Low Carb Strawberry Shortcake Cupcakes (Sugar-free + Grain-free)

So, I was walking in the produce section of the grocery store last week and there they were – big, beautiful strawberries resting comfortably between a bazillion bags of glorious angel food cake.  It was at that very moment, I vowed to create low-carb Strawberry Shortcake Cupcakes my family and I could love on ALL. SUMMER. LONG (minus the sugar and grains and less than 2 net carbs-woooooot!).

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I’m not sure how you do it, but in my world, strawberry shortcake has always consisted of angel food cake, strawberries, and cool whip.  I have also had it with a biscuit-style base and loved that too.  But, if I had my choice, I’d probably stick with those little angel food cake cups you can buy at the grocery store.

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

Since angel food cake was always my fave growing up, I wanted to go that route with these strawberry shortcake cupcakes.  The challenge with creating a keto friendly version was ensuring a healthy fat content (something completely lacking in angel food cake) while maintaining that light, spongy vibe you get from the store-bought shortcakes.


I had just created these keto pound cake muffins and knew right away, they’d make the perfect base for some delicious strawberry shortcake cupcakes.

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!) My pound cake muffins were already low in calories, protein and only 1.6 net carbs with a nice fat ratio, so I figured they’d work really well with some buttery frosting and a heaping spoonful of fresh strawberries.


If you follow my recipes you know I use salted butter in ALL my baking.  I legit never deviate and I find it adds a nice balance to the sweetness I’m adding to the desserts I make.

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!) Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

I have an incredible sweet tooth, but in saying that too much sweet hurts my belly.  Since my pound cake muffins are on the sweeter side, and since buttercream is also sweet (sooooo are the berries), I wanted to add some salt to balance it all out.  I won’t lie.  I’m pretty obsessed with how it came out.


I noted this in the pound cake recipe post so, I’ll reiterate here too – it’s SO important to cool these cupcakes and then chill them in the fridge. Grain-free and sugar-free baked goods always taste better day 2 in my opinion and chilling them after they are baked makes them set up and taste even better.  Once they come out of the oven, immediately remove them from the baking tin.  I use a large spoon and transfer them to a cooling rack.

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!) Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

They will feel kinda mushy and undercooked.  As long as they are golden on top and you can stick a toothpick in the center (removing it clean), they are done.  Promise.  Just get them on the cooling rack and let them sit there for about 20 minutes or so.  Then, put them on a baking tray or airtight container and stick them in the fridge for at least 1 hour before frosting them.

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

Again, this is not mandatory, but it really does give them the structure they need (they are super moist inside and need a little time to set).


You can frost them straight off the cooling rack if you want to, but I found it best to frost them after they sat in the fridge for about an hour.  Right before I was ready to pull them out, I whipped up the buttercream and got my piping bag ready. I use these Russian piping tips (easy, peasy).

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

Once frosted, you can stick them back in the fridge in an airtight container for up to 1 week!  This is the preferred method if you are making them for an event – since keto baked goods taste best the next day, you can do everything (including frosting) the night before, stick em’ in the fridge and serve them at your event day 2.  The buttercream is structured so it won’t get mushy or flatten.  It will stay exactly as you piped it on!


I chopped up a bunch of strawberries and put them in an airtight container, so we could add a spoonful each time we pulled out a pre-frosted cupcake.  I don’t want to brag, but these strawberry shortcake cupcakes taste JUST like the real thing. Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!) Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!) Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!) They are a cross between the angel food cake and biscuit versions and definitely satisfy your summer dessert cravings!


The full strawberry shortcake cupcakes recipe is below (including the cupcakes and the salted buttercream frosting).  I’ve got some additional baking tips in the original pound cake muffin post here if you’re interested.  Feel free to pop any questions below!

Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!) Low Carb Strawberry Shortcake Cupcakes (No sugar or grains!)

The hubs and I have been enjoying them at night after dinner straight out of the refrigerator, but you can easily set them on the counter for 10 minutes or so before eating so they are at room temp 🙂  Enjoy!

Print Recipe
Strawberry Shortcake Cupcakes
These Strawberry Shortcake Cupcakes are topped with salted buttercream + fresh berries. Perfect for those eating a keto diet. Sugar-free, grain-free and low carb!
  1. Preheat oven to 350 degrees and line muffin tins with parchment liners. You can also spray them with oil of choice - but grain-free baked goods tend to stick so be sure to cover entire muffin tins.
  1. In a large bowl, combine the almond flour, baking powder and erythritol. Whisk well until well combined.
  2. In a separate bowl, combine the eggs, vanilla and almond extracts and lightly beat until smooth.
  3. Place butter in a microwave safe bowl and melt down (to soften, not to liquid) in 15-second increments until butter is soft and easily blended with a spoon (do not melt completely!)
  4. Add melted butter and sour cream to egg mixture and mix well until all ingredients are blended together.
  5. Pour egg mixture into dry and gently fold together until combined. You don't want to overmix, but you do want to make sure everything is blended so you do not see any dry left over
  6. Evenly distribute the batter between the muffin tins (mine yielded 21 cupcakes). If you are using a cookie scoop, each muffin tin takes approximately 2 scoops to equal 21 cupcakes.
  7. Bake at 350 degrees for 25-30 minutes until slightly golden on top and toothpick comes out clean. Remove from muffin tin and cool on cooling rack. NOTE: When you transfer to cooling rack cupcakes may not feel cooked (mushy) - as long as the toothpick has come out clean and they are golden on the top, they should be done! They need time to cool and set. Refrigerate for at least 1 hour before frosting.
  1. Add room temperature butter to a large bowl. Using a hand mixer (or standing mixer), beat the butter on medium until soft and creamy.
  2. Slowly add powdered erythritol as you continue to beat on medium. Once creamy, scrape any frosting from side of bowl into center.
  3. Add vanilla and heavy cream, tablespoon by tablespoon as you continue to beat on medium. Pause as needed to scrape frosting from side of bowl to center.
  4. Using a piping bag and tip (or simple butter knife), frost cupcakes and enjoy! Store in fridge for up to one week!
Recipe Notes

SERVING SIZE: 1 Cupcake (makes 21 cupcakes)

MACROS (Cupcake with Frosting): 262 calories | 26 g fat | 4 g protein | 1.8 net carbs

MACROS (Cupcake without Frosting):  174 calories | 16.5 g fat | 3.8 g protein | 1.6 g net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.


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*DISCLAIMER:  This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links.  I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging!  Full disclaimers avail. here



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