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These Low Carb Thai Basil Lime and Coconut Cupcakes bring together some lovely sweet and savory ingredients for a unique dessert. These cupcakes are high in fat and are 3 net carbs per serving, making them perfect for the keto diet. They are also gluten free!
Here’s What You Need For Low Carb Thai Basil Lime and Coconut Cupcakes:
- Almond flour
- Baking powder
- Pink Himalayan salt
- Granular sweetener of choice (we used Swerve granular)
- Vanilla extract
- Coconut extract
- Eggs, room temperature
- Lime juice
- Coconut oil
- Unsweetened coconut chips
- Cream cheese
- Thai Basil Leaves
Recipe Notes:
Sweeteners: We think the best tasting baked goods often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! This goes for if you are not concerned about the sugar content as well. We think the granular sweeteners we use as sugar substitutes measure and taste just like sugar, so we imagine subbing 1:1 would work just fine. We’d also like to mention that we like things on the less sweet side usually. Our sweetener measurements should be considered a starting point, so you can adjust as you go to fit your tastes.
Flour: We often get asked about substituting flours for people that aren’t keto or gluten free. We are definitely not experts. We have grown to like baking as it’s sort of a necessity for our special diet, but we kind of just experiment a lot until we find what works. We usually use almond flour and we find the texture to be closest to regular white flour in our experience, so we imagine subbing 1:1 regular flour would work okay. Again, we aren’t guaranteeing anything!
Tools:
- Food Processor, Coffee Grinder, or Mortar and Pestel
- Sharp Chef’s Knife & Cutting Board
- Mixing Bowls
- Whisk
- Hand Mixer
- Rubber Spatula
- Muffin Tin
- Non-stick Spray (we use Chosen Foods Avocado Oil)
- Muffin Tin Liners
- Sifter/Metal Sieve
- Cooling Racks
Need Low Carb Baking Supplies? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale.
More Recipes To Try:
Here’s How To Make Low Carb Thai Basil Lime and Coconut Cupcakes:
- Preheat your oven to 350°F. Line your muffin tin with muffin liners, and then spray with non-stick spray. Melt your coconut oil and set aside to cool.
- Sift all of your dry ingredients into a large bowl.
- In the same bowl, add your coconut oil, vanilla extract, coconut extract, lime juice and sweetener. Mix well until the batter is fully combined. Add your eggs one at a time to the batter and beat until smooth. Fold in the coconut chips.
- Pour your batter into your muffin tin and bake for 15 minutes. This recipe will make 9-12 cupcakes, depending on how much batter you use per muffin. The muffins should be a bit browned on top. Let cool on a cooling rack before frosting.
- To make your frosting, start by food processing your Thai basil leaves together with lime juice. Set aside.
- For the frosting base, beat together your cream cheese and butter for about 5 minutes until light and fluffy. Fold in your lime juice and vanilla extract and mix completely. Lastly, mix in your powdered sweetener, slowly until fully incorporated.
- After cupcakes have cooled, top with frosting. Enjoy!
Please let us know if you guys give this recipe a try.
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Until next time,
Briana & Chamere
Low Carb Thai Basil Lime and Coconut Cupcakes
Ingredients
Cupcake Batter
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 tsp pink Himalayan salt
- 1/2 cup granular sweetener of choice (we used Swerve)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 4 whole eggs, room temperature
- 1 oz fresh lime juice
- 1/4 cup coconut oil
- 1/4 cup unsweetened coconut chips
For the Cream Cheese and Thai Basil Frosting/Topping
- 1 stick salted butter, softened
- 8 ounces full fat cream cheese, softened
- 3/4 cup powdered sweetener
- 1 tsp vanilla extract
- 1.5 oz fresh lime juice (about 1.5 limes)
- 1 oz Thai basil leaves
- coconut chips for garnish
Instructions
- Preheat your oven to 350°F. Line your muffin tin with muffin liners, and then spray with non-stick spray. Melt your coconut oil and set aside to cool.
- Sift all of your dry ingredients into a large bowl.
- In the same bowl, add your coconut oil, vanilla extract, coconut extract, lime juice and sweetener. Mix well until the batter is fully combined. Add your eggs one at a time to the batter and beat until smooth. Fold in the coconut chips.
- Pour your batter into your muffin tin and bake for 15 minutes. This recipe will make 9-12 cupcakes, depending on how much batter you use per muffin. The muffins should be a bit browned on top. Let cool on a cooling rack before frosting.
- To make your frosting, start by food processing your Thai basil leaves together with lime juice. Set aside.
- For the frosting base, beat together your cream cheese and butter for about 5 minutes until light and fluffy. Fold in your lime juice and vanilla extract and mix completely. Lastly, mix in your powdered sweetener, slowly until fully incorporated.
- After cupcakes have cooled, top with frosting. Enjoy!
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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