Ingredients
Units
Scale
Strawberry Shortcake Cupcake:
- 1/4 cup coconut oil
- 1/2 cup sour cream
- 1 egg
- 1/4 cup sweetener
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tbsp unflavored whey protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 1/8 tsp salt
Strawberry Filling:
- 4 oz diced fresh or frozen strawberries (thawed)
- 1/4 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 1/2 of the recipe)
Instructions
To Make the Shortcake Cupcake:
- Preheat the oven to 400 degrees F. and line 6 cupcake wells.
- In a medium-size bowl, combine all the ingredients. Beat until fully incorporated. Divide the mixture evenly between the 6 cupcake liners.
- 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:
- 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:
- 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.
- 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
- 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