Mini Strawberry Gems with Cream Cheese Frosting

What better way to start the week than with a delicious sweet temptation. But, you won't have to worry too much about resisting these tempting little gems at all. A truly satisfying dessert, these Mini Strawberry Gems with Cream Cheese Frosting will bring miles of smiles around the table and with only 4.5 grams net carbohydrates in each you'll be happily indulging without feeling guilty. Another very simple to prepare and very luscious dessert. I hope you enjoy.

Mini Strawberry Gems with Cream Cheese Frosting

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. lemon zest, grated

Wet:

3 cups fresh strawberries, hulled, pureed and strained to yield 1 1/2 cups puree

2 eggs

1/2 cup sour cream

1 cup Splenda

1 tsp. vanilla extract

2 Tbsp. unsalted butter, melted

vegetable spray

Frosting:

4 ounces cream cheese, room temperature

4 Tbsp. unsalted butter, room temperature

1 tsp. vanilla extract

1/2 cup Splenda

1 Tbsp. heavy cream, as needed

Preheat oven to 375'

Whisk together the dry ingredients in a large bowl until well combined.

To puree the strawberries, place them in a blender and pulse until they begin to break down. Turn on high to puree completely. You may have to stir the berries a few times while the blender is turned off. Pour through a fine strainer to remove seeds if desired. Combine the wet ingredients and stir until well mixed.

Add the wet ingredients to the dry and stir until well blended. Lightly coat a mini muffin pan with the vegetable spray and divide the batter equally in each compartment. They will be well filled. Bake for about 25 to 30 minutes until the muffins are set and an inserted toothpick comes out dry and clean. When done place muffin pan on a rack and let cool completely.

While the cupcakes are cooling combine the frosting ingredients in a small bowl and mix until thoroughly blended. When the cupcake gems are completely cooled carefully remove from pan and frost with about 1 teaspoon or so on each. Keep cupcake gems refrigerated in an airtight container.

Nutrition Facts

24 Servings
Amount Per Serving

Calories 100.8
Total Fat 8.3 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.8 g
Cholesterol 33.6 mg
Sodium 113.7 mg
Potassium 51.2 mg
Total Carbohydrate 6.7 g
Dietary Fiber 2.2 g
Sugars 1.2 g
Protein 2.4 g