Keto Paleo Strawberry Breakfast Muffins
⏱ Prep: 15 min🍳 Cook: 20 min✅ Ready: 35 min
243
Calories
3.4g
Net Carbs
7.5g
Protein
21.5g
Fat
⏱ Prep: 15 min🔥 Cook: 20 min⏰ Ready: 35 min
A soft, moist, delicate almond base studded with freeze-dried strawberries. Perfect for an on-the-go
How to Make It
Step 1
Preheat an oven to 350 F. Line a 12 count muffin tin with liners. In a large mixing bowl, combine the almond flour, Swerve confectioner’s sugar, baking powder and salt with a whisk.
Step 2
Add in the coconut oil and blend until there are pea-sized pieces throughout. Add in the eggs and vanilla extract.
Step 3
Add in milk.
Step 4
Fold in the freeze dried strawberries.
Step 5
Then evenly divide the batter between the 12 liners and bake for 23-25 minutes until the tops are lightly golden brown and the muffins are cooked through.
Step 6
Allow to cool 15 minutes before eating.
Ingredients
- Almond Flour – 3 cup
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Baking Powder – 1-½ teaspoon
- Kosher Salt by No Name – ¼ tsp
- Coconut Oil – ⅓ cup
- Raw Egg – 3 large
- Vanilla Extract – ½ teaspoon
- Freeze Dried Strawberries by Open Nature – 10 gram
- Original Coconut Milk Unsweetened by Silk – ⅓ cup