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 strawberry cupcakes are super soft, fluffy and moist. The taste is buttery with bursts of strawberries and a soft scent of vanilla. The frosting is creamy-smooth with more strawberry flavor and a lovely pink color.
- 1½ cups almond flour
- ¼ cup whey unsweetened protein
- ¼ tsp salt
- 1½ tsps baking powder
- 4 tbsp butter (room temperature), coconut oil or Nutiva Organic Coconut Oil with Butter Flavor
- ½ cup + 3 tsps granular sweetener
- 3 eggs room temperature
- 1½ tbsp vanilla extract
- 2 tsp lemon juice
- ¼ cup unsweetened almond milk
- 2 cups strawberries
- 2 tsp of water
- 2⅔ tbs confectioner’s sweetener
- 1 tsp lemon juice
- 1/8 tsp xanthan gum
Strawberry Cream Cheese Frosting:
- ½ cup butter room temperature
- 4 ounces cream cheese room temperature
- 1 cup confectioner’s sweetener
- ¼ cup strawberry puree
- ¼ cup frozen strawberries
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.
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.
Per Serving (1 cupcake): Calories 400; Total Fat 35g; Total Saturated Fat 18g; Sodium 170mg; Dietary Fiber 6g; Protein 9g; Net Carbs: 5g
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