KETO COCONUT FLOUR CUPCAKES
These keto coconut flour cupcakes are a moist and delicious low carb version of a childhood favorite. If you love coconut, you’ll go crazy for these cupcakes! Perfect for your next grain-free, nut-free celebration!
My relationship with coconut can best be described as..interesting. Kind of like how Joe swears he’s allergic to bananas, but can’t get enough banana nut muffins. We haven’t experimented a ton with coconut flour, just because of our preference for almond flour…but after many requests for an alternative, especially from those who are allergic to almonds, we decided it was time to immerse ourselves in the coconut world.
ingredients
instructions
My relationship with coconut can best be described as..interesting. Kind of like how Joe swears he’s allergic to bananas, but can’t get enough banana nut muffins. We haven’t experimented a ton with coconut flour, just because of our preference for almond flour…but after many requests for an alternative, especially from those who are allergic to almonds, we decided it was time to immerse ourselves in the coconut world.
ingredients
- 2/3 Cups Coconut Flour (I use this)
- 1/2 Cup Butter
- 1 Cup Erythritol (I use this)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Vanilla Extract
- 1 Cup Coconut Cream
- 2 Ounces Cream Cheese
- 4 Large Eggs
instructions
- Preheat oven to 350 degrees Fahrenheit
- Line cupcake tin with liners or generously butter 12 individual cups
- Combine coconut flour and baking powder in a large bowl, set aside
- Cut butter into several small squares and put in separate bowl, add cream cheese
- Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
- Add erythritol, vanilla extract, and coconut cream to butter and cream cheese mixture. Stir well.
- Read more please visit : www.heyketomama.com
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