These Sugar Free and Gluten Free Strawberry Muffins are just a delicious treat if you do not eat regular muffins. They are low carb because they use almond flour in place of white flour and Swerve in place of sugar.
Swerve is new to me. I was introduced to this sugar substitute from other low-carb bloggers. This is the first recipe that I’ve actually used it in. I tried it in my coffee and HATED it!! Like I could not tolerate it and as a result of not using sugar or Splenda and milk, I’ve given up coffee. (That’s a whole nother post!)
Some notes about this recipe
#1: These will NOT rise. Yes, there is some baking soda in the recipe, but they will not puff up like a muffin.
#2: Do not measure them like you would regular muffins. Measure less in the cupcake pan.
#3: I liked them better from the microwave instead of the oven. (maybe because they overflowed and got overdone on the edges.)
The inside is moist and the outside had a nice crispness to it. It felt and tasted cooked.
You can also bake them in the microwave for a quick muffin.
Try the other gluten free recipes, like Gluten Free Strawberry Brownie Bars or Gluten Free Oatmeal Chocolate Chunk Cookies.
Ingredients
- 3/4 cup almond flour
- 3/4 cup baking soda
- 1/2 cup Swerve
- 3 Tbsp coconut oil
- 3 Tbsp cashew butter
- 3 egg
- 1 tsp vanilla
- 1 tsp lemon juice
- 1 cup strawberries hulled and cut into small pieces
- Melted Coconut oil to grease the cupcake pan
Instructions
- Preheat oven to 350° F (180°C).
- Melt some coconut oil and grease a cupcake pan.
- Place the almond flour, baking soda and Swerve into a medium sized bowl. Add the remaining ingredients (except the strawberries) and stir thoroughly.
- Add the strawberries and fold to incorporate.
- Divide the batter evenly into the cupcake pan and bake these muffins for 15-17 minutes or until cooked through.
- Run a knife along the edge of the pan to loosen the muffins if they overflowed like mine did.
Nutrition
Nutrition information isn’t always accurate.
Equipment
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