1/2 cup sifted coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
2 egg whites
1/2 cup of agave nectar
1 tbs vanilla extract
1-2 tsp strawberry preserves
¾ cup finely chopped strawberries
Whisk together sifted coconut flour, sea salt and baking soda in a large bowl.
In a smaller bowl, whisk four whole eggs and two egg whites. Add grape seed oil, agave, and vanilla.
Mix the egg mixture into the flour mixture until combined. Add strawberry preserves (jam, jelly, what-have-you) and fold in your strawberries.
Pour batter into a lined cupcake tin. Bake for 25-30 minutes, take out when a toothpick inserted in the center of the cupcakes comes out clean.
Frost with your fav chocolate frosting and chopped strawberries on the side!