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prep time
15 min
cook time
20 min
ready time
35 min
Keto Paleo Strawberry Breakfast Muffins
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.
Net Carbs
3.4 g
Fiber
3.1 g
Total Carbs
12.6 g
Protein
7.5 g
Fats
21.5 g
243 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
3 cup
The Ultimate Icing Sugar Replacement by Swerve
½ cup
Baking Powder
1-½ teaspoon
Kosher Salt by No Name
¼ tsp
Coconut Oil
⅓ cup
Raw Egg
3 large
Vanilla Extract
½ teaspoon
Freeze Dried Strawberries by Open Nature
10 gram
Original Coconut Milk Unsweetened by Silk
⅓ cup
Recipe Steps
steps 6
35 min
Step 1
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.Step 2
Add in the coconut oil and blend until there are pea-sized pieces throughout. Add in the eggs and vanilla extract.Step 3
Add in milk.Step 4
Fold in the freeze dried strawberries.Step 5
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.Step 6
Allow to cool 15 minutes before eating.
Comments
LizPepper 2 years ago
Wow! This was delicious!! I added pieces of fresh strawberries and just wow! Not dry, not too sweet (instead of 1/4 cup for 6 muffins I used 1/8 as I often find the sweetener to be too much). Very good base for any kind of flavor. Will try Blueberry next time!
LizPepper a month ago
Made these again this morning. I ran out of almond flour so used half coconut. Added lemon juice and blueberries. Didn't turn out so great. I think it's the coconut flour. I'm not a fan unless it's used with chocolate. Flavour was off. Stick to the recipe using almond flour!
Mike 3 years ago
Skip the strawberries. Otherwise you're going to get mad and want to throw things while you're trying to figure out how to evenly distribute .83 GRAMS of strawberries per muffin. Yes, GRAMS.
Lisa 3 years ago
I used 1/3 cup frozen strawberries and topped off with sliced almonds
Catpack 3 years ago
I didn't find these dry at all. I cut up about a heaping 1/3 cup fresh strawberries. Hard to calculate freeze dried to fresh. They are super delicious but not filling so having one for breakfast makes a long wait until lunch.
NilsaIvette 3 years ago
Too dry for my taste.
UpbeatArugula945158 3 years ago
10g was about 4 strawberries. Definitely didn’t bring out any of the strawberry flavour.
TracyM67 3 years ago
Very nice and moist tastes a bit like a coconut slice
FantasticKale935825 4 years ago
10g of strawberries??? That’s one tiny strawberry for 12 muffins - seriously!!
Kiti63canada 2 years ago
Freeze dried strawberries are much lighter than fresh.
IneffableRadish211500 3 years ago
Maybe freeze dried strawberries weigh a lot less.
UnbelievableAvocado162311 4 years ago
For people saying it’s too dry, is there a chance you are overcooking them? And could altitude have something to do with it?
Lisaag 4 years ago
Too dry for me!
Tealblazer 4 years ago
Waaaay too dry it was crumbly not at all like a cake batter in any way. I think he flour measurement must be wrong
IncredibleAvocado240100 4 years ago
Is this one or two per serving?
SRM 4 years ago
Love these! I add some Lily’s white chocolate chips and use Swerve brown sugar for half of the sweetener & confection for the rest. Delish!
JKG 4 years ago
Whoa! We can eat this?? Amazing! Read the review about the batter being too dry but mine wasn't at all. So tasty. Love this.
3blsngs 5 years ago
Is it ok to use fresh sliced strawberries?
Eliza 5 years ago
Batter far too dry. Needs work.
Mrs Nast 5 years ago
Tastes like a dessert. I used coconut flour (3/4 cup) instead of almond flour