About
A soft, moist, delicate almond base studded with freeze-dried strawberries. Perfect for an on-the-go breakfast or fresh out of the oven with keto-friendly jam.
Ingredients
- 3 cup almond flour
- ½ cup the ultimate icing sugar replacement by swerve
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt by no name
- ⅓ cup coconut oil
- 3 large raw egg
- ½ teaspoon vanilla extract
- 10 gram freeze dried strawberries by open nature
- ⅓ cup original coconut milk unsweetened by silk
Instructions
- 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.
- Add in the coconut oil and blend until there are pea-sized pieces throughout. Add in the eggs and vanilla extract.
- Add in milk.
- Fold in the freeze dried strawberries.
- 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.
- Allow to cool 15 minutes before eating.
Nutrition Facts
- Servings: 12
- Calories: 243.3kcal/1001.0kJ (per serving)
- Fat: 21.5g (per serving)
- Carbs: 12.6g (per serving)
- Protein: 7.5g (per serving)
