DRY INGREDIENTS FOR CUPCAKES

Coconut Flour = 120 g / 1 cup (Almond Flour = 480 g / 4 cups)

Baking Powder = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

Zest from 1 lemon

Monk fruit = 25 g / 2 tbsp (OR any keto friendly sweetener. Note that I used a small amount of sweetener as I wanted it to balance out with the sweetness from the frosting and the jam. Actually, my homemade keto strawberry jam is not sweet at all so it's mostly from the frosting. If you are not doing frosting, then you need to increase the sweetener for the cupcakes probably around 80 to 120 g depending on your preferred level of sweetness).

WET INGREDIENTS FOR CUPCAKES

Unsalted Butter (softened) = 120 g / 1/2 cup

Cream Cheese (softened) = 120 g / 1/2 cup

Eggs (room temp) = 3 large (about 60 g each with shell)

Whipping Cream = 240 ml / 1 cup

Vanilla Extract = 2 tsp

INGREDIETNS FOR CREAM CHEESE FROSTING & STRAWBERRY JAM

Unsalted Butter (softened) = 100 g / 7 tbsp

Cream Cheese (softened) = 160 g / 11 tbsp

Powdered Sweetener = 120 g / 1 cup (OR any keto friendly powdered sweetener)

Keto Strawberry Jam = 120 g / 6 tbsp (watch this video to make your own keto strawberry jam)

DIRECTIONS FOR CUPCAKES

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a big bowl, add the butter, cream cheese and sweetener. Use a handheld mixer to whisk until light and fluffy.

4.  Add the eggs one at a time and whisk to combine.

5.  Add the whipping cream and vanilla extract and whisk to combine.

6.  Add the coconut flour, baking powder, salt and lemon zest. Whisk until well combined.

7.  Use a spatula to scrape the sides and mix well.

8.  Spoon the batter into cupcakes. In the video, I used big and firm paper cups, so it came out to be 10 servings. If you are using smaller paper cups, then it will yield more cupcakes. If you are using thin paper cups, it's best to place them on muffin tins so that they can be held firmly.

9. Spread the top of batter evenly.

10.  Bake for about 20 to 30 mins or until a wooden skewer comes out clean.

11.  Let the cupcakes cool completely.

DIRECTIONS FOR CREAM CHEESE FROSTING & STRAWBERRY JAM

1.  In a bowl, add the butter and cream cheese. Whisk with a handheld mixer until light and fluffy.

2.  Add the powdered sweetener and whisk until smooth and creamy.

3.  Spoon the cream into a piping bag and secure with a clip. Refrigerate until ready to use.

4.  Spoon the strawberry jam into another piping bag and refrigerate until ready to use.

5.  As my keto strawberry jam is quite chunky and the blueberries are whole, I put them into a blender and blend until a smooth consistency. This is easier for the piping and to make the marbling effect. As there are blueberries mixed in the jam, after blending, the color of the jam is slightly bluish red instead of bright red.

DIRECTIONS FOR ASSEMBLING THE CUPCAKES

1.  Use a large straw or any suitable cutter or knife to make a hole at the center of the cupcake. No need to make the hole right until the bottom.

2.  Pipe the jam into the holes then top with the cream cheese frosting.

3.  Pipe a dollop of the jam onto the center of the cream.

4.  Use a wooden skewer to draw lines and make a marbling effect. Wipe the skewer clean after each use.

[Total Servings = 10]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 3.1 g

Dietary Fiber = 0.6 g

Net Carb = 2.5 g

Calories = 354

Total Fat = 36.7 g

Protein = 4.7 g

[Total Servings = 10]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 9 g

Dietary Fiber = 3.5 g

Net Carb = 5.5 g

Calories = 539

Total Fat = 51.6 g

Protein = 11.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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