Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened coconut milk
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup cream cheese
- 1/4 cup powdered erythritol
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, mix the almond flour, coconut flour, erythritol, cocoa powder, baking powder, and salt.
- In another bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract.
- Combine the wet and dry ingredients, mixing until smooth.
- Fold in the fresh raspberries gently.
- Pour the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- In a bowl, beat the cream cheese, powdered erythritol, and lemon juice until smooth and creamy.
- Frost the cooled cupcakes with the cream cheese mixture.
- Top with additional raspberries if desired.
Notes
- Store the cupcakes in the refrigerator for up to 5 days.
- You can substitute raspberries with other berries if preferred.
- Make sure to measure the dry ingredients accurately for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg