Keto chocolate coconut cupcakes, that’s right! Get ready for a recipe you’ll be making over and over! These rich and chocolatey cupcakes are honestly what dreams are made of. Best of all, they’re a breeze to make!
Whether you’re quickly trying to whip up a keto-friendly, gluten-free dessert before the company arrives or just a lazy afternoon, this recipe is for you!
Did I mention these cupcakes are topped with low-carb chocolate ganache and toasted coconut?!
I mean, do you really need much else in a fast and easy, nut-free cupcake that’s also sugar-free??
If this sounds like your kind of recipe then you should check out my keto baking tips to have the best results, always. I also have a complete list of Keto Cakes that I’m sure you’ll love!
Keto Chocolate Coconut Cupcakes
If you’re not already convinced about making these low-carb chocolate toasted coconut cupcakes, just know that they are as easy to make as they are delicious. That’s including even toasting your own coconut flakes!
It’s an extra step that is totally worth it! You could definitely buy toasted coconut but it can be tricky to find without tons of added sugar. I love to buy unsweetened coconut flakes and toast them up myself.
It only takes a couple of minutes and really makes a big impact.
These gluten-free chocolate coconut cupcakes really got a double dose of coconut because they’re actually made with coconut flour as well!
This makes for a stable, rich, and yet still moist cupcake that takes minimal ingredients to create.
Plus, the use of coconut flour means they are also tree-nut-free!
How To Make Keto Chocolate Coconut Cupcakes
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Making these keto cupcakes is seriously easy and the result is a rich, decadent, “one is enough” dessert. I mean what more can you honestly hope for in a low-carb, gluten-free, sugar-free treat?
Really there’s no reason to sacrifice taste while enjoying your keto lifestyle. Especially because we have a diet that consists of high fat and low carbs, all the flavor is in the fat!
To make these low-carb cupcakes you’ll find the full recipe below. The quick and short version is you’ll melt your chocolates either in the microwave or double boiler.
My personal favorite is the microwave for the ease of it all. Mix in your eggs one at a time, mixing well in between. Then, combine with your sugar substitute of choice and the rest of your ingredients!
Pop them in the oven, toast your coconut flakes (so easy and worth doing yourself!), and make your ganache. Again, I prefer the microwave for the quickness but you can use a double boiler for a silky smooth ganache!
When the house fills with the smell of chocolate and the cupcakes are cooled top them off with the ganache and coconut and enjoy!
What You’ll Need
- Sugar-free chocolate chips
- Baking chocolate
- Granulated sugar substitute
- Cocoa powder
- Coconut flour
- Unsweetened coconut flakes
- Eggs, room temperature
- Electric mixer
- Muffin tin(12-capacity)
- Nonstick frying pan to toast unsweetened coconut
Sugar-Substitute Options
As far as sweeteners are concerned, I recommend the use of Lakanto’s granulated sugar substitute; it’s their erythritol and monk fruit sweetener that is as close to sugar as it gets.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has 0 % impact on blood sugar.
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You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.
I will, however, add that we are not sure why chocolate and stevia do not always mix nicely and can intensify the aftertaste of stevia.
Note that if this is your pick, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with good success.
I know not everyone would agree with me here, and I respect that but in my book, it’s still better than regular sugar.
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Keto Chocolate Coconut Cupcakes
Keto chocolate coconut cupcakes, that’s right! Get ready for a recipe you’ll be making over and over! These rich and chocolatey cupcakes are made with coconut flour and then glazed with chocolate ganache and finally topped with toasted coconut for one delicious keto-friendly cupcake!
Ingredients
- 1/2 cup of unsalted butter, softened
- 1 cup of sugar-free chocolate chips
- 2 ounce of baking chocolate (roughly chopped)
- 6 eggs, room temperature
- 1 cup of granulated sugar substitute
- 3/4 cup of dark cocoa powder
- 4 tablespoons of coconut flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of sea salt
Ganache
- 1/4 cup sugar free chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon butter
Toasted Coconut Topping
- 1 cup of unsweetened coconut flakes
Instructions
- Pre-heat your oven to 350 degrees and line your cupcake tin.
- In a small bowl, melt the butter, unsweetened chocolate, and sugar-free chocolate chips using 15-second intervals in the microwave. A double boiler can also be used for this if you prefer.
- Stir and allow to cool to room temperature.
- Add the cooled chocolate mixture to a medium bowl and whisk in the eggs one at a time, making sure to mix well with each addition.
- Next add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, salt, and vanilla extract.
- Combine well and divide the batter evenly in your cupcake tin.
- Bake for 12 to 15 minutes, until an inserted toothpick, comes out clean. While the cupcakes cool, prepare your ganache and toasted coconut.
- Toast coconut: Using a clean, dry skillet on medium heat toast the coconut. Stir occasionally until mostly golden brown. Set aside.
- Chocolate ganache: In a microwave-safe bowl (or a double boiler) melt the sugar-free chocolate chips. Then stir in the heavy cream and butter until smooth. Add an additional teaspoon of heavy cream if the ganache is too thick.
- Once the cupcakes have fully cooled, frost lightly using the ganache and the top with the toasted unsweetened coconut.
- Store leftovers in the refrigerator for up to 5 days. Allow the cupcakes to come to room temperature for the best flavor.
- You can freeze these for up to 3 weeks but without the chocolate ganache and toasted coconut.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 9.2gSaturated Fat: 5.4gCholesterol: 80mgSodium: 75mgCarbohydrates: 2.1gNet Carbohydrates: 2.5gFiber: 0.5gSugar: 1.2gProtein: 2.1g
Lisa Thatcher
Monday 5th of October 2020
If I don't have baking chocolate can I add 2oz more of the chips?
Hilda Solares
Friday 9th of October 2020
Hi Lisa, regular chocolate chips do not behave exactly like baking chocolate. I think it's best you wait to make this recipe until you can get some.
jacquelineobyikocha
Monday 13th of February 2017
This looks good.
fittoservegroup
Tuesday 14th of February 2017
Enjoy in good health Jacqueline!
marylinlawson
Monday 13th of February 2017
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 ;)
fittoservegroup
Monday 13th of February 2017
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. ?