Coconut flour cupcakes with blueberries
A source of fiber and antioxidants, these cupcakes promote digestive health and support heart health. The delicate taste of coconut and the sweetness of blueberries make them the perfect dessert for a keto diet.
Roman Klymenko
15 years on low-carb nutrition
Preheat the oven to 180°C.
In a deep bowl, combine all the dry ingredients:
- 70 g coconut flour;
- 2 tsp powdered sweetener, such as stevia;
- 1 tsp baking powder;
- 100 g frozen blueberries;
- 1/2 tsp sea salt.
Mix well.
Add melted coconut oil (100 g) to the dry ingredients and mix until smooth.
Then add the eggs (6 pcs) and vanilla extract (1 tsp) to the mixture. Mix well until all the ingredients are combined into a smooth batter.
If the batter is too thick, add cream (50 g) or another egg to achieve the desired consistency.
The batter should be thin enough to pour.
Prepare the cupcake molds by filling them with batter about 3/4 full.
Bake the cupcakes in the preheated oven for about 20 minutes.
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