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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword keto cupcakes
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