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These strawberry cupcakes are light and perfect for springtime. Even without frosting, these are super tasty and moist. I hope you all enjoy this one. You can substitute the monk fruit sweetener and erythritol for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire batch = 20g net carbs (52g with frosting)
Separated into 12 cupcakes, each cupcake = 1.67g net carbs (4.33g with frosting)

Ingredients:

Cupcake:

• 2 large eggs
• 1 cup almond flour
• ⅔ cup monk fruit sweetener
• ½ cup coconut flour
• ½ cup heavy whipping cream
• ¼ cup vegetable oil
• ¼ cup water
• 1 Tbsp. strawberry extract
• 1 tsp. imitation vanilla extract
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. sea salt
• ¼ tsp. xanthan gum
• Liquid food dye, red (optional)

Frosting:

• 16 oz. softened cream cheese
• ½ cup melted butter
• 6 Tbsp. powdered erythritol sweetener
• 1 tsp. imitation vanilla extract
• Liquid food dye, red (optional)

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Directions:

Cupcake:

1. Preheat oven to 325 degrees, line a muffin tin with cupcake liners. (I would suggest aluminum or double lining if you’re using paper).
2. In a large mixing bowl, combine all dry ingredients (almond flour, granular monk fruit sweetener, coconut flour, baking powder, baking soda, salt, and xanthan gum). Mix well.
3. Add wet ingredients into bowl (eggs, heavy whipping cream, vegetable oil, water, strawberry extract, and imitation vanilla extract). Mix well.
4. Optional: Add in 15-20 drops of liquid red food dye.
5. Spoon batter into 12 cupcake liners. Fill about ⅔ of the liner.
6. Bake for 26-28 minutes and let cool completely.

Frosting:

1. In a mixing bowl, combine cream cheese, butter, and imitation vanilla extract. Mix well.
2. Slowly add powdered erythritol while mixing.
3. Optional: add in 8-10 drops of liquid red food dye.
4. Pipe frosting onto cooled cupcakes. (You can use a Ziploc bag if you do not have a piping bag).