Mini keto coconut cupcakes with lime-curd topping

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.

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
24 servingservings

Ingredients

Muffins
  • 3 3 eggeggs
  • 23 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
  • 23 cup (2 oz.) 160 ml (55 g) unsweetened finely shredded coconut
  • 23 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
  • 513 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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Instructions

Instructions are for 24 servings. Please modify as needed.

Muffins

  1. Preheat the oven to 350°F (180°C).
  2. Whisk eggs and sweetener until fluffy. Pour in the melted butter. Add the baking powder, salt, psyllium husk, and whisk to combine.
  3. Add the rest of the ingredients and keep whisking until you get a smooth batter. Allow swelling for a few minutes.
  4. 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

  1. In a saucepan over low heat, whisk erythritol, lime juice, and lime zest until the sweetener dissolves.
  2. Add the butter and when it has melted add the egg yolks. Stir vigorously until the cream starts thickening.
  3. Remove from the stovetop and let cool in order to thicken more. Refrigerate until it thickens.
  4. To decorate the cupcakes, pipe, or spoon lime curd on top of each muffin.
  5. 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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23 comments

  1. Hanna
    I wish these lovely recipes would not rely on erythritol so much. Your palate changes so much with low carb/keto diet that you just don't like sweet foods. Too much sweetness will keep addictions going, it is difficult to follow the diet. Our diet no longer has any sugar or sweeteners in it, only natural stuff in desserts too, like apple, berries or vanilla to sweeten, sometimes stevia. I keep directing my own patients to this site, but always have to remind them NOT to use erythritol, too many have now told me how they cannot get rid of their sugar addition with it and it causes abdominal side effects - not great for gut health.
    Reply: #4
  2. Paige
    They wouldn't taste as good without it. Its a better alternative as long as you don't over do it. It shouldn't be a problem. You cant help people who don't want to help themselves.
  3. SUSAGNA
    I think the same as Hanna, I'm a therapist and I follow a ketogenic diet. Everything that tastes sweet is no longer unpleasant on the palate.
    I think that the amounts of erythritiol are exaggerated.
    So I try to make the recipes using small quantity of stevia if necesary.
  4. Vegans Suck
    Agreed. It's a shame that sweeteners are thrown around so much. It would be very nice with a filter to filter out all recipes that contain sweeteners.
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Agreed. It's a shame that sweeteners are thrown around so much. It would be very nice with a filter to filter out all recipes that contain sweeteners.

    If it helps any, only the treat/dessert recipes have any sweetener. None of our breakfast or meal recipes include any sweetener at all.

  6. Ben
    Is the 0 carb erythritol in these recipes even on the market? I've been scouring the internet trying to find literally any 0 carb variation on this product, but they all are 4g per tsp for granulated, 3g per tsp for confectioner. The ones that are different just have different serving sizes-- it's across the board and I've checked about 8 brands so far. Did find a couple higher, but none lower. Incidentally, if you make this with those products, these balloon to 11 carbs a pop. Frustrating, given the 0 carb variation seems to not exist.
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    Is the 0 carb erythritol in these recipes even on the market? I've been scouring the internet trying to find literally any 0 carb variation on this product, but they all are 4g per tsp for granulated, 3g per tsp for confectioner. The ones that are different just have different serving sizes-- it's across the board and I've checked about 8 brands so far. Did find a couple higher, but none lower. Incidentally, if you make this with those products, these balloon to 11 carbs a pop. Frustrating, given the 0 carb variation seems to not exist.

    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

  8. Ann Palmer
    I thought we are supposed to be discussing the recipe not debating whether or not we should use sweetener.
  9. Mk
    Are these little cakes meant to rise at all? Mine didnt and out of the same quantity of ingredients I made 18 not 24 which is a good thing as they were small enough. You could easily eat one in one go so imagine if I had made 24!!
    Reply: #12
  10. paulaparke
    Are they meant to rise. Mine look the same as when I dropped them in the cup
    Reply: #13
  11. paulaparke
    Were they supposed to me mini muffin cups? How long does the whisking take for eggs and sweetener to be fluffy?
    Reply: #14
  12. Kerry Merritt Team Diet Doctor

    Are these little cakes meant to rise at all? Mine didnt and out of the same quantity of ingredients I made 18 not 24 which is a good thing as they were small enough. You could easily eat one in one go so imagine if I had made 24!!

    Not extremely, but sometimes overmixing the batter can cause them to be flat.

  13. Kerry Merritt Team Diet Doctor

    Are they meant to rise. Mine look the same as when I dropped them in the cup

    Sometimes overmixing the batter can cause them to be flat.

  14. Kerry Merritt Team Diet Doctor

    Were they supposed to me mini muffin cups? How long does the whisking take for eggs and sweetener to be fluffy?

    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.

  15. lexisinterpreting
    The muffin was very crumbly so I had to eat it with a spoon. The taste is nice but the texture is more like a cookie perhaps. The lime cream was very sweet so if you are not used to sugar taste like me, I recommend to half the amount of erythritol. I will try this recipe again but instead of the lime cream I will make icing of the carrot cake recipe.
  16. Sandra
    Did anyone’s turn out like the picture?
    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?
    Reply: #17
  17. Kristin Parker Team Diet Doctor

    Did anyone’s turn out like the picture?
    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.

  18. sfe821
    Hi -I am interested in trying this recipe but am confused as to the "dosing" I am looking to make it for 6 servings but it reduces the egg measurement to 3/4 of an egg. How the heck do I do that - Is this a beaten/whipped egg? Even if I set it to 12 servings it makes it 1 1/2 egg --so I end up with the same conundrum -how do i measure out 3/4 or 1/2 of an egg?
    Reply: #19
  19. Kerry Merritt Team Diet Doctor

    Hi -I am interested in trying this recipe but am confused as to the "dosing" I am looking to make it for 6 servings but it reduces the egg measurement to 3/4 of an egg. How the heck do I do that - Is this a beaten/whipped egg? Even if I set it to 12 servings it makes it 1 1/2 egg --so I end up with the same conundrum -how do i measure out 3/4 or 1/2 of an egg?

    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.

  20. Pam
    Would it be possible to have one of DD's clever video's to see how these are made?
    Reply: #21
  21. Kerry Merritt Team Diet Doctor

    Would it be possible to have one of DD's clever video's to see how these are made?

    I will pass along your request! :)

  22. Tanja
    Do they freeze well?
    Reply: #23
  23. Charlotte Zwart Team Diet Doctor

    Do they freeze well?

    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.

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