• Skip to main content
  • Skip to primary sidebar

Resolution Eats logo

menu icon
go to homepage
  • About
  • Recipes
  • The Keto Diet
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • The Keto Diet
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts

    Author: Emily Krill | Published: Jun 30, 2017 | Modified: Mar 15, 2021

    Low Carb Keto Strawberry Poke Cupcakes

    Jump to Recipe

    This recipe for low carb and Keto poke cupcakes are the perfect blend of Jello and vanilla cupcake.

    Low Carb Keto Strawberry Poke Cupcake

    I was feeling a little overwhelmed today, so I decided to cook something silly.

     
     
    I give you... the low carb strawberry poke cupcake.

    In the normal world you make poke cakes by baking a store bought cake mix, poking holes in it and then pouring Jello on top.  So easy.  So rewarding. But for this low carb version, we'll be using Sugar-free Strawberry Jello and making the low carb cupcakes from scratch.

    Low Carb Keto Strawberry Poke Cupcake

    My low carb and keto version takes a little more time, but gets the same ridiculous result.  Cakey Jello-y goodness in the palm of your hand.

    Jello, take me away!

    Low Carb Keto Strawberry Poke Cupcake

    Print

    📋 Recipe

    Low Carb Keto Poke Cupcakes

    Low Carb Poke Cupcakes
    Print Recipe

    ★★★★★

    5 from 2 reviews

    This recipe for low carb poke cupcakes are the perfect blend of Jello and vanilla cupcake.

    • Author: Emily Krill
    • Prep Time: 10
    • Cook Time: 20
    • Total Time: 30 minutes
    • Yield: 12 cupcakes 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Scale

    cake:

    • 1 cup almond flour
    • ¼ cup coconut flour
    • ¼ cup unsalted butter, softened
    • 4 oz cream cheese, softened
    • ¼ cup Swerve or equivalent granulated sweetener
    • 4 large eggs
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1 teaspoons baking powder

    Jello:

    • 1 (.3 oz) box Sugar Free Strawberry Jello
    • 1 cup boiling water

    whipped cream:

    • ½ cup heavy whipping cream
    • 1 tablespoons powdered Swerve or equivalent powdered sweetener

    Instructions

    1.  Preheat oven to 350 degrees F and add foil cupcake lines to a cupcake pan.

    2.  Add softened butter, cream cheese and sweetener to a large bowl, and use an electric mixer to cream them together.

    3.  Add the eggs and vanilla extract to the blended ingredients. Blend with the electric mixer until smooth.

    4.  In a separate medium sized bowl, mix together the almond flour, coconut flour, baking powder, and salt.

    5.  Slowly add the dry ingredients into the batter. Blend until very smooth.  The batter will be very thick.

    6.  Pour batter into the cupcake pan. Bake for 20-25 minutes at 350F. The tops should be browned and a toothpick in the middle should come out dry.

    7.  After the cupcakes goes into the oven, dissolve the Jello powder into 1 cup of boiling water. Put it in the fridge until you are ready to use it.

    8  Cool the cupcakes for 15 minutes.

    9.  Using a wooden skewer or toothpick, poke holes in the cupcakes.

    10.  Pour the Jello over the top of the cupcakes and then chill for 1 hour in the fridge.

    11.  Whip together the heavy whipping cream and powdered sweetener until stiff peaks form.

    12.  Frost the cupcakes with whipped cream.  Return to the refrigerator for 1 more hour.

    Nutrition

    • Serving Size: 1 cupcake
    • Calories: 191
    • Fat: 17
    • Carbohydrates: 4
    • Fiber: 2
    • Protein: 5

    Keywords: Low Carb Poke Cupcake, Keto Poke Cupcake, Poke Cupcake

    If you liked this Jello cake recipe, then you might like my recipes for Strawberry Jello Layer Cake, Raspberry Jello Cheesecake Bars or Rainbow Jello Cake.

    « Low Carb Keto Flax Seed Brownies
    Keto Almond Meringue Cookies »

    Reader Interactions

    Comments

    1. Frances says

      February 13, 2019 at 10:54 pm

      Do you think I can use casava flour instead of coconut? I am alergic to coconut

      ★★★★★

      Reply
      • EmilyKrill says

        February 14, 2019 at 7:31 am

        I've never worked with cassava flour, so I don't know what ratio it would be to substitute it for coconut flour. I recommend a recipe that uses almond flour instead. Just omit the blueberries and follow the poke cupcake instructions from the time that they come out of the oven. Hope this helps!

        https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

        Reply
    2. Hillary says

      October 25, 2018 at 6:51 pm

      I love how fun these cupcakes are.

      ★★★★★

      Reply
      • EmilyKrill says

        October 25, 2018 at 7:30 pm

        Thanks!

        Reply
    3. Melissa Willson says

      July 12, 2018 at 12:13 am

      Will this frosting melt and fall off the cupcake as time passes? Or will it hold up well?

      Reply
      • Emily says

        July 12, 2018 at 1:15 pm

        The topping is just whipped cream so it's not going to last too long. This recipe is very similar to strawberry shortcake, which you should really eat the same day you make it. If you need a longer lasting frosting, you could mix unflavored gelatin into the whipped cream. Then it would last for several days. Here's how to do that:

        https://www.thekitchn.com/the-easy-way-to-make-fresh-whipped-cream-last-longer-132094

        You only need a small amount of frosting for the cupcakes so the ingredients would be:

        1 teaspoon Knox unflavored gelatin

        8 teaspoons water

        1 tablespoon Swerve or equivalent

        1/2 cup heavy whipping cream

        Just a warning though- the unflavored gelatin will be difficult to work with in such a small quantity. That's why I went with a simple whipped cream frosting.

        Reply
    4. Kim says

      February 01, 2018 at 2:01 pm

      Can I double the almond flour? I don't have any coconut flour.

      Reply
      • Emily says

        February 01, 2018 at 2:05 pm

        You can substitute 1/4 cup almond flour for the 1/4 cup coconut flour. It'll be a little bit heavier, but will still be good.

        Reply
    5. Meme says

      July 20, 2017 at 2:26 pm

      Gosh! This looks yummy!! You have answered a looming question I had about how to make a low carb cake or cupcakes! Thank you, thank you, thank you!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    a photo of Emily with a cocktail with text that says Hello

    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

    Media Outlets I've been Featured In

    Popular

    • a Keto Angel Food Cake with a slice cut out of it
      Keto Angel Food Cake
    • a scoop of Keto Rainbow Sherbet
      Easy Rainbow Sherbet
    • a top down view of 4 Keto Waffles
      World's Greatest Keto Waffle Recipe
    • Sugar Free Keto Gummy Bears
      Sugar-Free Keto Gummy Bears
    images of Keto food products with text that says Keto Pantry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Statement

    What is the Keto Diet?

    • A Beginner's Guide

    Contact

    • Contact
    • Media Kit

    DISCLAIMER: I'm a home cook, not a nutritionist, so please take my advice with a grain of salt.  I calculate the nutritional information using the Lose It app, which sometimes contains errors.  You should also know that there are affiliate links on my website, so if you follow them, I'll receive a small commission. 

    Copyright © 2021 Resolution Eats