Keto Strawberry Muffins with Almond Flour
Delight in these moist and fluffy keto strawberry muffins made with almond flour, perfect for a low-carb, gluten-free breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 muffins
- 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
- 3/4 cup fresh strawberries, diced
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, then mix in almond milk, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in the diced strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra burst of flavor, sprinkle the tops with slivered almonds or a light dusting of cinnamon before baking.