Strawberry Cupcakes

By: The Keto Reset by Mark Sisson

Strawberry Cupcakes
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Keto
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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."]
cuisine icon Keywords
2 servings, 30-60 min, baking powder, blanched almond flour, coconut oil, contributed, cook 25 min, dessert, easy, eggs, full-fat cream cheese, keto, liquid stevia, modern, monkfruit sweetener, prep 15 min, pressure cook, salted butter, strawberries, unsalted butter, unsweetened almond milk, vanilla bean, vanilla or almond extract

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
2 servings
Ingredients
  • 1/2 tsp coconut oil
  • 2 large eggs
  • 2 tbsp salted butter
  • 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
  • 2 large strawberries
  • 2 ounces full-fat cream cheese
  • 2 tbsp unsalted butter
  • 3 tsp unsweetened almond milk
  • 1 vanilla bean
  • 1 tsp monkfruit sweetener
  • 5-10 drops liquid stevia
Instructions
  • 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.
  • 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.
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