Ingredients for cup cakes:
3 large strawberries, chopped
1/4 cup granulated sweetener
1 cup almond flour
2 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup powdered sweetener
1/2 cup of butter, melted (make sure it is not hot)
2 eggs, room temp
1 tsp vanilla
In a sauce pan, heat up strawberries and 1/4 granulated sweetener. Heat and boil until tender. Mash strawberries allow to cool.
In a bowl, mix all dry ingredients. In a large separate bowl whisk eggs and vanilla. Add half the dry ingredients and mix. Add melted butter and strawberries mixture. Add remainder of dry ingredients. Mix until well-incorporated.
Preheat oven to 350°. In a lined mini cupcake pan, spoon in 1 tbsp of mixture to each. Bake for 15 mins and allow to cool.
Using 1/4- 1/3 of the chocolate mascarpone butter cream, (recipe is from one of our previous blogs) pipe about 1/2 a tbsp to 1 tbsp of frosting on each. Enjoy!
Makes 24 mini cup cakes
Macros per cupcake: Cal 100, fat 9g, protein 3g, 1 net carb
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