Chocolate Strawberry Cupcakes – Low Carb & Gluten Free

Today I am going to share one of my experimental recipes that I happily nailed in the first try.  I simply walked into the kitchen and just started filling the mixing bowl.  These delicious cupcakes got a thumbs up from my husband, and when it comes to food he is not afraid to be honest.


Low Carb-Gluten Free Chocolate Strawberry Cupcakes


1 cup coconut flour
2 teaspoon baking powder
1 teaspoon salt
1 ½ sticks butter melted
1 cup erythritol
1 teaspoon liquid stevia
6 eggs
2 teaspoons vanilla
½ cup almond or coconut milk

Walden Farms Chocolate Syrup & Strawberry Spread


  • mix all of your wet ingredients then add salt, baking powder, and erythritol and mix well.
  • Gradually add in coconut flour and mix well.
  • Your batter will be very thick, almost like cookie dough.
  • Fill cupcake cups halfway
  • place a spoonful of chocolate syrup and a spoonful of strawberry spread on top of batter
  • Then put the remainder of batter on top of the filling.  Your cupcake cups will be full, but these do not rise dramatically so no worries.
  • Bake at 400 degrees F for 20 minutes.

Makes 12 cupcakes

I was craving chocolate covered strawberries and cupcakes…two birds, one stone.


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