Description
Delicious and fluffy keto coconut raspberry cupcakes, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup powdered erythritol
- 1/2 cup unsweetened shredded coconut
- 3 large eggs
- 1/4 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, salt, and powdered erythritol.
- Add in the shredded coconut, eggs, coconut milk, and vanilla extract. Mix until well combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For best results, use room temperature ingredients.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg