Coconut Confetti Cupcakes


I have been on a major owl kick.  I’m not sure what’s up with that! :) Other than the fact that it really puts a smile on my kid’s face at the moment.  I was ordering sugar free chocolate chips off of Amazon last week and Amazon has it as an add-on item.  That means to get prime shipping your order needs to total $25 dollars (this can be all add on items by the way, I didn’t realize that until recently.) So I was browsing around Amazon and when I saw this owl cupcake pan I really had no choice but to purchase it.  Right? It’s so terribly cute.  I really couldn’t pass it up.  The color of the pan is selected randomly and it’s just one pan despite the fact that it has two in the picture.


My cute owl ring.  It’s very hard to take a picture of your own hand.  I have owl earrings too! I’ll spare you all my owl things though.   I might be a little obsessed at the moment.  So how do we make confetti cupcakes while remaining very low carb?  There’s one easy way to do this! With coconut flakes.  


I don’t have an exact recipe for the flakes because it’s really easy to explain. A few drops of food coloring with 1/2 cup coconut flakes. Place a lid on your container and shake, shake, shake! That’s it. I made red, green, purple, yellow, green, and blue.  I store my coconut flakes in the freezer so these bags went in the freezer as well. I don’t think that makes a difference.  I am not sure though. 


I took about 2 tbsp of each color and mixed them all together.  My first recipe attempt with this was a no bake cheesecake.  My crust failed miserably.  I have no idea why but I think it may have not been mixed well enough with the butter.  I didn’t want to make a whole new cheesecake so that recipe is NOT ready.  I actually had two failed recipes last week.  I try to only post my best results.  I don’t have a hell of a lot of recipes posted because of this.   It can be quite challenging.  I was so excited when the flakes didn’t bleed color everywhere and stayed looking like rainbow sprinkles.


DSC_0062I added sprinkles on top as well.  I sent my husband to work with this crumbly cheesecake and he said he really laughed when he saw what I gave him! Rainbow sprinkles!! Ok.  Back to CUPCAKES though.  

 These cupcakes will have some coconut flake texture because of the sprinkles.  It’s not overwhelmingly coconut in flavor at 2 tbsp coconut flakes.  You can add more than that to the recipe if you’d like. 
Any sugar free syrup that goes well with coconut will work in this recipe.  I used white chocolate. Vanilla syrup will work fine though. I didn’t fill the owls all the way up so I had enough batter to make 7.  I could have filled them all the way up I think.  It didn’t rise too, too much.   Regular cupcake liners might make more than 6.  What I really love about this recipe is the sprinkles! I have red and green now for Christmas this year.  You could dye them fall colors as well.  Any holiday is covered if you love coconut!  Let’s face it.  Rainbow sprinkles are just fun. :)  These would be absolutely out of this world with a low carb cream cheese frosting.  I couldn’t bear to cover up my little owls though! Nutritional information is for plain cake no frosting.  If you want to make a frosting though I made a great one last week. I think this would look so cute as regular cupcakes with frosting and extra coconut sprinkles on top!!  The recipe is as follows:

Cream Cheese Frosting:

6 ounces softened cream cheese

1/2 stick softened butter

1/2 teaspoon vanilla extract

1/4 cup sugar equivalent

1/2 cup powdered sweetener (I used swerve.) 

Coconut Confetti Cupcakes
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  1. 1 cup Almond Flour
  2. 2 tbsp Coconut Flour
  3. 1/2 tsp baking powder
  4. 2 tablespoons unsweetened coconut flakes
  5. 1/2 cup sugar free flavored syrup (I used White Chocolate.)
  6. 3 tbsp melted butter
  7. 1/2 cup sugar equivalent
  8. 3 eggs
  1. Preheat oven to 400 degrees F.
  2. Combine almond flour, coconut flour, baking powder and coconut flakes and whisk together well.
  3. Melt the butter and add sweetener if using liquid sweetener, if using a granulated sweetener then add to your dry ingredients.
  4. Combine eggs, sugar free syrup and butter with the dry ingredients and whisk together.
  5. Bake regular sized cupcakes for 20 mins. Mini cupcakes will bake up in 9 mins.
  1. Makes 6 regular sized cupcakes 12 mini cupcakes.
  2. Per Serving: 216 Calories; 19g Fat; 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3 net carbs
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