A couple of months ago I created a recipe for a Keto Cherry Pie and I was hooked, plus my family loved it and kept asking for more. With Keto desserts they sometimes may have an aftertaste from the sweeteners and kids are picky, but my kids and husband loved my Keto Cherry Pie. So, from that recipe this Keto Cherry Cupcakes recipe was created
However, what I noticed about my Cherry Pie was that it didn’t last very long and I have a problem with portion control, lol. So, I decided to make my Cherry Pie recipe into cupcakes. So, here we are with this yummy recipe.
If you are strict Keto you may not want to use the sugar free cherry pie filling, but you could replace it with frozen cherries or real cherries. The sugar free pie filling was easier for me, but it’s not strict keto.
There is no baking required in this recipe which is great for a quick dessert. This recipe is keto, low carb, sugar free and gluten free. It’s a great recipe for diabetics, who love sweets, but can’t have sugary desserts.
Also, it’s a great recipe for keto/low carb individuals who are wanting to shed a few extra pounds or maybe for those who would like to live a more healthier lifestyle. Whatever your reason for wanting sugar free and gluten free recipes this is a recipe that will not disappoint you.
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Keto Cherry Cupcakes Ingredients:
- Cream cheese
- Swerve Confectioners
- Heavy whipping cream
- Pyure granular sweetener
- Sugar free cherry pie filling or fresh/frozen cherries
Here’s a little help with directions:
The ingredients begin with a mixture of cream cheese and Swerve Confectioners. Another brand of confectioner could be used, I’ve only used this brand on my Keto/low carb diet. I usually take a spoon and blend the cream cheese and confectioners together before I use a mixer to keep the Swerve from flying all over me.
Then, I set this bowl to the side and in another bowl I whip the heavy whipping cream and Pyure sweetener (also, another sweetener could be used, but this is the one that I like) together until it is thick and fluffy. In the beginning of making these cupcakes I would use a hand mixer for my heavy whipping cream mixture and I would mix and mix and mix, but then I realized that I could get out my Kitchen Aid stand mixer, turn it on high and leave it. This saves time and energy. 🙂
The muffins tins are a must, because the mixture will not stand alone. I chose to place these desserts in regular size cupcake tins, however mini tins could be used instead of regular size tins. This would help those of us, me included (lol), who have a problem with portion control and this would lower the amount of calories in these desserts.
Also, I double the recipe and freeze my cupcakes. They freeze perfectly and you would never know that they had been frozen. Just lay one or two out to thaw and enjoy.
Another idea to change up this recipe is to replace the cherries with strawberries or unsweetened coconut like in our Keto Coconut Pie
Try Some of Our Other Keto Desserts:
- 8 oz cream cheese
- 1 cup Swerve's confectioners
- 16 oz heavy whipping cream
- 2 tbsp Pyure granular sweetener or your choice of sweetener
- 1 can sugar free cherry pie filling or frozen/real cherries
- In a medium bowl, blend cream cheese and confectioner's sweetener together
- In a separate bowl, with a mixer, whip heavy whipping cream and granular sweetener together until thick
- Add cream cheese mixture to whipped topping mixture
- With a mixer, mix well
- Fill cupcake tins full
- Add your choice of cherries and refrigerate or freeze
12 servings: calories 193, fat 19g, net carbs 2
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