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