Glazed Coconut Cakes (Low Carb)

Glazed Coconut Cakes (Low Carb)

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  • Prep Time


  • Total Time


  • Servings



  • Cakes

  • ½

    cup coconut flour

  • ¼

    cup finely shredded unsweetened coconut

  • ½

    tsp baking soda

  • ¼

    tsp salt

  • cup equivalent sweetener

  • ½

    cup coconut oil, melted

  • 4

    large eggs

  • ¾

    cup coconut milk

  • 1

    tsp vanilla extract

  • tsp of lemon juice

  • Glaze

  • ¼

    cup equivalent powdered sweetener

  • 3

    Tbsp coconut milk

  • Finely shredded unsweetened coconut to sprinkle on top


Preheat oven to 350 F. Mix the coconut flour, unsweetened coconut, baking soda, salt, and sweetener (if granular). In a separate bowl, mix the coconut oil, sweetener (if liquid), eggs, coconut milk, vanilla, and lemon juice. Add the dry ingredients to the wet ingredients and mix to combine. Divide evenly into 10 muffin tins lined with cupcake liners. Bake for 25-35 minutes or until golden brown and cooked through. To make the glaze, combine all the ingredients thoroughly in a bowl. Once the cupcakes have cooled completely, remove the liners, poke holes all over the top of the cakes with a toothpick. Dip the cakes top side down into the glaze and allow to set. Re-dip the cakes for a second coat of glaze and sprinkle with unsweetened coconut. Notes Net Carb Count*: Glazed Coconut Cakes: 2.57 net carbs (per cake--recipe makes 10 cakes)


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