I mean commmooooooonnnnn, let’s go! I am all about a keto friendly cupcake recipe! AND these are delicious! With only 2g of net carbs per cupcake, you really can’t go wrong here! A couple of months ago, my husband and I set out on a journey to eat less carbs. We are both carboholics (yes I made that word up), but it was seriously a problem. I realized that every meal or dessert I cooked was full of sugar and carbs. I don’t think people realize this when they are cooking for their family, because carbs are CHEAP! But you can eat healthy and still keep things within budget too! And not all carbs are unhealthy, but cupcake carbs ARE! So these are helpful if you need a sweet on a keto diet or just a low carb diet or lifestyle!
Equipment for this recipe:
- Saucepan
- Cupcake pan
- Muffin tins
- Piping Bag
- Piping Tip (I use the large star tip)
- Oven
Ingredients for this recipe:
- coconut flour
- baking powder
- salt
- unsalted butter
- monk fruit sugar
- eggs
- vanilla
- almond milk
- whipping cream
- xanthan gum
- cream cheese
- cherries
Storage:
These cupcakes can be stored in the refrigerator for up to a week. They save very well and easily! You can also save them in a the freezer for a longer period of time (up to 2 months). I love making a batch of these and keeping them in the freezer for when my sweet tooth strikes! To eat them out of the freezer, simply set them out on the counter for 1 hour before serving!
Substitutions:
You have to be very careful with substitutions on this recipe, especially in the cake because coconut flour is very unique in its absorbency. One thing you can substitute is the cherries! Feel free to swap it out for strawberries, pineapple, or any other fruit. You could even swap it out for oreos or chocolate chips!
Variations:
Turn Into A Cake
To make this recipe into a cake, all you have to do is double the recipe and put the batter into two 9 inch rounds. Bake at the same temp for the same time. Let the rounds cool completely and double the icing recipe to ice the cake.
Chocolate Cake:
Add in 3 melted dark chocolate squares to the batter before baking.
Keto Cherry Cupcakes with Keto Buttercream Cherry Frosting
Notes
Other dessert recipes:
Coconut Key Lime Pie Bars
Healthy Peach Cobbler
Ingredients
- Batter:
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup monk fruit sugar
- 3 tbsp unsalted butter, melted
- 3 large eggs
- 1/2 tsp vanilla
- 2 tbsp almond milk
- 1/4 cup cherries, pitted and diced
- •
- Icing:
- 1/4 cup whipping cream
- 1/8 cup monk fruit sugar
- 1/4 cup butter
- 1/2 tsp vanilla
- 1/4 tsp xanthan gum
- 4 ounces cream cheese
- 1/4 cup cherries, pitted and diced
Instructions
- Preheat your oven to 400º F. Line a cupcake pan with muffin tins. Dice and pit your cherries.
- In a small bowl, mix together coconut flour, baking powder, salt, and monk fruit sugar. In a large bowl, whisk butter, eggs, vanilla, almond milk.
- With a mixer, slowly mix the dry ingredients into the wet ingredients. Mix on low until well combined. Fold in the diced cherries.
- Fill the muffin tins 3/4 full with batter and cook in the oven for 15-20 minutes.
- While the cupcakes are cooking, make the icing. In a saucepan, heat the whipping cream, monk fruit sugar, and butter until it boils. Remove it from the heat.
- Stir in the vanilla and xanthan gum and chill for 2 hours.
- Once the icing mixture has chilled, add in cream cheese and whip with a mixer on medium for 1 minute. Fold in the diced and pitted cherries.
- Once the cupcakes are cooled, top with icing. I pipe my icing on with a large star tip.
Nutrition Facts
Keto Cherry Cupcakes with Keto Buttercream Cherry Frosting
Serves: 6
|
Amount Per Serving: 1 cupcake
|
||
|---|---|---|
| Calories | 297 | |
| % Daily Value* | ||
| Total Fat 27.9 g | 42.9% | |
| Saturated Fat 14.6 g | 73% | |
| Trans Fat 0 g | ||
| Cholesterol 152.3 mg | 50.8% | |
| Sodium 247.1 mg | 10.3% | |
| Total Carbohydrate 13.1 g | 4.4% | |
| Dietary Fiber 6.4 g | 25.6% | |
| Sugars 4.4 g | ||
| Protein 5.6 g | ||
| Vitamin A 190.9% | Vitamin C 1.2% | |
| Calcium 47.9% | Iron 2.3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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