Keto Strawberry Muffins with Almond Flour
Deliciously moist and low-carb keto strawberry muffins made with almond flour, perfect for a healthy breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Gently fold in the chopped strawberries.
- 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 for 10 minutes before serving.
Notes
For best results, use fresh ripe strawberries and serve the muffins slightly warm with a pat of butter or cream cheese.