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Keto Frozen Yogurt Strawberry Cupcakes
A low-carb and sugar-free yogurt cupcake with strawberry dessert, which is also a perfect substitute for ice-cream on the keto diet.
Course
Dessert
Cuisine
Ketogenic, Low Carb
Keyword
yogurt strawberry cupcakes
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Passive time
6
hours
hours
Total Time
6
hours
hours
10
minutes
minutes
Servings
6
Calories
96
kcal
Author
Tanya K.
Ingredients
1/3
cup
almond flour
2
tbsp
butter
melted
3
tbsp
So Nourished Erythritol
divided
1
cup
yogurt
full fat
1
cup
strawberries
divided
6
mint leaves
for garnish, optional
US Customary
-
Metric
Instructions
Line a 6-cup muffin tin with parchment cupcake liners.
In a bowl combine almond flour, melted butter and half of erythritol. Divide between muffin cups and press slightly.
Put ½ cup strawberries, yogurt and remaining erythritol in a food processor and blend until homogeneous. Spoon into the muffin cups.
Slice the remaining strawberries, and put on top of each cupcake.
Transfer cupcakes to the freezer for 5-6 hours or until firm.
Let sit 10 minutes. Serve garnished with mint leaves.
Video
Nutrition
Calories:
96
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
12
mg
|
Sodium:
46
mg
|
Potassium:
84
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
118
IU
|
Vitamin C:
14
mg
|
Calcium:
54
mg
|
Iron:
1
mg