Add the almond flour, coconut flour, erythritol, and baking powder to a mixing bowl. Whisk to combine, making sure that the baking powder is thoroughly mixed in.
In a separate bowl, whisk the egg whites with an electric mixer until stiff peaks form.
In a third large mixing bowl, add the egg yolks, almond milk, melted butter and lemon extract. Whisk to combine.
Add the dry ingredients to the wet ingredients. Mix until well combined. Gently fold in the egg whites, being careful not to over mix or they will deflate.
Divide the mixture evenly between 7 wells of a muffin tin. Press a strawberry into the center of each one and smooth the tops with a pallet knife.
Bake for 30 to 35 minutes or until golden brown and you can insert and remove a toothpick with crumbs sticking. Allow to cool
For the Strawberry Buttercream Frosting:
Add the butter and cream cheese to a mixing bowl and mix with an electric mixer.
Add the erythritol, and lemon extract and whip until creamy.
Gently fold through the chopped strawberries. (note: The strawberries need to be really finely chopped so they don’t get stuck in the piping nozzle. Also, try not to get too much of the juice in the mix as it will make the frosting runny.
Pipe the frosting on top of the cupcakes using a wide nozzle and a piping bag.
Garnish the tops of the cupcakes with any remaining strawberries.
net carbs per cupcake:5.7g
(note:any leftover frosting can be stored in the fridge in an airtight container for 2 to 3 days.)