These Mini Cupcakes are like little Coconutty Clouds, and They Have ZERO Carbs and Only 20 Calories Each!
I LOVE coconut in all its glorious forms. I've made the cake for these delectable little mini cupcakes with almond, coconut manna, and shredded coconut. They are moist yet light at the same time, such a delightful texture. I've topped them off with a vanilla bean glaze and finished them with a rolling in chewy shredded coconut. The fact that they have absolutely no carbs is unbelievable but true! They are easy and fun to make and are perfect for any weekend baking, special event, or holiday. I think they look particularly festive in a metallic red foil cupcake liner.
No-Carb Coconut Almond Cupcakes
Makes 24 mini cupcakes
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Ingredients:
1/2 C almond flour (I like Blue Diamond finely ground almond flour)
1/4 C unsweetened shredded coconut plus 1/2 cup for topping the cupcakes
1/4 C oat fiber (Naturtonix oat fiber works best in this recipe)
1/3 C Swerve
1 tsp baking powder
1/4 tsp salt
2 Tbsp Coconut Manna (I only use Nutiva Coconut Manna, it has the best flavor by far)
1/2 C unsweetened almond milk
1 tsp vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste) you can also use vanilla extract
1/2 tsp almond extract
4 egg whites
Vanilla bean glaze
2 cups Swerve confectioners
1/2 cup plus 3 Tbsp unsweetened almond milk
1 tsp vanilla bean paste
pinch of salt
Directions:
Preheat your oven to 350 degrees. Line two mini muffin tins with mini cupcake liners and spray lightly with coconut oil. Set aside.
In a large mixing bowl, combine the almond flour, shredded coconut, oat fiver, swerve, baking powder, and salt. In a microwave-safe bowl, warm the almond milk for 30 seconds. Remove from the microwave and stir in the coconut manna until it is completely melted and dissolved. Pour this mixture into the dry ingredients and add the vanilla paste or extract and almond extract. Whisk until thoroughly combined.
Beat the 4 egg whites to medium-soft peaks. Fold the egg whites into the batter gently, making sure not to deflate the egg whites until just combined. Do not over mix!
Using a one tablespoon scoop or two spoons, fill each cupcake liner to the top. Place the muffin tins on top of a sheet tray and put it in the oven. Bake for 20-25 minutes or until they are lightly golden on top and a toothpick inserted into the center comes out clean. Allow to cool in the tins on top of a wire rack for a few minutes, and then remove each mini cupcake and place directly on top of the wire rack. Allow to cool completely.
Next, make the vanilla bean glaze by whisking the Swerve confectioners, almond milk, a pinch of salt, and vanilla bean paste until smooth. Put the glaze into a ziplock bag and snip a small piece of the corner off. Pipe the glaze in a swirl on top of each cupcake and then press the top of the cupcake into the shredded coconut. These are best stored in the refrigerator after the first day.
Nutrition Facts
Serving size: 1 mini cupcake
Calories: 20
Net Carbs: 0
Fiber: 2 grams
Fat: 2 grams
Protein: 1 gram
The fluffy little clouds before they're baked.
Fresh out of the oven.
The glaze...I think all the little specks of vanilla bean are so pretty!
Topped with glaze and coconut.
The finished cupcakes!
So pretty and festive!
So light and moist inside, and the texture of the chewy coconut on top, just delicious!
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