Coconut Butter Keto Cupcakes (Low Carb, Dairy Free, Gluten Free)

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Coconut butter keto cupcakes with all the wonderful benefits of coconut. Almond flour and coconut flour mix with unsweetened coconut to top!

What is the difference between coconut oil and butter?

This is very simple to explain. Though I understand how it is easy to mix up. Both tend to be solid at room temperature. Coconut oil is oil extracted from the meat of the coconut. Whereas coconut butter is the actual meat pureed into a paste where you can spoon and spread it.

How to make coconut butter?

Making coconut butter is as simple as blending the coconut meat in a food processor until it reaches the desired smoothness. You can even use coconut oil in helping smooth out the process. Personally, I have a hard time finding it in store. Not to mention I don’t have the time to make it. Amazon has plenty of options where you can purchase and receive it in two days. Now that’s an option I normally get with.

How to make coconut butter keto cupcakes:

Starting out you want to mix all your dry ingredients together. Now you will see how easy this recipe is. You will be done in time.

Coconut butter will have to be warmed in microwave or through sitting in hot water. Once you have that smooth, melt your butter. Then combine coconut butter, melted butter and the remaining wet ingredients. It’s possible to make this dairy free as well. Simply swap out the butter for coconut oil 1:1.

Mix your dry and wet ingredients then spoon into muffin liners. Silicone muffin liners are a wonderful choice. Everything slips out easily.

Top keto cupcakes off with unsweetened shredded coconut. Make sure you mash it down but in the end most will fall off when removing from muffin liner. So you may just want to mix it into it. I like to leave the shredded coconut on top to give it a chance become toasted.

Helpful recipe tips:

• Coconut butter must be warm and smooth. Simply adding jar to hot water will make coconut butter smooth.
• All room temperature ingredients, if eggs are cold this will cause the coconut butter to seize and this will make the batter super stiff. This will make it hard to spoon into muffin liners. If you make this mistake a quick addition of 3TB of melted butter or heavy cream will allow you to spoon the batter. Higher calories will be a result of this.
• Store frosting in the refrigerator if some is left over. For the first day, it is fine to leave it on the counter. Note, when remove from refrigerator you’ll have to leave it out and mix it to make it smooth again.

Keto Cupcakes You’ll Love

• Strawberry Cupcakes
• Lemon Cupcakes
• Vanilla Cupcakes

***Recipe Revised***

Coconut Butter Keto Cupcakes

Coconut butter keto cupcakes with all the wonderful benefits of coconut. Almond flour and coconut flour mix with unsweetened coconut to top!

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dessert

Cuisine American

Servings 7 cupcakes

Calories 297.7 kcal

Ingredients

 

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Dry Ingredients

• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• 1/4 cup granulated sweetener
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Wet Ingredients

• 2 large eggs
• 4 tablespoon coconut butter
• 2 teaspoon coconut extract
• 1/2 teaspoon liquid monk fruit

Coconut Butter Frosting

• 4 tablespoon unsalted butter
• 4 tablespoon coconut butter
• 1/4 cup powdered sweetener
• 1/2 teaspoon liquid monk fruit

Instructions

 

Cupcakes

• Preheat oven to 350°F and make sure all ingredients are room temp. See notes
• Mix all dry ingredients
• Mix all wet ingredients
• Combine dry and wet ingredients
• Bake in preheated oven for 20-25 minutes
• Remove and allow to cool before adding frosting

Frosting

• Mix room temp butter and coconut butter together
• Add in powdered sweetener and liquid sweetener. Mix until smooth
• You can store on the counter for the day but refriderate afterward

Notes

Helpful recipe tips:

• Coconut butter must be warm and smooth. Simply adding jar to hot water will make coconut butter smooth.
• All room temperature ingredients, if eggs are cold this will cause the coconut butter to seize and this will make the batter super stiff. This will make it hard to spoon into muffin liners. If you make this mistake a quick addition of 3TB of melted butter or heavy cream will allow you to spoon the batter. Higher calories will be a result of this.
• Store frosting in the refrigerator if some is left over. For the first day, it is fine to leave it on the counter. Note, when remove from refrigerator you'll have to leave it out and mix it to make it smooth again.

Nutrition

Nutrition Facts

Coconut Butter Keto Cupcakes

Amount Per Serving (1 cupcake)

Calories 297.7 Calories from Fat 251

% Daily Value*

Fat 27.9g43%

Saturated Fat 15.2g95%

Trans Fat 0.3g

Cholesterol 70.7mg24%

Sodium 30.3mg1%

Carbohydrates 8.4g3%

Fiber 5.3g22%

Sugar 2.2g2%

Protein 6.6g13%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword keto cupcakes

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