Description
Delicious Keto Strawberry Cupcakes, perfect for a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tray with cupcake liners.
- In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool before serving.
Notes
- Store leftovers in an airtight container in the fridge.
- These cupcakes are best enjoyed fresh but can be frozen for later use.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg