Keto chocolate coconut cupcakes, that’s right! Get ready for a recipe you’ll be making over and over! These rich and chocolatey cupcakes are honestly what dreams are made of. Best of all, they’re a breeze to make!
Whether you’re quickly trying to whip up a keto-friendly, gluten-free dessert before company arrives or just a lazy afternoon, this recipe is for you! Did I mention these cupcakes are topped low-carb chocolate ganache and toasted coconut?!
I mean, do you really need much else in a fast and easy, nut-free cupcake that’s also sugar-free?? If this sounds like your kind of recipe then you should check out my keto baking tips to have the best results, always. I also have a complete list of Keto Cakes that I’m sure you’ll love!
Keto Chocolate Coconut Cupcakes
If you’re not already convinced about making these low-carb chocolate toasted coconut cupcakes, just know that they are as easy to make as they are delicious. That’s including even toasting your own coconut flakes!
It’s an extra step that is totally worth it! You could definitely buy toasted coconut but it can be tricky to find without tons of added sugar. I love to buy unsweetened coconut flakes and toast them up myself.
It only takes a couple of minutes and really makes a big impact.
These gluten-free chocolate coconut cupcakes really got a double dose of coconut because they’re actually made with coconut flour as well! This makes for a stable, rich, and yet still moist cupcake that takes minimal ingredients to create.
Plus, the use of coconut flour means they are also tree-nut-free!
How To Make Keto Chocolate Coconut Cupcakes
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Making these keto cupcakes is seriously easy and the result is rich, decadent, “one is enough” dessert. I mean what more can you honestly hope for in a low carb, gluten-free, sugar-free treat?
Really there’s no reason to sacrifice taste while enjoying your keto lifestyle. Especially because we have a diet that consists of high fat and low carbs, all the flavor is in the fat!
To make these low-carb cupcakes you’ll find the full recipe below. The quick and short version is you’ll melt your chocolates either in the microwave or double boiler.
My personal favorite is the microwave for the ease of it all. Mix in your eggs one at a time, mixing well in between. Then, combine with your sugar substitute of choice and the rest of your ingredients!
Pop them in the oven, toast your coconut flakes (so easy and worth doing yourself!), and make your ganache. Again, I prefer the microwave for the quickness but you can use a double boiler for a silky smooth ganache!
When the house fills with the smell of chocolate and the cupcakes are cooled top them off with the ganache and coconut and enjoy!
What You’ll Need
- Sugar-free chocolate chips
- Baking chocolate
- Granulated sugar-substitute
- Cocoa powder
- Coconut flour
- Unsweetened coconut flakes
- Eggs, room temperature
- Electric mixer
- Muffin tin (12 capacity)
- Nonstick frying pan, to toast unsweetened coconut
As far as sweeteners are concerned, I recommend the use of Lakanto’s granulated sugar substitute it’s their erythritol and monk fruit sweetener that is as close to sugar as it gets.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. I will however add that we are not sure why but chocolate and stevia do not always place nice and can intensify the aftertaste of stevia.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
I hope you’ll give this chocolatey keto and gluten-free chocolate coconut cupcake recipe a try. Once you do please remember to tag us with your pictures on Instagram and Facebook. It’s what keeps this girl encouraged.
Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s our prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
- 1/2 cup of unsalted butter
- 1 cup of sugar-free chocolate chips
- 2 ounce of baking chocolate (roughly chopped)
- 6 eggs, room temperature
- 1 cup of sugar substitute
- 3/4 cup of dark cocoa powder
- 4 tablespoons of coconut flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of sea salt
- 1/4 cup sugar free chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon butter
Toasted Coconut Topping
- 1 cup of unsweetened coconut flakes
- Pre-heat your oven to 350 degrees and line your cupcake tin.
- In a small bowl, melt the butter, unsweetened chocolate, and sugar-free chocolate chips using 15-second intervals in the microwave. A double boiler can also be used for this if you prefer.
- Stir and allow to cool to room temperature.
- Add the cooled chocolate mixture to a medium bowl and whisk in the eggs one at a time, making sure to mix well with each addition.
- Next add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, salt, and vanilla extract.
- Combine well and divide the batter evenly in your cupcake tin.
- Bake for 12 to 15 minutes, until an inserted toothpick, comes out clean. While the cupcakes cool, prepare your ganache and toasted coconut.
- Toast coconut: Using a clean, dry skillet on medium heat toast the coconut. Stir occasionally until mostly golden brown. Set aside.
- Chocolate ganache: In a microwave-safe bowl (or a double boiler) melt the sugar-free chocolate chips. Then stir in the heavy cream and butter until smooth. Add an additional teaspoon of heavy cream if the ganache is too thick.
- Once the cupcakes have fully cooled, frost lightly using the ganache and the top with the toasted unsweetened coconut.
- Store leftovers in the refrigerator for up to 5 days. Allow the cupcakes to come to room temperature for the best flavor.
- You can freeze these for up to 3 weeks but without the chocolate ganache and toasted coconut.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 9.2gSaturated Fat: 5.4gCholesterol: 80mgSodium: 75mgCarbohydrates: 2.1gNet Carbohydrates: 2.5gFiber: 0.5gSugar: 1.2gProtein: 2.1g