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Triple Coconut Keto Cupcakes

  • 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


Step 1

In a medium sized bowl, mix well the protein powder (we used a nearly zero carb variety), the coconut flakes, and the psyllium.

Step 2

Add the coconut mil and the coconut oil (liquefy it first if needed) into the dry mix and blend very well.

Step 3

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.

Step 4

Crush and melt the chocolate and decorate the cupcakes to your liking.

Step 5

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.

Step 6

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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Nutritional Info

This information is per serving.

  • kcal

  • Fat

  • Protein

  • Carbs

  • Fiber

  • Net carbs


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