Tender vanilla cake topped with a silky strawberry cheesecake frosting makes this dessert an absolute dream.

Yield: 14 cupcakes

Serving size: 1 cupcake

Ingredients for the cake:

  • 2 cups super fine almond flour
  • 1 tsp. baking powder
  • 1 pinch salt
  • 8 tbsp. unsalted butter
  • 1 tbsp. plain full fat Greek yogurt
  • 1/4 cup + 1 tbsp. natural, non-GMO granular erythritol
  • 2 tsp. pure vanilla extract
  • 3 large eggs
  • 4 tbsp. heavy cream

Ingredients for the frosting:

  • 8 tbsp. unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/4 cup + 1 tbsp. natural, non-GMO confectioners/powdered erythritol
  • 5 oz fresh strawberries (about 5 large)
  • 1 1/2 tbsp. water
  • 1/2 tbsp. pure vanilla extract


  1. Preheat your oven to 350° F.
  2. Line a standard cupcake tin with cupcake liners
  3. In a large bowl, combine the almond flour and the baking powder. Whisk well to break up any clumps and to incorporate.
  4. In a smaller bowl, cream the butter with the erythritol.
  5. Add in the vanilla, eggs, cream, and yogurt, beating well after each addition.
  6. Add the wet ingredients to the dry, and mix well to fully incorporate.
  7. Use a spoon to fill each cupcake liner about 3/4 of the way full.
  8. Bake in the center of the preheated oven for about 25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean and the cupcake springs back when pressed gently.
  9. Place the cupcakes on a wire rack to cool completely.
  10. While the cupcakes are cooling, prepare the frosting as described below.
  11. Place the strawberries, water, and vanilla into a blender. Blend until the strawberries are puréed.
  12. Place a fine mesh strainer over a small bowl. Place the strawberry purée into the strainer. Use a spoon to stir the purée. The purée will fill the bowl, leaving the strawberry seeds in the strainer. Discard the seeds, and set the purée aside for now.
  13. Place the softened cream cheese and the erythritol into a bowl. Beat at medium speed with an electric hand mixer until fluffy. Gradually add in the softened butter a little at a time, until the butter and cream cheese are well combined, smooth, and fluffy.
  14. Gradually beat in the strawberry purée, a little at a time, until you have a silky, fluffy frosting.
  15. When the cupcakes are completely cool, spoon or pipe the frosting onto each cupcake. If the frosting is to soft to frost with, refrigerate it for 20-30 minutes.
Only 3 Net Carbs Per Cupcake!
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