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5 from 141 votes

Grain Free Cupcakes, Sugar Free, Keto, Low Carb

33 minutes
Calories: 420kcal

Ingredients

  • 3/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup milk
  • 1/2 cup oil (I use avocado oil)
  • 3 tablespoons sour cream
  • coconut extract
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut
  • cream cheese frosting (I use avocado oil)
  • 8 ounces cream cheese frosting (I use avocado oil)
  • 10 tablespoons unsalted butter (I use avocado oil)
  • 1 cup confectioners sugar (I use avocado oil)
  • 1 teaspoon vanilla
  • 1/4 teaspoon coconut extract
  • 1 tablespoon heavy cream (I use avocado oil)
  • 1/2 cup coconut (I use avocado oil)

Instructions

  • Mix the baking soda, baking powder, nutmeg, coconut flour together.
  • Mix very well.
  • set aside.
  • Add oil, milk, eggs, sour cream, vanilla to the dry mix.
  • Add vanilla.
  • Mix well.
  • This is a very easy cake to make.
  • Allow to sit for 5 minutes.
  • Spray cupcake liners.
  • These do tend to stick.
  • Bake at 350 degrees for 13 to 15 minutes.
  • Cool completely before frosting.
  • Frosting Instructions Whip butter until very smooth.
  • Add in cream cheese.
  • Whip again until very smooth.
  • Add vanilla.
  • Mix.
  • Add Swerve Confectioner's Sugar ¼ cup at a time, mixing well on medium low each time.
  • Add milk or cream only if necessary.
  • Spread on cooled cupcakes.
  • Top with coconut.
  • Refrigerate for an hour to meld the flavors if you are not going to refrigerate cupcakes.
  • The taste of the frosting gets better once it's refrigerated as all the flavors come together.
  • You might want to make the frosting first, refrigerate, while you baking the cupcakes.
  • NOTES You can make more of a buttercream frosting with 1 cup butter, 2 tablespoons cream cheese, and 1 cup of Swerve, ½ cup coconut.
  • It will depend on your preference.
  • I've done both with this recipe