Craving a sweet, fruity treat that won’t derail your health goals? Look no further! These Keto Raspberry Cupcakes are an absolute dream. They’re incredibly moist, bursting with fresh raspberry flavor, and topped with a luscious, dairy-free coconut cream frosting. Perfect for birthdays, special occasions, or just a Tuesday afternoon pick-me-up, this recipe proves you don’t have to sacrifice flavor to stay low-carb.
Ingredients
• For the Keto Cupcakes
• 1/4 cup (28g) Almond flour
• 1/4 cup (30g) Coconut flour
• 1/4 tsp Sea salt
• 1/4 tsp Baking soda
• 3 Large eggs, room temperature
• 1 tbsp Vanilla extract
• 1/4 cup (54g) Coconut oil, melted
• 1/8 tsp Stevia concentrated powder OR 30 drops liquid stevia
• For the Raspberry Coconut Frosting
• 1 can (13.5 oz / 400ml) Full-fat coconut cream, chilled overnight
• 1/2 tsp Tapioca flour or coconut flour
• 10 drops Liquid stevia, or to taste
• 1/2 cup (60g) Fresh raspberries, blended into a puree
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners.
3. In a medium bowl, whisk together the almond flour, coconut flour, sea salt, and baking soda.
4. In a separate larger bowl, use a hand or stand mixer to beat the eggs. Mix in the melted coconut oil, vanilla extract, and stevia until well combined.
5. Gradually add the dry to the wet , mixing on low speed until just combined. Do not overmix.
6. Divide the batter evenly among the 6 cupcake liners, filling each about ¾ of the way full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
8. While the cupcakes cool, prepare the frosting. Open the chilled can of coconut cream and carefully scoop out the thick, solidified cream into a mixing bowl, leaving the watery liquid behind. (You can save the liquid for smoothies!)
9. Add the liquid stevia and tapioca/coconut flour to the coconut cream. Using a hand mixer, beat on high speed until stiff peaks form, about 3-5 minutes.
10. Gently fold the blended raspberry puree into the whipped coconut cream until just combined.
11. Once the cupcakes are completely cool (at least an hour), frost them using a piping bag or a spoon. Serve immediately or store in the refrigerator.
Nutritional Information
• Serving Yields: 6 Cupcakes
• Nutritional facts are an estimate per serving.
• Net Carbs: 5 g
• Protein: 4 g
• Total Fats: 34 g
• Calories: 349
Pro Tips
• For the fluffiest frosting, chill your can of coconut cream in the refrigerator for at least 24 hours. This ensures the cream fully separates from the liquid.
• Using room temperature eggs is key for a smooth, well-emulsified batter and a better cupcake texture.
• Do not overmix the batter once you combine the wet and dry . Mix just until combined to keep the cupcakes light and tender.
• These cupcakes are best stored in an airtight container in the refrigerator for up to 3 days due to the coconut cream frosting.
FAQ
Q: How do I store these keto cupcakes
A: These cupcakes are best stored in an airtight container in the refrigerator for up to 3 days. This is necessary due to the fresh coconut cream frosting.
Q: Why is my coconut cream frosting not getting thick
A: For the frosting to get thick, you must use a can of full-fat coconut cream that has been chilled for at least 24 hours. This separates the thick cream from the liquid. Only use the solidified cream part for whipping.
Q: Are these raspberry cupcakes gluten-free
A: Yes, this recipe is naturally gluten-free because it uses almond and coconut flours instead of traditional wheat-based flour.
Q: What is the net carb count for one cupcake
A: According to the nutritional information provided, each cupcake has approximately 5 grams of net carbs.
