Description
Delicious low carb cupcakes topped with roasted strawberries and creamy vanilla.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup strawberries, hulled and halved
- 1 tablespoon olive oil
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine almond flour, erythritol, baking powder, and salt. Mix well.
- In a separate large bowl, whisk together the eggs, almond milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly into the cupcake liners.
- In another bowl, toss the halved strawberries with olive oil. Arrange them on top of the cupcake batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the creamy vanilla topping. In a mixing bowl, whip the heavy cream until soft peaks form. Add a teaspoon of vanilla extract and continue to whip until stiff peaks form.
- Once cupcakes are finished baking, remove them from the oven and let them cool completely.
- Serve the cooled cupcakes topped with the creamy vanilla and additional roasted strawberries if desired.
Notes
- Make sure to whip the heavy cream to the desired consistency for topping.
- Use fresh strawberries for the best flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg