Description
Delicious low-carb muffins made with almond flour and cream cheese, featuring real strawberries.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cream cheese, softened
- 1/4 cup erythritol or other keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup fresh strawberries, diced
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Combine almond flour, erythritol, baking powder, and salt in a mixing bowl.
- Beat the cream cheese until smooth, then add the eggs and vanilla extract, mixing until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the diced strawberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool before serving.
Notes
Let muffins cool completely and store in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a sealed bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg