Keto Strawberry Muffins
12
Servings
218
Calories
20.1g
Fat
6.8g
Protein
3.3g
Net 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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1Preheat oven to 350 degrees.
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2In a small bowl, combine strawberries with 1 tablespoon monkfruit sweetener. Set aside.
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3In a medium bowl, whisk together almond flour, baking powder and cinnamon. Set aside.
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4In 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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5Slowly mix in dry ingredients.
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6Fold in strawberry mixture.
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7Scoop 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.
Fluffy keto muffins filled with real strawberries are a favroite grab-and-go breakfast and keto snack that my kids love! This almond flour based keto muffin recipe is easy to make. I like to bake a batch of these gluten free muffins on the weekend. Then my kids can grab a couple when they are headed out the door for school or to eat as a quick breakfast or snack. This is a great keto freezer recipe too!
