These Keto Strawberry Cupcakes are the perfect low carb treat full of fresh strawberry flavor! These moist cupcakes are topped with a rich strawberry buttercream frosting and are both gluten-free and keto-friendly.
Need a birthday treat for your low carb friend? These keto strawberry cupcakes are the perfect solution. They are incredibly tasty and only have 8 grams of net carbs per rich, decadent treat!
Ingredient Notes
- Blanched almond flour and coconut flour are combined to make the cupcakes moist and fluffy.
- Granulated erythritol and pure liquid stevia are used in the cupcake batter to sweeten. This combo provides the perfect level of sweetness without an aftertaste or the cooling effect that occurs with too much erythritol.
- Strawberry preserves are used to give the cake a strawberry flavor and keep it moist. You can use store-bought (just make sure they are low carb!) or try this keto strawberry sauce recipe!
- Large eggs are required for the batter and should not be substituted for egg alternatives as this has not been tested and might not turn out.
- Salted butter is used both in the cake batter and in the frosting. For the cake the butter needs to be melted. The butter SHOULD NOT be melted for the frosting, it should just be softened to room temperature. You can also use unsalted butter and just add a pinch more salt to the recipe.
- Cream cheese is not generally used in buttercream frosting, however it helps to add volume and creaminess to the frosting without making it overly sweet from the low glycemic sweetener. Make sure it is softened to room temperature.
- Powdered erythritol is the sweetener we use in the frosting. You can use any powdered low glycemic you prefer. Erythritol is about 70% as sweet as sugar so if you use a different low glycemic sweetener you may need to adjust the amount used. It is best to use one that measures similarly.
- Freeze dried strawberries are the key to the perfect strawberry frosting. They give the strong strawberry flavor while preventing the frosting from becoming too wet. Fresh strawberries are not recommended.
- Pure vanilla extract should be used. Avoid imitation.
Where To Find Low Carb Strawberry Preserves
The strawberry preserves are used to give the cake it's strawberry flavor and keep it nice and moist.
You can locate low carb strawberry preserves in the same aisle as the peanut butter and jelly in most grocery stores. Just look for options that are "sugar-free". Some varieties will use ingredients like Splenda, so keep an eye out for that if that is not something you choose to include in your diet.
If you have time to make it yourself, this Keto Strawberry Sauce works wells in this recipe and is sweetened with erythritol and stevia. It only takes 20 minutes to make.
How To Make Keto Strawberry Cupcakes
These strawberry cupcakes are simple, sweet and flavorful. The combination of almond flour and coconut flour make for the perfect moist and fluffy low carb cake.
Here are the steps you will need to make them:
- Preheat oven to 350 degrees F.
- Melt butter and set aside.
- Combine the following dry ingredients in a bowl and whisk together: 1 cup of blanched almond flour, 2 tbsp. coconut flour, ¼ cup of granulated erythritol, 1 tsp. baking powder, ¼ tsp. salt.
- Whisk together the following wet ingredients in a separate bowl until smooth: 2 tsp. pure vanilla extract, ¼ cup of low carb strawberry preserves, 1 tsp. pure liquid stevia, 2 large eggs and ¼ cup of melted salted butter.
- Combine wet and dry ingredients in a large mixing bowl and stir until everything is incorporated but avoid overmixing.
- Scoop batter in to lined muffin tins. You will have enough to make 6-8 cupcakes depending on how large you want them. Bake for 20 minutes and allow to cool properly before adding frosting.
How To Make Low Carb Strawberry Buttercream
This keto strawberry buttercream frosting uses freeze dried strawberries for the perfect creamy and rich texture.
If you plan to pipe a nice, high tower of buttercream on top of the cupcakes you may want to double the recipe, however if you plan pipe a smaller amount or spread the frosting on with a knife you will have the perfect amount!
Here is how to pull together this low carb strawberry frosting:
- Pull your butter and cream cheese from the fridge and allow to soften.
- Place ⅔ cup of freeze dried strawberries in a plastic bag and crush until they become a fine powder. You can use a rolling pin, a glass or a can of food to make the crushing easier.
- Combine the crushed strawberries, ½ cup of softened, salted butter, ½ cup of softened full fat cream cheese, 1 cup of powdered erythritol and 2 tsp. of pure vanilla extract in a large mixing bowl.
- Beat these ingredients together with a handheld mixer until the frosting becomes smooth, creamy and lump-free.
Make sure the cupcakes are completely cooled before frosting!
Recipe Tips
Double The Frosting If Needed
Consider your frosting goals. If you plan to pipe a large amount of frosting on each cupcake, you may want to double the frosting recipe. However, if you plan to pipe a smaller amount or spread the frosting on to the cupcakes you have plenty with the recipe as written.
Use Silicone Liners
I am all about using silicone muffin liners for keto baked goods because they allow the cupcakes to peel cleanly from the liners and they are reusable!
Use High Quality Butter
Butter is a main ingredient in this recipe. With a large quantity of butter used you always want to select a high quality butter. I always opt for a creamy, grass-fed butter like Kerrygold.
Allow Ingredients To Come To Room Temp
Allowing the ingredients to come to room temperature is extremely important, especially for the frosting. If your cream cheese and/or butter are too cold the frosting will be too dense and chunky.
Related Recipes
Did you try these Keto Strawberry Cupcakes? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest. 😊
Feel free to leave a comment and a rating below. Feedback is always appreciated!
📖 Recipe
Keto Strawberry Cupcakes
Equipment
- Mixing bowl x2
- Whisk
- Sauce pan or pot
- Wooden spatula
- Plastic resealable bag
- Stand mixer
Ingredients
Strawberry Cupcakes
- 1 cup Blanched almond flour
- 2 tablespoon Coconut flour
- ¼ cup Erythritol Granulated
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 2 teaspoon Vanilla extract
- ¼ cup Low carb strawberry preserves **See post for recipe
- 1 teaspoon Pure liquid stevia
- 2 Large eggs
- ¼ cup Salted butter 4 tbsp.
Strawberry Buttercream Frosting
- ½ cup Salted butter Softened, room temp
- ½ cup Cream cheese (½ 8-oz. package) Softened, room temp
- 1 cup Powdered erythritol
- 2 teaspoon Pure vanilla extract
- ⅔ cup Freeze dried strawberries
Instructions
Strawberry Cupcakes
- Preheat oven to 350 degrees F.
- Melt butter. Set aside.
- Combine dry ingredients in a bowl and whisk together (almond flour. coconut flour, salt, baking powder, and granulated sweetener).
- Combine wet ingredients (½ cup of strawberry preserves, melted butter, eggs, vanilla, liquid stevia) in a separate bowl and whisk together until smooth.
- Combine wet and dry ingredients in a large mixing bowl and stir until everything is incorporated but avoid overmixing.
- Scoop batter in to lined muffin tins (you will have enough to make 6-8 cupcakes depending on how large you want them). Bake for 20 minutes. Allow to cool properly before adding frosting.
Strawberry Buttercream Frosting
- Place the freeze dried strawberries in a plastic bag and crush until they become a fine powder.
- Combine all ingredients for the frosting in a large mixing bowl and beat together with a handheld mixer. Beat until the frosting becomes smooth, creamy and lump-free.
- Frost the cupcakes and serve immediately. Store leftovers in the fridge in an airtight container for up to 3 days.
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