Keto Chocolate Covered Strawberry Cupcakes
Make these soft, moist keto chocolate covered strawberry cupcakes for Valentine's Day, Mother's Day, or any day! These low-carb cupcakes are super easy to make!
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:
- ¾ cup coconut flour 84g
- 2 scoops unflavored collagen protein powder optional
- 1 cup granulated sugar-free sweetener 192g
- ½ cup Dutch processed cocoa powder 40g
- 2 tsp baking powder 8g
- ½ tsp salt 3g
- ½ cup oil of choice 120ml
- ½ cup milk of choice 120ml
- 4 large eggs
- 1 tsp vanilla extract 5ml
Filling & Toppings:
- ½ cup + 1/3 cup heavy cream divided
- 3 tbsp sugar-free strawberry syrup
- Pink food coloring optional
- ¾ 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!
Notes
Nutrition: Nutrition was calculated when using FitBake cake mix according to the classic moist preparation style on the back of the package. Nutrition will vary slightly when using the homemade recipe.
Cake Mix: Use any chocolate keto cake mix you prefer, however FitBake is recommended for convenience, macros, ingredients, and flavor.
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Freeze unfilled cupcakes in an airtight container for up to 2 months. Thaw and add filling and topping before serving.
Collagen: Collagen protein powder is optional but adds protein and health benefits. I’ve used Vital Proteins or Nordic Naturals.
Sugar-Free Strawberry Syrup: Sugar-free strawberry syrup enhances the whipped cream filling. I used ChocZero brand.
Nutrition
Calories: 218kcalCarbohydrates: 17gProtein: 8gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 79mgSodium: 266mgPotassium: 111mgFiber: 12gSugar: 1gVitamin A: 271IUVitamin C: 4mgCalcium: 86mgIron: 2mg
Tried this recipe?Let us know how it was!
