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.

The recipe can be viewed and printed at this link;

[ Total Servings = 12 ]
Per Serving ;
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 ]
Per Serving ;
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

Coconut flour = 90 g / 3/4 cup ( (OR Almond flour = 360 g / 3 cups ( ) (Note: Some coconut flour 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
Lakanto = 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)

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

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