Keto Coconut Lime Cupcakes 🧁
Indulge in these delicious and moist Keto Coconut Lime Cupcakes, a perfect gluten-free and low-carb dessert with a refreshing citrus twist and creamy coconut frosting.
Equipment
- Muffin Pan
- Food Processor
- Hand Mixer
Ingredients
Cupcakes
- 1 1/2 cups super fine almond flour
- 1/4 cup oat fiber
- 1/2 cup Swerve Confectioners
- 3 large eggs
- 1/2 cup unsweetened full-fat coconut cream from a can, separated overnight
- 1/4 cup heavy cream
- 1/2 cup unsweetened flaked or shredded coconut finely ground
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon pure coconut extract
- Zest and juice of 2 limes
- Pinch of salt
For the Frosting
- 1/2 cup cream cheese softened
- 1/2 cup unsweetened full-fat coconut cream from a can, separated overnight
- 1/4 cup unsalted butter softened
- 1/3 cup Swerve Confectioners
- 1 teaspoon vanilla extract
- 1/4 teaspoon pure coconut extract
- Zest and juice of 1 lime
Instructions
Prepare Your Cupcakes:
- The night before, place a can of full-fat unsweetened coconut milk in the fridge. This makes the thick coconut cream separate from the water. You'll need 1 cup of this thick cream for the whole recipe (½ cup for cupcakes, ½ cup for frosting).
- Lightly process the shredded or flaked coconut in a food processor until it's finely ground, but not flour.
- Get your oven ready at 350°F (175°C).
- In a large bowl, whisk together the almond flour, oat fiber, Swerve Confectioners, finely ground coconut, baking powder, and salt.
- In a separate bowl, combine the eggs, ½ cup of the prepared coconut cream, heavy cream, lime juice, lime zest, vanilla extract, and coconut extract. Mix until well blended – a hand mixer makes this super easy!
- Gently add the dry ingredients into the wet mixture and mix just until everything is combined. Scoop the batter into 10 silicone cupcake liners or a muffin pan greased with nonstick spray. Bake for 15-18 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting. This is important so your frosting doesn't melt!
Whip Up the Frosting:
- In a mixing bowl, combine the softened cream cheese, the remaining ½ cup of coconut cream, and softened butter. Mix well.
- Stir in the remaining Swerve Confectioners, vanilla extract, coconut extract, lime juice, and lime zest. Continue mixing until the frosting is smooth and creamy. It might seem a bit loose at first.
- Pop the frosting into the fridge while your cupcakes are cooling. It will firm up beautifully, making it perfect for piping!
- Once the cupcakes are cool and the frosting is firm, transfer the frosting to a piping bag (or a sturdy plastic bag with a corner snipped off). Pipe or swirl the frosting generously over each cupcake.
- For an extra touch of flavor and beauty, sprinkle with more fresh lime zest and shredded coconut (optional).
- Keep any leftover cupcakes in the fridge for several days, or freeze them for later enjoyment.
Notes
Nutrition Information (per serving):
Calories: 232kcal
Total Carbs: 7g
Net Carbs: 4g
Fats: 20g
Protein: 7g
Calories: 232kcal
Total Carbs: 7g
Net Carbs: 4g
Fats: 20g
Protein: 7g
