These strawberry keto cupcakes are bursting with the fresh flavors of strawberry. I've topped them with a whipped, creamy keto strawberry frosting that's just as delectable as the cupcake itself.
Sugar Free, Grain Free & Keto Friendly
Baking Methods for Keto Strawberry Cupcakes
There's a few tricks I've used here to create a light and fluffy strawberry keto cupcake.
Whipping The Egg Whites
Whipping the egg whites creates a nice rise. Since baking powder is generally made from cornstartch–we needed a way to get the “double acting” power without using baking powder. This is where the combination of cream of tartar, baking soda and whipped egg whites come in.
Can I Skip Whipping the Egg Whites?
Yes, you can. The texture will be a little denser but still satisfying and delicious. I'm a little bit of a perfectionist, so I usually take the time to whip the egg-whites. Do what you have time for.
Why Xanthan Gum?
Xanthan gum is often used in gluten-free/grain-free baking to assist with providing binding and structure. I'm also using Acacia Fiber for this purpose.
Why Acacia Fiber?
The Acacia fiber acts as a binder but also provides a little additional fiber to our keto diet, which can tend to be low in fiber. Acacia fiber is gentle on the GI tract and completely tasteless. It's a great way to sneak in just a touch of gentle fiber.
Substitutions For Keto Strawberry Cupcakes
Here I'll cover some FAQ on making substitutions for this keto strawberry cupcake recipe.
Q: Can I Substitute Flours?
With Keto baking, substituting flours gives poor results. This is due to the unique individual characteristics of each type of low carb flour.
If you would like to learn more about baking with Coconut Flour, check out this blog post.
Q: What Can I Substitute for Acacia Fiber
A: Well, you could actually just completely omit it from the recipe and be fine. However, Psyllium Husk powder (the finely ground kind) can be substituted for Acacia Fiber. It does lend a slight flavor and I prefer the tasteless Acacia Fiber.
Q: What Natural Sweeteners Can I Use?
A: While I highly recommend you try Bocha Sweet, I also like Monk Fruit Sweetener as an option. I avoid Splenda, Aspartame and other chemical sweeteners like it's poison because of how it affects my body.
Q: Why do so many of your recipes use a combination of natural sweeteners?
A: Taste tests have proven (to me) that using a combination of natural sweeteners provides the best sugar-like taste.
Why Bocha Sweet?
Our sugar substitute of choice is Bocha Sweet and there's good reason for this!
Bocha Sweet is extracted from the Kabocha pumpkin which has been a staple in the Japanese diet for centuries. Consuming Bocha Sweet on a daily basis helps to support longevity and supports healthy blood sugar levels.
Even better? It tastes almost exactly like real sugar. There's no thin flavor or metallic aftertaste. I think most of us are looking for something that tastes amazing because only a full, satisfying taste is going to work over the long-term.
So, if we are going to go to all the work to make a recipe to help us stick to our keto diet. We want the result to taste GOOD not just ‘meh'. For this reason plus the health benefits, we reach for Bocha Sweet every time.
Do you have a question that wasn't answered here? I update these sections regularly so please post your questions in the comments.
Ingredients for Keto Strawberry Cupcakes
Now, let's take a look at the ingredients you will need to make keto strawberry cupcakes:
- Bocha Sweet
- Liquid Stevia Drops
- Acacia Fiber
- Xanthan Gum
- Cream of Tarter
- Coconut Flour
- Parchment Paper Cupcake Liners
- Cupcake Pans
- Madagascar Pure Vanilla Extract
- Strawberry Extract (watch for hidden sugar in extracts)
Tutorial Video: Keto Strawberry Cupcakes
Check out my YouTube channel “Tara's Keto Kitchen”!
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Strawberry Keto Cupcakes
- Preheat your oven to 300 degrees. Prepare your cupcake pan either by greasing it with coconut oil or putting in liners. I prefer using parchment paper liners because they release this cupcake so well.
- The first thing we'll do is separate our eggs. Separate your egg-whites into a mixing bowl for your stand or handheld mixer. You'll be whipping these until soft peaks form. Reserve your egg yolks in a separate bowl or measuring cup.
- Add 1/8 tsp of cream of tarter to your egg-whites and then beat them until stiff peaks form. Set aside.
- In a shallow mixing bowl, combine water, olive oil, heavy cream, vanilla, almond, strawberry extracts, bocha sweet, stevia and your egg yolks. Mix or whisk until combined.
- Add the remaining 1/8 tsp of cream of tartar and baking soda.
- Finally, fold the Whites into the wet mixture until completely combined. Be careful not to over-stir.
- Fill your cupcakes until they are almost full. These will puff up during baking but fall somewhat in the end. For me, this recipe made 11 cupcakes.
- Bake at 300 degrees for 25-30 minutes or until browned and a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan prior to removing. This takes about 30 minutes on a cooling rack. Allow to cool to room temperature before frosting. For frosting–check out my Strawberry Frosting or Coconut Frosting recipe!
Keto Frosting Options
Top your cooled keto strawberry cupcakes with my keto strawberry frosting.
Or, give my keto coconut frosting recipe a try.
Finally, make a vanilla keto frosting with my peppermint recipe by just leaving out the peppermint.