KETO STRAWBERRY MUFFINS

EASY

INGREDIENTS

– 3 large Eggs – ½ cup Erythritol – ⅓ cup Almond Milk – ⅓ cup Coconut Oil  – 2 ½ cups Almond Flour – 2 teaspoons Baking Powder – 1 cup Fresh Strawberries

Mix Egg and Sweetener

In a medium-sized mixing bowl, whisk eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil.

1

Add Flour

Stir in baking powder and almond flour, 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.

2

Add Strawberries

Stir in the diced strawberry, if you use frozen strawberries, make sure you defrost them before.

3

Transfer to Muffin Tray

Transfer the muffin batter evenly into the 12-muffin case. I used a mechanical ice cream scoop to ensure that all muffins have the same size.

4

Bake

Bake in an oven preheated to 350°F (180°C) for 22-25 minutes.

5

Cool down

Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating.

6

NET CARBS FAT PROTEIN

3.9 grams

18.9 grams

6.6 grams

SERVINGS

TIME

Serving: 1 Muffin Makes: 12 Muffins

Prep: 10 Minutes Cook: 20 Minutes

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