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Keto Red, White, and Blue Berry Cupcakes

These summery and festive berry cupcakes are perfect for 4th of July cookouts!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12
Course: Dessert
Calories: 302
Ingredients Equipment Method

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

Equipment

  • Cupcake tins and liners

Method
 

For the Cupcakes
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. 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.
  3. 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.
  4. Macros per serving: 302 calories, 3 grams net carbs, 5 grams protein, 27 grams fat.