Keto Strawberry Cheesecake Cupcakes
Low carb strawberry cheesecake cupcakes with a fresh berry swirl, ready in about 43 minutes with 25 minutes prep and 18 minutes bake.
Last updated: August 29, 2026
Ingredients
- 1 1/2 cups almond flour, finely ground
- 1/4 cup coconut flour
- 1/3 cup granulated erythritol or allulose
- 1 tsp baking powder
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 3 large eggs, room temperature
- 1/3 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup fresh strawberries, pureed smooth
- 8 oz cream cheese, softened, for frosting
- 1 cup heavy cream, cold, for frosting
- 1/3 cup powdered erythritol, for frosting
- 1 tsp vanilla extract, for frosting
- 12 small fresh strawberry slices, for garnish
Instructions
Preheat oven to 325°F. Line a muffin pan with 12 paper liners.
Puree the fresh strawberries in a small blender until smooth. Set aside.
Whisk almond flour, coconut flour, erythritol, baking powder, and salt in a bowl.
In a separate bowl, beat 4 oz cream cheese with melted butter until smooth.
Add eggs, heavy cream, and vanilla to the cream cheese mix. Beat until combined.
Pour wet ingredients into dry ingredients. Stir just until no dry flour remains.
Divide batter evenly among the liners, filling each about two thirds full.
Drop small spoonfuls of strawberry puree on top of each cupcake. Swirl gently with a toothpick.
Bake for 16 to 18 minutes, until the tops spring back when touched lightly.
Cool cupcakes in the pan for 10 minutes, then move to a wire rack to cool fully.
For frosting, beat 8 oz cream cheese with powdered erythritol and vanilla until smooth.
In a cold bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mix.
Pipe frosting onto fully cooled cupcakes. Top each with a fresh strawberry slice.
Pro Tips
- • Pat the strawberry puree dry with a spoon before swirling if it looks watery, so the batter does not turn soggy.
- • Chill the frosting bowl and beaters for 10 minutes before whipping the cream. This helps it hold stiff peaks.
- • Do not overmix the batter once the dry and wet ingredients meet. Almond flour batters can turn dense fast.
- • Store leftovers in the fridge, since the cream cheese frosting is soft and needs to stay cold.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These cupcakes bring real strawberry flavor and cheesecake tang to a keto dessert plate. Once you get the swirl technique down, this recipe becomes an easy go-to for warm weather baking.
Frequently Asked Questions
Why did my strawberry swirl sink into the batter?
This happens if the puree is too thin or the batter is too warm. Use ripe, firm strawberries and swirl gently on top, not deep into the batter.
Can I use frozen strawberries for the puree?
Yes, but thaw them fully and drain the extra liquid first. Wet puree can make the cupcakes gummy in the center.
How many net carbs are in one cupcake?
Each cupcake has about 4 grams net carbs, based on 6 grams total carbs minus 2 grams fiber. This can shift slightly with your exact brand of sweetener.
Can I make these ahead of time for a party?
Bake the cupcakes up to two days ahead and store them unfrosted in the fridge. Whip and pipe the frosting the same day you serve them for the best texture.
