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Fresh strawberries in moist delicious cupcakes with a secret ingredient that gives the frosting incredible strawberry flavor!

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Looking for a great dessert to satisfy your sweet tooth, but won’t kick you out of Ketosis?  These strawberry cupcakes are just the ticket!  

I absolutely love making cupcakes and the texture in these strawberry cupcakes is incredible, thanks to the oat fiber that I use.  Oat fiber, not to be confused with oat flour, is pure insoluble fiber, so it’s Keto friendly!

So the texture is great, but what about the flavor? Amazing!  I used fresh strawberries that I purée in the food processor, which also makes the cupcakes really moist.  After all, no one likes a dry cupcake!

But the secret ingredient that I use, which gives these cupcakes and frosting intense strawberry flavor is… freeze-dried strawberries!  I grind them in my mini chopper, to a fine powder and they add strong strawberry flavor without adding to much moisture.  

They also add great color to the frosting, without having to use food coloring, which is nice!  So you might say they are dual purpose!

Freeze-dried strawberries are typically available at most grocery stores, but if you cannot find then, don’t sweat it, just omit them.  There’s a photo below of the ones I used, which I purchased at Kroger. I listed them as an optional ingredient, but if you can find them, I HIGHLY recommend using them!

How to Make Keto Strawberry Cupcakes

Ingredients

Preparation

To Make the Cupcakes

Preheat oven to 350F. 

 

 

Add all the dry ingredients to a bowl and whisk to combine.

 

 

In a separate bowl, add in the eggs, sour cream, heavy cream, Swerve, strawberries and vanilla, then mix to combine.  Add in the dry ingredients and mix, just until combined.

 

 

Scoop into 12 cupcake liners or a greased muffin pan.  

 

Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Mine took exactly 19 minutes.  

 

 

Allow the cupcakes to cool before frosting.

To Make the Frosting

Add all of the ingredients to a mixing bowl.  Mix using a hand mixer, until smooth and creamy.  Transfer to a piping bag fitted with the tip of your choice.  

 

 

If you don’t have a piping bag, you can use a plastic food storage bag. If you don’t have a decorating tip, you can cut a hole at the tip of the bag and swirl the frosting over the top.

 

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Strawberry Cupcakes – Keto, Low Carb & Gluten Free

Fresh strawberries in moist delicious cupcakes with a secret ingredient that gives the frosting incredible strawberry flavor!

As an Amazon Associate I earn from qualifying purchases.

Author Keto Cooking Christian

Course Dessert

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12

Calories 227kcal

INGREDIENTS

• For the Cupcakes
• 1 1/2 cups super fine almond flour
• 1/4 cup Oat Fiber  see notes
• 2/3 cup Swerve Confectioners
• 3 whole eggs
• 1/2 cup puréed fresh strawberries
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 teaspoons baking powder
• 1 teaspoon  vanilla extract
• Pinch of salt
• For the Frosting
• 8 ounces cream cheese
• 1/4 cup puréed fresh strawberries
• 1/4 cup unsalted butter room temperature
• 1/3 cup  Swerve confectioners
• Optional: 2 tablespoons finely ground freeze dried strawberries see notes

US Customary – Metric

PREPARATION

To Make the Cupcakes

• Preheat oven to 350. Add all the dry ingredients to a bowl and whisk to combine.
• In a separate bowl, add in the eggs, sour cream, heavy cream, Swerve, strawberries and vanilla, then mix to combine.  Add in the dry ingredients and mix, just until combined.
• Scoop into 12 cupcake liners or a greased muffin pan.  Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Mine took exactly 19 minutes.  Allow the cupcakes to cool before frosting.

To Make the Frosting

• Add all of the ingredients to a mixing bowl.  Mix using a hand mixer, until smooth and creamy.  
• Transfer to a piping bag fitted with the tip of your choice.  If you don't have a piping bag, you can use a plastic food storage bag. If you don't have a decorating tip, you can cut a hole at the tip of the bag and swirl the frosting over the top.

NOTES

Freeze dried strawberries are available at most grocery stores.  I used it in the frosting to add a more intense strawberry flavor and color, without having to use food coloring or add extra moisture.  I would also recommend adding the same amount to the cupcake batter to increase the strawberry flavor as well.  If you cannot find freeze dried strawberries, you can simply omit them all together.

The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.

Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

*Macros do not include the optional freeze-dried strawberries.

Nutrition Facts

Strawberry Cupcakes – Keto, Low Carb & Gluten Free

Amount Per Serving

Calories 227 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Carbohydrates 7g2%

Fiber 4g17%

Sugar 2g2%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?Share a pic on Instagram and mention @ketocookingchristian!

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. Please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.