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.
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Keto Paleo Strawberry Breakfast Muffins Recipe:
Ultimate Icing Sugar Replacement
Freeze Dried Strawberries
Unsweetened Original Coconut Milk
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.
2. Add in the coconut oil and blend until there are pea-sized pieces throughout.
3. Add in the eggs and vanilla extract.
4. Add in milk.
5. Fold in the freeze dried strawberries.
6. 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.
7. Allow to cool 15 minutes before eating.