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                            Home > Recipes > Keto Recipes

    Keto Strawberry Cupcakes with Chocolate Buttercream

    Published: May 7, 2021 · Modified: May 6, 2021 by Daniela Lambova

    Jump to Recipe

    Delicious and moist cupcakes with strawberry flavour and rich buttercream frosting: you can have them even if you are on a low-carb diet! Making these cupcakes is very easy and everyone would love them!

    Jump to:
    • Why is this recipe good
    • Main ingredients
    • Preparation summary
    • A note about the sweetener
    • 📝 Recipe
    • 💬Comments
    three cupcakes in a roll with strawberries behind

    Why is this recipe good

    These cupcakes are great for parties or to have a dessert at home when you are on keto. They are also great if you are not following any specific diet but you want to limit the carbohydrates. The cupcakes are moist and tender and the frosting is rich, creamy and with wonderful cocoa taste. 

    Last but not least this recipe is easy, perfect for unexperienced bakers. The most time consuming part is to make the strawberry puree that you would use in the batter. 

    cupcakes with strawberries and chocolate frosting in a muffin tin

    Main ingredients

    These cupcakes are made with coconut flour which is easy to find and not as expensive as other low-carb flours. The recipe calls also for flax seed meal which improves the texture.

    I use xylitol for most of my low-carb desserts because of its benefits for the teeth but you can use any kind of low-carb sweetener you like: just adjust the proportions accordingly.

    ingredients for the chocolate frosted keto strawberry cupcakes

    Other ingredients for this recipe are: 

    • oil: I prefer olive oil but you can use other
    • heavy cream or coconut milk
    • eggs
    • strawberries
    • cocoa powder
    • butter
    • baking powder
    • vanilla

    You will find the exact quantities below the post, in the recipe card.

    steps to make the cupcake batter

    Preparation summary

    To make the batter, first you need to whisk the xylitol and the oil very well. Add one by one the rest of the wet ingredients. At the end add the dry ingredients and mix to make a smooth batter. 

    Bake the cupcakes and let them cool until room temperature.

    To make the frosting you need to use an electric mixer. Beat the butter together with the xylitol and the cocoa, adding little by little from the coconut milk (or heavy cream). The frosting should become light and fluffy.

    steps to finish the batter and pour it into the tin

    A note about the sweetener

    While in the batter you can use a sweetener with almost any consistency (liquid, powdered or granulated) in the frosting you need powdered xylitol or erythritol that resemble confectioners sugar. The recipe won’t work with any other consistency. 

    Powdered stevia is not a good idea as it tends to be concentrated and you won’t need more than 1-2 tablespoon for this recipe. But for this frosting you would need at least about ½ cup of the sweetener in order to add volume as well, apart from sweetness.

    Ultimately if you are not following a low-carb diet, you can use 1 cup (120 g) confectioners sugar. 

    three cupcakes with chocolate frosting and strawberries

    I hope you would like this recipe! My family enjoyed a lot the cupcakes, even though nobody is on a diet at home. 

    I would be glad to know how they were if you made them!

    📝 Recipe

    three cupcakes in a roll with strawberries behind
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    Keto Strawberry Cupcakes with Chocolate Buttercream

    Course Dessert
    Cuisine American
    Prep Time 30 mins
    Cook Time 35 mins
    Servings: 11
    Author: Daniela Lambova

    Ingredients

    For the strawberry puree:

    • 6 oz/ 170 g strawberries, fresh or frozen

    For the cupcakes:

    • ½ cup/ 120 g strawberry puree
    • 2 tbsp/ 16 g flax seed meal
    • ½ cup/ 60 g coconut flour
    • 2 large eggs
    • ¼ cup/ 60 ml vegetable oil, I recommend EVO oil
    • ½ cup/ 80 g xylitol
    • ⅓ cup/ 80 ml heavy cream, or coconut milk
    • 1,5 teaspoon baking powder
    • 1 teaspoon vanilla extract

    For the frosting:

    • ½ cup/ 100 g xylitol
    • ½ cup/ 120 g butter, soft
    • ½ cup/ 50 g cocoa powder
    • 2 tbsp/ 30 ml heavy cream, or coconut milk
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    Instructions

    Strawberry puree:

    • Heat the strawberries in a saucepan and let them simmer for 10-15 minutes, until they thicken. Let cool for 10-15 minutes and then puree in a blender until smooth. The resulting quantity should be about ½ cup or 120 ml, just enough for the recipe.
    • Let the puree cool until room temperature before using it for the cupcakes. You can store it in the fridge for up to a week.

    Cupcakes:

    • Line a 12-cup muffin tin with paper cases. Preheat oven to 360º F/ 180º C.
    • In a small bowl combine flax seed meal and baking powder. Mix very well and set aside.
    • In a large bowl whisk together oil and xylitol until smooth. Gradually add eggs, vanilla, cream and strawberry puree. Whisk after each addition, until smooth.
    • At the end add the flax seed meal and the coconut flour. Mix gently with a rubber spatula until absorbed.
    • Use a tablespoon or an ice cream scoop to fill the cupcakes about ¾ full.
    • Bake for about 20 minutes or until the tops become golden brown and a toothpick inserted in the centre comes out clean.
    • Let the cupcakes cool until room temperature before frosting them.

    Frosting:

    • In a large mixing bowl whisk together the powdered xylitol and cocoa powder. Make sure no lumps remain.
    • Add the soft butter and start beating with an electric mixer at a low speed. Little by little add the milk and gradually increase the speed. Beat for about 1-2 minutes until the frosting becomes soft and fluffy.
    • Use a piping bag and a large star or round tip (or no tip) to frost the cupcakes.

    Notes

    • Store the cupcakes in the fridge for 2-3 days. You can also freeze them for up to 3 months.
    • You can use any low-carb sweetener for the cupcake batter, no matter of its consistency.
    • For the frosting you need a powdered sweetener, even if it is not xylitol. However avoid powdered stevia or any other sweetener that is very concentrated as it has to add volume to the frosting and not only taste. You need at least ½ cup sweetener for the frosting (if you use that quantity of stevia, the taste would not be nice).
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    Reader Interactions

    Comments

    1. Darlene

      May 16, 2021 at 5:20 pm

      Thank you so much for sharing these. They look like they will be delicious.

      Reply
      • Daniela

        May 16, 2021 at 6:08 pm

        Thank you, Darlene! I am glad you like them.

        Reply
        • Laurie

          June 03, 2021 at 9:49 pm

          Hello, I am wanting to make these as they sound delish. I wanted to verify how much baking powder to put in this. In the recipe above it has 1,5 tsp so I am not sure. Thank you so much.

          Reply
          • Daniela

            June 04, 2021 at 7:21 am

            Hi Laurie, I am glad you like the cupcakes! Indeed, it is 1,5 teaspoons baking powder.

            Reply
        • Niyatee Ravipati

          January 13, 2022 at 6:50 am

          Would this be good without the frosting too?

          Reply
          • Daniela

            January 13, 2022 at 9:48 am

            Hi Niyatee, I believe so but this recipe was designed together with the frosting so I personally prefer it with it.

            Reply

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    Daniela Lambova is a professional food and product photographer, cookbook author and educator. Her recipes help people bake delicious and pretty desserts at home with confidence. She has taught baking and photography to more than 5000 students from around the world.

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