Keto Strawberry Muffins
Indulge in the delightful sweetness of Keto Strawberry Muffins—perfectly moist, fluffy, and bursting with fresh strawberry flavor, all while staying low-carb and sugar-free! Crafted with almond flour and sweetened with erythritol, these muffins are a guilt-free treat for anyone following a ketogenic lifestyle or looking to cut back on carbs. Just 10 minutes of prep and 20 minutes of baking deliver a batch of 12 irresistible muffins infused with a hint of cinnamon and vanilla, and studded with juicy strawberry bits. This recipe is versatile with a dairy-free option and ideal for breakfast, snacks, or dessert. Plus, they store beautifully, making them a convenient go-to treat. Satisfy your cravings with this quick and easy keto recipe that seamlessly blends sweet and healthy!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Erythritol (granular or powdered)
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.25 cup Unsweetened almond milk
- 0.25 cup Unsalted butter, melted (or coconut oil for dairy-free option)
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh strawberries, chopped
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin with a small amount of butter or coconut oil to prevent sticking.
In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, ground cinnamon, and salt. Set aside.
In a separate bowl, whisk together the eggs, unsweetened almond milk, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the bowl of dry ingredients. Mix until the batter is smooth and no clumps remain.
Gently fold in the chopped fresh strawberries, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these delicious keto strawberry muffins as a snack, breakfast, or sweet treat! Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 12.9 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 645 mg | 50% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
