No-Sugar Gluten Free Low Carb Strawberry Cupcakes
Anybody who knows me long enough, know how much I adore sweets of all kind. Not only do I love eating them, I also enjoy making them - from delicate cookies to cakes, I love them all. So it's only natural that I try to eat healthy most of the time, or else I risk gaining back all the weight I lost in the first place.
Today, I'm going to share with you one of my favorite low-carb cupcake recipes using fresh strawberries. Not only are they delicious, especially in season, but they are also low in carbs, making it ideal for those watching their carb intake. Strawberries are an excellent source of vitamin C and contain a good amount of phytonutrients, which makes these cupcakes even better for you. What's there not to like?
I've used strawberries in the batter as well as the frosting, giving you a burst of juicy strawberry flavor in every bite. After trying different frosting variations for the cupcake, I found that a cream cheese and cream mixture worked best to bring out the flavor of the strawberry. Imagine biting into a fresh strawberry dipped in fresh cream with a tinge of cream cheese. That's exactly what these little cups of heaven taste like.
Why should you eat these cupcakes? They are...
- sweet but contains no sugar.
- wheat-free.
- easy to make.
- absolutely scrumptious.
Helpful Tips
- If fresh strawberries are out of season, you can use frozen ones. They work just fine.
- Feel free to substitute your preferred sweetener
- Cool cupcakes completely before frosting
Other great sugar-free treats
![Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour [A Baking Book]](https://m.media-amazon.com/images/I/51K8mLsfaSL._SL160_.jpg)
Ingredients
- Cupcakes:
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup grapeseed oil
- 1 teaspoon vanilla extract
- 4 eggs
- 1/3 cup water
- 15 packs Splenda or other sweetener
- 6 strawberries smashed into tiny bits
- Frosting:
- 1/2 cup cream cheese softened
- 2/3 cup heavy cream, whipped until stiff peaks form
- 6 strawberries smashed into tiny bits
- 10 packets Splenda or other sweetener
Instructions
- Preheat oven to 350F.
- Mix almond flour, baking powder, sweetener and salt together in a bowl.
- Smash strawberries with a back of spoon until into small pieces.
- Add grapeseed oil, eggs, water, vanilla extract and smashed strawberries into the dry ingredients.
- Mix the ingredients until well combined.
- Pour mixture into muffin tins to 2/3 full.
- Bake for 15 minutes of until a toothpick inserted comes out clean.
- Completely cool cupcakes before frosting.
- To make the frosting, mix sweetener and cream cheese with electric mixer or spoon in a large bowl.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold in the whipped cream into the cheese cream mixture.
- Fold in smashed strawberries until combined.
- Frost cooled cupcakes with the frosting.
- Garnish with a fresh strawberry if desired.
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