Description
Delicious and fluffy keto cupcakes infused with coconut and topped with fresh raspberries, perfect for a low-carb treat.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened coconut milk
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, combine the coconut milk, eggs, melted coconut oil, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the lined cupcake cups.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- These cupcakes are best served fresh but can be stored in an airtight container in the fridge for up to 3 days.
- For added sweetness, consider drizzling with a sugar-free glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg