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.]
Ingredients List
FOR THE CUPCAKES
- 1/4 cup unsalted butter, softened
- 4 oz full-fat cream cheese, softened
- 1/2 cup liquid allulose (such as RxSugar) or other 0 grams net carb liquid sweetener
- 1/2 tsp pure vanilla extract
- 2 large eggs
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1¼ cups superfine blanched almond flour
FOR THE PINK FROSTING
- 1 cup 0g net carbs confectioners sweetener
- 2 oz full-fat cream cheese, softened
- 3 Tbsp heavy whipping cream
- 1 tsp pure vanilla extract
- 1 Tbsp Runner-Up Strawberry Syrup (see below)
STRAWBERRY FILLING
- 5 Tbsp Runner-Up Strawberry Syrup (see below)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
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.
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This cup cake gave me a new lease on my diet! It’s the perfect end to my day with a cup of tea. The frosting was on the grainy side so most times I scraped it off. I have made the cup cakes twice now. It’s important to soften the butter and cream cheese, the first time I made it, the cake did not rise fully but the second time around, I had fluffier and bigger cakes even though I divided them into 12 cup cakes. Strawberry syrup was good too; tasted even better when I mixed in some raspberries but that’s a matter of personal preference.
I baked them for 15 minutes and they were browning on top so I took them out of the oven. After about 15 minutes I noticed they fell. The center wasn’t done. I put them back in the oven and within 5 minutes the entire top was dark brown (not burned). I liked the runner-up syrup, honestly, it’s probably the only thing that saved these cupcakes. I won’t try this recipe again.
Hi Theresa. Try turning the heat down slightly. Every oven temp runs a little different.