Keto Coconut Cupcakes

Name: Keto Coconut Cupcakes
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Yield: 1 dozen
Ingredients: ⅔ cup coconut flour; 2 teaspoons baking powder; ½ cup butter, cut into small cubes; 2 ounces cream cheese, softened; 1 cup coconut cream, chilled; ¼ cup stevia powder; 1 teaspoon vanilla extract; 4 eggs

Rating: 5 stars

1 Rating
1 Review
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These keto cupcakes are perfect topped with whipped cream.

By Michele Brock

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Recipe Summary

prep:

15 mins

cook:

35 mins

total:

2 hrs 50 mins

additional:

2 hrs

Servings:

Yield:

1 dozen

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

⅔ cup coconut flour
2 teaspoons baking powder
½ cup butter, cut into small cubes
2 ounces cream cheese, softened
1 cup coconut cream, chilled
¼ cup stevia powder
1 teaspoon vanilla extract
4 eggs

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.

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Step 2

Combine coconut flour and baking powder in a large bowl.
Step 3

Place butter and cream cheese in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir until well combined. Add coconut cream, stevia, and vanilla extract; stir well.
Step 4

Pour butter mixture over coconut flour mixture. Stir well. Mix in eggs. Divide batter evenly among the cupcake cups.
Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, at least 2 hours, to avoid crumbling.