This post is sponsored by Biochem, but all opinions are my own.
These muffins are pure magic, let me just tell you. They are insanely nutritious, tender, low carb, and keto strawberry muffins and are going to quickly become your new favorite go-to!
I added grass-fed whey protein into these muffins, and you absolutely cannot tell!
The protein powder I used specifically is made from the highest quality sources and tastes absolutely delicious whether you integrate it into a fabulous recipe like these muffins or simply mix it with liquid.
Let’s get into the nitty gritty about why the grass-fed whey protein is so wonderful:
- It includes grass-fed protein sources that are both made and sourced in the United States
- The powders are non-GMO tested, and the ingredient list is all clinically studied
- It is made up of 18 amino acids (what are amino acids?)
- It’s available at many retail locations nationwide, and there is a wide variety of products to choose from (different types + tastes of protein for an array of lifestyles!)
Can I substitute the whey protein powder for something else?
If you do not have a problem with grass-fed dairy products, I highly recommend not substituting out the whey protein in this recipe.
The Biochem Whey Protein makes for an incredible cake-like texture and boosts the nutritional value with an additional 5 grams of protein per muffin! That amounts to each muffin having 8 grams of protein total. wat
How amazing is that? I’ve been known to pair keto strawberry muffins with whatever it is I am having for breakfast that morning. They also make a wonderful grab-and-go snack.
What I really love about this grass-fed whey protein powder is that it doesn’t effect the taste of the muffins.
No chalkiness or grittiness to report here! Not to mention the fact that it has a boost of collagen inside (more on what collagen is here!)
What sweeteners can I use in this recipe?
Here is what I recommend... try to stick to the original recipe as much as possible. I know for sure you can use erythritol (Lakanto is my favorite!), Swerve or xylitol as sweeteners.
*If you do end up using xylitol, make sure to be careful if you have a dog (or cat) around the house, as it is highly toxic to those little friends!*
I have not tested these sweeteners in this recipe, nor do I ever really work with stevia, so I cannot speak to how that would work out.
It is very important that you stick to using a super fine almond flour, and my recommended tried and true, go-to brands are both: Bob’s Red Mill and Wellbee’s.
Oh hey, if you do not want to make these strawberry muffins keto, feel free to substitute the low carb sweetener with coconut sugar instead! 🙂
How to make keto coconut butter glaze
The glaze is so quick and easy to whip up, I highly recommend not skipping this part of the recipe. What you will need to do to make sure it turns out perfect are just a few simple things:
Process the sweetener you are using (Lakanto, Swerve or xylitol) through a dry coffee grinder for a few seconds until it turns into a powder. They also sell confectioners versions of these products if you don’t have access to a grinder.
Using a double boiler method or in a glass bowl in the microwave, melt the coconut butter over low heat until smooth and creamy throughout. Remove from heat.
Slowly whisk in the sweetener until no clumps remain. At this point, the glaze will be quite thick. Add in the non-dairy milk (I used unsweetened almond) about 1 tablespoon at a time until it has reached your desired consistency.
I prefer my glaze to be in between thin and thick. I ended up using equal amounts of coconut butter and milk, and it was perfect!
Stir in the lemon juice and vanilla extract. Taste for any adjustments and voila!
By the way, you can totally make these keto strawberry muffins ahead of time and add the glaze on top when you are ready to devour them.
They will keep in an airtight container in the refrigerator for up to 5 days. You can alternatively freeze them and defrost when you want one!
You can also go the alternative route and simply double or triple the batch because you are going to want as many on hand as possible 😉
I can pretty much guarantee that if you are serving the muffins to friends and/or family, they will have NO idea they are keto and low carb. After they eat one or THREE, be sure to let them know there is no sugar inside.
Watch them not believe you. Just watch! 😉
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Ingredients
Strawberry Muffins- 3 eggs at room temperature
- 1/3 cup erythritol SEE NOTES
- 1/4 cup unsweetened almond milk at room temperature
- 1/4 cup cashew butter
- 1/4 cup grass fed butter or coconut oil, melted
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups almond flour SEE NOTES
- 1/3 cup grass-fed whey protein powder
- 3 tablespoons flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup strawberries diced
- 1/4 cup coconut butter
- 2 tablespoons erythritol SEE NOTES
- 1/4 cup unsweetened almond milk at room temperature
- 1 tablespoon fresh squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
Strawberry Muffins- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a muffin pan with parchment liners and spray with a thin layer of oil. Set aside.
- Using a stand mixer or in a large bowl with a hand mixer, mix together the wet ingredients on medium speed. Mix until well combined throughout. Some clumping is fine!
- In another medium bowl, sift together all of the dry ingredients. Slowly add the dry ingredients into the wet and stir together with a fork or mixer but do not over mix. Fold in the diced strawberries.
- Divide the mixture into 10-14 muffin liners. You will want them to be about 3/4 full and the amount you end up with depends on the side of your tin and liners. I made 14 cupcakes.
- Tap the muffin tin several times on the counter to release any excess air bubbles. Bake at 350 degrees Fahrenheit for 22-26 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and carefully transfer to a wire rack to cool completely. While the muffins are cooling, prepare the glaze.
- Using a double boiler method or in a small glass bowl in the microwave, gently melt the coconut butter until smooth throughout.
- Remove from heat and stir in sweetener. The mixture will be quite thick at this point and that's okay. Slowly pour in about 1 tablespoon of almond milk at a time. Watch the consistency closely. You will want it to be between thin and thick. I found that having equal amounts coconut butter and almond milk was perfect.
- Stir in lemon juice and vanilla. Taste for adjustments and spoon on top of the cooled down muffins. Enjoy!
Notes
You can use erythritol (Lakanto is my favorite!), Swerve or xylitol as sweeteners. *If you do end up using xylitol, make sure to be careful if you have a dog (or cat) around the house, as it is highly toxic to those little friends!* It is very important that you stick to using a super fine almond flour, and my recommended tried and true, go-to brands are both: Bob’s Red Mill and Wellbee’s.
Calories: 194kcal |
Carbohydrates: 7g | Protein: 6g | Fat: 17g | Saturated Fat: 4g |
Cholesterol: 51mg | Sodium: 175mg | Potassium: 118mg |
Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg
For more detailed product information, please click here: W+ Joint
Originally posted on themovementmenu.com