Ingredients
1 1/2 cups almond flour
1/4 cup erythritol
1/4 tsp baking powder
3 large eggs
1/4 tsp salt
1/2 tsp vanilla extract
2 tbsp melted unsalted butter
1 cup heavy cream
8 oz cream cheese, softened
1 cup strawberries, pureed
1/4 cup erythritol
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a bowl, whisk almond flour, 1/4 cup erythritol, baking powder, and salt to combine.
In another bowl, whisk eggs, vanilla extract, and melted butter until smooth.
Gradually mix wet ingredients into dry ingredients, stirring until just combined.
Divide batter evenly among cupcake liners (about 2/3 full).
Bake for 18-20 minutes until golden and a toothpick comes out clean.
Let cupcakes cool completely before frosting.
In a chilled bowl, whip cream cheese with 1/4 cup erythritol until smooth.
Fold in heavy cream and strawberry puree. Chill frosting in fridge for 30 minutes.
Pipe or spread frosting over cooled cupcakes and serve within 1 day.
Notes
Chill unused frosting in a sealed container for up to 2 days.
Use kitchen scale for precise almond flour measurement (scooping risks overpacking).
For vibrant color, add a few drops of natural red food coloring to the frosting.
- Prep Time: 20
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Low-carb
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 0g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg