Valentine’s Day is all about love, and what better way to show it than with homemade cupcakes? But if you’re on a keto diet, regular cupcakes loaded with sugar and carbs are a no-go. That’s where these Keto Coconut Raspberry Cupcakes come in. They’re soft, fluffy, and just the right amount of sweet—without messing up your macros.
This recipe is easy enough for beginners, yet fancy enough to impress. Whether you’re making them for your partner, a Galentine’s party, or just for yourself (because why not?), these cupcakes are a guilt-free way to enjoy something special.
Why You’ll Love These Cupcakes
- Low-carb & keto-friendly – No sugar, no problem.
- Moist and fluffy – Thanks to the coconut flour and healthy fats.
- Raspberry surprise – A burst of tartness in every bite.
- Perfect for Valentine’s Day – Because pink and red treats just make sense.
What You’ll Need
Here’s everything you need to whip up these keto-friendly cupcakes.
Dry Ingredients:
- ½ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup granulated erythritol (or any keto sweetener)
Wet Ingredients:
- 3 large eggs
- ⅓ cup melted coconut oil (or butter)
- ½ cup unsweetened coconut milk (or almond milk)
- 1 tsp vanilla extract
Extras:
- ½ cup fresh or frozen raspberries (slightly mashed)
- ¼ cup unsweetened shredded coconut
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 3-4 mashed raspberries for color (optional)
How to Make Keto Coconut Raspberry Cupcakes
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it with coconut oil.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together coconut flour, baking powder, salt, and erythritol. Set aside.
Step 3: Combine the Wet Ingredients
In another large bowl, whisk the eggs until slightly frothy. Add the melted coconut oil, coconut milk, and vanilla extract. Stir until smooth.
Step 4: Mix Everything Together
Slowly add the dry ingredients to the wet ingredients, stirring until well combined. The batter will be thicker than regular cupcake batter, but that’s normal with coconut flour.
Step 5: Add the Raspberries and Coconut
Gently fold in the mashed raspberries and shredded coconut. Be careful not to overmix—a few raspberry streaks make them look pretty!
Step 6: Fill and Bake
Spoon the batter into your cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick comes out clean.
Let them cool completely before adding the frosting.
Making the Creamy Frosting
Step 1: Beat the Butter & Cream Cheese
Using a hand mixer, beat the softened butter and cream cheese until fluffy.
Step 2: Sweeten & Flavor
Add the powdered erythritol and vanilla extract, then mix well.
Step 3: Get That Raspberry Color (Optional)
If you want a pink tint, mash a few raspberries and mix them in.
Step 4: Adjust Consistency
Slowly add the heavy cream, one tablespoon at a time, until you get a smooth, spreadable frosting.
Time to Decorate!
Once the cupcakes are cool, frost them using a piping bag or simply spread the frosting with a spoon. Top with extra raspberries, shredded coconut, or a sprinkle of keto-friendly chocolate shavings.
Storage Tips
- Store in the fridge for up to 5 days in an airtight container.
- Freeze (without frosting) for up to 2 months—just thaw and frost when ready.
Can You Make These Dairy-Free?
Yes! Swap the butter for more coconut oil and use a dairy-free cream cheese alternative for the frosting.
Carbs & Macros (Per Cupcake)
💖 Calories: ~170
💖 Net Carbs: ~3g
💖 Fat: ~14g
💖 Protein: ~4g
Macros may vary slightly depending on your ingredients.
Why These Cupcakes Work on Keto
1. Low-Carb Sweeteners
Erythritol keeps them sweet without adding sugar or spiking blood sugar.
2. Coconut Flour
It’s low in carbs, high in fiber, and makes the cupcakes light and fluffy.
3. Healthy Fats
Coconut oil and eggs provide the fats your body needs on keto.
4. Raspberries = Low Sugar Fruit
Raspberries are one of the lowest-carb fruits, so they add a natural sweetness without kicking you out of ketosis.
Perfect for Any Occasion, Not Just Valentine’s!
Sure, these cupcakes are cute for Valentine’s Day, but they’re great all year. Make them for:
🎉 Birthdays – Keto-friendly party treats.
🍼 Baby Showers – Add a pink or blue swirl to the frosting.
💍 Anniversaries – Because love should always include dessert.
Conclusion
These Keto Coconut Raspberry Cupcakes are proof that you don’t need sugar to make something delicious. They’re soft, creamy, and full of flavor—with just the right amount of sweetness. Whether you’re celebrating with a loved one or treating yourself, they’re a guilt-free way to enjoy dessert.
So, grab your mixing bowl and start baking—because Valentine’s Day (or any day) deserves a little something sweet. ❤️
PrintKeto Coconut Raspberry Cupcakes Recipe
Soft, fluffy, and full of flavor, these Keto Coconut Raspberry Cupcakes are the perfect low-carb treat for Valentine’s Day or any occasion. Made with coconut flour, fresh raspberries, and a creamy frosting, they’re completely sugar-free and keto-friendly while still tasting delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Keto, Low-Carb
- Diet: Gluten Free
Ingredients
½ cup coconut flour
✅ 1 tsp baking powder
✅ ¼ tsp salt
✅ ½ cup granulated erythritol (or any keto sweetener)
✅ 3 large eggs
✅ ⅓ cup melted coconut oil (or butter)
✅ ½ cup unsweetened coconut milk (or almond milk)
✅ 1 tsp vanilla extract
✅ ½ cup fresh or frozen raspberries (slightly mashed)
✅ ¼ cup unsweetened shredded coconut
Frosting:
✅ 4 oz cream cheese, softened
✅ ¼ cup unsalted butter, softened
✅ ¼ cup powdered erythritol
✅ 1 tsp vanilla extract
✅ 2 tbsp heavy cream
✅ 3-4 mashed raspberries for color (optional)
Instructions
Step 1: Preheat & Prep
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease with coconut oil.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together coconut flour, baking powder, salt, and erythritol.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, melted coconut oil, coconut milk, and vanilla extract until smooth.
Step 4: Combine
Slowly mix the dry ingredients into the wet ingredients, stirring until fully combined. The batter will be thick.
Step 5: Add Raspberries & Coconut
Gently fold in mashed raspberries and shredded coconut without overmixing.
Step 6: Bake
Fill cupcake liners ¾ full and bake for 18-22 minutes, or until a toothpick comes out clean. Let cool before frosting.
Step 7: Make Frosting
Beat the butter and cream cheese until fluffy. Add erythritol, vanilla extract, and mashed raspberries for color. Slowly mix in heavy cream until smooth.
Step 8: Decorate & Serve
Frost cooled cupcakes and top with extra raspberries or shredded coconut.
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Cupcakes (without frosting) can be frozen for 2 months.
- Dairy-Free Option: Replace butter with coconut oil and use dairy-free cream cheese.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 cupcake
- Calories: 170 Sugar: 1g Sodium: 60mg Fat: 14g Saturated Fat: 10g Unsaturated Fat: 3g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Net Carbs: ~3g Protein: 4g Cholesterol: 55mg