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Keto strawberry, almond and chocolate muffins recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try these delicious gluten-free keto muffins for a low-carb, healthy snack. Prepare now and freeze for convenience.
Ingredients:
  • 25g (1/4 cup) coconut flour
  • 12.00 gm baking powder
  • 200g (2 cups) almond meal
  • 50g (1/4 cup) powdered stevia sweetener
  • 250g strawberries, hulled, chopped
  • 75g dark chocolate (85% cocoa), chopped
  • 3 eggs, lightly whisked
  • 8.80 gm vanilla extract
  • 60ml (1/4 cup) almond milk
  • 125g unsalted butter, melted
Instructions:
  • Preheat the oven to 170C (150C fan forced) and line 12 holes of a muffin pan with 80ml (1/3 cup) capacity paper cases.
  • In a large bowl, gently sift the coconut flour and baking powder together. Mix in almond meal, stevia, strawberries, and chocolate until well combined.
  • Combine the eggs, vanilla, and almond milk in a jug, whisking them together. Pour the egg mixture and butter into the dry ingredients, stirring until just mixed.
  • Spoon the mixture into the muffin holes and bake for 20-25 minutes until golden and a skewer inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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