Keto Flaxseed Strawberry Muffins Recipes

LOW CARB STRAWBERRY SHORTCAKE MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease a 12 cup muffin pan or insert liners and set aside.
• In a large bowl, use a hand mixer to cream the butter and powdered sweetener together.
• Add eggs and vanilla and mix until combined.
• Add the almond flour, baking powder, and flaxseed and mix until well combined.
• Fold in the diced strawberries.
• Divide the batter equally between the 12 muffin cups.
• Bake for 20 minutes or until a toothpick inserted comes out clean.
• Remove the muffins from the oven and let cool completely on a wire rack before glazing.
• In a small bowl, mix the remaining powdered sweetener, half n half, and strawberry syrup (if using).
• Dip the tops of the muffins in the glaze one at a time. Once all muffins have been dipped once, dip a second time.
• Store muffins in an airtight container at room temperature for up to 1 week. Or individually wrap muffins in plastic wrap, place in ziplock bag, and freeze up to 6 months.

KETO FLAXSEED STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 180C/350F degrees
• Place the flaxseed meal, almond flour, erythritol, baking powder and cinnamon in a bowl and mix.
• In another bowl, beat the eggs and add the melted butter. Whisk until slightly fluffy.
• Add half of the dry mixture and continue to whisk. Add the remaining mixture and gradually add the water until you have a smooth consistency.
• Chop the strawberries and fold them into the cake mixture.
• Line a muffin tin with cases and fill them with the batter
• Bake for 30-35 minutes until the tops are golden and firm
• Cool in the pan for a few minutes, then remove and place on a cooling rack.
• Eat and enjoy!