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Keto strawberry cupcakes

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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Prep Time 15 mins
Cook Time 20 mins
0 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8 cupcakes
Calories 266 kcal

Ingredients
 

Strawberries

  • 1/2 cup strawberries (86g)

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)

Instructions
 

Strawberries

  • Blend strawberries up or chop them finely
  • In a small pot on medium heat add strawberries and 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

Notes

Helpful Recipe Tips

  • Cook strawberries first for both portions of the recipe. This creates a very big difference in flavor. You are basically caramelizing the strawberries and releasing the natural sugars. Strawberries are keto friendly but they are very low in sugar compared to other fruits.
  • Powdered sweetener only for the buttercream icing. If you use granulated the sweetener will be very grainy and crunchy to each bite. Sweetener doesn't melt away or absorb without heat unlike sugar.
  • You won't use the entire serving of the icing. There will be some left over so the calories are actually a bit more than what they really are.
  • For the sweetener in the buttercream icing I highly recommend allulose. I used a cheap coffee grinder to powder the granulated sweetener I had myself. There is an option below for a powdered sweetener but there may be a slight minty aftertaste.

Nutrition

Nutrition Facts
Keto Strawberry Cupcakes
Amount Per Serving
Calories 266
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto strawberry cupcakes
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