Skip to main content
Keto Toasted Coconut Chocolate Cupcakes

Keto Toasted Coconut Chocolate Cupcakes

Print Recipe: Print Share Recipe:
Makes 34 mini cupcakes Calories 70 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Monk Fruit Sweetener


  1. Preheat oven to 350º.
  2. In a medium bowl, add the dry ingredients, and whisk to combine. In a separate bowl, whisk together the eggs, coconut milk, and extract. Pour mixture into the dry ingredients and whisk until fully combined.
  3. Spray a mini-cupcake pan with nonstick cooking spray. Fill each cup ⅔ of the way full with the cupcake batter. Bake for 10 minutes or just until done.
  4. Remove cupcakes and set them aside to cool. To easily remove from the pan, slide a knife along the side of each cupcake and they should pop out.
  5. To make the Coconut Buttercream, beat softened butter with a mixer for one minute. Add in the coconut cream and vanilla. Beat until smooth. Add in sweetener, ½ cup at a time, until mixture is smooth and fluffy.
  6. Frost cupcakes when they have completely cooled. Sprinkle the top of each with a little bit of unsweetened coconut flakes.

Nutrition Info Per Serving

Serving Size: 1 mini cupcake

Net Carbs .8g
Calories 70
Total Fat 6g
Saturated Fat 2.5g
Cholesterol 25mg
Sodium 70mg
Total Carbs 10g
Dietary Fiber 1g
Sugars 0g
Added Sugars 0g
Protein 2g
Contains 8.2g Erythritol