Jennifer Sprinkles - Ketogenic Baking - Keto Strawberries & Cream Cupcakes

Keto Cakes

Keto Strawberries & Cream Cupcakes

Light white fluffy cupcakes topped with sweet cream cheese to create a filling and perfect summer dessert

I love strawberry season! I love the smell, taste, and I love to bake with them. One of my favorite strawberry desserts is strawberries with cream cheese and marshmallow dip (my mom makes the best fruit dip). Since being on keto, I’ve missed strawberry shortcake and strawberry jelly, until I found strawberry extract! With strawberry extract, I can keto-fy these cupcakes but keep the strawberries and cream flavor.And these cupcakes are so sweet and filling and still keto! Have I not mentioned that they look really cute too?

Equipment:

No special equipment needed except a muffin pan, mixer, and I used my silicone cupcake liners which I love because the cake doesn’t stick to the cups like paper cupcake liners. You can buy them here on amazon!

These cupcakes use one of my favorite ingredients too – sour cream. I love the moisture it adds to cupcakes as well as the additional flavor.

This recipe is a slight variation of the recipe from the Keto Comfort Foods cookbook by Maria Emmerich. She has tons of creative food and dessert recipes in this cookbook. Her original recipe was for strawberries and cream snowballs, but I modified it into a cupcake and reduced the amount of cream cheese in the recipe. Her recipes tend to require additional equipment and time to make, but I’m so excited to try more recipes from her Keto Comfort Foods cookbook and share them with you.

Cakes

Step 1: Preheat the oven to 350 degrees Fahrenheit

Step 2: In a small mixing bowl, sift together the almond flour, baking powder, baking soda, and salt. This is the almond flour mixture.

Step 3: In a separate large mixing bowl, beat the butter and sweetener with a mixer for 4 minutes on medium-high speed until pale and fluffy.

Step 4: In the large mixing bowl, beat the eggs in one at a time, then beat in the strawberry extract.

Step 5: In the large mixing bowl, reduce the speed to low and add the almond flour mixture and sour cream alternately in batches, mixing until the batter is smooth.

Step 6: Spoon the batter into the muffin tins, filling about 2/3 full.

Step 7: Bake for 20 minutes or until the cakes are pale golden and toothpick comes out clean.

Frosting:

Step 8: Beat the butter, cream cheese, sweetener, cashew(or almond) milk, and strawberry extract in a small bowl. Add 2-3 drops of natural food coloring until you reach your desired color.

Step 9: Decorate the cupcakes as desired and top with coconut flakes! Let me know if the comments if you need tips decorating the cupcakes 🙂 Enjoy!

Enjoy!!

XOXO,

Jennifer Sprinkles

Keto Strawberries & Cream Cupcakes

Light white fluffy cupcakes topped with sweet cream cheese to create a filling and perfect summer dessert
Course Dessert
Keyword desserts, keto, keto cupcakes, keto desserts
Servings 24 cupcakes
Calories 295kcal

Equipment

  • muffin pan

Ingredients

Cake

  • 2 1/4 cup Almond Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3/4 tsp Salt
  • 3/4 cup Unsalted Butter
  • 1 1/2 cup Swerve Confectioners Sweetener
  • 3 Eggs
  • 2 tsp Strawberry Extract
  • 1 1/2 cup Sour Cream

Frosting

  • 1 1/2 cup Unsalted Butter
  • 8 ounces Cream Cheese (1 Package)
  • 1 1/2 cup Swerve Confectioners Sweetener
  • 2 tbsp Unsweetened Cashew or Almond Milk
  • 1/2 tsp Strawberry Extract
  • Pink Food Coloring

Garnish

  • Unsweetened Coconut Flakes

Instructions

Cakes

  • Preheat the oven to 350 degrees fahrenheit
  • In a small mixing bowl, sift together the almond flour, baking powder, baking soda, and salt. This is the almond flour mixture.
  • In a separate large mixing bowl, beat the butter and sweetener with a mixer for 4 minutes on medium-high speed until pale and fluffy.
  • In the large mixing bowl, beat the eggs in one at a time, then beat in the strawberry extract.
  • In the large mixing bowl, reduce the speed to low and add the almond flour mixture and sour cream alternately in batches, mixing until the batter is smooth.
  • Spoon the batter into the muffin tins, filling about 2/3 full.
  • Bake for 20 minutes or until the cakes are pale golden and toothpick comes out clean.

Frosting:

  • Beat the butter, cream cheese, sweetener, cashew(or almond) milk, and strawberry extract in a small bowl. Add 2-3 drops of natural food coloring until you reach your desired color.
  • Decorate the cupcakes as desired and top with coconut flakes! Let me know if the comments if you need tips decorating the cupcakes 🙂 Enjoy!

Notes

Nutritional Value (Per Cupcake):
Calories: 295
Fat: 29 grams
Protein: 4.5 grams
Carbs: 3.5 grams
Fiber: 1.5 grams
Net Carbs: 2 grams
 

One thought on “Keto Strawberries & Cream Cupcakes

  1. Chris Hendl

    Looks great!

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