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
FOR THE CUPCAKES
- Super fine almond flour
- Oat Fiber (see notes)
- Swerve Confectioners
- Eggs
- Fresh strawberries
- Cream Cheese
- Grass Fed Butter
- Sour cream
- Heavy cream
- Baking powder
- Vanilla extract
- Pinch of salt
Optional: 2 tablespoons finely ground freeze dried strawberries (see notes)
*Exact measurements are listed in the recipe card below.
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.
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 really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
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.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Blueberry Crumb Loaf
Ricotta Almond Pancakes
Rosemary and Kalamata Olive Focaccia
Coffee Crumb Cake
Blueberry Muffins
Chocolate Chip Cookies
More Keto and Low Carb cupcakes…
Lemon Meringue Cupcakes
Chocolate Mocha Mini Cupcakes
Gingerbread Cupcakes
Lemon Cupcakes
Chocolate Cupcakes with Peanut Butter Frosting
Pumpkin Cupcakes
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Shop my favorite products on Amazon and check out my Keto Pantry List!
Strawberry Cupcakes – Keto, Low Carb & Gluten Free
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
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
Hola. Thank you for sharing this recipe.Can psyllium husk be used instead of the oat fiber?
I’ve not tried subbing with psyllium husk powder before, so I can’t say for sure how they might turn out. I know the oat fiber gives a great texture to the cupcakes and anything else you bake, so I highly recommending using it if you can.
Wanting to make these, but I use Allulose. Is the swap even?
I’m honestly not sure what the ratio to sub would be, since I’ve never used it before. Is there any indication on the packaging?