Keto Coconut Raspberry Cupcakes

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Sorry it has taken me so long to share these Keto Coconut Raspberry Cupcakes.

This was the final recipe for my Keto Valentine’s Day party plan, and they were a huge hit with the kids.

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Over the past month, I have gone back and forth about choosing keto foods over the usual junk for our upcoming birthday parties.

After seeing the kids devour these, we will be serving keto cupcakes (or possibly cheesecake) for all of the kid’s parties.

My husband mentioned that these were a little dry, which is his typical complaint with anything made of coconut flour.

I think more eggs may help with this problem, but it will take some experimenting in the test kitchen to see what we can come up with.

The frosting was my favorite part of this cupcake, and I may or may not have eaten the icing off of the two remaining cupcakes.

I’ll never tell.

I also used the remaining frosting as a strawberry dip, a delightful combination!

Keto Coconut Raspberry Cupcakes:

Keto Coconut Raspberry Cupcakes: Ingredients

For Cupcakes:

1 Cup Coconut Flour
1 Cup Almond Milk (Unsweetened)
7 Large Eggs
1/2 Cup Butter
1 Tbsp Baking Powder
3 Tsp Pure Vanilla Extract
1/2 Tsp Salt
3/4 Cup Erythritol
1/2 Tsp Liquid Stevia

For Frosting:

16 oz Cream Cheese
28 Fresh Raspberries
1 Cup Butter
1 Tbsp Pure Vanilla Extract
1/4 Cup Erythritol
1/2 Tsp Liquid Stevia

Keto Coconut Raspberry Cupcakes: Directions

1. Preheat oven to 350
2. Powder Erythritol in a food processor
3. Mix all ingredients in a large bowl and mix until well blended
4. Pour into silicon baking cups and bake for 28 – 30 minutes (until a toothpick comes out clean)

1. Melt butter
2. Mix all ingredients in a large bowl until light and fluffy

Keto Coconut Raspberry Cupcakes: Nutrition

This is for one cupcake with frosting (makes 16) – Note: The frosting recipe makes enough frosting to frost 32 cupcakes so you can always cut it in half if you don’t want to use the rest as a dip.

Calories: 225
Total Fat: 19g
Carbohydrates: 6g – 3g Fiber = 3 Net Carbs
Dietary Fiber 3g
Sugars: 1g
Protein: 5g

Baking Tips: Any time I bake keto cupcakes (both savory and sweet), I bake them in silicone baking cups.

The fat and butter in most keto cupcakes will destroy cupcake wrappers and cause any color in them to bleed all over the place.

After I baked these, I removed them from the silicon cups and let them cool on a cooling rack; after they cooled, I put them in cupcake wrappers.

Silicone baking cups are great because the food doesn’t stick to them, so it’s easy to make beautiful cupcakes every time.

To make all of my cupcakes the same size, I use this Wilton Cupcake Measuring Cup.

Not only does it create a beautiful cupcake display it also helps keep all servings equal, which matters if you like accuracy when tracking your food (I tried to warn you, I am OCD!).

I picked up most of my decor at Hobby Lobby (in case you are wondering).

Remember, the holidays can be a great time to introduce your family to a ketogenic lifestyle.

It took me two holidays to convince my parents that keto living isn’t that hard. 🙂

View all of our Ketogenic Diet Recipes here.

* We strive to make all recipes according to our dietary standards. Our recipes have to meet the following criteria: Low Carb, High Fat, Moderate Protein, Sugar-Free (we only allow natural fruit, veggie, and dairy sugars in our diet, and very little stevia), and Gluten-Free.

Don’t forget to try all of the recipes on our Valentine’s Day Table!

Best Ever Keto Coffee Cake 
Keto Raspberry Valentines