Low Carb Strawberry Muffins
Indulge in the delightful sweetness of these Low Carb Strawberry Muffins, the perfect guilt-free treat for breakfast, snack time, or dessert! Made with almond flour and sweetened with granulated erythritol, these muffins are an ideal choice for keto and low-carb diets. Each fluffy bite is packed with juicy, fresh strawberries, delivering a burst of natural flavor. Quick to prepare in just 10 minutes, these muffins bake to a golden perfection in 25 minutes and boast a moist texture thanks to ingredients like melted butter and unsweetened almond milk. Whether you're meal prepping or craving a healthier baked treat, these strawberry muffins are easy to make, gluten-free, and perfect for satisfying your sweet tooth without compromising your health goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Granulated erythritol (or any low-carb sweetener)
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Butter (melted) or coconut oil
- 0.75 cup Fresh strawberries (chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or grease it lightly.
In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, and salt. Stir until the dry ingredients are well combined.
In another mixing bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, and melted butter or coconut oil until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until a smooth batter forms.
Gently fold the chopped fresh strawberries into the batter, ensuring they are evenly distributed.
Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your moist and fluffy low-carb strawberry muffins! Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 13.4 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 738 mg | 57% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 444 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.
