German Chocolate Cupcakes

I love birthdays and think everyone should celebrate their special day by eating cake.

There's no need for unhealthy cake — when eating low-carb or keto.

So, ifGerman Chocolate Cupcakes are your thing, then today's recipe is for you.

It was my friend Tina's birthday this week; Tina is a “gym” friend, she works as a personal trainer and nutrition coach at the gym and recommends her clients to Healthy Living How To all the time.

As a special thanks and to return the favor, I offered to do some healthy baking and made her healthy low-carb, sugar-free, gluten-free and dairy-free German Chocolate Cupcakes.

The only thing missing from the recipe, besides yucky sugar, is pecans in the frosting.

If that makes or breaks it for you, go ahead and add them in.

Otherwise, these are rich, chocolate”y”, coconut”y” and carmel“y” goodness all wrapped up in one perfect healthy portion.

And the frosting, ohhhhh, the frosting.

As I studied recipe after recipe, it seemed I was doomed as it called for evaporated milk. Took a chance and used canned coconut milk and instead of butter, ghee.

Have to say, I was more than pleased with the end result. As you can see from the pictures, it browned nicely and it tastes as good as it looks.

A few spoonfuls accidentally ended up in my mouth before they made it on to the cupcakes. Oops. Ok, ok, ok, I'll stop blabbering now and get to the recipe!

German Chocolate Cupcakes

Prep Time: 20 Minutes
Cook time: 20 Minutes
Yields: 12 Cupcakes

A healthy alternative to a traditional German Chocolate Cupcake. As written, this recipe is gluten-free, sugar-free, and dairy-free. Great for a low-carb or keto lifestyle.

Cupcake Ingredients

• 2 c. Almond Flour
• 1/4 c. Cocoa Powder
• 1/4 c. Finely Shredded Unsweetened Coconut
• 1/2 tsp. Celtic Sea Salt
• 1 tsp. Aluminum-Free Baking Powder
• 1/2 c. Granular Sweetener – for sugar-free I recommend Swerve or Birch Xylitol
• 1/2 c. Canned Coconut Milk
• 1/4 c. Water
• 2 Large Eggs
• 1 Tbsp. Vanilla Extract

Frosting Ingredients

• 1/2 c. Canned Coconut Milk
• 2 Large Egg Yolks
• 1/4 c. Ghee or Butter
• 1 tsp. Vanilla Extract
• 1/2 c. Granular Sweetener – for sugar-free I recommend Swerve or Birch Xylitol
• 1 c. Finely Shredded Unsweetened Coconut

Directions

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, sift together almond flour, cocoa powder, coconut, salt, baking powder, and sweetener.
3. In a small mixing bowl, whisk together eggs, coconut milk, water and vanilla extract.
4. Add wet to dry and mix together well.
5. Line 12 muffin cups with Unbleached Non-Stick Baking Cups and fill with scant 1/4 c. batter.
6. Bake for 20 minutes and cool on a rack.
7. To a small saucepan add coconut milk, egg yolks, ghee, vanilla, and sweetener.
8. Turn heat to medium and whisk until melted and combined.
9. Bring to a low boil whisking constantly for 10 minutes or until thickened.
10. Remove from heat, stir in coconut and set aside until room temperature.
11. Frost cooled cupcakes, serve and enjoy!

Notes

This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.

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About Vanessa Rae Romero

A Christ-follower, wife, mom, grandma, entrepreneur, city slicker, purple lover, and health nut who inspires women to live healthy, love intently, lead purposefully, and to have fun along the way.