August 28 2019 recipe & photo by Jill Wallentin![Jill Wallentin]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Mini keto coconut cupcakes with lime-curd topping
Deliciously sweet keto cupcakes topped with irresistibly fresh and creamy lime curd. A festive yet healthy dessert for special occasions.
USMetric
servingservings
Ingredients
Muffins
- 3 3 eggeggs
- 2⁄3 cup (5 oz.) 160 ml (140 g) erythritol, granulated
- 3½ oz. 100 g unsalted butter, melted
- 2 tsp 2 tsp baking powder
- 1 pinch 1 pinch salt
- 1 tbsp 1 tbsp ground psyllium husk powder
- 2⁄3 cup (2 oz.) 160 ml (55 g) unsweetened finely shredded coconut
- 2⁄3 cup (2¼ oz.) 160 ml (65 g) coconut flour
- ½ tsp ½ tsp vanilla extract
Lime curd
- ¼ cup (1¼ oz.) 60 ml (32 g) powdered erythritol
- 2 2 lime, the zest and juicelimes, the zest and juice
- 51⁄3 oz. 150 g butter, cut into smaller pieces
- 4 4 egg yolkegg yolks
Decoration
- 24 24 fresh redcurrantfresh redcurrants (optional)
- 1 1 lime, in wedgeslimes, in wedges (optional)
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Making low carb simple
Instructions
Muffins
- Preheat the oven to 350°F (180°C).
- Whisk eggs and sweetener until fluffy. Pour in the melted butter. Add the baking powder, salt, psyllium husk, and whisk to combine.
- Add the rest of the ingredients and keep whisking until you get a smooth batter. Allow swelling for a few minutes.
- Shape small balls of the batter and place them in the mini muffin molds. These muffins won't rise so much so make the balls as big as you want the muffins to be. Bake for 15 minutes or until they have a nice color and are baked through. Allow cooling.
Lime curd
- In a saucepan over low heat, whisk erythritol, lime juice, and lime zest until the sweetener dissolves.
- Add the butter and when it has melted add the egg yolks. Stir vigorously until the cream starts thickening.
- Remove from the stovetop and let cool in order to thicken more. Refrigerate until it thickens.
- To decorate the cupcakes, pipe, or spoon lime curd on top of each muffin.
- If you want, top each cupcake with red currant and decorate the serving tray with lime wedges. Keep chilled in the refrigerator until serving time.
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I think that the amounts of erythritiol are exaggerated.
So I try to make the recipes using small quantity of stevia if necesary.
If it helps any, only the treat/dessert recipes have any sweetener. None of our breakfast or meal recipes include any sweetener at all.
You can discount the carbs from the erythritol as it is a sugar alcohol highly unlikely to affect blood sugar.
https://www.dietdoctor.com/low-carb/keto/sweeteners#erythritol
Not extremely, but sometimes overmixing the batter can cause them to be flat.
Sometimes overmixing the batter can cause them to be flat.
Yes, a mini muffin pan works well for these! The length of whisking will vary, but you'll want to watch until you notice it becomes fluffy.
My icing was so runny :-(
And the “cake” bit is quite dry. Even so, they are amazing and I’m so glad they are only 1g of carbs!!!!
Thanks for any feedback, maybe I did something wrong?
The most likely issue is that it was not left in the refrigerator long enough for the butter to thicken back up.
Unfortunately, sometimes the ingredients aren't always clear cut when making serving size adjustments. For 3/4 of an egg, I would just go ahead and use a whole egg.
I will pass along your request! :)
Hi Tanja! Yes, the cupcakes freeze well. Likely best to freeze the cupcake only, then top with the curd after thawing, but it should work to freeze the whole cupcake if they thaw slowly in the fridge.
I love the recipe but I also know that I usually like 1/2 the quantity of sweetener.