Keto Strawberry Muffins with Almond Flour
Delight in these moist and fluffy keto strawberry muffins made with almond flour, perfect for a low-carb treat bursting with fresh strawberry flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped strawberries gently to avoid breaking them too much.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a few sliced almonds on top of the muffins before baking or add a pinch of cinnamon to the batter.