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–+ servings

Low Carb & Gluten Free Strawberry Muffins

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Total time20 minutes
Ingredients Method Equipment

Ingredients
 
 

  • ¾ cup almond flour
  • ¾ cup baking soda
  • ½ 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

Step by Step
 

  1. Preheat oven to 350° F (180°C).
  2. Melt some coconut oil and grease a cupcake pan.
  3. Place the almond flour, baking soda and Swerve into a medium sized bowl. Add the remaining ingredients (except the strawberries) and stir thoroughly.
  4. Add the strawberries and fold to incorporate.
  5. Divide the batter evenly into the cupcake pan and bake these muffins for 15-17 minutes or until cooked through.
  6. Run a knife along the edge of the pan to loosen the muffins if they overflowed like mine did.
Start Cooking Assistent

Equipment

12 Muffin Pan

Nutrition

Serving: 1 muffinCalories: 236 kcalCarbohydrates: 8 gProtein: 8 gFat: 21 gSaturated Fat: 6 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.01 gCholesterol: 61 mgSodium: 3103 mgPotassium: 85 mgFiber: 3 gSugar: 2 gVitamin A: 91 IUVitamin C: 11 mgCalcium: 62 mgIron: 2 mg
Author: Susan Queck
Servings: 8 muffins
Course: Muffins
Cuisine: International

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