Keto 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