Low-Carb Blueberry Cupcakes Recipe (coconut flour)
The perfect healthy low-carb blueberry cupcake - made with just a few ingredients and coconut flour. Can also be baked as a two layer cake or in a loaf tin. Your carb loving friends won't suspect a a thing!
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Servings: 12
Calories: 138kcal
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Ingredients
- 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
Instructions
- 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.
Notes
Nutrition is shown for 1 cupcake. Icing/frosting is additional and optional.
Nutrition
Calories: 138kcalCarbohydrates: 4.6gProtein: 4.4gFat: 11.4gPotassium: 90mgFiber: 1.8gSugar: 1.8g