Coconut Flour Cupcakes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.5
  • Total Fat: 15.4 g
  • Cholesterol: 92.5 mg
  • Sodium: 182.5 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.1 g

View full nutritional breakdown of Coconut Flour Cupcakes calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    3 eggs
    1/4 cup coconut oil, liquified
    1/2 cup coconut milk, room temperature
    1/2 tsp vanilla
    8-12 drops stevia vanilla creme liquid
    1/4 cup coconut flour
    1/2 tsp baking powder
    1/4 tsp salt


Directions

Preheat oven to 350F and line 6 muffin tins with paper liners.

In a medium bowl, beat eggs well. Stir in coconut oil, coconut milk, vanilla and stevia. In a smaller bowl, sift together coconut flour, baking powder, salt and erythritol, if using.

Stir dry ingredients into wet and mix well. If batter seems too thick, add a bit more coconut milk until it resembles cake/pancake batter.

Divide batter evenly among prepared muffin tins. Bake 20-25 minutes or until the tops of cupcakes spring back when touched lightly and a tester inserted into the middle comes out clean. Let cool in pan.



Serving Size: Makes 6 cupcakes

Number of Servings: 6

Recipe submitted by SparkPeople user GRANOLAMOM79.

Rate This Recipe