Low Carb Lime Coconut Cupcakes

Three round pastries topped with grated coconut on a white plate, garnished with limes, next to green plastic bowls.

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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.

Prep Time15

Cook Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 300kcal

Author: Leah Ingram

Equipment

Silicone Cupcake Liner Cups

Ingredients

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

Preheat the oven to 350 F.
Combine all dry ingredients in a large bowl, mixing thoroughly to break up any lumps
In a medium bowl, beat eggs and add all other wet ingredients.
Combine dry and wet ingredients and mix well.
Pour mix into cupcake liners or muffin tin, which you've prepped with cooking spray. Do not overfill as these will rise.
Bake cupcakes for 20 minutes or until tops are brown. Remove and let cool on a wire rack.
While the cupcakes cool, combine cream cheese with heavy cream and monkfruit. If necessary, use a hand beater or immersion blender to get to a smooth, frosting consistency.
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.

Nutrition