In honor of Valentine’s Day I chose a recipe for the sweet soul.  Although many of you may have sugar hangovers by the time I post this I chose a recipe that called for stevia extract powder and Swerve confectioners powder. I also decided on a low carb and gluten free recipe for my kept and paleo followers. Stop rolling your eyes and trust me they are better than you think, especially because they come with a butter cream frosting and  also taste like coconut 🙂 These tasty little cakes will leave your sweet tooth satisfied and asking your hubby, wife, or whomever to hide the rest.  I would like to note I made two batches and a few substitutions as you will see below. Overall, the taste was perfect, texture moist, and my new go to cupcake recipe.

Recipe by: Low Carb Yum

Gluten Free Coconut Cupcakes


1/4 cup coconut flour (substituted almond flour), sifted

2 Tablespoons unsweetened shredded coconut

1/2 teaspoon baking powder

1/4 teaspoon salt

3 Tablespoons butter (substituted ghee butter) melted

1/4 cup Swerve Confectioners Powder

1/4 teaspoon stevia extract powder

3 large eggs

1/2teaspoon sugar free vanilla extract

1/2 teaspoon coconut extract

2 Tablespoons almond milk


1/4 cup whipping cream (substituted heavy whipping cream)

12 drops liquid sucralose or stevia gycerite ( substituted with stevia extract)

1/4 cup butter (substituted ghee butter)

1/2 teaspoon vanilla

1/2 teaspoon xanthan gum

1/2 ounce cream cheese

2 Tablespoons Swerve Confectioners Powder

Get Instructions here.

yields 6 cupcakes

Nutrition without frosting: 149 calories, Protein: 4.4g, Carbs: 4.5g, Fat; 12.6g