Toasted Coconut Cupcakes

• 4 tbsp butter, melted
• 3 eggs
  • 150 g liquid eggs
• 0-3 tbsp keto sweetener
  • Depending on if you want sweet or savory
• 1 tsp vanilla extract
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt, to taste

Optional Topping:

• 1-2 tbsp unsweetened shredded coconut

1. Preheat your oven to 400°F.
2. In a medium-sized bowl, mix the melted butter, eggs, sweetener, and vanilla together with a whisk.
3. Add the coconut flour, shredded coconut, baking powder, and salt to the wet ingredients and stir well to combine.
4. Evenly fill six muffin tins or silicone muffin cups with the batter. Don't forget to grease your muffin tins if needed. Top each cupcake with additional shredded coconut if using as a topping.
5. Bake the cupcakes for 15 minutes.
6. Remove the cupcakes from the oven and let them cool completely before serving.