Keto Strawberry Shortcake Cupcakes with Cream Cheese Frosting

Keto Strawberry Shortcake Cupcakes with Cream Cheese Frosting taste just like strawberry shortcake but much easier to make!  Delicious gluten-free and sugar-free one-bowl vanilla cupcakes are stuffed with a sugar-free strawberry "jam" and then topped with a decadent cream cheese frosting.  Perfect for breakfast or an afternoon snack.  

These gluten-free cupcakes have quickly become a favourite in our house.

Perfectly sweetened moist and fluffy, these vanilla cupcakes were adapted from my Easy Keto Chocolate Cherry-Stuffed Muffins. 

By removing the unsweetened cocoa powder and filling them with a sugar-free strawberry filling, these cupcakes turned out beautifully!

WHAT MAKES THESE KETO STRAWBERRY SHORTCAKE CUPCAKES SO GREAT?

• very easy to make
• simple ingredients
• they only require 1 bowl
• they are the perfect combination of sweet and tart
• they are gluten-free, sugar-free and keto-friendly
• they are perfect for breakfast, brunch, afternoon snack or dessert

HOW DO YOU MAKE THESE EASY GLUTEN-FREE CUPCAKES?

• Preheat the oven to 400 degrees F. 
• Grease or line a 6 cup muffin pan and set it aside.
• In a large bowl, combine all the cupcake ingredients
• Divide the mixture evenly between the cupcake liners
• Bake in the oven for 5 minutes and then reduce the temperature to 350 degrees F. and bake an additional 20 minutes or until the top of the muffins gently spring back when poked
• Allow the muffins to cool completely

HOW TO DO YOU MAKE THE SUGAR-FREE STRAWBERRY FILLING?

• In a small saucepan, add diced strawberries, sweetener and lemon juice
• Heat until the mixture begins to simmer and continue to simmer, while stirring every so often for an additional 4 minutes
• Remove mixture from the heat and stir in 1 tablespoon of sugar-free white chocolate chips
• Continue to stir until white chocolate has dissolved
• Allow mixture to cool completely

HOW DO YOU MAKE THE CREAM CHEESE FROSTING?

• Add the softened butter and cream cheese and beat on high for 1 minute
• Add in the powdered sweetener, vanilla and salt and beat for an additional 1-2 minutes or until the frosting gets nice a fluffy
• Place the frosting in the fridge to firm

HOW DO YOU ASSEMBLE THESE KETO STRAWBERRY SHORTCAKE CUPCAKES?

• Take a piping tip and press the center down (you are essentially compacting the center of the muffin)
• Add 1 tablespoon of strawberry filling to the center
• Pipe the cream cheese frosting over the top of the cupcake

HOW DO YOU STORE THESE KETO STRAWBERRY SHORTCAKE CUPCAKES

You can store these cupcakes in an airtight container in the fridge for 3-5 days.

You can also store these cupcakes UNFROSTED in an airtight container in the freezer for up to 1 month.

IF YOU LIKE THIS KETO STRAWBERRY SHORTCAKE CUPCAKE RECIPE, YOU MAY ALSO ENJOY:

Mini Avocado Brownie Lava Bites

Keto Zucchini Cream Cheese-Stuffed Muffins

White Chocolate Strawberry Cheesecake Muffins

Keto Strawberry Shortcake Cupcake with Sugar-free Cream Cheese Frosting

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This Strawberry Shortcake Cupcake recipe is keto, sugar-free and gluten-free! Easy to make, these strawberry-stuffed muffins are delicious to eat. Use fresh or frozen strawberries to make these keto-friendly cupcakes. Perfect for Valentine's day, a summer treat or any other time of the year!

• Total Time: 30 minutes
• Yield: 6 cupcakes 1x

Ingredients

Units USM Scale 1x2x3x

Strawberry Shortcake Cupcake:

• ¼ cup coconut oil
• ½ cup sour cream
• 1 egg
• ¼ cup sweetener
• ½ cup almond flour
• ½ cup coconut flour
• 2 tbsp unflavored whey protein powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp vanilla
• ⅛ tsp salt

Strawberry Filling:

• 4 oz diced fresh or frozen strawberries (thawed)
• ¼ cup sweetener (I used Allulose)
• 1 tbsp lemon juice
• 1 tbsp ChocZero White chocolate chips

Cream Cheese Frosting:

• Sugar-Free Cream Cheese Frosting (you will only need about ½ of the recipe)

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Instructions

To Make the Shortcake Cupcake:

1. Preheat the oven to 400 degrees F. and line 6 cupcake wells.
2. In a medium-size bowl, combine all the ingredients.  Beat until fully incorporated.  Divide the mixture evenly between the 6 cupcake liners.
3. Bake for 5 minutes and reduce the oven temperature to 350 degrees F. and bake for an additional 15 minutes.  Remove the cupcakes from the oven and allow to cool fully.

To Make the Strawberry Filling:

1. In a small saucepan, combine the strawberries, sweetener and lemon juice.  Bring to a simmer and simmer for 4 minutes.  Remove from heat and stir in white chocolate.  Stir until the chocolate has fully dissolved.  Allow mixture to cool completely.

Assemble the Strawberry Shortcake Cupcakes:

1. Using a piping tip, press the piping tip into the center of the muffin, compacting it to the bottom of the cupcake. Add some of the strawberry filling to the center.  Repeat with all 6 cupcakes.
2. Add the cream cheese frosting to a piping bag and pipe a generous layer of frosting to each cupcake

Notes

• nutritional information does not include cream cheese frosting as it is not necessary

• Author: Cat
• Prep Time: 10
• Cook Time: 20
• Category: Dessert, Snacks
• Method: Baking
• Cuisine: American, Spring, Summer
• Diet: Diabetic

Nutrition

• Serving Size: 1 cupcake (without frosting)
• Calories: 279
• Sugar: 3
• Fat: 24
• Carbohydrates: 8
• Fiber: 3
• Protein: 7.6