Strawberry Low Carb Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 1/2 cup almond flour
- 1 teaspoon baking powder
- 2 eggs beaten
- 1/2 teaspoon baking soda
- 1/2 cup erythritol
- 3 tablespoons butter unsalted and melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 tablespoons unsweetened vanilla almond milk
- 1/2 cup chopped strawberries
Start by preheating your oven to 350 degrees Fahrenheit.
Then in a stand mixer, you want to beat your eggs, vanilla, almond extract, butter, and almond milk. Whip it until it is smooth and creamy. This will take around two minutes.
Grab a new bowl and add in your flour, baking powder, soda, and erythritol. Mix until blended.
Slowly add in your dry ingredients to the wet and combine until well mixed.
Fold in your strawberries.
Place cupcake liners in the muffin tin and fill 3/4 the way full of batter.
Bake 20-25 minutes or until they are browned slightly and a toothpick comes out clean when inserted in center of the muffin.
Serving: 1g | Calories: 74kcal | Carbohydrates: 13.6g | Protein: 1.3g | Fat: 6.6g