Low Carb Strawberry Muffins

Indulge in the guilt-free pleasure of these moist and fluffy Low Carb Strawberry Muffins, a nutritious treat perfect for breakfast on-the-go or a wholesome snack. Made with almond flour and sweetened naturally with erythritol or your favorite low-carb alternative, these muffins are gluten-free, keto-friendly, and packed with juicy bursts of fresh strawberries in every bite. With just 10 minutes of prep time and a simple one-bowl mixing technique, this recipe is as easy as it is delicious. Lightly sweet, with a hint of vanilla and a buttery richness, these muffins are an ideal choice for anyone embracing a low-carb lifestyle without sacrificing flavor. Enjoy them fresh out of the oven or store for meal prep–they’re a delightful way to stay on track while satisfying your sweet tooth!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Granulated erythritol (or any low-carb sweetener)
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 3 large Eggs
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.25 cup Butter (melted) or coconut oil
• 0.75 cup Fresh strawberries (chopped)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or grease it lightly.

Step 2

In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, and salt. Stir until the dry ingredients are well combined.

Step 3

In another mixing bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, and melted butter or coconut oil until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients. Stir until a smooth batter forms.

Step 5

Gently fold the chopped fresh strawberries into the batter, ensuring they are evenly distributed.

Step 6

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Enjoy your moist and fluffy low-carb strawberry muffins! Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving size	(768.9g)

Amount per serving	% Daily Value*
Calories	1828.1

Total Fat 160.7g	0%
Saturated Fat 42.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 689.0mg	0%
Sodium 1779.9mg	0%
Total Carbohydrate 174.6g	0%
Dietary Fiber 22.9g	0%
Total Sugars 13.4g
Protein 61.9g	0%

Vitamin D 166.9IU	0%
Calcium 737.8mg	0%
Iron 10.3mg	0%
Potassium 443.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 10.3%

Carbs: 29.2%