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Grain Free Cupcakes, Sugar Free, Keto, Low Carb

The best grain free, sugar free, keto friendly coconut cupcakes.
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Angela Roberts

Ingredients

!Coconut Cream Cheese Frosting (see notes)

  • 8 ounces full-fat cream cheese softened
  • 8 tablespoons unsalted butter softened
  • 1 1/2 cup Swerve Confectioner's Sugar sifted
  • 1 teaspoon vanilla
  • 1/4 teaspoon coconut extract
  • 1 tablespoon heavy cream coconut cream, or almond milk
  • 1/2 cup unsweetened coconut for the garnish

Instructions

  • Mix the baking soda, baking powder, nutmeg, coconut flour, Swerve together. Mix very well. set aside.
  • Whip eggs on high for at least five minutes until frothy.
  • Slowly stream in oil.
  • Mix sour cream into milk until well blended. Stream in.
  • Add vanilla and coconut extracts.
  • Mix in dry ingredients. Allow to sit for 5 minutes.
  • Spray cupcake liners. Use an ice cream scoop to scoop into liners.
  • Bake at 350 degrees for 13 to 15 minutes.
  • Cool completely before frosting.

Frosting Instructions

  • Whip cream cheese very smooth. Add Butter. Whip again until very smooth.
  • Add vanilla. Mix.
  • Add sifted Swerve Confectioner's Sugar 1/4 cup at a time, mixing well on medium low each time.
  • Add milk or cream only if necessary.
  • Spread on cooled cupcakes.
  • Top with coconut.
  • Refrigerate for an hour to meld the flavors if you have the time.

Notes

OPTIONAL BUTTERCREAM FROSTING: 
  • 1 cup butter
  • 2 tablespoons cream cheese
  • 1 cup of Swerve
  • 1/2 cup coconut.