Description

These keto strawberry cupcakes pack real berry flavor into every bite, paired with a silky strawberry buttercream that feels indulgent without the carbs. Almond flour and coconut flour work together to create a tender, moist crumb that rivals traditional cupcakes. They’re gluten-free, low carb, and perfect when you want a bright, fruity dessert that still fits your goals — especially during spring and summer.

Ingredients

Scale

Strawberry Reduction

1/2 cup strawberries (about 86 g), finely chopped or blended
1/4 cup granulated sweetener

Cupcake Batter

1 cup blanched almond flour
2 tablespoons coconut flour
1/4 cup granulated sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon liquid monk fruit sweetener

Strawberry Buttercream

1 stick (8 tablespoons) unsalted butter, softened
5 tablespoons powdered sweetener
Pinch of salt (about 1/8 teaspoon)
2 teaspoons liquid monk fruit sweetener
1 teaspoon vanilla extract
1/2 cup strawberries (about 86 g), blended

Optional Cream Cheese Frosting

Prepared keto cream cheese frosting
Strawberry reduction from this recipe

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Instructions

Make the Strawberry Reduction
- Blend or finely dice the strawberries. Transfer them to a small saucepan with the sweetener and cook over medium heat. Stir frequently to prevent sticking. The berries will release liquid first — keep cooking until most of the moisture evaporates and the mixture thickens with a strong strawberry aroma. Remove from heat and let cool; it will continue thickening as it rests.
Prepare the Cupcakes
- Heat the oven to 350°F (175°C). Melt the butter and allow it to cool slightly.
- In one bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
- In a separate bowl, combine eggs, vanilla extract, liquid sweetener, and melted butter. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until fully incorporated. Fold in the cooled strawberry mixture. For a brighter pink hue, a drop or two of food coloring can be added if desired.
- Divide the batter evenly among cupcake liners and bake for about 20 minutes, or until set and lightly golden. Let the cupcakes cool completely before frosting.
Make the Strawberry Buttercream
- Prepare another batch of strawberry reduction using the same method above, or divide a single batch if you made extra.
- Beat softened butter with a hand mixer until creamy. Add powdered sweetener and mix again, scraping down the sides as needed.
- Blend in liquid sweetener and vanilla. Adjust sweetness by reducing liquid sweetener if preferred. Finally, mix in the cooled strawberry reduction until smooth and fluffy.
Optional Cream Cheese Frosting Variation
- Prepare keto cream cheese frosting following your preferred recipe, then blend in the strawberry reduction from this recipe for a fruity twist.

Notes

These cupcakes deliver bright strawberry flavor, soft texture, and creamy frosting without excess carbs — a dessert that feels special while staying keto-friendly.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts

Nutrition

Serving Size: 1 cupcake
Calories: 265.8 kcal
Sugar: 2.1 g
Sodium: 20.8 mg
Fat: 25.9 g
Saturated Fat: 11.8 g
Trans Fat: 0.7 g
Carbohydrates: 5.5 g
Fiber: 2.5 g
Protein: 5.2 g
Cholesterol: 92.4 mg