Light and Airy Coconut Lime Keto Cupcakes
Here’s a major hit I stumbled upon recently. I’ve been longing to find a light airy keto cupcake recipe and this Coconut Lime Cupcake fits the bill perfectly. It was a pound cake recipe that I made some tweaks to and voila, pretty keto cupcakes!
I’ve since made the recipe twice, once with blanched almond flour and once with unblanched flour. I had both on hand for a moment testing the density of my baking when it comes to almond flour that has not been blanched.
If you’re just starting the keto diet, a food journal specifically for keto like this one can help you to stay on track. Track your meals, macros, mood, fasting times and movement daily to spot helpful and harmful patterns that help you achieve your weight loss and health goals.
It has its place. If you’re making bread, it’s the one. But in this keto dessert recipe, you’re going to want to stick to blanched almond flour, meaning the skins have been removed. You’re left with superfine almond flour that’s uniform in color and makes a perfectly light cupcake.
I’ve also used this recipe to recreate my blueberry muffins with great success. Use it as your base for future cupcakes and get wild with the variations.
Coconut Lime Keto Cupcakes
I used my cute little silicone molds for these. They come in so handy for keto fat bombs, muffins, egg cups and of course cupcakes. I also used my favorite keto sweetener for these. Read about the various types of keto sweeteners here. I added a bit of pure stevia to the frosting instead of the sweetener but you can use keto confectioners sweetener if you have it.
If you’re lost and not sure how to get started with the keto diet, this meal plan is for you. It’s a fool-proof guide to winning at the high-fat, low-carb lifestyle.
Coconut Lime Keto Cupcakes
A light airy keto dessert youll make over and over again.
- 2 cups almond flour (blanched, superfine)
- 2 tbsp coconut flour
- ½ cup keto sweetener (not stevia, I used Lakanto monk fruit mix )
- 1 tsp baking powder
- 1 tsp baking soda
- pinch sea salt
- 6 large eggs
- ⅓ cup lime juice (fresh squeezed)
- ½ cup coconut oil (melted)
- 1 tsp vanilla flavoring
For the Frosting
- ½ cup cream cheese (softened)
- ½ cup heavy whipping cream
- ¼ tsp pure stevia
- 2 tbsp shredded coconut
Preheat oven to 180°C, 350°F
Combine all dry ingredients in a large bowl, mixing thoroughly to break upany lumps
In a medium bowl, beat eggs and add all other wet ingredients
Combine dry and wet ingredients and mix well
Pour mix into 12 part cupcake baking pan. I got 13 cupcakes so have an extra on hand just in case. Do not overfill as these will rise.
Bake cupcakes for 20 minutes or until tops are brown
Ensure that cream cheese is well softened, microwave for 1 minute if necessary
Combine cream cheese with heavy cream and stevia. If you like, zest a lime and add it here as well for an extra limey flavor.
Use a dinner knife or piping bag to spread these on the tops of each cupcake and sprinkle with shredded coconut. Enjoy!
For the cupcake without frosting.
For the frosting
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Light and airy as advertised? Tick
Super easy to make – Tick
Tasty – Tick
Absolutely love these cupcakes and my husband who doesn’t eat ‘cakey’ things wolfed these down too.
The only thing I would do next time I make these, I will add more sweetener to the cream cheese topping – otherwise perfect…. thankyou!!!
I’m so happy you like them! I’m gonna make them again they were so good!