Strawberry Cupcakes
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.
Servings Prep Time
2servings 15 minutes
Cook Time
Servings Prep Time
2servings 15 minutes
Cook Time
  • 1/2tsp coconut oilmelted
  • 2large eggs
  • 2tbsp salted buttermelted
  • 2tbsp unsweetened almond milk
  • 1/2tsp vanilla or almond extract
  • 1/3cup blanched almond flour
  • 3/4tsp baking powder
  • 10drops liquid steviaor keto-friendly sweetener of choice
  • 2large strawberriesfresh or frozen and thawed, finely chopped
For The Frosting
  • 2ounces full-fat cream cheeseat room temperature
  • 2tbsp unsalted butterat room temperature
  • 3tsp unsweetened almond milk
  • 1 vanilla bean
  • 1tsp monkfruit sweetenersee note
  • 5-10drops liquid steviaor to taste
For The Cake:
  1. Use the coconut oil to grease the bottom and sides of two silicone muffin cups (preferred), or two small glass jars or bowls.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. 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.