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.