Description
Delicious keto-friendly muffins made with fresh strawberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Mix well to ensure there are no clumps.
- In another bowl, whisk together the eggs, almond milk, and melted coconut oil until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
- Gently fold in the chopped strawberries until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh strawberries and measure the flour properly to avoid dense muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg