Strawberry Cupcakes - Keto, Low Carb & Gluten Free
Fresh strawberries in moist delicious cupcakes with a secret ingredient that gives the frosting incredible strawberry flavor!
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.
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.
Calories: 227kcal | Carbohydrates: 7g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Fiber: 4g | Sugar: 2g