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.
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.
Note: If you plan on piping the frosting you may want to double the frosting recipe to ensure that you have enough to get a nice, high tower of buttercream. This will not be needed if you frost with a frosting knife.