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Keto Strawberry muffins

Keto Strawberry Muffins

Moist, fluffy, and fruity, these keto strawberry muffins are the perfect low-carb snack or breakfast. Easy, quick, and absolutely delicious!
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Servings: 1 Muffin
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ cup erythritol or monk fruit sweetener
  • ½ cup unsweetened almond milk
  • 3 large eggs
  • ¼ cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Measuring cups and spoons
  • 1 Muffin tray
  • 1 Muffin liners
  • 1 Spatula

Method
 

  1. Preheat the oven: Start by preheating your oven to 350°F (175°C) and lining a muffin pan with paper liners.
  2. Combine Dry Ingredients: Stir together almond flour, coconut flour, baking powder and erythritol in a mixing bowl. Stir until evenly blended.
  3. Make Wet Mixture: In a separate bowl, beat eggs, melted butter, almond milk and vanilla until smooth
  4. Combine Mixtures: Slowly pour the wet ingredients into the dry mixture, mixing gently until a thick batter forms.
  5. Add Strawberries: Fold in diced strawberries with a spatula, ensuring they’re evenly distributed.
  6. Line Muffin Tin: Using an ice cream scoop, scoop the batter into a muffin tray, filling about 3/4 of the way up the liner.
  7. Bake: Pop the tray in the oven and cook for 18–20 minutes, or until golden and firm.
  8. Cool & Serve: Let stand for 5 minutes, then enjoy or refrigerate until ready to serve.

Notes

  • I like to use room temperature eggs because it makes it easier to mix everything.
  • Be careful not to over-mix the batter, since this can result in dense muffins.
  • Also add a pinch of cinnamon for additional taste!
  • Fresh strawberries are best but you can also use frozen (just make sure to pat dry).
  • Transfer to an airtight container; keep for up to 4 days.