Coconut Flour Strawberry Muffins
Coconut flour strawberry muffins are perfect for anyone with a nut allergy and craving something sweet. You can still get a super moist muffin that's low carb and keto friendly swirled with delicious strawberries!
Ingredients
Muffins
- 1/2 cup coconut flour
- 2 tablespoon coconut flour (added with the 1/2 cup)
- 1/2 cup granulated sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 4 ounces full fat cream cheese
- 4 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- 1/2 cup strawberries (144g)
Instructions
- Chop up strawberries as finely as possible. Then, put them in a strainer and try to push as much water out as possible, then set them to the side.
- soften cream cheese and melt butter
- Mix coconut flour, granulated sweetener, baking powder and salt, set to the side
- In another bowl cream the cream cheese. Then, blend one egg at a time in until all 3 eggs are added and the mix is smooth
- Add in butter and vanilla extract into your wet ingredients
- Combine dry and wet
- Now, grab the draining strawberries and fold them into the batter. Allow to sit for one hour for flavors to work together.
- Preheat oven to 350°F
- Spoon in muffin cups and bake for 25 minutes
- Cool 10 minutes minimum then serve
Video
Nutrition
Serving: 1muffin | Calories: 180.2kcal | Carbohydrates: 6.9g | Protein: 6.1g | Fat: 14.4g | Saturated Fat: 8.1g | Trans Fat: 0.2g | Cholesterol: 123.5mg | Sodium: 137.9mg | Fiber: 3.3g | Sugar: 2.9g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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