You may have tried my original cupcake recipe with almond flour – but it’s time I tried my hand at a nut-free cupcakes for all those who are allergic. So – I made vanilla coconut flour cupcakes!

The best part about using coconut flour is that you only need a small amount. Recipes that may use 2 cups of almond flour, will only need 1/4 cup of coconut flour.

My first cookbook – Keto Cravings, is on Amazon now!

However it’s always interesting when I attempt to convert an almond flour recipe to coconut because sometimes it’s a nice and easy flip to 1/4 of the flour but other times, you need to add MORE liquid. So sometimes it gets a bit confusing, which is why I tend to avoid using coconut flour.

The best part about this basic cupcake recipe is that it is easy to alter. Want make it chocolate? Add 3-4 tbsp of cocoa powder and an extra 2-3 tbsp of heavy cream. Super easy!

If you like these cupcakes, make sure to check out my Keto chocolate cupcakes!

 

Yield: 6

Coconut Flour Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A basic keto cupcake made with NO nuts! Super versatile and easy to change!

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Ingredients

CUPCAKES:

• 1/3 cup (40g) coconut flour
• 1/4 cup (50g) sugar substitute
• 1 tsp baking powder
• 1/2 cup (117ml) heavy cream
• 2 large eggs
• 1 tsp vanilla

ICING:

• 250g mascarpone cheese
• 1 tsp vanilla
• 1/3 cup (40g) powdered sugar substitute
• 2 tbsp heavy cream

Instructions

In a mixing bowl, whisk together the coconut flour, sugar substitute and baking powder.

Pour in the cream and vanilla, crack in the eggs and stir until thoroughly mixed. 

Scoop into a muffin tin lined with cups. 

Baking at 350°F / 175°C for 20-25 minutes or until a tooth pick comes out clean. 

Take them out and let them cool. 

In a mixing bowl, whisk together the mascarpone, cream, vanilla and powdered sugar substitute. 

Pipe the icing onto the cupcakes. 

Enjoy!

Notes

This makes roughly 6 cupcakes.

Nutritional Information per cupcake:

• CALS: 282
• FAT: 26
• CARBS: 5.1
• FIBRE: 2.2
• NET CARBS: 2.9
• PROTEIN: 6.3

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 26gCarbohydrates: 5.1gFiber: 2.2gProtein: 6.3g