Low Carb Nut-Free Chocolate Coconut Cupcakes For The Win!
Are you frustrated with what seems like a lack of delicious low carb and nut-free dessert options? There seems to be plenty of great low carb dessert options that include nut flours. Yet a noticeable lack of low carb nut-free options. What if you either can’t have nuts do to an allergy, or you simply want a low carb keto friendly dessert that doesn’t require nut flours? Well, I believe my low carb nut-free chocolate coconut cupcakes is one you need
The Need For More Nut-Free Recipes
I often get asked if I could create more low carb recipes using coconut flour. Nut allergies can be extremely serious and so it’s been a goal of mine to incorporate more nut-free recipes into my blog. Although in theory it may sound like a simple request, it’s just not that easy. Truth is, it took me awhile to learn how to use coconut flour as a good low carb alternate flour. Visit here for more of my low carb baking tips.
Working With Coconut Flour
Coconut flour is actually a by-product of coconut milk when it’s being produced. It requires for coconut milk to be extracted from the coconut meat. The coconut meat is then dried and finely ground. This creates a fine powder that looks a lot like wheat flour and serves as a great nut-free option.
One of the main issue with coconut flour, is that it’s very dry, and requires a lot more moisture in the recipe for it to work properly. Plus it can’t simply be substituted for flour cup for cup the way almond flour does. Using coconut flour also happens to be lower in calories, carbs and it’s way more economical, so you should consider using more of it. Thankfully, once you get past that hurdle, using coconut flour is pretty straightforward.
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I am going to leave you with a few other of my low carb nut-free recipes for you to enjoy.
Low Carb Nut-Free Chocolate Coconut Cupcakes
Serving Size 1 cupcake
Low Carb Nut-Free Chocolate Coconut Cupcakes, a delicious low carb recipe that makes coconut the star.
10 minPrep Time
15 minCook Time
25 minTotal Time
- Dry Ingredients
- 1 cup of coconut flour
- ¾ cup of sugar substitute (I used swerve)
- ½ cup of unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon instant coffee or espresso, optional
- ½ teaspoon sea salt
- Wet Ingredients
- 7 large eggs
- ½ teaspoon vanilla
- 2 teaspoons vinegar
- ¼ cup of water
- Optional Topping
- 1 cup of unsweetened lightly toasted coconut flakes
- 2 tablespoons of swerve confectioners’ sugar
- Mix to make topping.
- Pre-heat oven to 350 degree.
- In a stand-up mixer place all the dry ingredients into a large bowl and mix lightly until combined. Next add all the wet ingredients and mix until fully incorporated.
- Once combined, pour into a cupcake lined pan. Top each cupcake with the toasted coconut and Swerve optional topping. Bake for 15-18 minutes.
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