Low carb cupcakes cream cheese frosting plate

Strawberry Cream Cheese Frosting on Low Carb Cupcakes

Course: Dessert, Snack
Cuisine: American
Keyword: cupcakes, strawberry
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 people
Calories: 224kcal
This sugar free cream cheese frosting is a delicious topping for low carb cakes. And, it adds a natural pink color and a fruity taste.
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US Customary - Metric

Ingredients

CAKE:

Strawberry Cream Cheese Frosting:

  • 1/2 cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 1/2 cup strawberries
  • 1/2 cup powdered monk fruit sweetener
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Line 12 muffin molds with cupcake liners. 
  • In large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, xanthan gum and salt.
  • Beat in almond milk, coconut oil, butter, and vanilla to the dry mix with an electric mixer on medium-high speed for about 2 minutes, scraping bowl as needed. Add the eggs and continue to beat an additional 2 minutes.
  • Divide batter between cupcake liners.
  • Bake in 350 °F oven for about 20-30 minutes or until toothpick inserted in center comes out clean and cake springs back when lightly touched.
  • Cool cupcakes for 10 minute then remove from molds and allow to cool completely on to wire rack.

Strawberry Cream Cheese Frosting:

  • Cream together the butter and cream cheese. 
  • Puree the strawberries in a small blender or food processor. 
  • Add 3 tablespoons of the strawberry liquid and the vanilla stevia into the cream cheese mix. Beat until mixed in.
  • Slowly beat in the powdered sweetener. Spread frosting on cooled cupcakes.

Nutrition

Serving: 1cupcake | Calories: 224kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 225mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7% | Vitamin C: 3% | Calcium: 9% | Iron: 6%

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