Coconut Cupcakes - Low Carb, Gluten Free, Sugar Free, Dairy Free
Serves: 18 cupcakes
 
Ingredients
  • For the Cupcakes:
  • 7 large eggs
  • 1/2 cup coconut oil
  • 2 cups almond meal
  • 3/4 cup coconut flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla
  • 1 1/4 cups coconut milk
  • 1 cup xylitol or erythritol (I use 1/2 cup of each)
  • For the Whipped Cream:
  • 2 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight upside down (Thai Kitchen or Natural Value, do not use Whole Foods' 360)
  • or 1 pint whipping cream
  • 1/4 cup xylitol or erythritol or a combination of the two
  • 1 teaspoon vanilla
  • 1 1/2 - 2 cups flaked or shredded unsweetened coconut, lightly toasted (I prefer flaked)
Instructions
  1. Make the Cupcakes:
  2. Put 18 liners in muffin tins or grease tins with butter or oil . Preheat oven to 350°.
  3. Batter may be mixed by hand, with an electric mixer or a standing mixer.
  4. Put eggs in a large bowl and beat. Add all other ingredients and beat on medium to mix well. Taste for sweetness and add more sweetener as necessary.
  5. Divide batter evenly between 18 cupcake cups. Batter should come just to the top of the tin but under the top of the paper liner.
  6. Bake for 20-25 minutes or until cupcakes feel a little firm to the touch and a toothpick inserted in the center comes out clean. Cool completely before frosting.
  7. Cupcakes may be made a day ahead and kept covered and chilled.
  8. Make the Whipped Cream:
  9. While the cupcakes are baking, make the whipped cream. See recipe for Coconut Whipped Cream for in-depth directions and a discussion. Please note: coconut whipped cream does not get as firm as regular whipped cream. It will, however, be firm enough to top a cupcake. Refrigerate whipped coconut cream until ready to use.
  10. To make whipped dairy cream:
  11. Put chilled cream, sweetener, and vanilla in a medium bowl. Using a hand mixer or standing mixer, mix on medium-low until large bubbles form on the surface. Increase speed to medium-high and then high, mixing until stiff peaks form.
  12. Top each cupcake with a few tablespoons of whipped cream. Serve immediately or keep chilled until ready to serve. Top with a handful of coconut flakes right before serving.
  13. Whipped cream (coconut or dairy) may be made about 5 hours ahead of time and kept covered and chilled.
Recipe by Preheat to 350˚ at https://preheatto350.com/coconut-cupcakes-low-carb-gluten-free-sugar-free-dairy-free/