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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 cupcakes with coconut flour.

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!

No Nut Keto Cupcakes

No Nut Keto 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!

Ingredients

CUPCAKES:

ICING:

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: 282 Total Fat: 26g Carbohydrates: 5.1g Fiber: 2.2g Protein: 6.3g
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