Low-Carb Chocolate Coconut Cupcakes

These Luscious Low-Carb Chocolate Coconut Cupcakes are impossibly scrumptious! They’re Grain-Free + Keto with a Dairy-Free option!

Low-Carb Chocolate Coconut Cupcakes

I find a good cupcake is the solution to many a problem–they’re even better than donuts in that regard because of all that happy extra frosting!

Back in my high school days, we were rewarded monthly during morning break with frosted cupcakes from the local grocery. Looking back on it, I actually have no idea how we got so lucky, but a very kind parent volunteer would bring in enough for the entire grade (there were about 100 of us)– and the moment she made her way into the courtyard we would all go completely mad, nearly clobbering her to get to our hands on one. There was no excuse for our rudeness, but it just goes to show that cupcakes make us do crazy things! 😉

How We Make Our Keto Cupcakes

These scrumptious delights are based on our keto chocolate cupcake recipes, we use a combo of unsweetened baking chocolate and cocoa powder for that rich taste and texture. And in the case here, we use a good amount of full fat coconut milk for extra moisture and flavor. The majority of the coconut taste comes by way of the frosting which boasts a mix of coconut + vanilla extracts and is topped with toasted coconut. A lot of people ask us about the apple cider vinegar– if it alters the flavor of the cupcakes. It’s such a small amount and does not influence the taste, but rather ensures a fluffier rise of the cupcake!

The only tip I have today is just to make sure to read through the ingredients and instructions before you get to work. I know we always say it, but it makes the biggest difference on the outcome and also makes the baking process more fun and stress-free!

If you love this recipe, we think you’ll also love our Keto Chocolate Mint Fudge Cupcakes!

Happy Cupcake Making!

Low-Carb Chocolate Coconut Cupcakes

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• Author: Lila Ruth
• Total Time: about 35 min
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

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Description

3.9 carbs per cupcake (Swerve has 0 net carbs)

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Ingredients

Scale 1x2x3x

Cupcakes

• 2 1/4 cups almond flour (Bob’s Red Mill)
• 1/4 cup unsweetened cocoa powder (Droste brand for extra rich flavor + color)
• 3/4 cup Swerve Confectioner’s Sweetener (or Lankanto  brand)
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder (Hain brand is grain-free)
• 2 oz unsweetened Baker’s Chocolate (8 squares)
• 2 tablespoons olive oil
• 2 eggs
• 3/4 cup full fat coconut milk 
• 1/2 tablespoon vanilla extract
• 1/2 tablespoon apple cider vinegar
• 1/4 cup shredded, toasted coconut for topping (optional)

Frosting

• 1 eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
• 2 tablespoons butter- softened, not melted (Earth Balance Spread for dairy-free)
• 1 cup Swerve Confectioner Sweetener
• 2 tablespoon whole milk (or coconut milk)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (1 tsp for even more flavor)
• 1/8 teaspoon salt

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Instructions

1. Preheat oven to 350 degrees.
2. Lightly toast the shredded coconut and set aside.
3. In a large bowl, whisk together your almond flour, Swerve Confectioner’s Sweetener, cocoa powder, baking powder and baking soda until evenly combined. Add your eggs, coconut milk, vanilla extract and apple cider vinegar over top of the flour mix, but do not blend yet, set bowl aside.
4. In a separate, small, microwaveable bowl, add your unsweetened chocolate squares. Microwave at 30 second intervals (stirring each time) until completely melted. (Usually about 2.5-3 minutes total).
5. Stir olive oil into your melted chocolate. Pour melted chocolate mixture over the other ingredients and rapidly blend together with whisk or electric hand mixer until all is incorporated evenly. Use batter immediately.
6. Pour or spoon batter into cupcake liners about 2/3 of the way full and bake at 350 degrees for about 20-22 minutes. Place foil lightly over top at 15 minute mark.
7. Remove your cupcakes from the oven and let them cool completely before removing them from the cupcake tin.
8. Frosting: While cupcakes are cooling, go ahead and mix together the frosting. With a hand mixer, blend together your softened cream cheese and butter.
9. Add milk and coconut + vanilla extracts then blend again. Finally, sift in the Swerve and salt and then blend one last time. Chilling the frosting will thicken it. You can also add more Swerve for a thicker texture or more milk to thin it out.
10. Decorate cupcakes with frosting and coconut as desired, enjoy!

• Prep Time: 15 min
• Cook Time: 22 min
• Category: Low-Carb
• Method: Baking
• Cuisine: cupcakes

Keywords: grain-free, gluten-free, dairy-free, keto, low-carb, coconut, chocolate, cupcakes, easy recipe, birthday, weight loss