Dessert now, dinner later!

These low carb Coconut Lime Cupcakes are filled with tropical flavours. They are so refreshing and the lime buttercream frosting has just the right amount of sweetness.

Ingredients

Makes 9 servings


  • 2/3 cup - Almond Flour
  • 2/3 cup - Coconut Flakes, unsweetened
  • 1 tbsp - Psyllium Husk
  • 2/3 cup - Erythritol
  • 3 - Eggs
  • 1/2 tsp - Vanilla Extract
  • 1/2 tsp - Salt
  • 2 tsp - Baking Powder
  • 1/2 cup - Butter

Lime Buttercream

  • 3 - Eggs
  • 1/4 cup - Powdered Erythritol
  • 1/2 lime - Lime Juice
  • 1/2 lime - Lime Zest
  • 3/4 cup - Butter
  • 12 tbsp - Dried Cranberries

The directions to make Coconut Lime Cupcakes are in the section below, but first, please take a moment to learn about our personalized Keto plans.

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This recipe, "Coconut Lime Cupcakes," was taken from our private library of recipes. So you can see the food you'll be eating is keto-friendly and delicious.

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Here are the directions to make Coconut Lime Cupcakes...

Directions


  1. Preheat the oven to 350°F and line a muffin tin with silicone liners.
  2. In a bowl, beat together eggs and swerve sweetener.
  3. Add melted butter and vanilla extract.
  4. Continue to beat until fully incorporated.
  5. Mix in all dry ingredients and mix well until a smooth and slightly sticky dough has been formed.
  6. Pour batter into prepared muffin tin and bake for 15 minutes or until lightly golden brown on top.
  7. Meanwhile, place a pan over stovetop.
  8. Whisk together eggs and powdered swerve sweetener in pan.
  9. Turn heat on to medium and gently simmer until mixture starts to thicken.
  10. Whisk constantly to prevent the eggs from overcooking.
  11. Remove from heat and add lime juice and butter.
  12. Mix well until the butter has completely melted.
  13. Refrigerate until it thickens.
  14. Top muffin with lime buttercream and garnish with dried cranberries.