Break out your cupcake tins — it’s time to make Keto Berry Cupcakes (easy coconut flour cupcakes).
Low-carb coconut flour cupcakes are the perfect lunch box filler too … they’re almond flour free and only 4g net carbs.
Since the texture of coconut flour is so light, you’ll be sure to make soft cupcakes with every batch. You might even have the ingredients in your kitchen right now!
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Is Gluten-Free Flour Low-Carb?
Gluten-free flours are made with high-carb ingredients such as tapioca starch, potato starch, and rice flour. They will all raise your blood sugars more than wheat flour.
That’s no problem though because this new cupcake recipe uses healthy coconut flour which is naturally gluten-free and naturally low carb.
If you want to enjoy a gluten-free cupcake, try not to buy gluten-free flour. Gluten-free flours are highly processed and readily absorbed high-carb flours. Read this article to see why gluten-free junk is still junk.
Cupcakes Made With Coconut Flour
When ditching the carbs, we turn to almond and coconut flours for our baking needs. Coconut flour in particular is not only free from gluten and wheat, but it is also high in fibre, cheaper, and lower in inflammatory omega 6.
With the increasing number of allergies, more readers are asking for tree nut-free recipes. And as many parents know, an increasing number of primary schools and kindergartens now have a nut-free policy for baking and school lunches.
So many low-carb recipes that use almond flour/meal are off-limits for our school lunch boxes.
TOP TIP: I have just added a new recipe index for coconut flour recipes OR recipes where I give a coconut flour conversion.
COOKBOOKS – MEAL PLANS – PANTRY
Coconut flour vs Almond flour
There are so many benefits to using coconut flour over almond flour.
- Allergies — so many readers are requesting nut-free recipes. Either because they have nut allergies, or like me, their children attend a school with a nut-free policy. So baking with nuts is out of the question.
- Cost — coconut flour is cheaper to use. Prices vary from country to country, and what is currently on sale, but for us in New Zealand, coconut flour is half the price of almond meal/flour. Not only is coconut flour cheaper to buy, but the amount you use in a recipe is also incredibly small compared to almond meal/flour. A cake may require cups of almond meal/flour, whereas a coconut flour recipe might only require 1/4 of this.
- Omega3/6 ratio — almonds have a high omega 6 (pro-inflammatory) content. This isn’t so important when you are just eating a few almonds as a snack, but to rely on cups of almond meal/flour for meals and baking, really does make a difference and adds up quickly.
All quantities, ingredients, and instructions are in the recipe card below.
- butter – melted salted butter or unsalted butter
- coconut flour
- granulated sweetener – of choice or more, to your taste
- vanilla extract – or vanilla essence
- baking powder – always check the expiry date to ensure your baking powder is fresh
- eggs – medium
- raspberries – fresh raspberries or frozen berries both work well in this keto berry cupcake recipe
Berries – These easy keto coconut flour cupcakes recipes can be adapted and made with any berry you choose. I love raspberries as they have a sharp taste and have less carbs than blueberries.
Lemon – lemon zest always adds a lovely flavour to berry cupcakes
Enjoy this simple and easy keto cupcake recipe! My family sure did.
Low-Carb Blueberry Cupcakes Recipe (coconut flour)
- 110 g butter melted
- 4 tbsp granulated sweetener of choice or more to taste
- 50 g coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 8 eggs – medium
- 120 g blueberries fresh or frozen
- Mix the melted butter, sweetener, coconut flour, baking powder, vanilla, lemon juice and zest together.
- Add the eggs, one at a time, mixing between each addition.
- Taste the cupcake batter to ensure you have used enough sweetener and flavours to mask the subtle taste of coconut from the coconut flour.
- Divide the mixture between 12 cupcake cases.
- Press in a few fresh blueberries in the batter of each cupcake.
- Bake at 180C/350F for 15 minutes, or until golden on the outside, and cooked in the centre. Ovens will vary so test as the cupcakes are baking.
- Cover with sugar-free ream cheese frosting. Vanilla or lemon flavour is perfect. Garnish with fresh blueberries and lemon zest.
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