How to make
I use stevia for sweets and erythritol powder which is 1:1 with sugar.
For a dairy-free option, replace the butter with coconut oil. Replace the cream cheese with 4 tbsp (60 ml) of canned coconut milk at room temperature. If you don't like coconut flour, you can replace it with 1.7 oz (50 g) of almond flour.
Separate the whites from the yolks. Add the cream cheese to the yolks and beat with a whisk, or a mixer. Add the rest of the ingredients and mix again. A very thick mixture is obtained.
Beat the egg whites well. Then add them to the other mixture and mix with a spatula.
Grease cupcake tins with butter. Distribute the mixture, by saving 1 spoonful for the top. Cut the strawberries into small pieces and arrange pieces in each cupcake. Spread the remaining mixture on top.
I baked the keto cupcakes in the air fryer on the bake program. First 7 minutes at 340°F (170°C) and then another 8 minutes at 320°F (160°C).
You can bake them in the oven at 360°F (180°C) for about 20-25 minutes. Keep an eye on them. My oven is gas and it bakes differently.
6 small cupcakes are made. If you want more Keto Coconut and Strawberry Cupcakes, increase the quantities.
