Healthy Low-Carb Blueberry Cupcakes

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!
Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Servings: 12
Total Carbs: 4.6g
Fibre: 1.8g
Author: Libby Jenkinson

Ingredients

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.
Calories: 138kcal | Carbohydrates: 4.6g | Protein: 4.4g | Fat: 11.4g | Potassium: 90mg | Fiber: 1.8g | Sugar: 1.8g