Strawberry Vanilla Keto Cupcakes

Strawberry Vanilla Keto Cupcakes are a delightful treat for those following a ketogenic diet or anyone who loves the classic combination of strawberries and vanilla. These cupcakes are not only low in carbs but also rich in flavor and sweetness, thanks to the use of fresh strawberries and keto-friendly sweeteners. Topped with a luscious vanilla frosting, they make for a perfect dessert or snack that satisfies your sweet tooth while keeping you in ketosis. Let’s dive into the recipe for these Strawberry Vanilla Keto Cupcakes.

Recipe: Strawberry Vanilla Keto Cupcakes

Ingredients:

For the Cupcakes:

1 cup almond flour

1/4 cup coconut flour
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1 teaspoon baking powder

1/4 teaspoon salt
2 large eggs
1/2 cup unsalted butter, melted

1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup fresh strawberries, finely chopped

For the Vanilla Frosting:

1/2 cup unsalted butter, softened
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1 teaspoon vanilla extract

2-3 tablespoons heavy cream (adjust for desired consistency)

Instructions:

For the Cupcakes:

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners or grease it lightly.
In a mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and salt.

In another bowl, beat the eggs, melted unsalted butter, unsweetened almond milk, and vanilla extract until well combined.
Pour the wet mixture into the dry mixture and stir until a smooth batter forms.
Gently fold in the finely chopped fresh strawberries into the batter.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool completely before frosting.

For the Vanilla Frosting:

In a mixing bowl, beat the softened unsalted butter until it’s creamy and smooth.
Gradually add the powdered erythritol and vanilla extract, continuing to beat until well combined.
Add heavy cream, one tablespoon at a time, and continue to beat until the frosting reaches your desired consistency. You can adjust the amount of cream to make it thicker or thinner.

Frosting the Cupcakes:

Once the cupcakes are completely cooled, frost them with the vanilla frosting. You can use a piping bag for a decorative touch or simply spread the frosting with a spatula.