Description
These Low Carb Lime Coconut Cupcakes are a zesty, sugar-free delight with a rich coconut base and tangy lime frosting. Perfect for keto, low-carb, or gluten-free diets, they’re moist, easy to bake, and packed with tropical flavor.
Ingredients
Scale
Cupcake Batter:
- 3 large eggs
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/3 cup erythritol (or preferred keto sweetener)
- 1/2 cup unsweetened shredded coconut
- 2 tbsp fresh lime juice
- 1 tbsp lime zest
- 1/4 cup melted coconut oil
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup unsweetened almond milk
Lime Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- 2 tbsp powdered erythritol
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tin with paper or silicone liners.
- In a bowl, beat the eggs, then whisk in erythritol, lime juice, lime zest, and melted coconut oil until fully combined.
- Add in coconut flour, almond flour, baking soda, salt, and mix. Slowly stir in almond milk until the batter is smooth and scoopable.
- Distribute the batter evenly into cupcake liners using an ice cream scoop.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting Instructions:
- In a mixing bowl, combine cream cheese, powdered erythritol, lime juice, lime zest, and heavy cream.
- Beat with a hand mixer until light and fluffy.
- Once cupcakes are cooled, pipe or spread frosting evenly on each cupcake.
- Garnish with extra lime zest or toasted coconut flakes, if desired.
Notes
Tips:
- For extra moisture, add 1 tbsp Greek yogurt to the batter.
- For dairy-free, use vegan cream cheese and coconut cream instead of heavy cream.
- These freeze well (unfrosted) for up to 3 months.
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Cooling Time:
30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
- Calories: 150 kcal
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