- monkfruit sweetener or other preferred sweetener, 1/4 cup plus 1 tablespoon
- 1/3 cup strawberries, chopped finely
- 2 and a half cups almond flour
- Baking powder, two teaspoons
- 1 cinnamon stick
- 5 tablespoons of butter, melted
- 3 eggs
- 30 ml of thick cream
- Vanilla extract, 1 teaspoon
- Directions
- STEP 1
- Preheat
- STEP 2
Obtain a little bowl.
- Strawberries and 1 tablespoon monkfruit sweetener are combined in a small bowl. Place aside.
- STEP 3
Pick up a medium bowl.
- In a bowl(medium), mix the cinnamon, baking soda, and almond flour. Put it aside.
- STEP 4
Obtain a big bowl
- Melted butter and 1/4 cup of monkfruit sweetener should be combined in a big bowl. Blend in the heavy cream, vanilla, and eggs. Assemble by combining.
- STEP 5
Blending components
- Add the dry ingredients gradually.
- STEP 6
Strawberry additions
- strawberry mixture in by folding.
- STEP 7
Include in a muffin pan
- Scoop into a tiny muffin pan that has been coated with liners. Fill each liner to the top. Bake small muffins for 10 minutes @ 350 degrees. Bake normal muffins for 14–16 minutes at 350 degrees.
My kids’ favourite grab-and-go breakfast and keto snack is fluffy keto muffins loaded with real strawberries! It’s simple to prepare these keto muffins with almond flour. My kids can then quickly have a couple of these as a quick breakfast or snack before leaving for school. Also a fantastic keto freezer meal! A tiny touch of butter on top of the buttery muffin mix and fresh strawberry slices makes for a great keto snack.
Keto Almond Flour Muffins
Nutrition Information
Amount Per Serving
Calories 218
Fat 20.1g
Protein 6.8g
Total Carbs 6.1g
Net Carbs 3.3g
