Keto Coconut Cupcakes, Keto Coconut Cream Cheese Frosting
Keto Coconut Cupcakes, Keto Coconut Cream Cheese Frosting
Servings: 12
Ingredients
- 260 grams almond flour 2 1/4 cups
- 28 grams coconut flour 4 tablespoons
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 cup unsweetened coconut
- 1 cup Swerve granulated (Powdered Erythritol)
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
Instructions
- 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.