Keto Strawberry Muffins with Coconut Butter Glaze
Ingredients
- 3 eggs at room temperature
- 1/3 cup erythritol
- 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
- 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
- 1/4 cup unsweetened almond milk at room temperature
- 1 tablespoon fresh squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
Directions
Strawberry Muffins
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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.
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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!
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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.
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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.
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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.
Coconut Butter Glaze
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Using a double boiler method or in a small glass bowl in the microwave, gently melt the coconut butter until smooth throughout.
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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.
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Stir in lemon juice and vanilla. Taste for adjustments and spoon on top of the cooled down muffins. Enjoy!