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Low Carb Strawberry Muffins Recipe

Low carb Strawberry Muffins are a quick breakfast that can be enjoyed by everyone. These muffins can be prepared busy mornings when you may find it difficult to prepare breakfast or any snack
any time of day!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Bread Breakfast
Cuisine: American
Keyword: Low carb strawberry muffins
Servings: 6 People
Calories: 270kcal
Author: Gouher Munshi

Ingredients

Cream Together

  • 4 Oz Cheese cream (softened)
  • 2 Oz Unsalted butter (softened)
  • 1/4 Cup Low carb Sweeteners
  • 1/2 tsp

    Lemon zest

  • 1/2 tsp

    Vanilla extract

Dry Ingredients:

  • 1/2 Cup

    Coconut flour

  • 1 tsp

    Baking powder

  • 1/4 tsp

    Salt

  • 1/8 tsp

    Xanthan gum

Wet Ingredients

  • 3 Large

    Eggs

  • 1/4 Cup

    Heavy cream

Fold

  • 4 Oz Strawberries

    (small dice)

Instructions

Preparation

  • Preheat oven at 350 degrees F and keep the rack in the center position.
  • Line 6-standard muffin wells using paper liners.
  • Take lemon zest and diced strawberries and combine with dry ingredients.

Method

  • Cream together the initial five ingredients with a hand blender until light and cushy. Include 1-egg and cream once more.
  • Include 1/3 of the dry fixings beating admirably, trailed by another egg. Repeat and make a point to keep a light mousse-like surface all through mixing.
  • Include the remainder of the dry ingredients, trailed by the heavy cream.
  • Cover in 1/2 of the strawberries and 1/2 of the chocolate chips. The batter should be thick.
  • Take the batter with a spoon into a zip-loc sack and cut an enormous gap in one of the corners.
  • Pour the batter into every liner, mounding in the inside. Then again, utilize a muffin scoop.
  • Sprinkle erythritol on the highest point of the biscuits to avoid browning.
  • Arrange the rest of the strawberries and chocolate chips on top.

Bake

  • Place the muffin tin into the center of the oven and set the heat to 400 for 6 minutes.
  • Reduce the oven temperature to 350 and bake for 12-18 minutes more.
  • The tops ought to be firm to the touch, yet at the same time sound somewhat moist.
  • Cool totally on a wire rack. Keep in the refrigerator and warm delicately before getting eating. Each muffin has 4-net carbs.