Quick, easy, and perfect for make-ahead breakfast, these keto strawberry muffins are deliciously moist and bursting with fresh strawberry flavor. They're low in carbs and high in healthy fats, making them an ideal option for those following a ketogenic diet.
Ingredients: 2 cups almond flour. 1/4 cup granulated erythritol. 1 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1 cup diced strawberries.
Instructions: Preheat oven to 350F 175C. In a large bowl, combine almond flour, erythritol, baking powder, and salt. In another bowl, whisk eggs, coconut oil, almond milk, and vanilla extract. Pour wet ingredients into the dry ingredients and mix until well combined. Fold in diced strawberries gently. Spoon the batter into muffin cups lined with paper liners. Bake for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean. Allow muffins to cool before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
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