Recipe By Michele Brock
Published Nov 9th
Prep 15m Cook 35m Additional 2h Ready In 2h 50m
Servings 1 dozen Calories 209.1

These keto cupcakes are perfect topped with whipped cream.

Recipe Ingredients

  • ⅓ cup coconut flour
  • 2 teaspoons baking powder
  • ½ cup butter, cut into small cubes
  • 2 ounces cream cheese, softened
  • 1 cup coconut cream, chilled
  • ¼ cup stevia powder
  • 1 teaspoon vanilla extract
  • 4 eggs

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
  2. 2 Combine coconut flour and baking powder in a large bowl.
  3. 3 Place butter and cream cheese in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir until well combined. Add coconut cream, stevia, and vanilla extract; stir well.
  4. 4 Pour butter mixture over coconut flour mixture. Stir well. Mix in eggs. Divide batter evenly among the cupcake cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, at least 2 hours, to avoid crumbling.

Nutrition Facts

  • Calories 209.1
  • Carbohydrate 9.8 g
  • Cholesterol 87.5 mg
  • Fat 18.7 g
  • Fiber 3.5 g
  • Protein 4.3 g
  • Saturated Fat 13.1 g
  • Sodium 173.9 mg
  • Sugar 0.2 g


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