(Decadent!) Keto Strawberry Muffins

These decadent Keto Strawberry Muffins are easy to prepare, great for early morning breakfast or a late snack.

How to make

Before you do anything, preheat your oven. Even if you are an incredible cook, a cold oven can definitively ruin a perfect Keto recipe. Get some fun cupcake liners and prepare your mold for pouring the batter.

Beat your two eggs (it's better if you have organic ones), add vanilla and almond extract, melted butter and unsweetened almond milk. Be sure to mix the ingredients well after each addition and then eat until creamy.

Now for the dry ingredients!

High in protein and low in carbohydrates, almond flour is an excellent option for Keto desserts. It is also rich in vitamin E, which is known to lower rates of Alzheimer and heart disease and keep you looking young.

Mix the almond flour with the baking soda and baking powder and add the erythritol. Erythritol is a “good” version of sugar that will please your sweet tooth without the guilt.

We are almost there!! Now mix dry and wet together until well combined. I know it looks delicious but avoid sticking your finger to try it! It will be ready in no time. Hold your horses! Finally, add the chopped strawberries and carefully mix with a spoon or spatula. Remember to wash your strawberries thoroughly before chopping.

Strawberries are a great source of vitamin C and potassium. And what can we say about flavor, right? You can bake Keto cookies and Keto-friendly cakes with them too! Give it a try.

Now pour your batter into your fun-looking muffin liners and place it in the oven. Listen to some good music or dance in the kitchen for a while.

After dancing for about 20 to 25 minutes, check on your fantastic Keto muffins. Try inserting a knife o toothpick in the center. If it comes out clean, they are ready!

Take them out of the oven and please, wait until they are a bit colder to try them! I know your Keto dessert smells and looks delicious. But trust me on this one, they are even better if you let them cool down a bit.

Now call your bestie or enjoy them on your own with a nice cup of tea or your favorite
beverage. Bon Appetit!!

1. Preheat your oven to 350 degrees.

2. In a mixing bowl, combine the 2 beaten eggs, vanilla extract, almond extract, melted butter and unsweetened almond milk. Beat on high for 2 minutes until the ingredients are smooth and creamy.

3. In a separate bowl, combine the almond flour, baking powder, baking soda and erythritol. Mix the ingredients until they are well combined.

4. Add the dry ingredients to the wet ingredients, and mix to combine well.

5. Use a spatula to fold in the chopped strawberries

6. Using a spoon, fill 10 cupcake liners until they are about ¾ of the way full in a muffin tin.

7. Bake the muffins for 20-25 minutes until they are browned, and a knife comes out clean when inserted into the center of the muffins.

Decadent Keto Strawberry Muffins

Decadent Keto Strawberry Muffins

This Keto Strawberry Muffins is super easy to make and it tastes delicious! Perfect healthy desserts to enjoy with family and friends.

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Course: Dessert

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 10

Calories: 143kcal

Author: Kim Grabinski

Ingredients

 

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• 1.5 cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup erythritol
• 2 eggs - beaten
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 3 tablespoon butter unsalted - melted
• 3 tablespoon unsweetened vanilla almond milk
• ½ cup strawberries - chopped

Instructions

• Preheat your oven to 350 degrees.
• In a mixing bowl, combine the 2 beaten eggs, vanilla extract, almond extract, melted butter and unsweetened almond milk. Beat on high for 2 minutes until the ingredients are smooth and creamy.
• In a separate bowl, combine the almond flour, baking powder, baking soda and erythritol. Mix the ingredients until they are well combined.
• Add the dry ingredients to the wet ingredients, and mix to combine well.
• Use a spatula to fold in the chopped strawberries.
• Using a spoon, fill 10 cupcake liners until they are about ¾ of the way full in a muffin tin.
• Bake the muffins for 20-25 minutes until they are browned, and a knife comes out clean when inserted into the center of the muffins.

Nutrition

Calories: 143kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 74mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg

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