- 1/3 cup coconut flour
- 1/2 cup cocoa powder
- 1/4 cup Lakanto monk fruit sweetener (or whatever natural sweetener you have)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup melted coconut oil cooled
- 1/4 cup melted butter cooled
- 1/2 cup almond milk (you can use coconut milk as well)
- 1 tsp vanilla
- 8 drops of stevia (optional)
- 1 cup softened butter
- 1 cup powdered erythritol (I use Swerve or Anthony’s)
- 2 tbsp heavy whipping cream
- 1 tsp flavoring of choice (vanilla, almond, etc.)
- Preheat oven to 350 degrees F. Prepare a muffin pan with cupcake liners.
- In a bowl whisk together coconut flour, cocoa powder, monk fruit, baking powder, baking soda, and salt.
- Add eggs, vanilla extract, stevia (if adding), coconut oil, melted butter, and almond milk. Mix until ingredients are well combined.
- Fill liners about 2/3 (makes about 10 regular cupcakes)
- Bake for about 20-23 minutes or until a toothpick comes out clean.
- For the buttercream, place the softened butter in a bowl or mixer and whip until color lightens or about 3 minutes.
- Add the remainder of the ingredients and mix until combined, scraping down the sides.
- Whip with the paddle attachment for about 5 minutes to incorporate air and create a light and fluffy buttercream.
Coconut flour is very absorbent. If you find the batter is too thick before putting it into the pans you can add a tbsp of water to thin it out.
Be sure to let the cupcakes cool completely before icing.
If you are not accustomed to using sweeteners like erythritol, I would go a touch lighter when frosting the cupcakes because it can cause stomach discomfort in some.
Allow cupcakes to come to room temperature before serving if you are storing them in the fridge.
Ingredients should be room temperature before mixing to prevent uneven baking.
For those with nut allergies, the coconut oil can be replaced with butter and the almond milk with heavy cream or water.
Nutrition Info – 1 Frosted Cupcake
- Calories – 345
- Fat – 34g
- Net Carbs – 4.5
- Protein – 5