These strawberry cup cakes are made with fresh strawberries.
These keto cup cakes are so soft and yummy. You will never miss the regular cup cakes.
FOR CUP CAKE BATTER
1/2 cup melted unsalted butter
4 large eggs
1/4 cup almond milk or coconut milk
1/4 cup granulated healthy sweetener (erythritol or stevia)
2/3 cups of chopped fresh strawberries
2 cups of blanched almond flour
1/4 teaspoon salt
2 teaspoons of vanilla extract
2 teaspoons of baking powder
INGREDENTS FOR THE ICING
8 OZ cream cheese at room temperature
1/4 cup unsalted butter at room temperature
1/2 cup powdered healthy sweetener (I used birch xylitol)
1/4 cup strawberry puree
1/2 teaspoon Strawberry extract (optional)
TO MAKE THE STRAWBERRY PUREE
1/2 cup of fresh chopped strawberries
1 teaspoon lemon juice
1 tablespoon granulated sweetener
Preheat oven to 350 degrees
In a large bowl beat the eggs vanilla extract and melted butter with an electric whisk.
Now add the sweetener and the milk, and whisk them all together till well combined.
Now add the almond flour, baking powder and salt to the mixture and beat them all together to form a cake batter.
Now add the chopped strawberries and fold them into the batter.
Fill 12 prepared muffin tins equally with the batter and place them in the preheated oven to bake for 25 minutes.
Remove allow them to cool completely.
Now make the strawberry puree. Add the strawberries, sweetener and lemon juice and heat in the microwave for 1 minute. Allow it to cool. Now add them in a blender and puree them. Take just 1/4 cup of the puree for the icing and keep aside.
Now in the blender add the softened butter, cream cheese, powdered sweetener and strawberry puree. Blend them well till they are thick consistency.
When the cup cakes are completely cooled add the icing on the top and enjoy!