Description
Delicious and easy Keto Coconut Raspberry Cupcakes that are perfect for a low-carb diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ½ cup erythritol or preferred keto sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened coconut milk
- ½ teaspoon vanilla extract
- ½ cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, coconut milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For a chocolate twist, add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
- To enhance the flavor, consider adding a teaspoon of lemon zest to the batter for a refreshing citrus note.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg