Keto Coconut Cupcakes with Almond Flour, Keto Coconut Cream Cheese Frosting

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These are dreamy keto coconut cupcakes sold in our keto bakery. I’ve presented grain free coconut cupcakes using only coconut flour here, but these are mainly made with almond flour. We sell these at Christmas and Easter time with lots nutmeg laced cream cheese frosting and unsweetened coconut. 

There’s also a traditional version of these cupcakes made with regular all purpose flour which placed me second in a cupcake contest. I’m pretty sure it’s the nutmeg that helped me win, because it adds another layer of flavor that works so well with the coconut.

Coconut cake is as much beloved in the south as fried chicken or fried corn. This almond flour keto coconut cupcakes recipe is just as good as the coconut cake I grew up on and this traditional recipe.

We use six whole eggs (not just the whites), sour cream (or coconut milk), and either avocado oil or olive oil. I’ve been preferring to use an organic olive oil in my keto baking and it works well.

Keto Almond Flour Coconut Cupcakes

Can You Bake Cakes with Olive Oil?

The short answer is yes. In the bakery I use organic extra virgin olive oil for almost all my cakes. Oil keeps a cake moist, but it needs to be healthy. I will use either olive oil or avocado oil and you cannot taste the difference.

Baking with Almond Flour

Baking with almond flour is sheer joy and miraculous. It’s hard to believe that almonds can be turned into a flour that can be baked to a very similar texture as wheat flour. It does not have gluten (obviously) but with enough eggs to give a good rise and xanthan gum to hold it together. I do add some coconut flour to the mix which helps to create a perfect cake texture.

Ingredients for Almond Flour Coconut Cupcakes

  • Almond Flour
  • Coconut Flour
  • Eggs
  • Avocado Oil
  • Swerve Granulated
  • Coconut
  • Coconut milk OR sour cream
  • Baking Powder
  • Coconut Extract
  • Unsweetened coconut
  • Salt
  • Xanthan Gum

Keto Coconut Cream Cheese Frosting

After much trial and error, we are liking 8 ounces of butter to 8 ounces of cream cheese, a one to one ratio the best tasting. Another thing that’s very important is not to over mix your butter or your cream cheese.

  • Unsalted Butter
  • Cream Cheese
  • Swerve Confectioner’s Sweetener
  • Coconut
  • Coconut Extract

What Kind of Coconut Do You Use for Keto Almond Flour Coconut Cupcakes

I use unsweetened coconut either from Publix (Unsweetened Greenwise) which sells both coconut flakes and shredded Coconut or Trader Joe’s Flaked unsweetened. I prefer the flakes when I can find them.

Keto coconut cupcakes

Variation for Flavors

  • Nutmeg, freshly ground (this addition won me a cupcake contest second place)
  • Lime Extract with lime zest (for a tropical feel)
  • Chopped Pecans (why granola is so good) add one cup.
  • Add Frozen Raspberries. (Raspberries and coconut go well together).

How to Color Coconut for Holidays

Coloring coconut is very easy. I have a post and a video for coloring coconut for Easter in this post, but you can easily switch that out to Christmas with red food dye and green food dye.

Cake Variations

  • Make a Triple Layer 6-inch cake. You can make a triple layer six inch cake using this same recipe. You will probably have to double the ingredients for the frosting.
  • Make a Bundt Cake. This version would be great with the addition of chopped pecans. Use this bundt cake technique with this batter recipe. You will find the tips you need for a perfect bundt cake there.
  • Make Buttercream instead of cream cheese frosting using this vanilla buttercream recipe, adding in coconut flakes and coconut extract.
Keto Coconut Cake

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5 from 1 vote

Keto Coconut Cupcakes, Keto Coconut Cream Cheese Frosting

Keto Coconut Cupcakes, Keto Coconut Cream Cheese Frosting
Prep Time15 minutes
Course: Dessert Keto
Cuisine: American
Keyword: keto coconut cupcakes
Servings: 12


Wet Ingredients

  • 6 eggs
  • 1/2 cup avocado oil
  • 1/2 teaspoon coconut extract optional
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract

Keto Coconut Cream Cheese Frosting

  • 8 ounces cream cheese full fat
  • 8 ounces butter room temperature
  • 1 1.2 cups Swerve Confectioner's Sweetener more if needed to taste
  • Dash salt
  • 1/2 teaspoon coconut extract
  • 1 cup unsweetened coconut


  • Preheat oven to 350 F (180 C).
  • Mix all the dry ingredients together. Set aside.
  • Add eggs to mixer and beat for about five minutes.
  • Stream in oil.
  • Add Coconut milk.
  • Add extracts.
  • Add dry ingredients and mix on medium just until mixed.
  • Pour evenly into cupcake liners, 3/4 full.
  • Bake for 15 to 22 minutes, depending on oven and size of liners. Internal temperature should be 207 F for cake to be done,

Keto Coconut Cream Cheese

  • Mix butter until mixed about a minute, Add cream cheese to butter and mix just until incorporated. If you over-mix, topping will get soupy and be too full of air.
  • Add coconut extract. Add Swerve confectioner's 1/2 cup at a time.
  • Top the cupcakes with the buttercream and top with plenty of coconut.

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