Best Keto Strawberry Cupcakes Recipe
These strawberry cupcakes are super soft, fluffy and moist. This is quick
and easy ketogenic diet recipe, completely keto friendly, low carb, and gluten-free dessert.
Course: Dessert
Keyword: gluten-free, Keto cupcakes, keto dessert, keto diet, low carb dessert
Servings: 9 cupcakes
Author: Lazy Girl
Strawberry Cream Cheese Frosting:
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 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.