Keto Toasted Coconut Chocolate Mini Cupcakes
Mini cupcakes with rich cocoa and coconut flavors, sweetened with keto-friendly sweeteners. Topped with coconut buttercream frosting and toasted coconut flakes. Quick-baking at 350 degrees with simple mixing technique.
Ingredients
- 1 ½ cup almond flour
- ½ cup unsweetened cocoa powder
- 2 ½ teaspoon baking powder
- ⅓ cup Splenda Keto Sweetenererythritol1:1ketosugar-free
similar sweetness
- ½ teaspoon salt
- 3 egg
- ½ cup unsweetened coconut milk
- 1 teaspoon coconut extract
- 1 stick butter, softened
- 2 tablespoon coconut cream
- 2 teaspoon vanilla
- 1 ½ cup KETO:SWEET Confectioners Sweetener
- ¼ cup coconut flakes, unsweetened, toasted
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Whisk together almond flour, cocoa powder, baking powder, Splenda sweetener, and salt in a medium bowl.
- 3
In a separate bowl, whisk together eggs, coconut milk, and coconut extract.
- 4
Pour wet mixture into dry ingredients and whisk until fully combined.
- 5
Spray a mini-cupcake pan with nonstick cooking spray.
- 6
Fill each cup 2/3 of the way full with batter.
- 7
Bake for 10 minutes or just until done.
- 8
Remove cupcakes and let cool completely.
- 9
Slide a knife along the side of each cupcake to release from pan.
- 10
Beat softened butter with a mixer for one minute to make frosting.
- 11
Add coconut cream and vanilla, beat until smooth.
- 12
Add sweetener 1/2 cup at a time, beating until mixture is smooth and fluffy.
- 13
Frost cooled cupcakes.
- 14
Sprinkle top of each cupcake with toasted coconut flakes.
Tips
Use a mini-cupcake pan for the specified bake time; standard cupcake pans will require longer baking.
Soften butter to room temperature before beating to ensure smooth frosting.
Cool cupcakes completely before frosting to prevent frosting from melting.
Good to Know
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Bake unfrosted cupcakes up to 2 days ahead. Store in airtight container at room temperature. Frost on day of serving.
Serve at room temperature or chilled, as preferred.
Common Mistakes
Do not overbake past 10 minutes to avoid dry cupcakes.
Do not frost warm cupcakes to avoid melting the buttercream.