Keto Raspberry Coconut Cupcakes – 4.3g Net Carbs

These keto raspberry coconut cupcakes are sweet, tender, and bursting with tropical coconut flavor balanced by bright raspberries. They make a perfect low‑carb treat when you want something special without breaking your diet.

If you’ve decided this is the year to get healthier or to fit into those skinny jeans, congratulations—making that choice is a big step. Sticking with it requires consistency, planning, and smart swaps so you don’t feel deprived.

Treats can still fit into a low‑carb lifestyle when you choose ingredients carefully. These keto raspberry coconut cupcakes let you enjoy dessert while keeping carbs in check.

Coconut flour and shredded coconut give these cupcakes a rich, slightly nutty base while raspberries add natural sweetness and a gentle tartness. They’re moist, flavorful, and surprisingly low in carbs—perfect for meal prep or a weekend bake.

Ingredients You’ll Need

• Coconut flour — 1/4 cup
• Unsweetened shredded coconut — 2 tbsp
• Baking powder — 1/2 tsp
• Granulated erythritol — 4 tbsp
• Unsalted butter — 3 tbsp, melted
• Coconut milk — 2 tbsp
• Eggs — 3 large
• Vanilla extract — 1/2 tsp
• Raspberries — 16 whole
• Salt — a pinch

Topping

• Unsweetened shredded coconut — 3 tbsp
• Raspberries — 6 for decorating
• Butter — 1 stick (softened for frosting)
• Double cream — 4 tbsp
• Powdered erythritol — 1 cup
• Vanilla extract — 1 tsp
• Salt — a pinch

How to Make Keto Raspberry Coconut Cupcakes

1. Preheat and prepare. Preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners and lightly grease if needed.
2. Combine dry ingredients. In a bowl, whisk together the coconut flour, shredded coconut, baking powder, and a pinch of salt so the dry mix is uniform.
3. Mix wet ingredients. In a separate bowl, whisk the eggs until combined. Add granulated erythritol, vanilla extract, and coconut milk. Stir in the melted butter.
4. Bring batter together. Pour the wet mix into the dry ingredients and stir gently until combined. Fold in the raspberries carefully so they remain mostly intact.
5. Fill and bake. Spoon the batter into the prepared liners, filling each about two‑thirds full. Bake for 18–20 minutes at 350°F (180°C) or until a toothpick comes out clean.
6. Cool completely. Remove cupcakes from the oven and let them cool in the pan for a few minutes, then transfer to a wire rack to cool fully before frosting.
7. Make the frosting. Using a hand mixer, beat the softened butter and double cream until smooth. Add powdered erythritol, vanilla, and a pinch of salt, then beat until the frosting is thick and spreadable.
8. Assemble. Frost each cooled cupcake, sprinkle with shredded coconut, and top with a fresh raspberry for a pretty finish.

Are Raspberries Low Carb?

Yes—raspberries are a great fruit choice for low‑carb diets. One ounce of raspberries contains roughly 1.5 grams of net carbs, and they’re also a good source of fiber. Their natural tartness and bright flavor make them a popular addition to keto desserts, where a little fruit goes a long way.

In addition to being relatively low in carbs, raspberries are rich in antioxidants and fiber, which can support digestion and overall health. This makes them an excellent pairing with coconut in low‑carb baked goods.

Tips for success: Be mindful that coconut flour absorbs a lot of moisture, so measure carefully and don’t overmix. Fold raspberries gently to avoid turning the batter pink. If your frosting becomes too soft, chill it briefly to firm up before decorating.

Other Keto Recipes to Try

• Keto Chocolate Cupcakes (low net carbs)
• 3‑Minute Keto Chocolate Coconut Mug Cake
• Ketogenic Vanilla Cupcakes
• Keto Spiced Zucchini Cupcakes with Vanilla Frosting
• 3‑Minute Ketogenic Blueberry Mug Cake
• Ketogenic Chocolate Chip Cookies
• Keto Chocolate Pecan Cookies