Low carb cupcakes

These coconut flour cupcakes from I Breathe I’m Hungry are excellent sugar free, low carb, gluten free, nut free, fluffy, moist cupcakes!!! Get the recipe here. 

They smell like vanillery birthday party cake that you want to gobble up in big scoffs with a nice mug of tea. They’re very satisfying, especially when you haven’t had a sugary, buttery, vanillery cupcake in a while.

It contains 7 EGGS and you need a whole TABLESPOON of baking powder. That’s because the coconut flour is very absorbent so it requires a lot of eggs and needs baking powder to help lift it. Don’t skip on the vanilla essence – a good couple of teaspoonfuls is required for that vanillery flavour.

If you make 12 cupcakes, they’re only 7g carbs per cupcake (!!!).

If you can’t be bothered making the icing (or if you don’t have the powdered sweetener on hand), a dollop of Greek yogurt suffices just nicely.


Choc chip cookies

Soft and chewy inside, with a light crumble on the outside, these are an ideal low carb and low sugar substitute for the good old choc chip cookie. They are honestly just as good as the real thing, and have the right flavour and texture that you want in a choc chip cookie; perfect for dipping in a glass of cold milk. I’d really recommend adding the coconut to the mix as it adds a chewiness that makes all the difference, otherwise the cookie can be a little on the crumbly side and less chewy. Use dark chocolate for a lower sugar content, or sugar free chocolate. They are also gluten free. 

carbs 2g / fat 18.5g / protein 3.5g

125 grams butter
1 teaspoon vanilla extract
1/2 cup xylitol, stevia or other sweetener
1 egg
1 cup almond meal
1/4 cup dessicated coconut (or an additional 1/4 cup of almond meal)
1/4 cup coconut flour
1/2 teaspoon baking powder
Pinch of salt (if using unsalted butter; omit if using salted butter)
1/2 cup dark chocolate, chopped

Preheat the oven to 180 degrees celcius and line a baking tray with baking paper.

Cream the butter, sweetener, egg and vanilla extract together. Mix together the almond meal, coconut flour, coconut, baking powder and chopped chocolate and combine with the creamed mixture.

Scoop spoonfuls of mixture into round balls and flatten out on the tray.

Bake for 15 minutes, or until golden. Allow to cool completely before taking out of the tray as they will be very soft until they cool.

Coconut pancakes

Low carb and gluten free, these are a great substitute to regular pancakes. Coconut flour can be a little tricky to work with because it’s quite different to regular flour – it needs a lot of eggs and moisture because it soaks it up like a sponge. I tried a few different recipes before I settled on this one. I played around with different quantities of coconut flour and milk, and this one works well and is fluffy. Try not to overload with sugar toppings – just a few berries, some extra butter or coconut oil with a sprinkling of cinnamon, or sugar-free jam or syrup is good, or a small dash of honey or maple syrup. 

3 tablespoons coconut flour
1 teaspoon baking powder
Pinch salt
4 eggs
3/4 cup of milk with 1 teaspoon lemon or white vinegar (this makes buttermilk for a fluffier pancake)*
1 tablespoon of honey, maple syrup, coconut sugar, or a pinch of stevia
1 tablespoon of butter or coconut oil, melted
1 teaspoon vanilla extract
Butter or coconut oil for frying
*coconut or almond milk can be substituted, removing the lemon

Mix the dry ingredients together (coconut flour, baking powder, pinch of salt). Whisk the eggs for a couple of minutes until they are foamy, then whisk in the milk, melted butter or oil, and vanilla extract until well combined. Add in your choice of sweetener. Whisk the dry mix into the the wet mix to combine and until there are no more lumps. Add a little more milk if you want it runnier.


Heat a pan with a little butter or coconut oil and dollop the batter into the pan (I do about 2 tablespoons per pancake). Cook for a few minutes until little bubbles appear on the surface, then flip and cook on the other side for a couple of minutes until lightly browned.