Mini Keto Strawberry Tartlets with Almond Crust

• Author: iambaker

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Description

Indulge in these delightful mini tartlets that pack all the flavor without the carbs. Perfect for a keto-friendly dessert, these tartlets feature a buttery almond crust and a creamy, luscious filling topped with fresh strawberries.

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Ingredients

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For the Crust:

• Almond Crust:
• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Filling:
• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup cream cheese, softened
• Topping:
• 1 cup fresh strawberries, hulled and sliced
• Optional: mint leaves for garnish

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Instructions

1. Prepare the Crust:

1. Preheat your oven to 350°F (175°C) and lightly grease a mini tart pan.
2. In a medium bowl, whisk together almond flour, powdered erythritol, and salt. Stir in melted butter and vanilla extract until the mixture is well combined and resembles wet sand.
3. Press the almond mixture firmly into the bottom and up the sides of each tartlet mold, creating an even crust.
4. Bake for 10-12 minutes or until the crust is golden brown. Allow to cool completely on a wire rack before removing from the molds.
5. To prepare the filling, beat the heavy whipping cream with powdered erythritol and vanilla extract until soft peaks form.
6. In a separate bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until well combined.
7. Spoon or pipe the filling into the cooled tartlet crusts, smoothing the tops with a spatula.
8. Arrange the sliced strawberries on top of the filling. Optionally, garnish with mint leaves for a fresh touch.
9. Refrigerate the tartlets for at least 1 hour before serving to allow the filling to set.

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Notes

These tartlets are best enjoyed the day they are made. For added flavor, consider drizzling melted dark chocolate over the strawberries.

Welcome to my cozy little corner of the internet, where I love to share stories and recipes straight from my heart. Today, I want to take you on a delightful journey with a dessert that has become a family favorite in our home: Strawberry Cream Cheese Crumble Jars. Imagine biting into layers of sweet strawberries, creamy cheese, and a buttery, nutty crumble—all crafted to be low in carbs but high in flavor. It’s the kind of treat that feels like a warm hug after a long day.

I remember the first time I made these jars. It was a rainy afternoon, and the kids were restless. We needed something to brighten up our spirits, and these little jars of joy did just the trick. As we sat around the table, giggling and sharing stories, the world outside faded away, leaving us with nothing but the sweet taste of strawberries and love.

Ingredients You’ll Need

Let’s dive into the ingredients that make this dessert both delicious and guilt-free.

• Fresh Strawberries: Nature’s candy! When selecting strawberries, go for the ones that are bright red and fragrant. They add a natural sweetness and a pop of color to our jars.
• Cream Cheese: The creamy base of our dessert, offering a tangy contrast to the sweet strawberries. Make sure it’s softened to mix easily.
• Almond Flour: A perfect low-carb alternative to traditional flour, giving our crumble that irresistible crunch and nuttiness.
• Butter: A little bit of melted butter helps bind our crumble together. Plus, it adds richness to the flavor profile.
• Sweetener: Choose your favorite low-carb sweetener, such as erythritol or stevia. This keeps our dessert sweet without the added carbs.
• Vanilla Extract: Just a dash will enhance the flavors and bring everything together with its warm, inviting aroma.
• A Pinch of Salt: It might seem small, but a tiny pinch of salt can elevate the sweetness and balance the flavors beautifully.

Step-by-Step Guide to Creating Your Strawberry Cream Cheese Crumble Jars

The magic of this dessert is not just in its taste but also in its simplicity. Let’s get started!

1. Prep Your Strawberries: Start by washing and hulling the strawberries. Slice them into bite-sized pieces and set aside. If your strawberries are a bit tart, feel free to sprinkle a little sweetener and let them sit for a few minutes.
2. Mix the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, a touch of sweetener, and vanilla extract. Beat until smooth and creamy. Taste it and adjust the sweetness if necessary. Remember, the strawberries will add their own sweetness.
3. Prepare the Crumble: In another bowl, mix together the almond flour, melted butter, a bit of sweetener, and a pinch of salt. Use your fingers to combine until you achieve a sandy texture with small clumps.
4. Assemble Your Jars: Take your favorite mason jars or dessert cups. Start with a layer of strawberries at the bottom, followed by a generous dollop of the cream cheese mixture. Sprinkle a layer of crumble on top. Repeat the layers until you reach the top of the jar, ending with a crumble layer.

At this point, your kitchen should be filled with the heavenly aroma of vanilla and strawberries. Isn’t it amazing how food can transport us to a place of comfort and happiness? Check back soon for the rest of the steps and some serving suggestions that will make your dessert truly shine.

Strawberry Cream Cheese Crumble Jars (Low Carb)

• Author: HealthyBites

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Description

Indulge in a deliciously creamy and fruity dessert without the guilt! These Strawberry Cream Cheese Crumble Jars are low in carbs and perfect for satisfying your sweet tooth. Delight in layers of fresh strawberries, smooth cream cheese filling, and a crunchy crumble topping.

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Ingredients

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For the Crust:

• For the Strawberry Layer:
• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon granulated erythritol or your preferred low-carb sweetener
• 1 teaspoon lemon juice
• For the Cream Cheese Filling:
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/4 cup heavy whipping cream
• For the Crumble Topping:
• 1/2 cup almond flour
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated erythritol
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

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Instructions

1. Prepare the Crust:

1. Prepare the Strawberry Layer: In a medium bowl, combine the sliced strawberries, erythritol, and lemon juice. Stir gently and set aside to macerate while you prepare the other components.
2. Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth. Add the powdered erythritol and vanilla extract, and beat again until well combined. Slowly add the heavy whipping cream and beat until the mixture is light and fluffy.
3. Prepare the Crumble Topping: In a separate bowl, mix together almond flour, melted butter, erythritol, cinnamon, and salt until it forms a crumbly texture. Set aside.
4. Assemble the Jars: Begin by spooning a layer of the strawberry mixture into the bottom of each jar. Add a layer of cream cheese filling on top, followed by a spoonful of the crumble topping.
5. Repeat layers until the jars are full, ending with a final sprinkle of crumble on top.
6. Chill & Serve: Cover the jars and refrigerate for at least 1 hour to let the flavors meld. Serve chilled and enjoy!

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Notes

These jars can be stored in the refrigerator for up to 3 days. Feel free to substitute blueberries or raspberries for a different berry flavor.

Quick Keto Strawberry Cream Bowls

There’s something magical about the early mornings when the sun is just starting to peek through the curtains, casting a warm glow over the kitchen. It’s in these moments that I find myself drawn to the simplicity of creating something delightful yet uncomplicated, like these Quick Keto Strawberry Cream Bowls. They’re perfect for those mornings when you crave a touch of sweetness without straying from your keto path.

Growing up, strawberries were a summer staple in our house. My grandmother had a small patch in her backyard, and every summer, we would pick them fresh off the vines. I still remember the sun warming my back as I filled my basket, the juice staining my fingers. Today, I want to share a recipe that brings back those cherished memories while aligning with a keto lifestyle.

Ingredients You’ll Need

• Fresh Strawberries – About 1 cup, sliced. Choose the ripest, juiciest strawberries you can find. They’re the star of this dish, bringing a natural sweetness that perfectly complements the cream.
• Heavy Cream – 1/2 cup. This is what gives the bowls their luscious, creamy texture. Make sure to use heavy cream (not half-and-half) for the best results.
• Vanilla Extract – 1 teaspoon. A dash of vanilla adds a lovely, aromatic note that enhances the flavor of the strawberries.
• Swerve Sweetener – 1 tablespoon. This keto-friendly sweetener keeps the dish low-carb without sacrificing any sweetness.
• Chopped Nuts – Optional, for a delightful crunch. I love adding a sprinkle of toasted almonds or pecans.

Step-by-Step Guide to Making Your Strawberry Cream Bowls

Let’s dive into the process of creating these delightful bowls, where each step is designed to be simple and enjoyable.

1. Prepare the Strawberries: Begin by washing the strawberries thoroughly. Pat them dry with a paper towel, then slice them into bite-sized pieces. Arrange them in your favorite bowls. I like to use small, clear glass bowls to showcase the vibrant red of the strawberries.
2. Whip the Cream: In a medium-sized mixing bowl, pour in the heavy cream. Using a hand mixer or a whisk, beat the cream until it starts to thicken. This usually takes about 2-3 minutes. You want it to be thick yet still pourable.
3. Add Flavor: Once the cream is thickened, gently stir in the vanilla extract and Swerve sweetener. Taste and adjust the sweetness according to your preference. Remember, the strawberries will add additional sweetness.

Stay tuned for the next steps where we’ll bring it all together with a few finishing touches that add both flavor and flair.

Quick Keto Strawberry Cream Bowls

• Author: iambaker.net

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Indulge in a deliciously creamy and low-carb dessert with our Quick Keto Strawberry Cream Bowls. This easy-to-make treat combines fresh strawberries with a rich cream base, offering a perfect balance of sweetness and texture that will satisfy your keto cravings without compromising your diet.

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Ingredients

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For the Crust:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon chia seeds
• 1 tablespoon unsweetened shredded coconut
• Mint leaves for garnish (optional)

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Instructions

1. Prepare the Crust:

1. In a large mixing bowl, whisk the heavy whipping cream until soft peaks form.
2. Gently fold in the powdered erythritol and vanilla extract, continuing to whisk until stiff peaks form. Be careful not to over-whisk.
3. In a separate bowl, combine the sliced strawberries with the chia seeds, tossing gently to coat the berries evenly.
4. Divide the strawberry mixture into two serving bowls.
5. Top each bowl with a generous dollop of the whipped cream mixture.
6. Sprinkle the shredded coconut over the top for added texture and flavor.
7. Garnish with mint leaves if desired before serving.

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Notes

For an added twist, consider drizzling a small amount of sugar-free chocolate syrup over the top before serving. This recipe is best enjoyed fresh, as the strawberries will release their juices over time, changing the texture.

Strawberry Shortcake Pudding Cups (No Sugar!)

There’s something truly magical about strawberries, isn’t there? Their vibrant red hue, the way they burst with sweetness at just the right moment, and their ability to transport us back to childhood summers spent outside, with fingers stained and smiles wide. I remember visiting my grandmother’s house, where she had a small but bountiful garden. She would send us out with little woven baskets to collect strawberries, our hearts set on turning them into her famous strawberry shortcake. Today, I’m thrilled to share a modern twist on that classic dessert with these delightful Strawberry Shortcake Pudding Cups.

These pudding cups are not only a breeze to whip up, but they’re also free from refined sugars, making them a guilt-free treat you can savor any time of day. Gather around, dear friends, as I walk you through this simple yet satisfying recipe.

Ingredients You’ll Need

• 2 cups fresh strawberries – Choose the ripest ones you can find. Their natural sweetness will shine through, making our dessert flavorful without needing any added sugar.
• 1 cup almond milk – Feel free to use any milk you prefer, but I love the subtle nuttiness of almond milk which complements the strawberries beautifully.
• 1/4 cup chia seeds – These little seeds are our secret weapon for thickening the pudding and adding a delightful texture.
• 1 teaspoon vanilla extract – Just a dash to enhance the flavors and give it that comforting, homey aroma.
• 1/2 cup Greek yogurt – Creamy and rich, this is the base of our “shortcake” layer. Opt for plain, unsweetened yogurt to keep it sugar-free.
• 1/4 cup crushed graham crackers – Optional for a bit of crunch and a nod to the traditional shortcake base. Choose a sugar-free version if you want to keep it entirely sugar-free.

Step-by-Step Guide

Step 1: Start by preparing the strawberries. Rinse them well under cold water, pat them dry with a kitchen towel, and hull them. Then, dice them into small pieces. If you’re feeling a bit indulgent, save a few whole ones for garnish. They’re sure to make your pudding cups look extra special.

Step 2: In a medium-sized bowl, combine the almond milk, chia seeds, and vanilla extract. Stir well to mix everything together. Let this mixture sit for about 10 minutes, stirring occasionally. The chia seeds will absorb the liquid and swell up, transforming into a lovely pudding consistency.

Step 3: While the chia pudding is setting, let’s prepare the yogurt layer. In a separate bowl, mix the Greek yogurt with a splash of vanilla extract. This will be our creamy shortcake layer, adding a rich contrast to the fruity strawberry layer.

Stay tuned for the second half of this recipe, where we’ll bring it all together into delightful layers of deliciousness. Until then, enjoy the anticipation of what’s sure to become a new favorite in your dessert repertoire!

Strawberry Shortcake Pudding Cups (No Sugar!)

• Author: Healthy Bites

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Indulge in the classic flavors of strawberry shortcake with a healthy twist! These no-sugar-added pudding cups combine layers of creamy vanilla pudding, fresh strawberries, and fluffy cake for a guilt-free treat that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Crust:

• Vanilla Pudding Layer
• 2 cups unsweetened almond milk
• 1/4 cup cornstarch
• 1/4 cup granulated erythritol
• 1 teaspoon vanilla extract
• Strawberry Layer
• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon lemon juice
• 1 tablespoon granulated erythritol
• Shortcake Layer
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/4 cup granulated erythritol
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Crust:

1. Prepare the Vanilla Pudding Layer: In a medium saucepan, whisk together the almond milk, cornstarch, and erythritol over medium heat. Cook while stirring until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let cool slightly.
2. Prepare the Strawberry Layer: In a medium bowl, combine the sliced strawberries, lemon juice, and erythritol. Toss until well coated and let sit for 10 minutes to release their juices.
3. Prepare the Shortcake Layer: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, baking powder, and erythritol. Stir in the melted butter, egg, and vanilla extract until well combined. Spread the batter in a greased baking dish and bake for 15-18 minutes, or until golden brown. Let cool and then crumble into small pieces.
4. Assemble the Pudding Cups: In individual serving cups, layer the ingredients starting with the vanilla pudding, followed by a layer of strawberries and their juices, and finish with a layer of shortcake crumbles. Repeat layers if desired.
5. Chill and Serve: Refrigerate the assembled pudding cups for at least 1 hour before serving to allow the flavors to meld together. Top with additional strawberries or a dollop of whipped coconut cream if desired.

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Notes

These pudding cups can be made a day ahead and stored in the refrigerator. For an extra touch, garnish with fresh mint leaves before serving.

Low Carb Strawberry Cupcakes with Whipped Cream

Welcome, dear readers! Today, I’m sharing a recipe that holds a special place in my heart: Low Carb Strawberry Cupcakes with Whipped Cream. These delightful treats have become a cherished staple in my family, especially during those sunny spring afternoons when the garden is in full bloom and the world seems just a little bit brighter.

It all started when I was looking for a way to enjoy the luscious flavors of strawberries without all the sugar and carbs. My sister and I have a tradition of baking together on weekends, and one day, she challenged me to come up with a guilt-free dessert. I remember us laughing in the kitchen, flour dusting our noses, as we experimented with various ingredients. Finally, we crafted these scrumptious cupcakes that not only satisfy the sweet tooth but also fit perfectly into a low-carb lifestyle.

Ingredients

• Almond Flour (1 ½ cups): The backbone of our cupcakes, almond flour provides a moist, nutty base that’s perfect for low-carb baking. It’s a great alternative to traditional flour and adds a subtle richness to the cupcakes.
• Granulated Erythritol (½ cup): This natural sweetener is a fantastic low-calorie substitute for sugar. It sweetens just like sugar but without the carbs, making it ideal for our low-carb recipe.
• Baking Powder (1 ½ teaspoons): A crucial ingredient for giving our cupcakes that lovely lift, ensuring they’re light and fluffy.
• Salt (¼ teaspoon): Just a pinch to enhance all the wonderful flavors in the cupcakes.
• Eggs (3 large): Eggs provide structure and richness, binding everything together beautifully.
• Vanilla Extract (1 teaspoon): A splash of vanilla adds a warm, aromatic note that complements the strawberries perfectly.
• Unsalted Butter (½ cup, melted): Butter adds a lovely buttery flavor and moisture to our cupcakes. Make sure it’s cooled slightly before adding it in.
• Fresh Strawberries (1 cup, diced): The star of the show! Sweet, juicy strawberries bring a burst of freshness and color to each bite.

Instructions

1. Preheat your oven to 350°F (175°C). While you wait for the oven to warm up, take a moment to prepare your baking space. I like to light a candle and play some soft music to set a cozy mood.
2. Prepare a muffin tin. Line it with cupcake liners or lightly grease each cup to prevent sticking. This is a great time to let little helpers join in. My niece loves arranging the liners like a puzzle.
3. Mix the dry ingredients. In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt. This ensures even distribution, so your cupcakes rise perfectly.
4. Beat the wet ingredients. In another bowl, beat the eggs and vanilla extract together until slightly frothy. Gradually whisk in the melted butter. The key here is to ensure the butter is not too hot, or it might cook the eggs.
5. Combine wet and dry mixtures. Gently fold the dry ingredients into the wet mixture until just combined. The batter will be a bit thick, but that’s exactly what we want.
6. Add the strawberries. Carefully fold in the diced strawberries, spreading little fruity gems throughout the batter. Try not to overmix, as this can crush the strawberries and affect the texture.

At this point, your kitchen should be filled with the sweet aroma of strawberries and vanilla. It’s a scent that always makes me smile, reminding me of joyful days spent with loved ones in the heart of the home. Stay tuned for the second half of this delightful recipe, where we’ll bake our cupcakes to perfection and whip up a dreamy cream topping!

Low Carb Strawberry Cupcakes with Whipped Cream

Hello, dear friends! As we continue our journey through the delicious world of low-carb baking, I am thrilled to share with you one of my favorite treats: low carb strawberry cupcakes topped with luscious whipped cream. These little delights are perfect for satisfying a sweet tooth without any guilt. Let’s dive deeper into making these cupcakes truly extraordinary!

Pro Tips for Perfect Cupcakes

• Use Fresh Strawberries: Fresh, juicy strawberries will provide the best flavor. If you must use frozen, ensure they are completely thawed and drained well.
• Room Temperature Ingredients: Make sure all your ingredients, especially eggs, are at room temperature to ensure even mixing and a smooth batter.
• Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Mix until just combined for a light and fluffy texture.

Variations and Substitutions

Feel free to get creative with your cupcakes! Here are a few variations you might enjoy:

• Chocolate Twist: Add a tablespoon of unsweetened cocoa powder to the batter for a chocolate-strawberry flavor.
• Nuts for Crunch: Fold in a handful of chopped almonds or walnuts for a delightful crunch.
• Dairy-Free Option: Substitute coconut cream for whipped cream and use almond milk instead of regular milk.

What to Serve With Your Cupcakes

These cupcakes pair beautifully with a freshly brewed cup of herbal tea or a frothy cappuccino. For a more indulgent experience, serve them with a scoop of sugar-free vanilla ice cream or a drizzle of melted dark chocolate.

Storage and Reheating Guidance

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To enjoy them warm, gently reheat in the microwave for about 10-15 seconds. Be sure to add the whipped cream just before serving to keep it fresh and fluffy.

Frequently Asked Questions

Can I use a sugar substitute?

Absolutely! I recommend using erythritol or monk fruit sweetener as they tend to blend well and maintain the sweetness without adding carbs.

How can I make these cupcakes vegan?

You can replace the eggs with a flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use coconut cream instead of whipped cream.

Is almond flour a must?

While almond flour gives these cupcakes a lovely texture and is low carb, you can substitute it with coconut flour. Just remember, coconut flour is more absorbent, so use about a third of the amount and add an extra egg for moisture.

Can I freeze these cupcakes?

Yes, you can! Freeze the cupcakes without whipped cream in an airtight container for up to a month. Thaw them in the refrigerator overnight and add fresh whipped cream before serving.

A Warm Note from Naomi

Thank you so much for joining me in baking these delightful low carb strawberry cupcakes. Each time I bake them, I am reminded of the joy that comes from creating something special in the kitchen. Whether you’re sharing them with family or savoring one alone with a good book, I hope these cupcakes bring a little extra sweetness to your day. Remember, baking is as much about the love you put into it as the ingredients you use. Happy baking!

Low Carb Strawberry Cupcakes with Whipped Cream

• Author: HealthyBaker

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Delight your taste buds with these low carb strawberry cupcakes topped with luscious whipped cream. Perfect for a guilt-free dessert or a sweet snack!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the Cupcakes:
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• 1/2 cup fresh strawberries, chopped
• For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, combine melted butter, eggs, vanilla extract, and almond milk. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the chopped strawberries.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the whipped cream, beat the heavy whipping cream in a large bowl until soft peaks form.
10. Add the powdered erythritol and vanilla extract, and continue to beat until stiff peaks form.
11. Once the cupcakes are completely cool, top each with a generous dollop of whipped cream.
12. Garnish with a slice of strawberry if desired. Serve immediately.

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Notes

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. You can also prepare the whipped cream in advance and store it separately, then top the cupcakes just before serving.