By Carine

www.sweetashoney.co

KETO STRAWBERRY MUFFINS

4.85 - 213 votes

INGREDIENTS

– 3 large Eggs – 1/2 cup Erythritol – 1/3 cup unsweetened almond milk – 1/3 cup Coconut oil melted – 2 1/2 cups Almond Flour – 2 teaspoons Baking Powder – 1 cup Fresh Strawberries

Mix Egg and Sweetener

In a medium-sized mixing bowl, whisk together 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. This eliminates any juice to prevent the muffin batter from getting overly moist.

3

Transfer to Muffin Tray

Transfer the muffin batter evenly into the 12-muffin case. I used a mechanical ice cream scoop to be accurate and ensure that each muffin has the same size.

4

Bake

Bake in an oven preheated to 350°F (180°C) for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.

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 Muffin

Prep: 10 Minutes Cook: 20 Minute

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