Low Carb Strawberry Lemonade Cupcakes

I made some very special keto cupcakes in honor of the diabetes community. These tangy sweet strawberry lemonade cupcakes are perfect for your low carb parties.

Course Dessert

Cuisine Dessert

Prep Time 30

Cook Time 30

Chill Time 52

Total Time 1

Servings cupcakes

Calories 366kcal

Author Carolyn

Ingredients

Cupcakes:

2 1/3 cups almond flour
¾ cup Swerve Sweetener
1/3 cup unflavored whey protein powder (or egg white protein powder)
2 tsp baking powder
½ tsp salt
3 large eggs
½ cup butter melted
Zest of 1 lemon
¼ cup fresh lemon juice
1 tsp lemon extract
¼ cup water more if needed

Frosting:

6 ounces frozen strawberries thawed
2 tbsp fresh lemon juice
1/2 cup butter softened
4 ounces cream cheese softened
½ cup plus 2 tbsp powdered Swerve Sweetener divided
½ cup whipping cream

Instructions

Cupcakes

Preheat the oven to 350F and line a muffin tin with parchment or silicone liners.
In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Add the eggs, melted butter, lemon zest, lemon juice, lemon extract, and water and stir until well combined. Add more water if batter is very thick.
Divide among the prepared muffin cups and smooth the tops. Bake 25 to 30 minutes, until light golden brown and set to the touch. Remove and let cool completely.

Frosting

In a blender or food processor, puree the strawberries and lemon juice together. Set aside.
Beat the cream cheese and butter together until smooth. Beat in ½ cup of the powdered sweetener, then beat in the strawberry puree until smooth.
In another bowl, beat the whipping cream with the remaining 2 tbsp of powdered sweetener until it holds stiff peaks.
Gently fold the cream cheese mixture and the whipped cream together until no streaks remains. Pipe on to cooled cupcakes and refrigerated at least 1 hour to set.

Nutrition