Keto Strawberry Cupcakes
Keto strawberry cupcakes made with real strawberries in every bite! Topped with a buttercream frosting with strawberry swirl. Made with a mix of almond flour and coconut flour for a super moist texture. Low carb and gluten free these are perfect for a fresh spring or summertime dessert that's healthy.
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Servings: 8 cupcakes
Calories: 265.8kcal
Ingredients
Strawberries
- 1/2 cup strawberries 86g
- 1/4 cup granulated sweetener
Cupcakes
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large egg
- 4 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid monk fruit
Strawberry buttercream frosting
- 1 stick unsalted butter 8 TB
- 5 tablespoon powdered sweetener
- 1/8 teaspoon salt
- 2 teaspoon liquid monk fruit
- 1 teaspoon vanilla extract
- 1/2 cup strawberries 86g
Cream Cheese Frosting (optional)
Instructions
Strawberries
- Blend strawberries up or chop them finely
- In a small pot on medium heat add strawberries and granulated sweetener then begin to cook. Continue stirring to avoid them sticking.
- You'll see the water release first and sizzle but you want to cook past this point to where the strawberries are softer and a strong fragrance is coming from them. Remove from heat and allow to sit. It will thicken as it cools.
Cupcake
- Preheat oven to 350°F, melt butter then set aside
- Mix almond flour, coconut flour, granulated sweetener, baking powder and salt
- Mix eggs, vanilla extract, liquid sweetener into melted butter
- Combine dry and wet ingredients then beat in strawberries. Blend smoothly. Optional to drop in a few drops of pink food coloring for the true pink color.
- Place in cup then bake for 20 minutes. Allow to cool compeltely before adding frosting
Buttercream frosting
- Follow the same instructions for the strawberries you see above. You can even combine both and just split rather than cooking 2 seperate batches.
- With room temperature butter use a hand mixer and beat lightly
- Add in powdered sweetener then beat. Be sure to scrape down sides
- Add in liquid sweetener. For a not so sweet icing take away 1 tsp. Make sure you take out the liquid and not the powdered when adjusting sweetness.
- Toss in vanilla extract then lastly blend in strawberries. Finish
Cream cheese frosting (optional)
- If you choose to make cream cheese frosting follow the instructions of the cream cheese frosting recipe but add the strawberries in there from this recipe.
Nutrition
Serving: 1cupcake | Calories: 265.8kcal | Carbohydrates: 5.5g | Protein: 5.2g | Fat: 25.9g | Saturated Fat: 11.8g | Trans Fat: 0.7g | Cholesterol: 92.4mg | Sodium: 20.8mg | Fiber: 2.5g | Sugar: 2.1g
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