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Low-Carb Strawberry Shortcake Muffins

Paola Westbeek PhotoPaola Westbeek
Make the most of summer's bounty with these delightful Low-Carb Strawberry Shortcake Muffins.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 143 kcal

Ingredients
  

For The Muffins:

  • 5 tablespoons butter softened
  • 1/2 cup powdered sweetener
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups almond flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground flaxseed
  • 3/4 cup diced strawberries

For The Glaze:

  • 3 tablespoons powdered sweetener
  • 1 tablespoon half-and-half
  • 1 to 2 tablespoons ChocZero strawberry syrup or another sugar-free strawberry syrup, optional

Instructions
 

  • Preheat oven to 350°F. 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 for 1 hour on a wire rack before glazing.
  • In a small bowl, mix the 3 tablespoons of powdered sweetener, half-and-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.

Nutrition

Calories: 143kcalCarbohydrates: 16gProtein: 4gFat: 13gSaturated Fat: 4gSodium: 121mgFiber: 2g
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