These Toasted Coconut Protein Cupcakes are pure coconut bliss! Think tender vanilla cupcakes with just a hint of coconut, topped with coconut whipped cream frosting and toasted coconut flakes. They may not taste like it, but these cupcakes are low in sugar and packed with protein!
NOTES: We used CocoWhip whipped topping for the frosting, but you can use any whipped topping. The coconut flour can also be swapped for another half cup (60g) of gluten-free baking flour.
Toasted Coconut Protein Cupcakes
Makes 12 servings
1/2 cup (60g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
6 tbsp. gluten-free baking flour*
1/4 cup coconut flour
1/3 cup calorie-free sweetener* (we used one that's twice as sweet as sugar)
3/4 tsp. baking powder
1/4 tsp. salt (optional)
2 tbsp. (1 large) egg white
1/2 cup nonfat plain Greek yogurt
1/2 cup unsweetened applesauce
1/2 cup unsweetened coconut milk
1 tbsp. melted coconut oil
3/4 tsp. coconut extract
12 oz. coconut whipped topping, thawed
1/4 cup unsweetened shredded coconut
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through coconut extract) and mix until no dry clumps remain.
Line twelve wells of a muffin tin with paper liners, then fill each 2/3 full with batter.
Bake cupcakes in your preheated oven for 15-20 minutes, or until barely set in the center.
While cupcakes cool, fill a sandwich bag with 12 oz. whipped topping and cut off one corner (about 1/2" wide). Set in the fridge to chill.
Toast shredded coconut in a small skillet over medium heat, shaking often, until golden brown. Set aside.
Using your bag, pipe whipped topping onto cupcakes then sprinkle with toasted coconut.
Enjoy! Leftover cupcakes will keep in the fridge in an airtight container up to one week.
Calories (per cupcake): 101kcal, Fat: 4.0g, Sat fat: 3.5g, Carbs: 11g, Fiber: 2g, Sugar: 4g, Protein: 6g, Sodium: 91mg