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Low Carb & Gluten Free Strawberry Muffins
These healthy strawberry muffins are sugar free, low carb and glutenfree. With the right sweetener they are also ketogenic.
Total Time
20
minutes
minutes
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Course
Muffins
Cuisine
International
Servings
8
muffins
Calories
236
kcal
Cook Mode
Screen not going dark
Ingredients
US Custom
-
Metric
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
Serving:
1
muffin
|
Calories:
236
kcal
|
Carbohydrates:
8
g
|
Protein:
8
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.01
g
|
Cholesterol:
61
mg
|
Sodium:
3103
mg
|
Potassium:
85
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
91
IU
|
Vitamin C:
11
mg
|
Calcium:
62
mg
|
Iron:
2
mg
Nutrition information isn’t always accurate.
Equipment
12 Muffin Pan
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Author:
Susan Queck