Keto Strawberry Shortcake Cupcakes

🍓 These strawberry shortcake cupcakes are just another reason to celebrate strawberry season! You won’t be able to resist sinking your teeth into them. 🍓

Ingredients

1 cup almond flour
1 cup unsweetened almond milk
1/2 cup coconut flour
1/3 cup monkfruit sweetener
1/4 cup sour cream
6 fresh strawberries
2 large eggs
2 tsp baking powder
1 tsp vanilla extract
1 tsp xantham gum
Pinch of salt

Chantilly cream
1/2 cup heavy (35%) cream
2 tsp stevia
1/2 tsp vanilla extract

Yields: 12 cupcakes
Per serving/cupcake*:
Calories: 146
Net carbs: 3
Protein (grams): 4
Fat (grams): 11

Prep time: 25 min
Cook time: 30 min
Total time: 1 hr 10 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, mix together the almond flour, coconut flour, monkfruit, baking powder, xantham gum and salt. Set aside.

In a large bowl, using a hand mixer, whisk together the eggs and sour cream until well combined and frothy, about 5 min.

Mix in the almond milk and vanilla extract, then slowly incorporate the dry ingredients. Continue to whisk with the hand mixer for 3-5 min, until you get a smooth and airy batter.

Divide the batter between 12 silicone or parchment lined cupcakes molds.

Bake 25-30 min, then remove the cupcakes from the oven and allow to cool at least 30 min.

While the cupcakes cool, slice the strawberries and prepare the chantilly cream.

In a medium bowl, using a hand mixer, whisk together the ingredients for the chantilly cream, until you get a thick whipped cream, about 5 min. Refrigerate until ready to use.

Once the cupcakes have cooled, using a small sharp knife, cut them horizontally across the center to create a two-layered cupcake.

Put a spoonful of chantilly cream in the center of each cupcake, then top the cream with 2 slices of fresh strawberry.

Replace the top layer of the cupcake back over the cream and strawberry, then top the cupcake with another spoonful of chantilly cream and 2-3 slices of fresh strawberry.

Repeat for the remaining cupcakes.

Serve immediately or refrigerate. The cupcakes can also be frozen, but without the chantilly cream and strawberries, for better results.

Print

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Keto Strawberry Shortcake Cupcakes

Yield: 12

Author: Georgiana Elias

Prep time: 25 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 H & 10 M

🍓 These strawberry shortcake cupcakes are just another reason to celebrate strawberry season! You won’t be able to resist sinking your teeth into them. 🍓

Ingredients

• 1 cup almond flour
• 1 cup unsweetened almond milk
• 1/2 cup coconut flour
• 1/3 cup monkfruit sweetener
• 1/4 cup sour cream
• 6 fresh strawberries
• 2 large eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp xantham gum
• Pinch of salt

Chantilly cream

• 1/2 cup heavy (35%) cream
• 2 tsp stevia
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350F.
2. In a medium bowl, mix together the almond flour, coconut flour, monkfruit, baking powder, xantham gum and salt. Set aside.
3. In a large bowl, using a hand mixer, whisk together the eggs and sour cream until well combined and frothy.
4. Mix in the almond milk and vanilla extract, then slowly incorporate the dry ingredients. Continue to whisk with the hand mixer for 3-5 min, until you get a smooth and airy batter.
5. Divide the batter between 12 silicone or parchment lined cupcakes molds.
6. Bake 25-30 min, then remove the cupcakes from the oven and allow to cool 30 min.
7. While the cupcakes cool, slice the strawberries and prepare the chantilly cream.
8. In a medium bowl, using a hand mixer, whisk together the ingredients for the chantilly cream, until you get a thick whipped cream, about 5 min. Refrigerate until ready to use.
9. Once the cupcakes have cooled, using a small sharp knife, cut them horizontally across the center to create a two-layered cupcake.
10. Put a spoonful of chantilly cream in the center of each cupcake, then top the cream with 2 slices of fresh strawberry.
11. Replace the top layer of the cupcake back over the cream and strawberry, then top the cupcake with another spoonful of chantilly cream and 2-3 slices of fresh strawberry.
12. Repeat for the remaining cupcakes.
13. Serve immediately or refrigerate. The cupcakes can also be frozen, but without the chantilly cream and strawberries, for better results.

Nutrition Facts

Calories

146

Fat (grams)

11

Net carbs

3

Protein (grams)

4

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator