Strawberry Keto Cupcakes

5 from 3 votes

These low carb strawberry cupcakes are a perfect indulgence for birthday's & special occasions that call for a special treat!

The primary sweetener in this low carb cupcake recipe is "BochaSweet" which is a natural sweetener derived from a superfood called a Kabocha Pumpkin. Pentose found in the kabocha pumpkin is responsible for the sweet flavor and it's been shown not to elicit an insulin response. Pentose is responsible for the majority of the "carb" count. Net carbs actually come in around 2 grams per cupcake.

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free

Keyword keto cupcakes

Prep Time 15

Cook Time 30

Total Time 45

Servings Cupcakes

Calories 142kcal

Author Tara Wright

Ingredients

3 eggs
½ cup olive oil
⅓ cup coconut flour 54g
1 Tablespoon acacia fiber powder
½ teaspoon xanthan gum
¼ teaspoon cream of tartar
¼ teaspoon baking soda
½ cup water
¼ cup BochaSweet
30 drops liquid stevia
¼ cup heavy whipping cream
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 teaspoon strawberry extract

Instructions

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 ⅛ 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, BochaSweet, stevia and your egg yolks. Mix or whisk until combined.
Add your coconut flour, acacia fiber and xanthan gum and mix with a blender or whisk until completely combined and no chunks remain.
Add the remaining ⅛ 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!

Video

Notes

* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such.

The nutrition facts for our Strawberry Keto Cupcakes were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.

Nutrition