For people on a paleo or low-carb diet, these keto strawberry muffins are a delicious treat. They are the ideal quick breakfast or on-the-go snack because they are fluffy, moist, and bursting with flavor from fresh strawberries. These muffins are a guilt-free treat because they contain just 2 net carbs each!
Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup chopped strawberries.
Instructions: Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Grease or line a muffin tin with coconut oil. Almond flour, coconut flour, erythritol, baking powder, and salt should all be combined in a mixing bowl. To the dry ingredients, add eggs, almond milk, melted coconut oil, and vanilla extract. Blend until thoroughly blended. Gently fold in the chopped strawberries. Evenly distribute the batter among the muffin tins. When a toothpick inserted into the center comes out clean, the tops should be golden after 20 to 25 minutes of baking. After letting the muffins cool in the pan for five minutes, move them to a wire rack to finish cooling.
Annie