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.
Prep Time: 5minutes mins
Cook Time:25minutes mins
Total Time:30minutes mins
Course:Breakfast, Snack
Cuisine:British
Servings:9
Calories:253 kcal
INGREDIENTS4 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.
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