🍓 These strawberry shortcake cupcakes are just another reason to celebrate strawberry season! You won’t be able to resist sinking your teeth into them. 🍓

Ingredients

1 cup almond flour
1 cup unsweetened almond milk
1/2 cup coconut flour
1/3 cup monkfruit sweetener
1/4 cup sour cream
6 fresh strawberries
2 large eggs
2 tsp baking powder
1 tsp vanilla extract
1 tsp xantham gum
Pinch of salt

Chantilly cream
1/2 cup heavy (35%) cream
2 tsp stevia
1/2 tsp vanilla extract

Yields: 12 cupcakes
Per serving/cupcake*:
Calories: 146
Net carbs: 3
Protein (grams): 4
Fat (grams): 11

Prep time: 25 min
Cook time: 30 min
Total time: 1 hr 10 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, mix together the almond flour, coconut flour, monkfruit, baking powder, xantham gum and salt. Set aside.

In a large bowl, using a hand mixer, whisk together the eggs and sour cream until well combined and frothy, about 5 min.

Mix in the almond milk and vanilla extract, then slowly incorporate the dry ingredients. Continue to whisk with the hand mixer for 3-5 min, until you get a smooth and airy batter.

Divide the batter between 12 silicone or parchment lined cupcakes molds.

Bake 25-30 min, then remove the cupcakes from the oven and allow to cool at least 30 min.

While the cupcakes cool, slice the strawberries and prepare the chantilly cream.

In a medium bowl, using a hand mixer, whisk together the ingredients for the chantilly cream, until you get a thick whipped cream, about 5 min. Refrigerate until ready to use.

Once the cupcakes have cooled, using a small sharp knife, cut them horizontally across the center to create a two-layered cupcake.

Put a spoonful of chantilly cream in the center of each cupcake, then top the cream with 2 slices of fresh strawberry.

Replace the top layer of the cupcake back over the cream and strawberry, then top the cupcake with another spoonful of chantilly cream and 2-3 slices of fresh strawberry.

Repeat for the remaining cupcakes.

Serve immediately or refrigerate. The cupcakes can also be frozen, but without the chantilly cream and strawberries, for better results.