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Low Carb Thai Basil Lime and Coconut Cupcakes topped with coconut
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5 from 1 vote

Low Carb Thai Basil Lime and Coconut Cupcakes

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 4 net carbs per serving, making them perfect for the keto diet. They are also gluten free! 
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Thai
Servings: 12 people
Calories: 242kcal
Author: Briana

Ingredients

Cupcake Batter

  • 1 cup almond flour
  • 2 teaspoon baking powder
  • ¼ teaspoon pink Himalayan salt
  • ½ cup granular sweetener of choice (we used Swerve)
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 4 whole eggs, room temperature
  • 1 oz fresh lime juice
  • ¼ cup coconut oil
  • ¼ 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
  • ¾ cup powdered sweetener
  • 1 teaspoon 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

Sweeteners are not included in nutrition facts because they are not known to spike blood sugar. 

Nutrition

Calories: 242kcal | Carbohydrates: 4g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 248mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 619IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg