Keto Coconut Cupcakes with Lime Buttercream Frosting

4.80 from 5 votes

A low carb vanilla cupcake batter with coconut flakes baked in and frosted with a creamy and delicious lime butter cream frosting.

Course Keto Desserts

Cuisine American

Keyword Buttercream, Cupcakes, Frosting, Keto Coconut Cupcakes, Keto Cupcakes, Lime, Lime Buttercream Frosting

Prep Time 15

Cook Time 40

Total Time 55

Servings dozen cupcakes

Calories 144kcal

Preheat oven to 325 degrees.
Line muffin tin with cupcake liners.
In a bowl, whisk together 1 cup almond flour, ¼ cup coconut flour, ½ tablespoon baking powder, ½ teaspoon salt, and 1 teaspoon Xanthan Gum. Set aside.
In a mixing bowl, cream together 2 tablespoons softened butter and ¾ cup Swerve granulated sweetener.
Add 1 large egg to butter mixture and mix until well combined. Add the 2nd large egg and repeat.
Mix in coconut cream and vanilla extract until well blended.
Add dry ingredients to wet ingredients and mix until well combined.
Stir in unsweetened coconut flakes.
Spoon batter evenly into prepared muffin cups.
Bake at 350° for 18 minutes or until cupcakes are lightly browned no longer wet on top.
Cool in pan 10 minutes; gently remove from pan.
Cool completely on wire rack.
To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth.
Gradually add the powdered sweetener, beating just until smooth.
Spread about 2 ½ teaspoons frosting onto each cupcake.