KETO STRAWBERRY MUFFINS
4.85 - 213 votes
– 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.
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. This eliminates any juice to prevent the muffin batter from getting overly moist.
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.
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.
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 Muffin
Prep: 10 Minutes Cook: 20 Minute
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