Keto Chocolate Covered Strawberry Cupcakes 🧁🍓🍫 The perfect sweet treat for Mother’s Day. Moms will love that these cupcakes are low in sugar, gluten-free, and infused with collagen protein to support their natural beauty.
Makes 10 cupcakes
Per cupcake: 218 calories 11g F / 5g C (net) / 8g P / 12g fiber / 1g sugar / 0g added sugar
INGREDIENTS:
Cupcakes:
- 1 bag FitBake chocolate cake mix
- 2 scoops unflavored collagen protein powder (optional)
Filling:
- 1/2 cup heavy cream
- 3 tbsp sugar-free strawberry syrup
- Pink food coloring (optional)
Ganache:
- 1/3 cup heavy cream
- 3/4 cup sugar-free chocolate chips
- *For an even easier ganache option, feel free to use FitBake chocolate buttercream frosting. Just heat for a few seconds in a microwave safe cup until it reaches a pourable consistency, then use in place of ganache.
INSTRUCTIONS:
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Add cake mix and collagen peptides together in a mixing bowl. Stir until combined. Prepare cake batter according to package instructions.
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Divide batter into a cupcake pan lined with paper liners.
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Bake at 350°F for 17-20 minutes. Allow to cool.
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Add 1/2 cup heavy cream to a bowl and beat with electric mixer until stiff peaks form. Add strawberry syrup and pink food coloring, if desired.
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Cut a hole out of the center of each cupcake. Fill with strawberry cream.
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Cut the top off the cut-out pieces and place back on top of the cream (optional)
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Melt chocolate chips and 1/3 cup of cream together until smooth.
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Spread a layer of chocolate on top of each cupcake, reserving enough to dip the strawberries in.
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Cut strawberries in half. Dip halved strawberries in chocolate and place one on top of each cupcake.
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Allow chocolate to set, and enjoy!
