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