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DRY INGREDIENTS

Coconut flour = 90 g / 3/4 cup (OR Almond flour = 360 g / 3 cups)

(Note: Some coconut flours are more absorbent than others. If you find that your batter is very thick that means the coconut flour that you are using is very absorbent. But don't worry, you just need to add more liquid such as the whipping cream, yogurt, coconut cream etc. until you get the right consistency or close to it.)

Baking Powder = 8 g / 2 tsp

Monk fruit = 70 g / 5 1/2 tbsp (OR any keto friendly sweetener. This is mildly sweet so you can adjust accordingly.)

Salt = 1/2 tsp

Fresh Strawberries (cubed) = 200 g / 1 cup

Coconut Flour = 14 g / 2 tbsp

(Note: Mix to combine then set aside. This is to prevent the strawberries from sinking to the bottom)

WET INGREDIENTS

Unsweetened Greek or Plain Yogurt = 240 g / 1 cup (You can also use whipping cream or sour cream. For a dairy free version, you can use coconut cream or any keto friendly milk. However, if using milk, you need to reduce the amount by 30 ml and increase the coconut oil by 40 ml.)

Eggs = 4 large whole eggs

Coconut Oil = 60 ml / 1/4 cup (You can also use olive oil or melted butter)

Vanilla Extract = 2 tsp

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven to 340F or 170C.

3.  In a bowl, whisk all the wet ingredients until well combined then set aside.

4.  In another bowl, mix all the dry ingredients until well combined.

5.  Add the wet into the dry ingredients and whisk until well combined.

6.  The batter is thick, but it will bake up to a soft and moist cake.

7.  Spoon the batter into paper cups until 3/4 height. Spread evenly. This recipe makes about 12 small cupcakes.

8.  Bake for 20 to 25 minutes or until cooked. Test with a toothpick.

9.  Cool completely.

10.  Decorate with mini strawberries then dust with powdered sweetener (optional).

11. The cake can be refrigerated up to a week or frozen for months.

[Total Servings = 12]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 2.0 g

Dietary Fiber = 0.9 g

Net Carb = 1.1 g

Calories = 83

Total Fat = 6.3 g

Protein = 4.0 g

[Total Servings = 12]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 5.7 g

Dietary Fiber = 2.7 g

Net Carb = 3.0 g

Calories = 198

Total Fat = 15.6 g

Protein = 8.2 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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