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Stuffed Birthday Cake Surpriseā€ƒ

Who doesnā€™t love a surprise, especially when itā€™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 thatā€™s worth the effort. For best results, we recommend bringing all the ingredients to room temperature first. Also, youā€™ll have extra strawberry syrup (O net carbs, 3 calories per tablespoon!), which is great because itā€™s awesome on keto pancakes! Note: this recipe calls for ā€œRunner-Up Strawberry Syrupā€ (recipe below), which you can make in advance and refrigerate or make as you bake! Also, if you canā€™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 Ā© 2021 by Stephanie Laska and William Laska.]
Serves 10 One Serving: 1 cupcake

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
  • 1Ā¼ 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 375Ā°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 3ā„4" wide Ɨ 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.

2 reviews

  1. 5 stars
    This cup cake gave me a new lease on my diet! Itā€™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. Itā€™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 thatā€™s a matter of personal preference.

  2. 3 stars
    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.

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Runner-up Strawberry Syrup

The DIRTY, LAZY, KETO 5-Ingredient Cookbook author Stephanie Laska says, ā€œIf youā€™ve dined at IHOP before, youā€™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!). Itā€™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, youā€™ll have to make a quick batch of this classic recipe at home.
If you donā€™t have liquid sweetener on hand, you may substitute 1ā„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).ā€
Serves 12 One 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.

2 reviews

  1. 5 stars
    This cup cake gave me a new lease on my diet! Itā€™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. Itā€™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 thatā€™s a matter of personal preference.

  2. 3 stars
    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.

WRITE A REVIEW

Your email address will not be published.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

Your Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

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