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 the company arrives or just a lazy afternoon, this recipe is for you!
Did I mention these cupcakes are topped with 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??
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 a 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 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 chocolate and stevia do not always mix nicely and can intensify the aftertaste of stevia.
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.
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
Looking for an online support system to help you stay the course on keto? As a family, we 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.
When we followed the Holy Spirit’s prompting 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.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.
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- 1/2 cup of unsalted butter, softened
- 1 cup of sugar-free chocolate chips
- 2 ounce of baking chocolate (roughly chopped)
- 6 eggs, room temperature
- 1 cup of granulated 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