Low Carb Lime Coconut Cupcakes

You all remember the classic hit with the lyrics about how you put the lime in the coconut? Well, with these coconut lime cupcakes, you might finally understand the elixir meaning behind those lyrics. This combo is so good. Even better: each cupcake has only about 9 g net carbs.

Low Carb Lime Coconut Cupcakes

There is one thing I need to explain about this cupcake recipe. Yes, there is fresh lime juice in it and there is coconut. But you’re not baking with coconut flour. Instead, the coconut takes a starring role in the homemade, sugar-free cream cheese frosting that you’ll make and use to decorate these low-carb cupcakes.

With regards to the actual baking, you’re using blanched almond flour. That means the outer almond skins have been removed before processing. You’re left with superfine almond flour that’s uniform in color and makes a perfectly light cupcake.

One of my favorite regular lime desserts to make is anything having to do with key lime pie. So recipes like key lime cookies and the like. I’m looking forward to taking the approach that I did with these cupcakes for the similar flavored pies and cookies, too.

Ingredients

Below I’ve outline the two sets of ingredients you’ll need. First the ingredients for the cupcakes followed by the sugar-free, homemade frosting ingredients. There is some overlap.

Making the Cupcakes

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 cup monkfruit
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch sea salt
• 6 large eggs
• 1/3 cup lime juice fresh squeezed
• 1/2 cup coconut oil melted
• 1 teaspoon vanilla extract

For the Frosting

• 1/2 cup cream cheese softened
• 1/2 cup heavy whipping cream
• 1/4 teaspoon monk fruit
• 2 tablespoon shredded coconut

Instructions

1. Preheat the oven to 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 mix into cupcake liners or muffin tin, which you’ve prepped with cooking spray. Do not overfill as these will rise.
6. Bake cupcakes for 20 minutes or until the tops are brown. Remove and let cool on a wire rack.
7. While the cupcakes cool, combine cream cheese with heavy cream and monk fruit. If necessary, use a hand beater or immersion blender to get to a smooth, frosting consistency.
8. Use a dinner knife or piping bag to spread these on the tops of each cupcake and sprinkle with shredded coconut. Enjoy!

Notes

I used my cute little silicone molds for these. They come in so handy for making all kinds of baked goods when I don’t want to use a regular muffin tin.