Keto Coconut Cupcakes Food

KETO COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
• Combine coconut flour and baking powder in a large bowl.
• Place butter and cream cheese in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir until well combined. Add coconut cream, stevia, and vanilla extract; stir well.
• Pour butter mixture over coconut flour mixture. Stir well. Mix in eggs. Divide batter evenly among the cupcake cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, at least 2 hours, to avoid crumbling.

KETO VANILLA CUPCAKES

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
• In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
• In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
• Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
• Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.

KETO COCONUT CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9-inch cake pan with coconut oil or butter. Set aside.
• In a large bowl, using an electric beater on low/medium speed, beat the eggs with coconut cream, erythritol, coconut extract, and vanilla for 30-45 seconds or until slightly lighter in color.
• Beat in coconut flour and baking powder until the batter is shiny and has no lumps. Stop the beater and stir in the desiccated coconut.
• Transfer the coconut cake batter onto the prepared cake pan and spread evenly.
• Bake in center rack for 20-25 minutes on fan-mode or for 30-35 minutes or regular mode. I recommend you insert a pick in the center of the cake every 5 minutes from 20 minutes of baking. If it comes out clean or with a little bit of crumb, it's cooked! This is the best way to prevent a coconut flour cake from overbaking and getting dry (you want the crumb to be soft and moist!)
• Cool 5 minutes in the pan then transfer onto a cooling rack.
• Cool 1 hour on the rack, or wait until it reaches room temperature to frost. Only make the frosting 10 minutes before frosting the cake, or if you want to make the frosting ahead, don't store in the fridge, or it will get hard and difficult to spread.

ULTIMATE KETO CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
• In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
• Add melted butter to dry ingredients. Stir to combine.
• Next, add the eggs, vanilla extract and almond milk. Using a whisk or an electric mixer, mix until thoroughly combined.
• Evenly spoon the batter into each cupcake liner until about ¾ full.
• Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.