low carb strawberry cupcakes keto cupcake

Low Carb Strawberry Cupcakes A Keto Cupcake Recipe

Low Carb Strawberry Cupcakes

Sugar Free, Grain Free & Keto Friendly

After creating a low carb vanilla cupcake, I wanted to experiment with some different flavors. I had some Watkins Strawberry Extract sitting on my counter that had arrived in the mail. Hence, keto strawberry cupcakes!

The result is a dessert so indulgent, you won't even know it's not the "real" thing. Watch the video for a quick tutorial on how to make these.

Low Carb Cupcakes need frosting too. Check out the link for low carb strawberry frosting or pair it with my coconut frosting!

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Macros

83% fat~5% net carb~7% protein

5 from 2 votes
keto cupcake
Strawberry Keto Cupcakes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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 "Bocha Sweet" 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
Servings: 11 Cupcakes
Calories: 142 kcal
Author: Tara Wright
Ingredients
Instructions
  1. 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.

  2. 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.
  3. Add 1/8 tsp of cream of tarter to your egg-whites and then beat them until stiff peaks form. Set aside.
  4. 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.
  5. Add your coconut flour, acacia fiber and xanthan gum and mix with a blender or whisk until completely combined and no chunks remain.
  6. Add the remaining 1/8 tsp of cream of tartar and baking soda.
  7. Finally, fold the Whites into the wet mixture until completely combined. Be careful not to over-stir.
  8. 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.

  9. Bake at 300 degrees for 25-30 minutes or until browned and a toothpick inserted in the center comes out clean.

  10. 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!

Nutrition Facts
Strawberry Keto Cupcakes
Amount Per Serving
Calories 142 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 52mg 17%
Sodium 60mg 3%
Potassium 20mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 2.9%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.


Baking Methods for Low Carb Strawberry Cupcakes


There's a few tricks I've used here to create a light and fluffy cupcake.

The Eggs

Whipping the egg whites creates a nicer 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.

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.


Substitutions For Low Carb Strawberry Cupcakes


Here I'll cover some FAQ on making substitutions for this recipe.

Q: Can I Substitute Flours?

A: No

With Keto baking, substituting flours gives poor results. This is due to the unique individual characteristics of each type of low carb flour.

For example, coconut flour is highly absorbent and expands when liquids are added. Almond flour is not absorbent and browns quickly when baking.

Q: What Can I Substitute for Acacia Fiber

A: Psyllium Husk powder (the finely ground kind) can be substituted for Acacia Fiber. It does lend a slight flavor and I prefer the Acacia Fiber.

Q: What Natural Sweeteners Can I Use?

A: While I highly recommend you try Bocha Sweet, I also like Monk Fruit Sweetner as an option. I stay away from Xylitol & Erythritol when possible because it gives some people some pretty nasty GI distress. I avoid Splenda like it's poison because of how it affects my body. I've never tried the popular sweetener Swerve because it contains Erythritol which I avoid due to GI distress.

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.

Have a question that wasn't answered here? I update these sections regularly so please post your questions in the comments.


Things Used in Low Carb Strawberry Cupcakes



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I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂

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How To Make Low Carb Strawberry Cupcakes


  1. 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.
  2. 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.
  3. Add 1/8 tsp of cream of tarter to your egg whites and then beat them until stiff peaks form. Set aside.
  4. 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.
  5. Add your coconut flour, acacia fiber and xanthan gum and mix with a blender or whisk until completely combined and no chunks remain.
  6. Add the remaining 1/8 tsp of cream of tartar and baking soda.
  7. Finally, fold the eggwhites into the wet mixture until completely combined. Be careful not to over-stir.
  8. 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.
  9. Bake at 300 degrees for 25-30 minutes or until browned and a toothpick inserted in the center comes out clean.
  10. 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!


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    About the Author

    Tara Wright, CHC, MBA

    Twitter

    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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