KETO STRAWBERRY YOGURT CUPCAKES

These Keto Strawberry Yogurt Cupcakes are simple, pretty and so easy to make. The great thing about using yogurt is that it has naturally-occurring stabilizers that helps to retain moisture hence, making the cake so soft and moist. But if you have a problem with dairy, I have provided dairy free options as well at the written recipe below.

HOW TO MAKE KETO STRAWBERRY YOGURT CUPCAKES

These Keto Strawberry Yogurt Cupcakes are simple, pretty and so easy to make. The great thing about using yogurt is that it has naturally-occurring stabilizers that helps to retain moisture hence, making the cake so soft and moist. But if you have a problem with dairy, I have provided dairy free options as well at the written recipe below.

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Cook Time 25 minutes mins

Servings 12 serves

Ingredients

  

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Dry Ingredient

• 90 g Coconut flour
• 8 g Baking Powder
• 70 g Lakanto monk fruit
• ½ tsp Salt
• 200 g Fresh Strawberries
• 2 tbsp Coconut Flour

WET INGREDIENTS

• 240 g Unsweetened Greek or Plain Yogurt
• 4 Eggs
• 60 ml Coconut cooking oil
• 2 tsp vanilla extract

Instructions

 

• Preheat the oven to 340F or 170C.
• In a bowl, whisk all the wet ingredients until well combined then set aside.
• In another bowl, mix all the dry ingredients until well combined.
• Add the wet into the dry ingredients and whisk until well combined
• The batter is thick but it will bake up to a soft and moist cake.
• Spoon the batter into paper cups until 3/4 height. Spread evenly. This recipe makes about 12 small cupcakes.
• Bake for 20 to 25 minutes or until cooked. Test with a toothpick.
• Cool completely.
• Decorate with mini strawberries then dust with powdered sweetener (optional).
• The cake can be refrigerated up to a week or frozen for months.

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