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Low Carb Cupcakes with Roasted Strawberries and Creamy Vanilla

Sugar-free low-carb strawberry cupcake. This cupcake is a good substitute for the original without all the sugar.

This low-carb cupcake is really good if I say it myself. I mean, how can you go wrong with a ripe strawberry cake cooked with a thick, soft layer of vanilla frosting? I think you can't!

This strawberry cupcake is sugar-free, low carbohydrate, keto-friendly, and gluten-free. This little bundle of strawberry joy hours comes in at 5.4 clean carbohydrates and 7.4 grams of protein.

You can make this low-carbohydrate-free cupcake too, but you have to skip the toppings or just choose a different garnish. Butter and cream in cupcake dough can be replaced with coconut oil and coconut milk. Coconut adds a second dimension that works very well in combination with roasted strawberries and vanilla. Um, YUM!

I will say this in advance - calling them a cupcake is a stretch because the dough resembles a muffin base. I still call them cupcakes because they do have the taste of cake dough, and the slightly frozen spiral pipped cream makes them look too, so let's call them muffins in cupcake clothes.

Ah, strawberry. I like them, especially in summer when they are picked fresh from the garden. I have a small plot of 6 × 4 perennial strawberries that produce for me all summer. That summer berry pulled a grocery store strawberry out of the water. They don't even compare.

Summer strawberries are extraordinarily sweet and taste very different. But what should a woman do when she wants the strawberry cake in the middle of winter?
Bake them.

I bake my strawberries for this recipe for two reasons. I want to intensify the taste and eliminate the humidity.

Grilling strawberries does not take long, a few minutes in a hot oven and they are done. It's worth the effort because baking really increases the taste.

Strawberry is one of the lowest carbohydrate fruit. They have about ten clean carbohydrates per cup. This adds about one clean carbohydrate per cupcake to this recipe.

Cupcake Dough

  • 1 cup of fresh strawberries
  • 1/3 cup butter (or coconut oil)
  • 1/3 cup of cream (or coconut milk)
  • 1 teaspoon apple cider vinegar
  • 1 Tbsp vanilla
  • 2 large eggs
  • 1 cup of almond flour (I like Bob's, Red Mill)
  • 1/4 cup coconut flour (I like Anthony's)
  • 1 teaspoon baking powder
  • 1/4 tsp xanthum gum
  • 1/4 teaspoon salt
  • 1/2 cup erythritol powder

whipped cream

  • 1 cup of cream cheese
  • 1 cup of heavy whipped cream
  • 1/2 cup erythritol powder
  • 1 Tbsp vanilla

Roasted Strawberry

  1. Preheat the oven to 350F.
  2. Bake the sliced ​​strawberries in a baking sheet coated with baking paper for 10-20 minutes. Watch them Pull out before starting to brown.
  3. Cut strawberries into small pieces, and reserve any juice.

Cupcake Dough

  1. Preheat the oven to 350 and prepare a standard muffin can with 9 cupcake liners.
  2. Add eggs to the mixing bowl and stir high for 2 minutes.
  3. Add vanilla, cream, melted butter, vanilla, and apple cider vinegar to the egg mixture and stir until evenly mixed.
  4. Sift almond flour, coconut flour, baking powder, xanthan gum, salt, and erythritol powder in a large bowl.
  5. Add the egg mixture gently to the dry ingredients mixture. Don't mix too much.
  6. Fold in toasted strawberries.
  7. Divide the dough between the 9 cupcake liners. Fill each liner 3/4 full. A standard ice cream scoop is the perfect size for this and keeps everything neat and tidy.
  8. Bake in a 350F oven for 20-25 minutes or until the toothpick is put out clean.
  9. Chill on the cooling rack for about an hour before adding frosting.

Whip Cream Frosting

  1. Cube one cup of chilled full fat cream cheese and add it to the stand mixer bowl and blender for 1 minute, until the cream cheese has no lumps. Scrape the sides of the bowl if necessary.
  2. Add vanilla, erythritol powder, and food coloring. (I add a touch of pink)
  3. Add 1 cup of full-fat whipping cream to a bowl and mix low for 30 seconds, until mixed with cream cheese. Turn to medium and then high until whip cream and cream cheese expand and resembles buttercream frosting.
  4. Don't beat too much. Excessive beating will cause the mixture to melt.
This recipe is inspired by sugar-free sprinkles

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