Keto Red, White, and Blue Berry Cupcakes
These summery and festive berry cupcakes are perfect for 4th of July cookouts!
Equipment
- Cupcake tins and liners
Ingredients
For the cupcakes
- 16 ounces strawberries divided, see recipe instructions
- 1/4 cup butter melted
- 1/2 cup granulated Swerve or similar sweetener
- 4 large eggs
- 1/2 cup sour cream
- 1 tbsp vanilla
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Buttercream Frosting
- 1 cup butter softened
- 2 cups confectioner's Swerve
- 3-4 tbsp strawberry puree see recipe instructions
- 1 tsp vanilla
- 1-2 tbsp heavy cream if necessary
- red or pink food coloring if desired
- 12 blueberries for decoration
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees Fahrenheit.
- Wash and cut the tops off the strawberries. Set aside the 4 largest strawberries and dice them, then cut the remaining strawberries in half and puree them in a blender. Set aside 1/2 cup of the strawberry puree for the cupcake batter, then save the remaining puree for the frosting.
- In a large microwave-safe bowl, melt the butter. Add the granular Swerve and beat with a hand mixer. Add the eggs, sour cream, 1/2 cup of strawberry puree, and vanilla, and beat until well mixed.
- In a medium bowl, toss together the almond and coconut flour with the baking powder and salt. Add 1/3 of the mixture to the wet ingredients and beat with a hand mixer until just incorporated. Repeat with the remaining 2/3 of the dry ingredient mixture, making sure not to overbeat. Fold in the diced strawberries.
- Line 12 cupcake tins with cupcake liners. Pour the batter evenly into the cupcake liners, filling about 3/4 full. Bake for 27-30 minutes, testing the centers with a toothpick to make sure they're cooked through. When finished, remove from the oven and let cool completely before handling or frosting.
For the Strawberry Buttercream
- Soften the butter in a large mixing bowl. Beat in the confectioner's Swerve, 1/2 cup at a time. The mixture will be very stiff.
- Add the vanilla and strawberry puree, one tablespoon at a time, until the frosting reaches your desired consistency. If you've used all your puree and it's still a little thick, you can add a tablespoon or two of heavy cream to thin it out. Add the food coloring, if desired, once you've reached the desired consistency.
- To decorate the cupcakes, use a pastry bag and tip, or put the frosting in a gallon Ziploc bag and cut the corner off. Top each cupcake with a blueberry for garnish.
- Macros per serving: 302 calories, 3 grams net carbs, 5 grams protein, 27 grams fat.