Exercise your mind and body


Crazy For Coconut!!!  I just love coconut and can’t get enough of it.  If you’re like me you’ll love this easy and delicious low carb dessert.

Low Carb Coconut Cupcakes

Ingredients
4 eggs
¼ cup butter
2 tsp vanilla
½ tsp baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup splenda

Preparation

Heat oven to 350 degrees. Line muffin tin for 15 cupcake or use silicone cupcake pan.  (That’s what I used and they slid right out)
Place all ingredients in a blender and blend until smooth.
Pour into muffin pan.
Bake for approximately 1 hour until top is golden brown and set.
Cool.
Store in refrigerator overnight so they can firm up.
Top with whipped cream prior to serving.

 Makes: 15 servings

Nutritional Info: (Does not include Whipping cream)
Calories: 188.1 g
Total Fat: 19.1 g
Saturated Fat 12.2 g
Total Carbs: 2.9 g
Dietary Fiber: 0.5 g
Sugar 0.3 g
Protein: 2.6 g
Net Carbs: 2.4 g

** These are high in calories, and fat but this is something you have once in awhile.  Next time I might try Coconut milk, the stuff you use to make pina coladas and see if it’s lowers the calories and fat etc.

They freeze great, I place them in an air tight container lined with wax paper and then top it off with plastic wrap.
I defrost one when ever I want to indulge.

This batch is ready for the freezer.

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Comments on: "Low Carb Coconut Cupcakes" (3)

  1. Victoria said:

    Marisa!!! I made these cupcakes theyre delicious! 🙂 Im gonna tell Elsa tomorrow xox

    Like

  2. Hi Victoria, So glad you liked them. So easy to make right. Give her a hug for me 🙂

    Like

  3. Anonymous said:

    I will 🙂 She misses you!

    Like

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