Name: Strawberry Cupcakes
Prep time: 15 min
Cook time: 25 min
Yield: 2 servings
Cuisine: Modern
Ingredients: 1/2 tsp coconut oil (melted); 2 large eggs; 2 tbsp salted butter (melted); 2 tbsp unsweetened almond milk; 1/2 tsp vanilla or almond extract; 1/3 cup blanched almond flour; 3/4 tsp baking powder; 10 drops liquid stevia (or keto-friendly sweetener of choice); 2 large strawberries (fresh or frozen and thawed, finely chopped); 2 ounces full-fat cream cheese (at room temperature); 2 tbsp unsalted butter (at room temperature); 3 tsp unsweetened almond milk; 1 vanilla bean; 1 tsp monkfruit sweetener (see note); 5-10 drops liquid stevia (or to taste)

Strawberry Cupcakes

By :The Keto Reset by Mark Sisson

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If you want a sweet treat but don’t want a whole batch of cupcakes sitting around tempting you, this is the perfect solution! Using this cupcake recipe as a starting point, let your imagination run wild concocting your own flavor variations.

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

30-60 min

Diet

Keto

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Almond Milk, Stevia

Prep Time

15 minutes

Cook Time

25 minutes

Servings

2 servings

Ingredients

1/2 tsp coconut oil melted
2 large eggs
2 tbsp salted butter melted
2 tbsp unsweetened almond milk
1/2 tsp vanilla or almond extract
1/3 cup blanched almond flour
3/4 tsp baking powder
10 drops liquid stevia or keto-friendly sweetener of choice
2 large strawberries fresh or frozen and thawed, finely chopped

For The Frosting

2 ounces full-fat cream cheese at room temperature
2 tbsp unsalted butter at room temperature
3 tsp unsweetened almond milk
1 vanilla bean
1 tsp monkfruit sweetener see note
5-10 drops liquid stevia or to taste

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

30-60 min

Diet

Keto

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Almond Milk, Stevia

Prep Time

15 minutes

Cook Time

25 minutes

Servings

2 servings

Ingredients

1/2 tsp coconut oil melted
2 large eggs
2 tbsp salted butter melted
2 tbsp unsweetened almond milk
1/2 tsp vanilla or almond extract
1/3 cup blanched almond flour
3/4 tsp baking powder
10 drops liquid stevia or keto-friendly sweetener of choice
2 large strawberries fresh or frozen and thawed, finely chopped

For The Frosting

2 ounces full-fat cream cheese at room temperature
2 tbsp unsalted butter at room temperature
3 tsp unsweetened almond milk
1 vanilla bean
1 tsp monkfruit sweetener see note
5-10 drops liquid stevia or to taste

Instructions

For The Cake:

Use the coconut oil to grease the bottom and sides of two silicone muffin cups (preferred), or two small glass jars or bowls.
In a small bowl, lightly beat the eggs. Mix in the melted butter, almond milk, vanilla, almond flour, baking powder, and stevia. Set aside a little bit of strawberry for garnish if you want, then fold the chopped strawberries into the batter. Divide the batter evenly between the muffin cups and cover them loosely with foil.
Pour 1 cup water into the Instant Pot. Place the metal steam rack/trivet inside. If you have a 6-inch metal cake pan, place that on the rack. Place the muffin cups on the rack or pan.
Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 25 minutes.
When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the steam release valve to Venting. When fully released, open the lid. Carefully remove the cakes (they will be hot). Allow them to cool for about 15 minutes.

For the Frosting

Meanwhile, for the frosting: In a medium bowl, with an electric mixer, beat together the cream cheese and butter for about 20 seconds. Split the vanilla bean lengthwise and scrape the vanilla seeds into the bowl. Add 2 teaspoons of almond milk, the monkfruit sweetener, and 5 drops of stevia. Mix for about 20 seconds more until completely combined. Taste and adjust the sweetness as desired, then beat the frosting on high until it is fluffy, 1 1/2 to 2 minutes. If the frosting becomes too thick, beat in the remaining 1 teaspoon of almond milk.
When the cakes are cool, spread or pipe the frosting on top of the cakes. Garnish with the reserved strawberry.

Recipe Notes

Choose a brand of monkfruit sweetener that contains only
erythritol and monkfruit extract; avoid ones that contain maltodextrin.
You can substitute a powdered keto-friendly sweetener
like Swerve brand confectioners sweetener if you are not on a low
FODMAP diet.

The Keto Reset by Mark Sisson

MARK SISSON is the bestselling author of The Primal Blueprint, a former world-class endurance athlete, and one of the leading voices of the burgeoning Evolutionary Health Movement. His blog, MarksDailyApple.com, has paved the way for Primal enthusiasts to challenge conventional wisdom’s diet and exercise principles and take personal responsibility for their health and well-being.