Gluten Free Coconut Flour Cupcakes


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It seems my mission in life is trying to make low carb treats. It can be very difficult to swap out those high carb ingredients for low carb alternatives. The lower carb alternatives react differently so you have to make so many important tweeks to all ingredients. With agave nectar for instance, for each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. Or you may choose to increase your dry ingredients by 1/4 to 1/3 cup but this can be finicky because if you don’t get the balance right you will end up with a slab of concrete when you wanted a nice light and airy treat. These cupcakes hit the mark! They are sweet and light. I used the eggs but if you want to go dairy-free you could use an egg replacer.

I like to cook with many different flours but my two favourites are almond flour and coconut flour. There are some advantages of using coconut flour over almond flour though. Coconut flour is much finer than almond flour, it’s extremely high fiber, naturally gluten-free & grain-free , very low in carbohydrates (2/3 of the carbohydrates are dietary fiber), lower in fat than almond flour, much less expensive and you only use a fraction of the amount of other flours.

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It is important to use cooking spray in both the muffin tins and muffin papers to make sure you don’t loose half the cupcake when you are peeling back the paper. If you choose to make a cake I would suggest to double the recipe, spray the pans, line the bottom with parchment and dust with coconut flour.

The finished cupcake would be delicious with a light dusting of coconut flour or the buttercream frosting. If you choose to go dairyfree with the frosting as well substitute the heavy cream for COLD coconut milk and increase the guar gum to 1 tsp. It is also important to refrigerate the frosting for a minimum of 1 hour but preferably over night. Once chilled it will look like melted butter but once whipped it resembles buttercream frosting and will retain that look as long as it is kept cool.

The nutritional values of the frosting are as follows: Calories: 145| Fat: 14.3g | Protein: 0.3g | Carbs: 4.9g | Fibre: 0.2g | WW Points: 4

The cupcakes on their own are 14g net carbs and 5 Weight Watchers points.

Gluten Free Coconut Flour Cupcakes Recipe

By kimmy Published: April 5, 2015

  • Yield: 8 Servings
  • Prep: 5 mins
  • Cook: 22 mins
  • Ready In: 27 mins

Calories: 209| Fat: 12.5g | Protein: 5.1g | Carbs: 19g | Fibre: 5g | WW Points: 5

Ingredients

Instructions

    By | 2015-04-05T16:14:51+00:00 April 5th, 2015|Dessert, Recipes|

    About the Author:

    Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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