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Low Carb Strawberry Muffins

Low-Carb Strawberry Muffins

Treat yourself to a delightful burst of berry flavor with these low-carb strawberry muffins. They’re light, fluffy, and studded with juicy strawberries, making them perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 170 kcal

Equipment

  • Muffin Tin
  • muffin liners or non-stick spray
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • Measuring cups and spoons
  • spatula
  • toothpick
  • Cooling rack

Ingredients
  

  • 1 ½ cups almond flour
  • 2 tablespoon coconut flour
  • ½ cup erythritol
  • ¼ cup melted butter or melted coconut oil
  • 2 large eggs
  • ⅓ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ cup freshly chopped strawberries
  • 1 teaspoon lemon zest

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
  • Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
  • Combine the Wet Ingredients: In a large bowl, whisk the eggs, melted coconut oil (or butter), almond milk, and vanilla extract until smooth and well combined.
  • Mix the Batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter, as this can make the muffins dense.
  • Fold in the Strawberries: Gently fold the chopped strawberries and lemon zest (if using) into the batter. Ensure the strawberries are evenly distributed throughout.
  • Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake: Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 170kcalCarbohydrates: 8gProtein: 5gFat: 13gFiber: 4gSugar: 2g
Keyword breakfast, lowcarb, muffins
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