Triple Coconut Keto Cupcakes2013-11-11
- Yield : 7 cupcakes
- Servings : 7
- Prep Time : 10m
- Cook Time : 0m
- Ready In : 40m
This is a keto-friendly recipe (74% fats, 18.5% proteins, 7.5% carbs) that is rich in fiber and requires no baking – 4.25g net carbs per cupcake.
- Vanilla-flavored protein powder, 120g
- Coconut flakes, unsweetened, 90g
- Coconut milk, unsweetened, 200ml
- Coconut oil, 4 tbsp
- Psyllium husk, 2 tbsp (12g)
- Dark chocolate min. 85% cocoa, 20g
In a medium sized bowl, mix well the protein powder (we used a nearly zero carb variety), the coconut flakes, and the psyllium.
Add the coconut mil and the coconut oil (liquefy it first if needed) into the dry mix and blend very well.
Divide the batter into cupcake forms, it should be just enough to fill 7 standard size cupcake forms. We used silicone moulds but, since you will not need to bake these cupcakes, it's ok to use paper cupcake forms.
Crush and melt the chocolate and decorate the cupcakes to your liking.
Place the cupcakes in the freezer for about 30 minutes. They don't need to deep freeze, we only want for them to achieve a more solid consistency.
Remove cupcakes from the freezer and store in the refrigerator, or at least in a cold place. Coconut oil melts at just 24 degrees Celsius (75 F) so have that in mind if you're taking cupcakes to work or anywhere else you might not have a chilled place to store them.
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This information is per serving.