If you do low carb, you know strawberries are probably the only fruit with little carbs. These were amazing. I liked them much better than all the other low carb cupcakes.
For the cake:
3 cups almond flour
2 tsp baking powder
1/2 tsp salt
10 strawberries, pureed
1/2 cup unsweetened almond milk
2 tsp Torani sugar free vanilla flavor
2 tsp lemon zest
2 sticks softened butter
2 cups splenda
4 egg whites
For the frosting:
3 cups heavy cream
1 1/2 cups splenda
2 strawberries for garnish, sliced like shown
Preheat your oven to 350 degrees
In a medium bowl, stir together the almond flour and salt.
In a separate bowl, mix together milk, pureed strawberries, lemon zest and vanilla.
In a stand mixer, or using your hand mixer, beat together the butter and splenda until smooth. Add the eggs and egg whites, and blend until mixed together.
Add the strawberry mixture until incorporated. Then add the almond flour mixture.
Once everything is mixed together well, line your cupcake pin with liners, and bake for approximately 20-25 minutes until a toothpick comes out clean.
While the cupcakes are cooking, make the frosting…
Either using a hand mixer, or your stand mixer, beat together the heavy cream and splenda until peaks form.
In a food processor, pulse the 4 strawberries until you get little chunks. Do not puree it…just get small chunks. Fold the strawberries into the whipped cream. Top with strawberry garnish.
Recipe makes 16 cupcakes
There are 3-1/2 carbs per cupcake