Strawberry Cupcakes With Cream Cheese Frosting

These keto and gluten-free strawberry cupcakes are super moist and fluffy, made with coconut flour and pea protein and topped with a light and tangy strawberry cream cheese frosting.

This summer strawberry cupcake recipe makes unbelievably decadent cupcakes with an insane amount of frosting, each with only 3.5 net carbs – and just 275 calories a pop!

Halved keto strawberry cupcake with strawberry frosting.

Keto strawberry cupcake ingredients

This low-carb strawberry cupcake recipe is light and easy, perfect for summer! It’s made with only natural ingredients, with all the fruity flavor and pretty pink color coming from the fresh strawberries.

They are sugar-free, made with natural sweeteners and high in protein, thanks to the pea protein isolate: each cupcake has 10 grams of protein!

Pink keto strawberry cupcake with a tall strawberry cream cheese frosting and a strawberry slice.

These are the ingredients you’ll need:

  • Strawberries: you can use either fresh or frozen
  • Unflavored pea protein isolate & coconut flour: a low-carb and gluten-free flour combination to make the best keto cupcakes
  • Baking powder, baking soda & ACV: combined they provide maximum leavening, to lighten up the strawberry cupcake batter
  • Xanthan gum: Acts as a gluten substitute for fluffier cupcakes
  • Eggs: to foam the eggs, fresh eggs are best
  • Powdered keto sweetener: Any natural keto sweetener, like erythritol or allulose, powdered for better mixing.
  • Unsalted grass fed butter
  • Organic vanilla extract
  • Heavy whipping cream, cream cheese & sour cream: for the keto strawberry frosting!
Keto strawberry cupcake with a tall pink strawberry frosting.

Are strawberries keto? How many carbs in strawberries?

Strawberries are one of the few keto friendly fruits. They have a low amount of sugar, and plenty of water content. As per the USDA,100 grams of raw strawberries contain just 5.7 net carbs! That is 8.5 net carbs per cup.

It’s lucky that I absolutely love strawberries, because there aren’t that many fruits that are keto friendly. And strawberries are great in so many keto recipes!

These keto strawberry sandwich cookies are vanilla flavored with a delicious strawberry cream filling. For a high protein breakfast or post-workout, you’ll love my strawberry chia protein pudding. And this sugar-free berry jam can be made with any berries, including strawberries, of course!

Low-carb strawberry cupcakes with strawberry frosting and sliced strawberries.

How to make keto strawberry cupcakes

Strawberry reduction instructions

It’s very simple to make a strawberry reduction to add delicious natural flavor and gorgeous color to your keto cupcakes!

You’ll just need to simmer pureed strawberries to evaporate most of the liquid, which will concentrate the strawberry flavor.

If using fresh strawberries, remove the green caps first and rinse them well. Frozen strawberries need to be fully defrosted so that they are easier to process.

Making the reduction of strawberries for flavoring the keto cupcakes, pureeing and simmering strawberry sauce until thick.

You can use a blender or immersion/stick blender. I pureed the strawberries with an immersion blender directly inside the pan I was going to use for simmering them. That just makes for an easier clean up.

Put the pan on high heat to bring the strawberry puree to a boil, then reduce heat to medium-low and simmer.

Stir occasionally until the strawberry sauce is reduced to half of the initial amount and thickened up – it will take about 15-20 minutes, depending on the size of your pan (a wider pan allows for faster evaporation).

Let it cool while you proceed with making the keto cupcakes.

Keto strawberry cupcakes step by step

Here are the easy to follow step by step photo instructions to make the fantastic LikeHotKeto strawberry cupcakes:

Sifting the dry ingredients for the keto strawberry cupcakes and whisking eggs and sweetener until thick, foamy and pale.

Start by sifting the dry ingredients (except for the sweetener) for the keto strawberry cupcakes together into a separate bowl: coconut flour, unflavored pea protein isolate, baking powder, baking soda and xanthan gum.

This step will remove any lumps and fluff up the ingredients, specially the pea protein that’s usually all clumped together. This will help the cupcakes get fluffier.

Then, crack all the eggs into your standing mixer bowl (or into a larger bowl if using an electric mixer). Add the powdered keto sweetener and whisk on high speed until the mixture is until tripled in volume, pale and thick.

It will take from 3 to 5 minutes with a standing mixer, a little longer with an electric mixer.

Warm up the butter in the microwave just until melted (do not make it too hot). Add the melted butter, ACV and pure vanilla extract to the foamed eggs and mix to combine.

Mixing the keto strawberry cupcake batter.

Then, add the sifted dry ingredients, half at a time, mixing well until fully combined. You can still use the whisker attachment here (no need to switch to paddle), as the batter is really soft.

Add all of the strawberry reduction, except for 3 tablespoons that will be added to the strawberry cream cheese frosting later.

Mix until the batter is uniform in color, with no red strawberry sauce streaks left.

Divide the batter into 12 cupcake liners. Fill each liner about 3/4th of the way up, or a little over it. Bake the low-carb strawberry cupcakes in the oven fully preheated to 180 °C (355 °F) for 20 to 22 minutes.

Let the keto cupcakes fully cool down before adding the frosting.

A keto strawberry cupcake frosted with strawberry cream cheese icing, cut in half, laying on a small white plate.

How to make sugar-free strawberry cream cheese frosting

This sugar-free and low-carb strawberry cream cheese frosting is deliciously creamy, very light (when compared to buttercream frosting) and not too sweet. It’s also much easier to make!

You’ll need 2 bowls: one to whip the heavy cream, and another to whip the cream cheese, sour cream and strawberry sauce.

Starting with cold heavy whipping cream and cream cheese will make beating them to stiff peaks faster. Stiff or firm peaks is when the points stand straight up and don’t curl.

Steps of making the sugar-free strawberry cream cheese frosting.

To make the keto strawberry cream cheese frosting, start by whipping the heavy whipping cream into stiff/firm peaks. Set aside.

Then, in a separate bowl, whip together the cream cheese and powdered sweetener to stiff peaks.

Add the sour cream for a touch of extra tangy taste and the reserved strawberry reduction, which will add both delicious fruity flavor and natural pink color. Mix until the color is uniform.

Lastly, fold in the whipped cream. I like to start with a spatula, and finish up whisking on low speed until it’s fully combined. The frosting is easy to pipe. But it’s light and soft, so it’s not suitable for detailed work like buttercream.

Spoon the sugar-free strawberry cream cheese frosting in a large piping bag and refrigerate until it’s time to frost the keto strawberry cupcakes.

Applying  strawberry cream cheese frosting from a piping bag to a keto strawberry cupcake.

Storage and freezing

The keto strawberry cupcakes, while unfrosted, can be kept outside the fridge in an airtight container for up to 3 days. They will keep well refrigerated for up to one week, and in the freezer for up to 3 months.

With the frosting, these cupcakes need to be kept refrigerated because of the dairy ingredients. You can leave the cupcakes outside the fridge for up to two hours. In a hot and humid day, the frosting will soften up and might start melting into the cupcakes.

I do not recommend freezing the strawberry cream cheese frosting or the frosted cupcakes. Because the frosting is light and airy and with a very high water content, the texture won’t be as good after thawing as it is fresh.

Keto strawberry cupcakes with strawberry cream cheese frosting on a serving plate.

More delicious keto cake recipes

Happiness is: Indulging in cake while staying on track with your health and fitness goals.

I love eating my low-carb, gluten-free and high protein cakes that are super nutritious and actually good for me, instead of eating “the regular stuff” and feeling bad afterwards.

If you liked these keto strawberry cupcakes, check out my other cake recipes:

This upside down orange cake with olive oil used to be my all time favorite (I even asked Daniel to bake it for my birthday), until it was dethroned by The Best Keto Carrot Cake (yes, self proclaimed and deserving of title case!)

If you prefer chocolate, I suggest you try these chocolate cupcakes with peanut butter frosting. A delicious high protein cupcake recipe with lupin flour and whey protein!

Pink keto strawberry cupcake with a tall strawberry cream cheese frosting and a strawberry slice.

Keto Strawberry Cupcakes With Cream Cheese Strawberry Frosting

5 from 2 votes
These keto & gluten-free strawberry cupcakes are super fluffy and moist, topped with a creamy and tangy cream cheese frosting bursting with fruity flavor! Made with wholesome, natural ingredients, they satisfy your sweet tooth and are good for you!
Author: Pris Frank
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine Low-carb
Servings 12


Keto strawberry cupcakes

Strawberry Cream Cheese Frosting

  • 1 cup (240 g) heavy whipping cream cold
  • 8 ounces (226 g) cream cheese
  • ½ cup (96 g) powdered sweetener
  • ½ cup (116 g) sour cream
  • 3 tablespoons strawberry reduction sauce reserved from the cupcake batter


Strawberry reduction

  • Puree 16 ounces strawberries with a blender or immersion blender. Transfer to a pan on high heat to bring it to a boil, then reduce heat to medium-low and simmer, stirring occasionally until thick and reduced to half (about 15-20 minutes). Let it cool.

Keto strawberry cupcakes

  • Preheat oven to 180 °C (355 °F)
  • Sift together into a bowl the 1/2 cup pea protein, 5 tablespoons coconut flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon xanthan gum.
  • In the mixer bowl, add 5 eggs and 3/4 cup powdered sweetener. Whisk on high speed for 3-5 minutes to ribbon stage – until tripled in volume, pale and thick.
  • Add the melted 1 stick unsalted butter, 1 teaspoon vanilla extract and 2 teaspoons apple cider vinegar and mix just to combine.
  • Add half of the dry ingredients, mix just until combined, then the second half, and mix again until the batter is smooth.
  • Add the cooled strawberry reduction, all but 3 tablespoons (reserve these for the frosting). Mix until the batter is uniform in color, with no visible streaks
  • Divide batter into 12 cupcake liners (filled a little over 3/4th of the way up) and bake in the preheated oven at 180 °C (355 °F) for 20 minutes. Let cupcakes fully cool down before frosting.

Strawberry Cream Cheese Frosting

  • You will need 2 bowls. In one bowl, whip 1 cup heavy whipping cream to stiff (firm) peaks.
  • In another bowl, whip together 8 ounces cream cheese and 1/2 cup powdered sweetener to stiff peaks.
  • Add the 1/2 cup sour cream and 3 tablespoons strawberry reduction sauce (reserved from the batter) to the whipped cream cheese and mix until uniform in color.
  • Fold the whipped cream into the whipped cream cheese and whisk on low speed for a few seconds, just until both mixtures are fully combined.
  • Transfer into a large piping bag and keep it refrigerated, wait for cupcakes to be fully cooled down before piping.


This keto strawberry cream cheese frosting recipe will make enough to frost 12 cupcakes very high (about the height of the cupcake itself in frosting or more, as illustrated in the photos throughout the post). You can halve the ingredients for the frosting if you prefer to top your cupcakes more modestly.


Serving: 1cupcakeCalories: 275kcalCarbohydrates: 6gProtein: 10gFat: 23.6gFiber: 2.6gSugar: 3.2gNet Carbohydrates: 3.5g
Tried this recipe?Leave a comment and let us know how it was!

Copyright Pris Frank for LikeHotKeto. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link to this recipe instead 🙂 Try the easy sharing buttons below!

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