These keto strawberry cupcakes are made from scratch with strawberry filling and topped with creamy strawberry buttercream.
They are incredibly soft and fluffy and full of fresh fruit flavor.
This is a quick and easy ketogenic diet dessert recipe, completely keto-friendly and gluten-free dessert.
These keto strawberry cupcakes are super soft, fluffy, and moist.
The taste is buttery with bursts of strawberries and a soft scent of vanilla.
They’re extremely soft, crumbly, and sweet just like normal cupcakes!
They’re so good and sweet, it’s hard to stop yourself from eating them all!
This low-carb cupcake batter is awesome because it can be used to make any kind of baked sweets!
Think low-carb muffins, donuts, cakes, and so on! The possibilities are endless.
The frosting is creamy-smooth with more strawberry flavor and a lovely pink color.
This strawberry cream cheese frosting is a delicious sugar-free icing for these low-carb cupcakes. And, it adds natural pink color and a fruity taste.
This frosting works great for cakes too.
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Don’t have powdered sweetener?
Simply add granulated sweetener to a blender and blitz for about 30 seconds. You’ll then have yourself some homemade powdered sweetener!
A note about xanthan gum.
Xanthan gum adds a lot of texture to these cupcakes.
You can omit it, but I don’t recommend it. I find the xanthan gum holds everything together and mimics gluten quite well.
I’ve made the cupcakes with and without xanthan gum and the texture and crumb were far better with the xanthan gum in the batter.
Best Keto Strawberry Cupcakes
These strawberry cupcakes are super soft, fluffy and moist. This is a quick and easy ketogenic diet recipe, completely keto-friendly, low carb, and gluten-free dessert.
Ingredients
Cupcakes:
- 1½ cups almond flour, I use this brand
- ¼ cup whey unsweetened protein, I use this brand
- ¼ tsp salt
- 1½ tsp baking powder, I use this brand
- 4 tbsp butter (room temperature), coconut oil or Nutiva Organic Coconut Oil with Butter Flavor
- ½ cup + 3 tsps granular sweetener, I use this brand
- 3 eggs, room temperature
- 1½ tbsp vanilla extract, I use this brand
- 2 tsp lemon juice
- ¼ cup unsweetened almond milk, room temperature, I use this brand
Strawberry Filling:
- 2 cups strawberries
- 2 tsp of water
- 2⅔ tbs confectioners sweetener, I use this brand
- 1 tsp lemon juice
- 1/8 tsp xanthan gum, I use this brand
Strawberry Cream Cheese Frosting:
- ½ cup butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup confectioners sweetener, I use this brand
- ¼ cup strawberry puree
- ¼ cup frozen strawberries
Instructions
For Cupcakes:
- Preheat oven to 350 degrees and line cupcake pan with cupcake liners - set aside.
- In a medium mixing bowl, stir together the almond flour, baking powder, protein powder and salt. Set aside.
- With an electric mixer on medium-high speed, mix together softened butter and granular sweetener until creamy. On medium speed add eggs, lemon juice and vanilla. Mix until combined.
- Add dry ingredients and mix until combined. Add almond milk and mix until combined. Remove mixer bowl and stir a few times with a spatula.
- Pour the batter evenly into each cupcake liner. Place in the oven, and bake the cupcakes for 17-19 minutes. A toothpick inserted in the middle should come out mostly clean; you do not want it to come out completely dry.
- Let cake cool in pan for at least 5-10 minutes. Gently remove cupcakes from pan and place on cooling rack.
For Strawberry Filling:
- Combine strawberries, confectioner's sweetener, and lemon juice in a saucepan over medium-low heat; cook and stir until raspberries break down, sweetener dissolves, and sauce is heated through around 12-15 minutes.
- Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
- Place back on the stove top at medium-low heat and add xantham gum, whisking quickly to thicken (1-2 minutes)- remove from stove top and set aside to let continue to thicken and come to room temperature.
For Strawberry Frosting:
- Mix cream cheese until it's fluffy.
- Add butter and mix well.
- Add in frozen strawberries. Mix well. The strawberries will break up into small particles.
- Add in strawberry puree.
- Slowly add in confectioner's sugar until you get the consistency you want.
Assembly
- Take individual cupcake and with a small spoon or knife, make a hole about a ½ of an inch long and wide - can make the hole as big as you want- just want to make sure the strawberry filling isn’t leaking out of the bottom or side of the cooled cupcake.
- Place strawberry filling in hole, and then cover top of cupcake with frosting. If you want you can also garnish your cupcakes with a raspberry and lemon zest if you are feeling wild and crazy. Eat immediately or within three days.
Nutrition Information:
Yield: 9 Serving Size: 1 cupcakeAmount Per Serving: Calories: 400Total Fat: 35gSaturated Fat: 18gSodium: 170mgNet Carbohydrates: 5gFiber: 6gProtein: 9g
[bs_icon name=”glyphicon glyphicon-tag”] Note: If you do not want to make from scratch you can use Swerve Sweets Vanilla Cake Mix for your cupcake batter.
Did you make these Keto Strawberry Cupcakes? Tag me on Instagram so I can see!@lazy_girl_tips.
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crispin fievet
Monday 12th of April 2021
You list strawberry purée as an ingredient in the frosting. How does one make strawberry purée? Must one use fresh strawberries? For making the strawberry filling, you wrote, “cook and stir until raspberries break down”, I’m assuming you meant strawberries? If strawberries, is it necessary to strain out the seeds? Seems like that step could be omitted, if one wanted to be a truly lazy girl 😆.