02 June 2018

Nekstella Swirl Cupcakes

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My sister moved over the weekend, and I wanted to give her a baked good housewarming gift, so I whipped up some Nekstella Swirl cupcakes. 3g net carbs each. YUM. 


5.3 oz full fat greek yogurt
4 eggs
2 tsp vanilla
1/3 cup Whole Earth Nature Sweet (stevia and monk fruit blend)
1/4 cup golden Lakanto or brown Swerve
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup liquid coconut oil
1/4 tsp salt
1 tbsp baking powder
1/2 cup Nekstella

2 sticks butter, softened
1/2 cup Nekstella
1 tsp vanilla
1 cup powdered Swerve
2 tsp monk fruit juice concentrate


1) Pre-heat oven to 350 degrees.

2) Mix together the greek yogurt, eggs, vanilla, sweeteners, almond flour, coconut flour, coconut oil, salt and baking powder.

3) Melt the Nekstella for ~15 seconds, and swirl it in the batter.

4) Add 12 liners to a cupcake pan. (You'll see in the pictures I only used 11, but the tins were slightly overfilled, so I'd recommend making 12 instead.) :)

5) Fill the liners roughly 2/3 full.

6) Bake for 25 minutes or until done.

7) Remove from oven and allow cupcakes to cool.

8) Mix together all frosting ingredients and frost cupcakes once cool.

9) Enjoy!

Picture Instructions:

Nutrition Facts:


  1. These look delicious!

    1. Thanks Diane! Would love to hear what you think if you decide to give them a try!


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