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