Gluten-free Chocolate Coconut Cupcakes

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Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 20
Gluten-free Chocolate Coconut Cupcakes
Health Highlights


1 cup Coconut flour (sifted)
250 gm Butter, grass fed, unsalted (or ghee)
1 pinch Sea salt, fine
8 medium egg Egg
1/2 cup Cacao butter
1/2 cup Cacao powder, raw
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Apple cider vinegar
2 tsp Vanilla bean powder
2 tsp Cinnamon
1 cup Xylitol (or Bulletproof sweetener of choice)
1/4 cup Cacao butter (for icing)
1/4 cup Cocoa powder, unsweetened (for icing)
1 pinch Sea salt, fine (for icing)
2 tbsp Bulletproof Brain Octane Oil (for icing)
1/3 cup Coconut cream (for icing)
1 tsp Xylitol (to taste; or Bulletproof sweetener of choice; for icing)
1 cup Raspberries (or any preferred fresh berries)


For cupcakes:

  1. Preheat the oven to 350°F (170°C). Line two trays of muffin tins with paper cups.
  2. Add the cacao powder and butter to a small saucepan and heat over low to medium heat until completely melted and incorporated.
  3. Add all ingredients to a food processor and blend until smooth and creamy.
  4. Taste the mixture and adjust if needed; adding a touch of extra sweetener of your choice, cinnamon, vanilla, or a little more salt to enhance the chocolate flavor.
  5. Spoon the mixture into the pre-prepared muffin trays evenly.
  6. Place in the oven and bake for roughly 20 minutes.


For icing:

  1. While the cupcakes bake, add all the icing ingredients to a small saucepan and melt on a low to medium heat until completely combined.
  2. Taste the icing mixture and adjust the sweetness if needed. Pour into a bowl, then place in the fridge to set.
  3. When the muffins are golden brown and cooked through, remove them from the oven and let them cool.
  4. Remove the chilled icing from the fridge. Optional: scoop the icing out and re-blend to create a lighter and fluffier icing.
  5. Spread over the tops of the cooled muffins and garnish with berries. Store in the fridge.

Nutrition Facts

Per Portion

Calories 287
Calories from fat 216
Calories from saturated fat 126
Total Fat 23.9 g
Saturated Fat 14.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.7 g
Cholesterol 103 mg
Sodium 82 mg
Potassium 205 mg
Total Carbohydrate 15.8 g
Dietary Fiber 4.0 g
Sugars 1.0 g
Protein 4.1 g

Dietary servings

Per Portion

Meat Alternative 0.2

Energy sources