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Coconut Lime Keto Cupcakes With Cream Cheese Frosting

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Here’s a major hit I stumbled upon recently. I’ve been longing to find a recipe for light, airy keto cupcakes, and this Coconut Lime Cupcake With Cream Cheese Icing fits the bill perfectly. It was a pound cake recipe that I tweaked, and voila, the best keto cupcakes I’ve ever made!

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 with almond flour that had not been blanched.

It has its place. If you’re making bread, it’s the one.

But in this keto cupcakes 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

keto cupcakes with coconut and limePin

I used my cute little silicone molds for these. They come in handy for keto fat bombs, muffins, egg cups, and, of course, keto cupcakes. I also used my favorite keto sweetener for these. You can 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.

What I Love About These Keto Cupcakes

These keto cupcakes turn out so wonderfully light and airy, which is almost impossible on the keto diet. I also love the versatility of this keto cupcakes recipe.

If you don’t love lime, you can add any flavor you want!

These can be made with orange zest and juice. Though orange is not so keto-friendly, you’re adding in so little that it shouldn’t make a huge difference, and besides, this is on and off keto!

You can also use lemon juice if you prefer.

I also love how easy it is to make these low-carb cupcakes! Ready in approximately 30 minutes, they’ll satisfy your sweet tooth in no time.

What You Need to Make Coconut Lime Cupcakes

Here’s a small list of ingredients you’ll need to make these coconut lime cupcakes.

Ingredient list:

  • 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 freshly squeezed
  • ½ cup coconut oil melted
  • 1 tsp vanilla flavoring

For the cream cheese frosting:

  • ½ cup cream cheese softened
  • ½ cup heavy whipping cream
  • ¼ tsp pure stevia
  • 2 tbsp shredded coconut

How to Make Coconut Lime Keto Cupcakes

This keto cupcake recipe is so easy to make that it will become your new go-to for sweet treats!

  1. Preheat oven to 180°C, 350°F
  2. Combine all dry ingredients in a large bowl, mixing thoroughly to break up any lumps
  3. In a medium bowl, beat eggs and add all other wet ingredients
  4. Combine dry and wet ingredients and mix well
  5. Pour the mix into a 12-part cupcake baking pan. I got 13 cupcakes, so I have an extra on hand, just in case. Do not overfill, as these will rise.
  6. Bake cupcakes for 20 minutes or until tops are brown

For the cream cheese icing:

  1. Ensure that cream cheese is well softened; microwave for 1 minute if necessary
  2. Combine cream cheese, heavy cream, and stevia. If you like, zest a lime and add it here as well for an extra limey flavor.
  3. Spread these on the tops of each cupcake with a dinner knife or piping bag and sprinkle with shredded coconut. Enjoy!
Coconut Lime Keto CupcakesPin
Without frosting, but still yummy!

Variations for Keto Cupcakes

While these are made into cupcakes, I can’t see why you won’t be able to make a loaf or small coffee cake out of them! Simply use a cake pan or loaf pan instead, and let me know how it turns out!

Keep in mind that you can’t pour the ingredients too high into a pan because results can vary. That’s the tricky part of using almond and coconut flour. Your baked goods won’t always rise the way we hope them to.

Sometimes, it’s trial and error, but let’s be honest; the end result is still going to be delicious, no matter how it turns out!

You can also completely skip the cream cheese frosting (why would you do that? That makes me sad, haha) and sprinkle it with shredded coconut or whatever keto-friendly topping you prefer.

Please check out more of my keto dessert recipes!

More Keto Cupcakes Recipes

How to Store Your Keto Cupcakes

You can easily and safely store these coconut lime cupcakes in an airtight container in the fridge or on the counter. You can also freeze them without the icing for up to 2 months.

To thaw out, just set them on the counter and enjoy when completely thawed out. You can pop them in the toaster oven or microwave to reheat them and then drizzle with your cream cheese icing.

Frequently Asked Questions

How many carbs in a keto cupcake?

Most keto cupcakes have 4-8 grams of carbs, depending on the ingredients and whether you top them with frosting.

Will one cupcake kick me out of ketosis?

If you stick closely to the recipe, chances are, you won’t get kicked out of ketosis. If you add extra ingredients that have a higher carb count (like the orange juice), you may get kicked out.

Are keto desserts OK to eat?

Yes, but in moderation. You must use moderation when eating, even with the keto diet. It’s okay to have one keto cupcake, but don’t eat the whole tray.

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Coconut Lime Keto Cupcakes

A light airy keto dessert you'll make over and over again.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 300kcal
Author: Iva Ursano

Ingredients

  • 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
  • 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

Instructions

  • Preheat oven to 180°C, 350°F
  • Combine all dry ingredients in a large bowl, mixing thoroughly to break up any lumps
    2 cups almond flour, 2 tbsp coconut flour, 1 tsp baking powder, 1 tsp baking soda, pinch sea salt, ½ cup keto sweetener
  • In a medium bowl, beat eggs and add all other wet ingredients
    6 large eggs, ⅓ cup lime juice, ½ cup coconut oil, 1 tsp vanilla flavoring
  • 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

For frosting

  • 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.
    ½ cup cream cheese, ½ cup heavy whipping cream, ¼ tsp pure stevia
  • Use a dinner knife or piping bag to spread these on the tops of each cupcake and sprinkle with shredded coconut. Enjoy!

Notes

Values are calculated with cream cheese icing. 

Nutrition

Calories: 300kcal | Carbohydrates: 8g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 197mg | Potassium: 72mg | Fiber: 3g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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2 Comments

  1. Tracey Lovelock-Butler says:

    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!!!

    1. I’m so happy you like them! I’m gonna make them again they were so good!

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