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Keto Strawberry Muffins with Almond Flour

Freshly baked keto strawberry muffins with almond flour
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Deliciously moist and low-carb, these Keto Strawberry Muffins made with almond flour are perfect for a healthy breakfast or snack that satisfies your sweet tooth without the sugar.

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
  • 1/3 cup unsweetened almond milk
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, chopped

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
  3. In a separate bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the chopped strawberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack.

Notes

For extra moisture, add a tablespoon of Greek yogurt or swap strawberries with fresh blueberries for a different flavor variation.

Find it online: https://cubaqueen.com/keto-strawberry-muffins-with-almond-flour/