Chocolate Chip Cupcakes

Coconut Flour Chocolate Chip Cupcakes

Course Dessert, Snack
Cuisine American
Keyword Coconut Flour Cupcakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 cupcakes
Calories 376kcal
Author Carol Lovett


  • 4 large eggs, separated
  • 2 tbsp maple syrup
  • 1/4 tsp cream of tartar
  • 1/4 cup extra virgin coconut oil
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/4 cup plus 1 tbsp, sifted coconut flour
  • 1/8 tsp baking soda
  • 1/4 cup semi-sweet chocolate chips


  • Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
  • In a large bowl, using a mixing machine, combine the egg whites, maple syrup and cream of tartar. Whip the egg whites until stiff peaks form.
  • In a separate bowl, combine the egg yolks, coconut oil, vanilla, and salt until mixed. Add the sifted coconut flour and baking soda to the egg yolk mixture. Mix until smooth.
  • With the mixer on, slowly add the egg yolk mixture to the whipped egg whites. Last, add the chocolate chips. Mix until well combined. Pour the batter into the cupcake pan, about half full.
  • Bake for 15 to 20 minutes until the tops are firm to the touch and a toothpick comes out clean.