Sugar free, Candida diet friendly Coconut Cupcakes

 

Candida Diet Dessert Recipe

These candida diet coconut cupcakes are gluten-free, dairy-free, lactose-free, and sugar-free, and guess what, they are delicious!

This Candida diet recipe would be perfect for a birthday treat for a child or an adult, just add candles. :o)

Are you looking for a way to stay on the Candida diet without going crazy? 

I know it all too well! 

I was a sugar-addict and I remember the first few days of the diet were torture for me.

I made it through but I had to figure out how I could maintain a healthy diet while also having a few healthy treats here and there. 

After finding quite a few anti-candida diet dessert recipes, I started experimenting with the ingredients I knew were safe for me on the diet. 

I substitute the sweeteners in recipes with Stevia and Erythritol.  Some recipes work and some don’t so beware if you try a recipe that calls for honey or a liquid sweetener as it can flop. 

These coconut cupcakes are the perfect little treat to quiet the call for a little bit of sweet.

Let me know if you try them and how you liked them!

Adapted recipe from Healthy Indulgences Blog

Click photo to share on Pinterest!

Sugar-free Coconut cupcakes

23 Comments on Candida Diet Dessert Recipes :: Coconut Cupcakes

  1. I’ve been fighting a yeast infection on my breasts from nursing. I cut out sugars and gluten and needed a fix. These coconut muffins were just that for me! Super moist and delicious and I couldn’t tell the difference between the sweetness in it vs. Regular sugar. Ty for sharing! Btw I used truvia instead of xylitol.

  2. I have also been fighting a yeast infection and find this website to be very helpful. I made these cupcakes for the second time, and they came out great! Although, they don’t look like the picture, they are moist and very yummy if you love coconut like I do. My new favorite treat!!!

    I do recommend using whole coconut and not reduced fat. The first time I did and it was not as smooth in texture. I also used trivia instead of xylitol because that was all I had.

    I highly recoomend this recipe.

  3. I’ve been suffering from severe candidiasis from prolonged antibiotics and my recovery has been torture ! I came across your recipe and I must say these are the best cup cakes I have ever tried in my life ! It was my first time to ever bake anything so I feel like I hit the jackpot with this ! Thank you so much and I hope more people with sugar cravings come across this to satisfy those urges to indulge in some sweetness ! You’re a life saver !!!

  4. Just made these for my birthday and they are the best – I almost cried thinking there is no way I can have something so yummy!

    • If you have Candida overgrowth I would recommend avoiding coconut sugar as it is still a sugar and will feed Candida yeast.

      • I was wondering about this. Coconut is a natural anti-fungal. Mild true, but it helps overall kill candida. I use a system called Knesiologist muscle testing and it found regular sugars all make me weaker (feed candida) but coconut sugar has no effect (does not make me weaker or stronger). But i can’t find any studies done on whether coconut sugar actually feeds candida or if its just assumed because its a carb? it is also very low glycemic. we use it as our sugar replacement. I would just be starting a candida diet if i go on one, and its actually really bad to cold stone cut out sugar if you were high (trust me. I’ve done this in the past).

        • Coconut sugar is not recommended on the Candida diet since it’s a sugar. Here’s a direct quote from an article on at the Global and Mail website that states the components of Coconut Sugar, “Chemically speaking, much of coconut sugar is identical to white sugar (e.g. sucrose). Seventy to 79 percent of coconut sugar is sucrose; the rest is made up of individual molecules of glucose and fructose (the two sugars then makeup sucrose). When it comes to calories and carbohydrate content, there’s no difference between coconut sugar and white sugar – both have 16 calories and 4 grams of sugar per teaspoon.”

          It’s different for everybody on how they approach starting the Candida diet. Some can quit sugar cold turkey and others need to take it more slowly. I’ve definitely seen people go through a tremendous healing crisis when stopping sugar completely so you’ll want to proceed with caution and have someone to help determine what would be best for you.

  5. I just made this as more of a pound cake in a standard loaf pan and it turned out beautifully. I only had the banana alcohol free frontier flavor on hand at the moment & it was a nice tropical addition to the cake. Needed a sweet so bad on the candida diet after a rough day & this recipe helped so much. Thank you for sharing!

  6. Would I be able to sub pure stevia powder since it would be a small smaller volume than the sugar alcohols that are recommended? Any idea if it will change the texture or end result? I’ve only used pure sweet leaf stevia powder and am hesitant to try any sugar alcohols yet.

    • Since I’ve never tried it I’m not sure how that would turn out. You may need to experiment with it by adding more almond flour to compensate for the smaller volume. You could always give it a go and see how it turns out. If you do and it works please let us know! Best of luck!

    • I think if you grind it fine enough it could work but I haven’t done it so I’m not sure. If you do try it please let us know how it turns out.

    • Hi Melissa, I haven’t tried this recipe with any type of egg substitute so I’m not sure how it would turn out. You could definitely give it a try. If you do, can you report back on what you used and how it went? I’m sure there are other readers who also are egg free. Thanks for your question and best of luck!

  7. My “batter” came out more like a dough. I am almond-free so I substituted that 1/4 almond flour for coconut flour. I also used stevia instead to sweeten it. Everything else I followed, but they’ve turned out thick and dense and crumbly… Everyone else says they’re light and fluffy but I don’t know what went wrong 🙁

    • Hi McKenna, what may have gone wrong was that the substitution of the coconut flour threw off the liquid balance. Coconut flour is very absorbent so it sucks up a lot of the moisture leaving your product dry and crumbly. You’ll need to make further adjustments with the liquids and use less coconut flour. Here is a link to some ideas on how to use coconut flour in place of almond flour in recipes Substituting Coconut Flour for Almond Flour I hope it helps and if you do try this recipe again with the substitutions please report back and let us know what worked! 🙂

  8. I tried to make these last night and the taste is great, I just didn’t have enough shredded coconut, only about 3/4 cup so I used the rest of the shredded coconut as coconut flour and they turned out way too crumbly so wouldn’t recommend substituting the shredded coconut for coconut flour. Maybe almond flour will work better. Overall great flavour though and pretty easy 🙂 Thanks so much, finding food you can eat is so hard!

  9. I tried these and needed to add more milk, I started with canned coconut milk, and was like dry dough, so I doubled it to be more batter like. I spooned rather than poured, but same baking time and super moist and great! Thanks,
    Do you have a chocolate cake recipe?

    • Hi Sara, thanks for sharing your feedback on the Coconut Cupcakes recipe. Love that you made adjustments that worked and you enjoyed them! I don’t have a chocolate cake recipe at this time. You have inspired me to see if I can come up with something. 🙂

  10. These are the most delicious cupcakes I’ve ever tried! I’m doing the Candida diet right now and these cupcakes hit the spot! They are moist and have a wonderful coconut flavor. Texture is great. I toasted sliced almonds and put ontop of the glaze. I used stevia to sweeten (only 1/4 c)

    • Thanks, Hanna, for taking the time to share your positive review of the Coconut Cupcake recipe! The toasted almonds on top sound delicious. Good to know that stevia worked in this recipe as well.

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