If you’re searching for the perfect keto Valentine’s Day dessert, these keto chocolate covered strawberry cupcakes are just what you need! Soft, moist chocolate cupcakes filled with a luscious strawberry whipped cream, topped with rich chocolate ganache and fresh strawberries, they’re decadent yet low in carbs. Whether you’re celebrating Valentine’s Day, Mother’s Day, or just want a healthy treat, these cupcakes deliver on flavor and presentation.
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For added nutrition, I infused these cupcakes with collagen protein, but you can feel free to leave it out if you prefer. Collagen is known for supporting healthy skin, hair, and joints, making these cupcakes not only delicious but also nourishing. You can choose to make these cupcakes using your favorite keto cake mix (my go-to is from my very own company, FitBake!) or try the homemade version included in this recipe. Either way, they’re sure to impress!
Why You’ll Love These Cupcakes
- Low Carb: Only 5g net carbs per cupcake.
- Nourishing Ingredients: Optional collagen protein adds health benefits.
- Versatile: Perfect for keto Valentine’s Day or any special occasion.
- Customizable: Use a keto cake mix or make them from scratch.
Ingredients Explained
For the Cupcakes (if not using cake mix)
Coconut Flour
Coconut flour is a low-carb, high-fiber flour that keeps these cupcakes keto-friendly. It also absorbs a lot of liquid, helping create a soft, tender crumb.
Collagen Protein Powder (Optional)
Adding collagen not only boosts the protein content but also supports skin elasticity and joint health. Studies suggest collagen supplementation may improve skin hydration and elasticity over time (source: Nutrients, 2019).
Sugar-Free Sweetener
Using a granulated sweetener like erythritol or allulose keeps the cupcakes sweet without adding carbs. These sweeteners also have minimal impact on blood sugar levels (source: Journal of Nutrition, 2018).
Dutch-Processed Cocoa Powder
This type of cocoa powder has a smoother, richer chocolate flavor compared to natural cocoa, giving the cupcakes a deep, indulgent taste.
Baking Powder and Salt
These are essential for structure and flavor balance. The baking powder helps the cupcakes rise beautifully.
Oil of Choice (I used Avocado Oil)
A healthy fat with a neutral flavor, avocado oil provides moisture and richness to the cupcakes. You can also use a different type of neutrally flavored liquid oil if you prefer. I recommend using one that is liquid at room temperature, unlike coconut oil which is solid at room temperature.
Milk of Choice (I used Unsweetened Almond Milk)
A low-carb milk alternative that keeps the batter light while adding a touch of creaminess.
Eggs
Eggs provide structure and help the cupcakes rise. They also add moisture to the batter.
Vanilla Extract
Vanilla enhances the overall flavor of the cupcakes, complementing the chocolate and strawberry notes.
For the Filling and Topping
Heavy Cream
Whipped heavy cream creates a light, fluffy filling. It’s naturally low in carbs and adds richness.
Sugar-Free Strawberry Syrup
This adds a burst of strawberry flavor to the whipped cream filling without the sugar. Brands like ChocZero or Torani are great options. I used ChocZero.
Pink Food Coloring (Optional)
A fun way to give the strawberry filling a festive, vibrant color. I used a natural food coloring powder.
Sugar-Free Chocolate Chips
Melted together with heavy cream, these create a silky ganache for topping the cupcakes. Brands like Lily’s or ChocZero work well.
Fresh Strawberries
The perfect garnish! Dipping them in chocolate makes these cupcakes reminiscent of classic keto chocolate covered strawberries.
How to Make Keto Chocolate Covered Strawberry Cupcakes
Option 1: Using a Keto Cake Mix
My favorite shortcut for this recipe is using my FitBake chocolate cake mix. It’s not only delicious but also convenient, and it’s available on both shopfitbake.com or on Amazon (with free shipping if you have Prime). Each cupcake (not including toppings) comes out to just 90 calories and 2 net carbs when using this mix. Here’s how to use it:
- Combine one bag of FitBake cake mix with two scoops of unflavored collagen protein powder (adding the collagen powder is 100% optional).
- Prepare the batter according to the package instructions.
- Divide the batter into 10 cupcake liners and bake at 350°F for 17-20 minutes.
- Allow the cupcakes to cool completely before adding the filling and topping.
Option 2: Homemade Keto Chocolate Cupcake Recipe
If you prefer to make the cupcakes from scratch, follow the homemade recipe:
- In one bowl, mix coconut flour, sweetener, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together avocado oil, almond milk, eggs, and vanilla extract.
- Gradually mix the dry ingredients into the wet until smooth.
- Divide the batter into 12 cupcake liners and bake at 350°F for 17-20 minutes.
- Let the cupcakes cool completely.
Assembling the Cupcakes
- Make the Strawberry Cream Filling:
- Whip 1/2 cup heavy cream with an electric mixer until stiff peaks form.
- Gently fold in sugar-free strawberry syrup and pink food coloring, if using.
- Fill the Cupcakes:
- Cut a small hole in the center of each cupcake and fill with the strawberry cream.
- Place the top back on (optional).
- Top with Ganache:
- Melt 3/4 cup sugar-free chocolate chips with 1/3 cup heavy cream until smooth.
- Spread the ganache over each cupcake.
- Add the Chocolate Covered Strawberries:
- Dip halved strawberries in the remaining ganache and place one on top of each cupcake.
- Let the ganache set before serving.
Tips for Perfect Keto Cupcakes
- Room Temperature Ingredients: Using room-temperature eggs and milk helps create a smoother batter.
- Don’t Overmix: Overmixing can lead to dense cupcakes.
- Cool Completely: Ensure the cupcakes are fully cooled before filling or frosting to prevent melting.
Frequently Asked Questions
Can I use a different keto cake mix?
Yes! While FitBake is my favorite, you can use any keto cake mix or really, any cake mix you prefer if you don’t need them to be strictly keto.
How do I store these cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor.
Can I freeze these cupcakes?
Yes! Freeze the unfilled cupcakes in an airtight container for up to 2 months. Thaw and add the filling and topping when ready to serve.
Is the collagen protein necessary?
No, it’s totally optional. However, it adds a boost of protein and potential health benefits, making these cupcakes even more nourishing.
Why Collagen Protein?
Collagen is a versatile supplement that’s easy to incorporate into recipes like these cupcakes. It supports:
- Skin Health: Improves elasticity and hydration (source: Nutrients, 2019).
- Joint Support: May reduce joint pain (source: Current Medical Research and Opinion, 2017).
- Gut Health: Promotes a healthy gut lining (source: International Journal of Clinical Pharmacy, 2020).
Adding collagen to desserts is an easy way to sneak in these potential benefits while enjoying a sweet treat.
Celebrate with Keto Chocolate Covered Strawberry Cupcakes
These keto chocolate covered strawberry cupcakes are perfect for celebrating Valentine’s Day, Mother’s Day, or any special occasion. They’re beautiful, delicious, and guilt-free, with only 5g net carbs per serving. Whether you use the homemade recipe or a keto cake mix, you’ll end up with a dessert everyone will love.
If you try this recipe, please leave a comment and a rating below! Don’t forget to snap a photo and tag me on Instagram @sarahsfitfood. I can’t wait to see your creations.
XO,
Sarah
Keto Chocolate Covered Strawberry Cupcakes
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cupcakes:
- 1 bag FitBake chocolate cake mix prepared according to package
- 2 scoops unflavored collagen protein powder optional
Or, to make your own cupcakes:
- 3/4 cup coconut flour 84g
- 2 scoops unflavored collagen protein powder optional
- 1 cup granulated sugar-free sweetener 192g
- 1/2 cup Dutch processed cocoa powder 40g
- 2 tsp baking powder 8g
- 1/2 tsp salt 3g
- 1/2 cup oil of choice 120ml
- 1/2 cup milk of choice 120ml
- 4 large eggs
- 1 tsp vanilla extract 5ml
Filling & Toppings:
- 1/2 cup + 1/3 cup heavy cream divided
- 3 tbsp sugar-free strawberry syrup
- Pink food coloring optional
- 3/4 cup sugar-free chocolate chips
- 5 fresh strawberries halved
Instructions
- If using cake mix, add cake mix and collagen peptides together in a mixing bowl. Stir until combined. Prepare cake batter according to package instructions.
- Divide batter into a cupcake pan lined with paper liners. I made 10 cupcakes (may vary depending on the mix you use).
- To make your own cupcakes (makes 12 cupcakes rather than 10 with the mix): In a bowl, combine all dry cupcake ingredients. In a separate bowl, whisk together all wet cupcake ingredients. Add dry into wet, and stir until smooth. Divide batter between 12 cups.
- Bake at 350°F for 17-20 minutes. Allow to cool.
- Add 1/2 cup heavy cream to a bowl and beat with electric mixer until stiff peaks form. Add strawberry syrup and pink food coloring, if desired.
- Cut a hole out of the center of each cupcake. Fill with strawberry cream.
- Cut the top off the cut-out pieces and place back on top of the cream (optional)
- Melt chocolate chips and 1/3 cup of cream together until smooth.
- Spread a layer of chocolate on top of each cupcake, reserving enough to dip the strawberries in.
- Cut strawberries in half. Dip halved strawberries in chocolate and place one on top of each cupcake.
- Allow chocolate to set, and enjoy!
So cute!!
I made these recently and the recipe was really easy to follow. They were delicious ! I’ll definitely be making them again.