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Strawberry Lemonade Cupcakes
Ingredients
  • subheading: FOR THE KETO STRAWBERRY LEMONADE CUPCAKES:
  • 1 cup blanched almond flour ( I use this brand)
  • ¼ cup coconut flour ( I use this brand)
  • ¼ cup granular erythritol ( I use this brand)
  • 2 teaspoons baking powder
  • 3 large eggs, separated
  • ½ cup almond milk or coconut milk
  • ¼ cup butter, melted
  • 2 teaspoons pure lemon extract ( get it here)
  • 7 small strawberries, hulled
  • subheading: FOR THE STRAWBERRY BUTTERCREAM FROSTING:
  • ¼ cup unsalted butter, room temperature
  • 1 cup full fat cream cheese, softened
  • 1 cup powdered erythritol ( get it here)
  • 1 teaspoon pure lemon extract
  • 4 small strawberries, hulled and finely chopped
Steps
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