Gnom-Gnom: Pressure Cooker Keto Strawberry Cupcakes You'll Love
Fresh strawberries bring juicy bursts to these keto-friendly cupcakes baked perfectly in a pressure cooker.
Equipment
- 1 Cupcake tin with liners
Ingredients
Ingredients
- 2 cups Strawberries sliced thin
- ½ cup Almond flour your keto base
- ¼ cup Coconut flour adds texture
- ½ cup Sweetener erythritol or similar
- ½ cup Unsalted butter melted
- 3 large Eggs room temp
- 1 teaspoon Vanilla extract adds aroma
- 1 teaspoon Baking powder for rise
- ½ cup Whipped cream optional
Instructions
Instructions
- Preheat the oven to 350°F and line the cupcake tin with liners.
- Mix together almond flour, coconut flour, sweetener, and baking powder in a big bowl.
- In another bowl, whisk eggs, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into the dry mix and stir until combined.
- Gently fold in sliced strawberries.
- Fill liners about two-thirds full and bake for 20 to 25 minutes.
- Let cool before serving, and optionally top with whipped cream.
Notes
For a fresh, light treat with a similar lovely vibe, check out other cupcake recipes on our site.