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Strawberry Cream Cupcake

Course: Dessert
Servings: 6 Cupcakes
Author: Angela Coleby
Print Recipe


  • ¼ cup (28g) coconut flour
  • ¼ cup (56g) butter melted
  • 3 eggs
  • ¼ cup (52g) erythritol (or other sugar substitute)
  • 3 tablespoons coconut milk
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 whole strawberries
  • ¼ cup (30g) whipping/heavy cream


  • Pre-heat the oven to 200C/400F degrees.
  • Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
  • Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
  • Pour the batter into cupcake cups.
  • Bake for 20 minutes until firm.
  • Remove from the oven and allow to cool.
  • Cup a small hole out of the middle of each cupcake.
  • Place a strawberry, upright into the hole.
  • Whip the cream and cover the strawberry with it.
  • Eat and enjoy!


Makes 6 Cupcakes
Nutritional Info - Per Cupcake - 160 calories, 14g Fat, 4g Protein, 5g Carbs, 3g Fibre, 2g Net Carbs