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.
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.
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.