Ingredients
2 cups almond flour
1/2 cup erythritol (granulated)
3 large eggs
1/4 cup butter, softened
1/4 cup coconut oil, melted
1/2 cup fresh strawberries, diced
1 tablespoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
In a bowl, whisk together almond flour, erythritol, baking powder, and salt.
In another bowl, mix eggs, softened butter, melted coconut oil, and vanilla until smooth.
Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
Fold in diced strawberries gently.
Divide batter evenly among prepared muffin cups. Fill 3/4 full.
Bake for 20 minutes or until golden and a toothpick inserted in the center comes out clean.
Notes
Do not overmix batter to avoid dense muffins.
Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
For extra moisture, add 2 tablespoons heavy cream to the wet ingredients.
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg