Keto Strawberry Muffins
These easy keto strawberry muffins are ready in just 30 minutes! At just 3.7g net carbs per muffin, they are a nutritious low carb breakfast or snack. Can be prepared ahead and great for freezing.
Servings: 9
Calories: 253kcal
Ingredients
- 4 eggs large, room temperature
- ⅓ cup butter melted, then cooled, 75g
- ⅓ cup plain yogurt full fat / 85g
- 2 cup almond flour 200g
- ⅓ cup coconut flour 40g
- ⅓ cup granulated sweetener 65g, use ½ cup if you prefer a sweeter muffin
- 1 tablespoon vanilla extract
- 2 teaspoon baking powder
- 1 cup strawberries chopped, 120g
Instructions
- Preheat the oven to 180 C / 350F electric or 160C / 320 F fan and line a muffin pan with paper cups.
- Whisk the eggs with an electric mixer until pale, fluffy and doubled in size. This takes about 2 minutes.
- Add the yoghurt, melted butter and vanilla extract and whisk until well-combined.
- Stir together the dry ingredients in a second bowl - almond flour, coconut flour, baking powder and sweetener. Then add the dry ingredients to the wet and blend until you have a smooth batter.
- Last, carefully fold in the chopped strawberries with a spatula.
- Fill the muffin batter into paper cups and smoothen the tops. Bake for about 25 minutes or until a skewer inserted comes out clean.
- Let cool completely before eating.
Video
Notes
Net carbs: 3.7g per muffin. Makes 9 muffins.
Store at room temperature for up to 2 days, in the fridge for up to 5 days. Alternatively, freeze for up to 3 months.
Measure the ingredients using kitchen scales for best results.
I used ground almonds, which are coarser than super-fine almond flour and absorbs less moisture. If you want to use super-fine almond flour, I recommend that you reduce the amount of almond flour by 2 tbsp.
Nutrition
Serving: 80g | Calories: 253kcal | Total Carbohydrates: 7g | Protein: 9.3g | Fat: 21.8g | Saturated Fat: 6.7g | Fiber: 3.3g | Sugar: 2.4g
