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STRAWBERRY LEMONADE CUPCAKES

I created a unique batch of keto cupcakes to thank the diabetes community. These sweet and tart strawberry lemonade cupcakes are ideal for low-carb gatherings.
Prep Time30 minutes
Cook Time30 minutes
Servings: 12

Ingredients

  • Two-thirds cup almond flour
  • One-half cup Swerve Sweetener
  • One-third cup of plain whey protein powder (or powdered egg white)
  • two tsp baking powder
  • Half a teaspoon of salt
  • Three big eggs
  • Half a cup of melted butter
  • one lemon's zest
  • Half a cup of newly squeezed lemon juice
  • One tsp lemon extract
  • ¼ cup more water, if necessary

Frosting:

  • Six ounces of thawed frozen strawberries
  • two tsp of freshly squeezed lemon juice
  • ½ cup softened butter
  • Four ounces of softened cream cheese
  • Split ½ cup and 2 tablespoons of powdered Swerve Sweetener.
  • ½ cup of heavy cream

Instructions

Cupcakes

  • Preheat the oven to 350°F. Line a muffin tin with parchment paper 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. Stir until the mixture is well combined. If the batter is too thick, add more water until the desired consistency is achieved.
  • Divide the batter evenly among the prepared muffin cups, smoothing the tops. Bake for 25 to 30 minutes, or until they are light golden brown and set to the touch. Remove from the oven and let cool completely.

Frosting:

  • In a blender or food processor, blend the strawberries and lemon juice until smooth. Set aside.
  • Beat the cream cheese and butter together until creamy and smooth. Gradually mix in ½ cup of the powdered sweetener, then incorporate the strawberry puree until the mixture is well blended.
  • In a separate bowl, whip the cream with the remaining 2 tablespoons of powdered sweetener until stiff peaks form.
  • Gently fold the cream cheese mixture into the whipped cream until the mixture is smooth and streak-free. Pipe the combined mixture onto the cooled cupcakes and refrigerate for at least 1 hour to set.

Notes

Nutrition Facts