Keto Strawberry Muffins
Fluffy keto strawberry muffins are a quick grab and go breakfast or snack. Slightly sweet and filled with fresh strawberries, these muffins are a filling make ahead low carb meal.
12
Servings
218
Calories
20.1g
Fat
6.8g
Protein
3.3g
Net Carb
6.1g
Total Carbs
Keto Strawberry Muffins Ingredients
1/4 cup + 1 tablespoon monkfruit sweetener or sweetener of choice
2/3 cup finely chopped strawberries
2 1/2 cups almond flour
2 teaspoons baking powder
1 teaspoon cinnamon
5 tablespoons melted butter
3 eggs
1/3 cup heavy cream
1 teaspoon vanilla extract
Keto Strawberry Muffins Directions
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Preheat
Preheat oven to 350 degrees.
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Get a small bowl
In a small bowl, combine strawberries with 1 tablespoon monkfruit sweetener. Set aside.
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Get a medium bowl
In a medium bowl, whisk together almond flour, baking powder and cinnamon. Set aside.
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Get a large bowl
In a large, mix together melted butter and 1/4 cup of monkfruit sweetener. Beat in eggs, heavy cream and vanilla. Mix until combined.
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Mix ingredients
Slowly mix in dry ingredients.
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Add strawberries
Fold in strawberry mixture.
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Add to a muffin tin
Scoop into a mini muffin tin lined with muffin liners. You an use a regular muffin tin too. Scoop the mixture up to the top of each liner. For mini muffins, bake at 350 degrees for 10 minutes. For regular muffins, bake at 350 degrees for 14-16 minutes.
I’ve been making the blueberry muffins that use lemon and saw this recipe and decided to try with blueberries. Came out really good. I’ll use this one now, I like it much better and it’s less work. I don’t use paper liners as I find I lose a lot of the muffin. I just wipe the tins with butter.