KETO STRAWBERRY MUFFINS
– 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.
Stir in baking powder and almond flour, 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
Stir in the diced strawberry, if you use frozen strawberries, make sure you defrost them before.
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.
Bake in an oven preheated to 350°F (180°C) for 22-25 minutes.
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.
NET CARBS FAT PROTEIN
Serving: 1 Muffin Makes: 12 Muffins
Prep: 10 Minutes Cook: 20 Minutes
SWIPE UP FOR PRINTABLE RECIPE