Description
Delicious low-carb coconut raspberry cupcakes perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup shredded coconut
- 1/4 cup erythritol sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
- Add eggs, melted coconut oil, and vanilla extract to the dry ingredients and mix well.
- Gently fold in the raspberries.
- Line a muffin tin with cupcake liners and fill each liner with the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- These cupcakes can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg