Keto Strawberry Cupcakes Test 1

Total Time: 40 min = 15 min (prep), 25 min (cook)
Yields: 6-8 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BknjkSAlzK6/

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Dry:

• 110 g keto flour
• 105 g sweetener
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt 

Wet:

• 90 g butter, melted
• 20 g water, room temp
• 10 g heavy cream, room temp
• 60 g sour cream, room temp
• 45 g egg whites, room temp
• 5 g (1.5 tsp) vanilla
• 25 g strawberries, pureed
• 1 g (1/2 tsp) lemon zest

Add-ins:

• 35 g strawberries, chopped

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Sift together dry ingredients, and set aside.
4. Stir together wet ingredients in a container with a pour spout.
5. Add wet to dry, and mix until just combined.
6. Fold in chopped strawberries.
7. Divide batter equally into the cupcake liners.
8. Bake 25-30 min, or until center springs back to the touch.

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Notes:
These cupcakes came out incredibly soft and fluffy and moist!! The flavor is very strawberry! I baked mine at 350 F, which I think is too high and ended up over browning the tops. 325 F should be about right, and you may need to leave it in a bit longer to finish cooking. My tops did deflate, but I think that may have been due to me cranking down the heat during the last few minutes of baking, or the chunks of strawberries floated to the top and are weighing them down. I’ll definitely try these again some time to get a better dome, and less browning. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge. Recipe adapted from @preppykitchen.