Low Carb Strawberry Cinnamon Crunch Cupcakes
How to Make It
Step 1
Turn on an oven to preheat to 350 F (180 C) and spray a cupcake pan with cooking spray (or line with cupcake liners). Chop dehydrated strawberries into very small pieces and set them aside. In a large mixing bowl, whisk together almond flour, coconut flour, salt, baking powder, and powdered erythritol. In a separate bowl, whisk together eggs, almond milk, and vanilla extract. Add the wet ingredients and chopped dehydrated strawberries to the bowl and whisk to combine.
Step 2
Separately, mix together the second amount of almond flour with brown sugar erythritol and cinnamon. Melt the first amount of butter listed, then pour it into the dry ingredients. Mix together to make the cinnamon crunch crumble. Scoop your cupcake batter into the prepared cupcake pan, then top the batter with the crumble.
Step 3
Bake the cupcakes in your oven for 25-28 minutes. The cupcakes need to bake a little longer than usual because of the buttery crumble on top. Use a toothpick to test for doneness. While the cupcakes are baking, blend the second amount of butter in a stand mixer with a paddle attachment. Once the butter is smooth and at room temperature, blend in cream cheese. Complete the cream cheese icing by blending in more powdered erythritol, vanilla extract, and chopped dehydrated strawberries (pink food coloring is optional).
Step 4
Keep the icing chilled in your refrigerator until the cupcakes are cool enough to ice. Fill either a pastry bag fitted with a star cupcake tip with the icing or you can fill a large Ziploc bag with the corner cut off. Top each cupcake with cream cheese icing to finish the recipe.
Ingredients
- Dehydrated Strawberries – 1.5 oz
- Almond flour – 1 cup
- Coconut flour – 0.25 cup
- Salt – 0.13 tsp
- Baking powder – 0.5 tsp
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Raw egg – 2 large
- Almond milk – 0.75 cup
- Vanilla extract – 0.5 tsp
- Almond flour – 1 cup
- Brown Sugar Replacement – 1 tbsp
- Cinnamon – 0.25 tsp
- Butter, unsalted – 1 tbsp
- Butter, unsalted – 1 tbsp
- Cream cheese – 4 oz
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Vanilla extract – 0.5 tsp
- Dehydrated Strawberries – 1.5 oz