EASY Coconut Flour Cupcakes | Keto Diet Desserts
Cupcakes are one of my favorite things and a cupcake that’s low carb - that just sounds divine. Mother’s Day is around the corner, and Spring is already here! So I have a cupcake recipe designed with Spring and Mom in mind, so you can surprise her with some pretty and healthier than typical cupcakes.
I was skeptical about a keto or low carb type of cupcake because I tend to be a traditionalist. But I wanted to see if it could be done and I had some coconut flour sitting around so I gave it a try and these cupcakes get the Artsy Cupcake stamp of approval. These are a low carb vanilla cupcake with buttercream frosting. Sounds too good to be true, doesn’t it? I finished these off with some floral decor that is perfect for Spring or for gifting these to Mom. You will get 12 cupcakes with this recipe. I did a video tutorial, if you want to check out how perfect the Russian piping tips worked to get those little flowers on top!
// ingredients for VANILLA cupcakes
1 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
2 whole eggs
4 egg yolks
1 teaspoon vanilla extract
Preheat the oven to 350°F. Line the cupcake pan with paper or silicone muffin liners.
In a medium bowl, use a fork to stir together the almond flour, coconut flour, baking powder, and salt until well blended.
Using a mixer, whip the cream until stir until peaks form.
Add the whole eggs and egg yolks, one at a time, beating after each addition.
Using a wooden spoon, fold the flour mixture into the cream mixture and combine well.
Fill each cupcake liner three-quarters full with the batter.
Bake for 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Let cool in the pan for at least 20 minutes before frosting.
// ingredients for BUTTERCREAM FROSTING
1 cup salted butter
1 teaspoon vanilla
2 tablespoons heavy whipping cream
// frosting directions
Combine the butter, heavy cream, and vanilla. Mix.
Add in half of the confectioners sugar. Mix. Add the other half and mix.
If you want to make different colors for the frosting, you can separate the frosting into batches and add the food coloring of your choice.
Load the pastry bag with frosting. Secure the piping tip on the end of the bag. And frost each cupcake.
Here are how the beautiful floral cupcakes turned out, all ready for Spring or to share with the special mom in your life. If you enjoyed this post, please consider leaving a comment below!
For a yummy non-keto cake recipe, check out this White Chocolate Cake recipe!