Low Carb Vegan Cupcakes - Matcha Coconut | These gluten free, vegan cupcakes are sugar free, keto friendly and super delicious!

Low Carb Vegan Cupcakes – Matcha Coconut!

Back in the day when I was a barista, matcha lattes were one of my favorite things to enjoy. For those who don’t know, matcha is a green tea powder, and a matcha latte involves matcha, vanilla, sweetener and your milk of choice. I always though coconut was the best combination with the matcha, and would frequently make myself coconut matcha lattes. Well, today, I had a craving for cupcakes that resulted in the creation of these low carb vegan cupcakes which are really a coconut matcha masterpieces.

The cupcake itself is incredibly simple to make, as was the frosting. I seriously didn’t expect a gluten free, vegan low carb cupcake to be so amazing! If you can do dairy, there are probably lower carb options, but if you’re dairy free or vegan… these are a home run!

Notes on Baking Low Carb Vegan Cupcakes with a Coconut Matcha twist:

  • You can make these with a regular egg in place of the flax seed – just reduce the water to 1/4 cup, and make sure the coconut manna and water mixture has cooled before adding the egg.
  • If you don’t want to track down coconut manna, you could use a nut butter in its place. The recipe will taste like whatever nut butter you choose, though!
  • These are slightly crumbly when they come out of the oven, so be sure to let them cool completely before removing from the pan. This is why I chilled mine.
  • If you wanted to give these a lemony twist, instead of the matcha powder, add the zest of a lemon to the frosting.
  • The frosting is where most of the carbs are, so if you want a lower carb option, try whipping the solid part of coconut milk with sweetener and matcha. This will have way fewer carbs and will still taste great.
  • Desiccated coconut makes a fun garnish for the top of these!
  • Be sure to blend the frosting thoroughly, as it will be lumpy otherwise.

Low Carb Vegan Cupcakes - Matcha Coconut | These gluten free, vegan cupcakes are sugar free, keto friendly and super delicious!

Low Carb Vegan Coconut Matcha Cupcakes

Yield: 6 cupcakes, 16 servings of frosting

Serving Size: 1 cupcake with 1 tbsp of frosting

Calories per serving: 265

Fat per serving: 21g

Carbs per serving: 7g net

Protein per serving: 5g

Fiber per serving: 6g

Low Carb Vegan Coconut Matcha Cupcakes

Ingredients

    For the Cupcakes:
  • 1/4 cup, plus 1 tablespoon (so, 5 tablespoons) coconut flour
  • 1/2 cup coconut butter/manna
  • 1 tbsp ground flax seeds
  • 1/4 cup Swerve, or other granulated sweetener
  • 1/2 cup hot water
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch of salt
    For the Frosting:
  • 1 cup raw cashews
  • 1/2 cup full fat coconut milk (from a can!)
  • 2 tbsp Swerve, or other granulated sweetener
  • 1 tsp vanilla extract
  • 1/2 tsp matcha powder

Instructions

    To Make the Cupcakes:
  1. Preheat oven to 350F. Grease or line 6 wells of a muffin tin (or use a silicone one!).
  2. Pour water over coconut butter, and stir until smooth and combined.
  3. Mix in flax, vanilla, Swerve and salt. Let this sit for a few minutes for the flax seed to get all
  4. In a separate bowl, combine baking powder and coconut flour.
  5. Slowly add in flour mixture, and stir until there are no lumps and everything is even.
  6. Divide into muffin tins and bake for 20-25 minutes, until the tops are firm and the edges are just starting to turn golden.
  7. Remove from the oven and either wait a few hours for these to cool, or pop them in the freezer for 30 minutes while you make the frosting! It's important that these set up completely before being removed, or they will fall apart. So, chill them thoroughly! Liners will also prevent this.
    To Make the Frosting:
  1. Dump all ingredients in a blender and pulverize until smooth, about 2-3 minutes. Spoon over chilled cupcakes. Sprinkle with dried coconut, if you'd like!
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Low Carb Vegan Cupcakes - Matcha Coconut | These gluten free, vegan cupcakes are sugar free, keto friendly and super delicious!

4 Comments

  • Joanna April 14, 2016 at 2:14 am

    Have you tried doubling this for 12 muffins? Do you think I could add nuts and seeds or dried fruit and it would still hold up? I have vegan guests coming to brunch on Sunday and all my best muffin recipes require eggs but I think coconut manna would be a good alternative, but am lacking confidence so any tips on using it as the baking base would be appreciated!

    Reply
    • Liz April 14, 2016 at 10:57 am

      Hi there!! I think you could definitely add some nuts and seeds! Maybe a 1/4 per “batch” of 6. I think you could also probably double this recipe pretty easily. The most important thing is they need to cool for about a half hour before removing, because the lack of eggs means there’s not much binding them together! Otherwise, they’re easy! Good luck with your brunch! I’d love to hear how it goes!

      Reply
      • Joanna April 17, 2016 at 10:12 am

        They worked well! I did a sort of hybrid recipe – using your recipe as a base, but then using all flaxseed instead of coconut flour, some shredded zucchini for moisture, and adding in ginger and walnuts. They stayed firm after baking and the guests loved them!

        Reply
        • Liz April 17, 2016 at 2:19 pm

          These sound delicious!! I’m glad they true be out well and your guests enjoyed them! I think I’m going to have to try that variation. 🙂

          Reply

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