excellent resource for those with dietary restrictions, and it is Paleo diet approved too.

Do you need to add baking powder to coconut flour? ›

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

Should coconut flour be refrigerated? ›

While you don't have to keep it refrigerated, it is recommended. Its shelf life can be anywhere between 12 to 18 months post-production. Good coconut flour gives off a pleasantly sweet and somewhat nutty aroma (so lovely!). You'll know it's gone bad if it smells sour, musty, or rubbery.

What is the ratio of almond flour to coconut flour for baking? ›

Because almond flour and wheat flour can be exchanged at a 1:1 ratio, you can also substitute coconut flour for almond flour by using 1/4 cup of coconut flour for every cup of almond flour.

What happens if you use coconut flour instead of almond flour? ›

Without the right amount of moisture, the end result will be crumbly and dry. Because of this, you can't substitute coconut for almond flour and vice versa without manipulating the recipe as well. Both the amount of liquid and flour will need to be adjusted to convert these recipes.

What is the ratio of almond flour to coconut flour? ›

How to substitute almond flour for coconut flour. Every recipe will vary but as a rough guide to get you started to substitute almond flour, 1 cup of almond flour = 1/4 cup of coconut flour PLUS extra eggs and extra liquid. To substitute coconut flour, 1/4 cup = 1cup almond flour with fewer eggs and less liquid.

Is coconut flour hard to bake with? ›

In fact, my favorite keto chocolate cupcakes are made entirely with coconut flour. But if you don't know how to work with it, coconut flour can be difficult and sometimes very frustrating. It simply doesn't behave like any other flour on the market, and many people make mistakes when working with it.

How do you make coconut flour taste better? ›

Just throw in more flavor when baking with coconut flour. If you're making sweet recipes, such as shortbread, chocolate chip coconut flour cookies, coconut flour muffins or pie crust, use extra chocolate, cocoa powder or vanilla extract.

Why is my coconut flour not rising? ›

Coconut flour develops no gluten and so provides essentially no structure to support the rising of the dough due to fermentation by the yeast. You can get a little rise that is will be more consistent than a yeast rise by adding baking powder, but coconut flour bread will still be rather more like a cake.

Can I substitute coconut flour for almond flour in baking? ›

Baking with coconut or almond flour is very easy and both are great substitutes for wheat and refined white flours. Coconut flour also can be used as a substitute for almond flour in a recipe. Coconut flour can replace almond or wheat flours in any recipe.

Does coconut flour bake differently? ›

1) Coconut flour behaves differently than grain-based flours. You cannot merely do a one-to-one replacement of coconut flour for wheat flours in your recipes. As a very general rule of thumb for baked goods, 1/4 – 1/3 cup of coconut flour can be substituted for 1 cup of wheat flour.

Do you use the same amount of almond flour as coconut flour? ›

To replace coconut flour with almond flour in your keto recipe, follow these recommendations: Replace every 1/4 cup (1 ounce) of coconut flour with at least 1 cup of almond flour. Decrease the amount of liquid in the recipe by using one less egg for every 1/4 cup of coconut flour that the recipe initially called for.

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