Grain Free Cupcakes, Sugar Free, Keto, Low Carb
The best grain free, sugar free, keto friendly coconut cupcakes.
Servings: 12
Ingredients
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup milk I use coconut full fat milk
- 1/2 cup oil I use avocado oil
- 6 eggs
- 3 tablespoons sour cream
- 1/2 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly ground nutmeg optional
- 1/2 cup unsweetened coconut
- 1 cup granulated Swerve
!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.