Stuffed Birthday Cake Surprise 

Who doesn’t love a surprise, especially when it’s one that includes moist, fluffy keto cupcakes with a surprise strawberry syrup center and keto pink frosting? From The DIRTY, LAZY, KETO 5-Ingredient Cookbook, this keto cupcakes recipe is an easy, fun treat that’s worth the effort. For best results, we recommend bringing all the ingredients to room temperature first. Also, you’ll have extra strawberry syrup (O net carbs, 3 calories per tablespoon!), which is great because it’s awesome on keto pancakes! Note: this recipe calls for “Runner-Up Strawberry Syrup” (recipe below), which you can make in advance and refrigerate or make as you bake! Also, if you can’t get the pink-frosting color desired from the syrup, just add a drop of pink or red food coloring.
[Adapted from The DIRTY, LAZY, KETO 5-Ingredient Cookbook by Stephanie Laska and William Laska. Photographs by James Stefiuk. Copyright © 2021 by Stephanie Laska and William Laska.]
Serves 10

Ingredients List

FOR THE CUPCAKES

  • 1/4 cup unsalted butter, softened
  • 4 oz full-fat cream cheese, softened
  • 1/2 cup 0g net carbs sweetener
  • 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • cups superfine blanched almond flour

FOR THE PINK FROSTING

STRAWBERRY FILLING

  • 5 Tbsp Runner-Up Strawberry Syrup (see below)
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Instructions

  • Preheat the oven to 375°F. Line a muffin pan with ten muffin liners.
  • Make the Cupcakes: In a medium mixing bowl, combine the butter, cream cheese, sweetener, vanilla, and eggs. Beat with a mixer until the batter is smooth.
  • Add the baking powder and salt. Mix again, scraping the sides of the bowl often.
  • Add the almond flour and continue to mix until thoroughly combined. Evenly distribute the cupcake batter into the prepared ten liners.
  • Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out dry. Remove from the oven and let cool. Remove the cupcakes from the pan.
  • Next, make the pink frosting: In a small bowl, combine all the frosting ingredients except Runner-Up Strawberry Syrup and whisk until thoroughly combined. Add the Runner-Up Strawberry Syrup gradually until you reach an attractive shade of pink.
  • Use a vegetable peeler to remove a column of cake from the top center of each cupcake measuring 3⁄4" wide × 1" deep (save the carved-out pieces). Fill each cupcake hole with even amounts of strawberry filling, about 1 teaspoon per cupcake, then plug the holes with the removed cake.
  • Scoop the pink frosting into a piping bag (or Ziploc bag with a corner cut) and evenly spread onto the tops of the cupcakes.
  • Serve immediately or store in an airtight container in the refrigerator.

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

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Runner-up Strawberry Syrup

The DIRTY, LAZY, KETO 5-Ingredient Cookbook author Stephanie Laska says, “If you’ve dined at IHOP before, you’re familiar with the assorted pancake syrups set on every table. Before I lost 140 pounds, I was an expert in sampling the different flavors. Butterscotch tasted one notch below blueberry, I thought, but strawberry? Strawberry pancake syrup was a close runner-up to traditional maple. Now when I visit IHOP, I ask the waitstaff to bring me the sugar-free pancake syrup (this is really available!). It’s common for restaurants to stock sugar-free maple syrup, but they almost never carry sugar-free strawberry syrup. To enjoy a sugar-free fruity syrup, you’ll have to make a quick batch of this classic recipe at home.
If you don’t have liquid sweetener on hand, you may substitute 1⁄4 cup granular 0g net carbs sweetener instead (but note the texture of the syrup might crystalize somewhat as it cools). For recipes like this, where I only use a small portion at any given time, I freeze leftovers in an ice cube tray (1 tablespoon per section). I then store the loose cubes in a freezer-grade Ziploc bag, reheating one cube at a time (as needed).”
Serves 12 Serving: 1 Tbsp

Ingredients List

  • 1/2 cup water
  • 1 tsp 0g net carbs liquid sweetener
  • 1/4 tsp xanthan gum
  • 1/2 cup sliced frozen strawberries
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Instructions

  • In a small saucepan over medium heat, combine water, sweetener, and xanthan gum and whisk continuously for 5 minutes. Bring almost to a boil and then reduce heat to simmer.
  • Add strawberries and continue whisking another 5 minutes until the fruit boils down and the syrup thickens.
  • Remove from heat and let cool enough to handle. Serve warm.

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

WRITE A REVIEW

Your email address will not be published. Required fields are marked *

Your Rating




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