Low Carb Nut-Free Chocolate Coconut Cupcakes


 

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

Serving Size 1 cupcake

Low Carb Nut-Free Chocolate Coconut Cupcakes

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

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Ingredients

  • 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.

Instructions

  1. Pre-heat oven to 350 degree.
  2. 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.
  3. Once combined, pour into a cupcake lined pan. Top each cupcake with the toasted coconut and Swerve optional topping. Bake for 15-18 minutes.
Cuisine: dessert | Recipe Type: Low Carb Nut-Free Chocolate Coconut Cupcakes
7.6.4
38
https://fittoservegroup.com/2017/02/13/low-carb-nut-free-chocolate-coconut-cupcakes/
Nutrition Facts
Serving Size 1 cupcake
Servings Per Container 12

Amount Per Serving
Calories 74 Calories from Fat 48.6
% Daily Value*
Total Fat 5.4g 8%
Saturated Fat 3.2g 16%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 93mg 4%
Total Carbohydrate 4.2g 1%
Dietary Fiber 2.2g 9%
Sugars 0.8g
Protein 4.3g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

For detail information on which plan can best suit your needs read more here

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No Comments

  1. you are the ultimate champion of the low carb, I have to admit! I need to try these but I might add some nuts just because I love them ;)
    • Awww Mary, I am no champion but I am passionate about this conversation. I always encourage people to have fun tweaking my recipes, to make them their own. The idea of nuts for those who can have them is cool with me. 😜

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