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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
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition

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

Equipment

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

Method
 

  1. 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.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. Fold in the Strawberries: Gently fold the chopped strawberries and lemon zest (if using) into the batter. Ensure the strawberries are evenly distributed throughout.
  6. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  7. 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.
  8. 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
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