How about I share with you a low carb treat made with coconut flour? 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 our 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.
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. Thankfully, once you get past that hurdle, using coconut flour is pretty straightforward.
Consider this little treat my Valentine’s gift to those of you who have nut allergies and want a simple and delicious low carb option. Do you know that coconut flour is also less expensive to bake with? Almond flour can get a bit pricey, especially when it’s finely ground. So, using coconut flour is easy on the budget. Need another reason why this recipe needs to be part of your low carb collection? How about that it’s also lower in net carbs, making it suitable for my keto friends too.
Lastly, I want to thank each of you for faithfully reading my blog and for being so encouraging. I may not know each of you by name, but I love and appreciate you more than you will ever know.
Before you hop off, check-out our almost too good to be true news page. May it remind you of the greatest love ever demonstrated.
Have an amazing Valentine’s Day!
Low Carb Nut-Free Chocolate Coconut Cupcakes
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
7 large eggs
½ teaspoon vanilla
2 teaspoons vinegar
¼ cup of water
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. Makes 1 dozen cupcakes.
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