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| KETO STRAWBERRY MUFFINS |
Course Breakfast, Brunch, Dessert, Main Course, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 140 kcal
Ingredients
5 tbsp Butter melted
1/2 cup Swerve Sweetener (or erythritol) separated in half
3 Eggs large
1 tsp Vanilla
1/3 cup Heavy Cream
2 1/2 cups almond flour (super fine) not meal
2 tsp baking powder FRESH
1/4 tsp pink Himalayan salt
1 tsp Cinnamon
2/3 cup fresh strawberries fine diced
Instructions
- Preheat oven to 350. Grease, spray or line a muffin tin with papers.
- Add 1/2 of the sugar to a bowl with the strawberries. Mix and set aside.
- Using an electric mixer, beat together the butter and sweetener. The warm, melted butter will help dissolve the sweetener.
- Add eggs, vanilla and cream. Beat until frothy.
- Sift together almond flour, baking powder, salt & cinnamon. Add to wet ingredients and mix until fully combined.
- Stir in strawberries.
- Evenly fill each muffin cup.
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| KETO STRAWBERRY MUFFINS |
Full Recipe>>: KETO STRAWBERRY MUFFINS
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