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Keto Strawberry Cupcakes

These keto strawberry cupcakes are super fluffy and moist, topped with a delicious strawberry cream cheese frosting made with real strawberries!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12
Calories: 275 kcal
Course: Dessert

Ingredients

Keto strawberry cupcakes
  • 16 16 ounces strawberries fresh or frozen (thawed)
  • ½ ½ cup pea protein
  • 5 5 tablespoons coconut flour
  • 2 2 teaspoons baking powder
  • ½ ½ teaspoon baking soda
  • ½ ½ teaspoon xanthan gum
  • 1 1 pinch salt
  • 5 5 large eggs
  • ¾ ¾ cup powdered sweetener 
  • 1 1 stick unsalted butter melted
  • 1 1 teaspoon vanilla extract
  • 2 2 teaspoons apple cider vinegar
Strawberry Cream Cheese Frosting
  • 1 1 cup heavy whipping cream cold
  • 8 8 ounces cream cheese
  • ½ ½ cup powdered sweetener 
  • ½ ½ cup sour cream
  • 3 3 tablespoons strawberry reduction sauce reserved from the cupcake batter

Instructions

Strawberry puree
    Cup of Yum
  1. Puree 16 ounces strawberries with a blender or immersion blender. Transfer to a pan on high heat to bring it to a boil, then reduce heat to medium-low and simmer, stirring occasionally until thick and reduced to half (about 15-20 minutes). Let it cool.
Keto strawberry cupcakes
  1. Preheat oven to 180 °C (355 °F)
  2. Sift together into a bowl the 1/2 cup pea protein, 5 tablespoons coconut flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum and 1 pinch salt.
  3. In the mixer bowl, add 5 large eggs and 3/4 cup powdered sweetener. Whisk on high speed for 3-5 minutes to ribbon stage - until tripled in volume, pale and thick.
  4. Add the melted 1 stick unsalted butter, 1 teaspoon vanilla extract and 2 teaspoons apple cider vinegar and mix just to combine.
  5. Add half of the dry ingredients, mix just until combined, then the second half, and mix again until the batter is smooth.
  6. Add the cooled strawberry reduction, all but 3 tablespoons (reserve these for the frosting). Mix until the batter is uniform in color, with no visible streaks
  7. Divide batter into 12 cupcake liners (filled a little over 3/4th of the way up) and bake in the preheated oven at 180 °C (355 °F) for 20 minutes. Let cupcakes fully cool down before frosting.
Strawberry Cream Cheese Frosting
  1. You will need 2 bowls. In one bowl, whip 1 cup heavy whipping cream to stiff (firm) peaks.
  2. In another bowl, whip together 8 ounces cream cheese and 1/2 cup powdered sweetener to stiff peaks.
  3. Add the 1/2 cup sour cream and 3 tablespoons strawberry reduction sauce (reserved from the batter) to the whipped cream cheese and mix until uniform in color.
  4. Fold the whipped cream into the whipped cream cheese and whisk on low speed for a few seconds, just until both mixtures are fully combined.
  5. Transfer into a large piping bag and keep it refrigerated, wait for cupcakes to be fully cooled down before piping.

Notes

  • This keto strawberry cream cheese frosting recipe will make enough to VERY generously frost 12 cupcakes (about the height of the cupcake itself in frosting or more, as illustrated in the photos throughout the post). You can halve the ingredients for the frosting if you prefer to top your cupcakes more modestly.

Nutrition Information

Serving 1cupcake Calories 275kcal (14%) Carbohydrates 6g (2%) Protein 10g (20%) Fat 23.6g (36%) Fiber 2.6g (10%) Sugar 3.2g (6%) Net Carbohydrates 3.5g

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 275

% Daily Value*

Serving 1cupcake
Calories 275kcal 14%
Carbohydrates 6g 2%
Protein 10g 20%
Fat 23.6g 36%
Fiber 2.6g 10%
Sugar 3.2g 6%
Net Carbohydrates 3.5g

* Percent Daily Values are based on a 2,000 calorie diet.