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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.
Ingredients
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
Variations
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
Sugar-free chocolate chips – add 1/2 cup of sugar-free chocolate chips to the keto cupcake batter (Best Keto Chocolate Chip Muffins)
Enjoy this simple and easy keto cupcake recipe! My family sure did.
Low-Carb Blueberry Cupcakes Recipe (coconut flour)
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
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Hi where in the uk can i buy this flour please thanks
Try the grape tree shop or Holland and Barrett but it’s cheaper in the grape tree
Lidl have also been selling coconut flour too recently.
Hi, Morrison’s & Holland & Barrett sell it but it is cheaper to buy on line from amazon or eBay. Hope that helps.
I love your recipes but since I live in the US, I don’t know how to compute your grams to cups for measuring. Do you have some kind of chart for me to use?
YES 🙂 Simply press the large red buttons below etc recipe and magically it will convert between grams and cups so you can choose which one you prefer. Welcome Carol, I hope you find some yummy recipes to try.
what is 0.5 cups? i see you say that in your directions?
0.5 = 1/2 cup. Others got confused as to what 1/2 meant so I used the decimal so it was clear.
do you mean 5 cups? lol
Nope, it is correct, it only requires 0.5 cup (half a cup). If you have never used coconut flour before, you will be ah-mazed at how far it goes. Read this article, it explains everything.
Libby, can you sub a few of the eggs for egg whites only, im afraid these may taste too eggy
I have never tried that. I just use a lot of vanilla and there has never been an eggy taste for me. Or someone else commented her ether she added chopped 85% chocolate – yummm.
Hi, I had a bunch of leftover egg whites in the fridge so I subbed in half the whole eggs for egg whites. It worked really well! I also added a couple of squares of 85% chocolate as suggested which tasted really good.
I made them last night! I didn‘t have any raspberries so, I took a few squares of 85% dark chocolate that I broke into small pieces and added to the cupcakes before baking. The cupcakes of my silicone form are smaller (I had a total of 21 cupcakes with the above ingredients) but I personally think that they have just the perfect size and also look awesome! How do they taste? DELICIOUS!!!
Thank you for this great and very easy recepie – low in carb, as there is only 1/2 cup of coconut flour and not too much sweetener, but plenty of good healthy fats. Best regards from Switzerland.
I love how you adapted the coconut flour cupcake recipe. What a superb idea to add chopped chocolate. Hello to Switzerland from here in NZ 🙂
Hi can you recommend which is the best sweetener to use that’s available in the U.K.?
I love this recipe as it is so versatile. Last time I added to the dough lemon zest and very little sweetener only 1 tbsp. After baking I mixed the juice of 1 lemon with 2-3 tbsp of powdered xylitol and poured it over the cupcakes while still hot and in the silicone form. Let the cupecakes cool down and absorb the juice. I like them cold, so I store them in the fridge. They turned out very good and juicy! … of course you have to like lemon!
Can I reduce the amount of butter?
Hi there … what granulated sweetener products can you recommend that are available here in New Zealand?
I like to use Natvia which is available in every supermarket, or go to Bin Inn and buy xylitol or erythritol 🙂 Lovely to see another kiwi here 🙂
Making today with strawberries. Liz
Could you help, I can’t seem to make coconut flour work for me. I followed this recipe and it just turned out like a flavoursome omelette..
What am I doing wrong, is my coconut flour past its use by date do you think?
Ive had issues using coconut flour previously, and nothing seems to have worked. Thanks
Love your site too!
Coconut flour does take some getting used to but I flavour mine heavily. The brand I buy has a very subtle coconut flavour, and from what I can gather from many of my American friends here, some brands are quite strong and more akin to desiccated/shredded coconut instead of true coconut flour. And hence they do not behave like coconut flour should i.e.swell and thicken. Maybe try another brand and see if that is more successful. I love coconut flour and use it all the time. So much cheaper and lower in carbs.
I have the same recipe but I use coconut oil instead of butter and only six eggs. Do the two extra eggs make it fluffier because mine are really good. I also add Lillys chocolate chips. I have the same recipe but I use coconut oil instead of butter and only six eggs. Do the two extra eggs make it fluffier because mine are really good. I also add Lillys chocolate chips.
Hi Barbara please could you tell me if you used the same quantity of coconut oil as the recipe states for butter? I would like to try this option!
Many thanks!
Debbie
1/2 cup of coconut oil = 1 stick of butter
These cupcakes were delicious & I was very pleasantly surprised with them as I’ve done very little sweet baking since eating low carb. Should these be kept in the fridge or just in a caketin in a cupboard if not all consumed in the first sitting?
Great question. I tend to keep coconut flour recipes for up to 3 days because of their high egg content. I keep them in the pantry in the winter, or in the fridge in the summer. I also keep them in an airtight container to keep them fresh.
Can these be frozen? I don’t want to eat them all at once, and I am the only one in the house eating clean.
Yes they can be. Place them in an airtight container in the freezer then defrost one or tow when required 🙂
Thank you. Just made them now and I am really pleased with how they turned out.
Can I make one of these in a mug in the microwave? I’m afraid if I make 8 I will want to eat them all today, lol.
Oooh, now that’s an idea! I have never tried but I am sure it would work. I imagine one cupcake would take between 2-3 minutes on HIGH, but obviously that would entirely depend on the strength of your microwave. Come back and let me know how it works. Alternatively, these can be frozen so you are not tempted by an entire batch 😉
Hi can I use almond flour
Sorry no. These two flours are not interchangeable. This article will help explain “Ultimate guide To Almond Flour vs Coconut Flour”.
I have just made these and added dark chocolate to them as well as the raspberries. Unfortunately they have not turned out very successfully. They have like a tough skin of egg around them. The centres are okay. I am a New Zealander living in Italy and can only think that the coconut flour I used is of a different quality.
Libby thank you for taking the time to share your recipes and advice. I enjoy your newsletters immensely.
Grazie, Mary
The coconut flour may be different to what we buy here in NZ and from the US. The egg shouldn’t separate to form a tough skin. Are you able to buy coconut flour online perhaps? I buy mine locally but I have bought some items from the US to NZ using the international iHerb store (this link gives you a 5% discount). How amazing to be a kiwi living in Italy – that must be an incredible life change. It’s a sunny winter’s day here in Auckland 🙂 Kia Ora. x
Just one main questions – can I decrease quantity of eggs? It is meaningful to use 8? It seems too much for me and too many eggs spend at a time… Thank you!
You can try to cut back the eggs, but it may have a heavier texture. Alternatively, you can dial any recipe serving size up or down and the quantities of the ingredients are calculated for you. So you may only want to make half the recipe for example. Remember, eggs are a wonderful source of protein. Invest in quality ingredients as your spending on junk food and carbs decreases. A few eggs are the price of a coffee 🙂
Thank you, Libby, for your swift reply. You are totally right. ))
Hi! Thank you for the recipe, I tried it but it was more like a breakfast egg tart than a cupcake. If I bake it again I will use less egg and up the flour.
I made these today using what I had available. I used 7 large eggs, 100g of 85% dark chocolate broken into pieces, 3 tablespoons of fruit sugar, no baking powder (I forgot) and no vanilla. Although the texture is slightly eggy they are lovely with the bit of double cream I have in the fridge. Next time I will try with 6 large eggs and see how that goes. It is a super easy recipe and I will keep trying it until it is perfect for me. I will enjoy munching the practice cakes until then 🙂
You do not say when to fold in raspberries, just to add 1 or 2 to the top?
You can add them to the top, then poke them down into the batter with the end of a spoon or fork. If you mix them in, the cupcake batter will turn pink!
Second time that I make them and I love them! Greetings from Mexico!!! Saludos!
Hi! I made these and they were very eggy. So eggy to the point that I was gagging on them and between the strong egg taste and texture can’t stand them 🙁 is there maybe something I did wrong? What else can I do to make it more of a muffin texture? Thanks!
Hello! I’m anxious to make the muffins.
Do you use a regular standard size cupcake tin?
And do you hand mix the ingredients or use an electric mixer?
Many thanks for your help!
Do you use a standard size cupcake tin?
Do you use an electric mixer or just a wooden spoon?
Thanks!
Yes, standard size cupcake tin (although check yours as so many things these days have been upsized, read this article). And I just use a wooden spoon, or if I am in a hurry, I throw it in the food processor. Both work equally fine. It depends on n how many dirty dishes I want to avoid 😉
I was looking for a coconut flour cupcake with strawberries-! and this looks like it. I often see comments on how things are so “eggy”; especially things with coconut flour. I see you call for “Medium” eggs, so wouldn’t using large eggs would cause an eggy taste? I only have large eggs, so will use 1 or 2 less and trust it turns out well. thanks!
I made these yesterday cause I wanted a little something to have with tea in the afternoon while quarantined at home! I followed the directions but used 6 large eggs instead of 8 medium eggs since that’s all I had at home. Also subbed blueberries for the raspberries since that’s also what I had at home. Overall thinking maybe dropping to 5 eggs or even 4? Cupcakes are just the right sweetness but taste a bit eggy with a hint of the coconut flour coming through. Will definitely try these again once I’m able to run out and buy some more eggs 🙂 And will probably try them with the raspberries next time if I could find them in the market.
Going to try this today, getting back on the lowcarb bandwagon as I fell off!
Love the baking! Which brand of Coconut flour do you use? I have Avalanche brand in the cupboard.
Avalanche is awesome, but I also use regular budget Pam’s brand, it works well too. All coconut flours vary from brand to brand and even batch to batch, so just monitor and adjust the recipe by an additional tbsp or additional liquid to ensure the consistency is correct. Even the humidity n the air can affect coconut flour and it’s ability to absorb liquid. You might want to read the Ultimate Guide To Coconut Flour.