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Grain-Free Toasted Coconut Cupcakes – Keto-Friendly Option

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These grain-free toasted coconut cupcakes stay moist and buttery! They don’t get dry like so many other coconut flour recipes.

Baking with coconut flour can be a mystery. It often acts like thousands of little sponges sucking up liquid and making everything it touches as dry as desert sand. Not so with this recipe! The generous amount of butter and eggs keep these cupcakes soft and cakey while adding lots of protein and healthy fats, and the coconut flour and toasted coconut give them a deep coconutty flavor.

A tray of grain-free toasted coconut cupcakes with text overlay.

This recipe was adapted from the recipe for vanilla cupcakes written by Bruce Fife, N.D., in his book Cooking with Coconut FlourIt’s a great book for anyone wanting to easily transition to cooking with coconut!

Grain-Free Toasted Coconut Cupcakes - With Keto Friendly Option

Grain-Free Toasted Coconut Cupcakes

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Soft and buttery cupcakes with an excellent toasted coconut flavor.


  1. Preheat your oven to 400°F.
  2. In a medium-sized bowl, mix the melted butter, eggs, sweetener, and vanilla together with a whisk.
  3. Add the coconut flour, shredded coconut, baking powder, and salt to the wet ingredients and stir well to combine.
  4. Evenly fill six muffin tins or silicone muffin cups with the batter. Don't forget to grease your muffin tins if needed. Top each cupcake with the shredded coconut topping.
  5. Bake the cupcakes for 15 minutes.
  6. Remove the cupcakes from the oven and let them cool completely before serving.
A plate of grain-free toasted coconut cupcakes.

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