Keto Coconut Dream Cupcakes
Low carb coconut cupcakes with a 25 minute prep and 18 minute bake, topped with coconut vanilla frosting swirl.
Last updated: August 26, 2026
Ingredients
- 2 cups blanched almond flour
- 1/3 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated erythritol
- 4 large eggs, room temperature
- 1/2 cup full fat coconut milk
- 1/3 cup melted coconut oil, cooled
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1 cup coconut cream, chilled
- 4 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract (for frosting)
- 1/4 cup toasted coconut flakes, for topping
Instructions
Preheat your oven to 350°F. Line a 12 cup muffin pan with paper liners.
Whisk almond flour, coconut flour, baking powder, and salt in a large bowl.
In another bowl, beat eggs and erythritol until light, about 1 minute.
Add coconut milk, melted coconut oil, and vanilla to the egg mix. Whisk to combine.
Pour wet ingredients into dry ingredients. Stir just until smooth, no dry streaks left.
Fold in shredded coconut with a spatula, using gentle strokes.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
For frosting, beat chilled coconut cream and cream cheese until smooth and thick.
Add powdered erythritol and vanilla. Beat 2 more minutes until fluffy and holding shape.
Once cupcakes are fully cool, pipe frosting in a tall swirl on each one.
Sprinkle toasted coconut flakes on top and serve, or chill until ready to eat.
Pro Tips
- • Chill your coconut cream can overnight so the solid cream separates from the liquid, this makes frosting much thicker.
- • Toast the shredded coconut for the topping in a dry pan for 3 minutes for extra flavor.
- • Don't overmix the batter once you add the coconut, it can turn dense fast.
- • Store frosted cupcakes in the fridge, they hold their swirl better cold.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These coconut cupcakes prove keto baking can still feel like a bakery treat. The tall frosting swirl and toasted coconut on top make them look just as good as they taste. Try them for your next low carb celebration and see how fast the tray empties.
Frequently Asked Questions
Why did my keto coconut cupcakes sink in the middle?
This usually means the batter was overmixed or the oven door opened too early. Keep mixing gentle after adding coconut, and wait until minute 15 to check for doneness.
Can I use coconut flour instead of almond flour in this recipe?
No, coconut flour absorbs much more liquid than almond flour. Swapping it one to one will make the batter dry and crumbly, so stick to the ratio listed.
Is coconut cream the same as coconut milk for the frosting?
No, coconut cream is thicker with less water content. Full fat coconut milk works in the batter, but you need real coconut cream for a frosting that holds its swirl.
How many net carbs are in one Keto Coconut Dream Cupcake?
Each cupcake has about 4 grams net carbs when made with erythritol, based on my nutrition testing. Actual counts can shift slightly depending on your brand of sweetener.
