In the event that you tail me for some time, you realize the amount I love preparing. It is most likely my French roots, french individuals love heating or if nothing else eating prepared products. Along these lines, here I am back with more keto heating plans that taste astounding.
Almond flour is the most flavorful keto flour to make sodden biscuits and cakes. It contains not many carbs and loads of fiber that are extremely fulfilling as well.
It implies that you will feel extremely full subsequent to eating one of those keto strawberry biscuits. Suppose how simple you can make those charming low carb biscuits. All you need are 7 straightforward fixings.
Those keto strawberry biscuits certainly tick all the eating routine prerequisite. Almond flour is without gluten which implies that those are likewise delightful gluten free strawberry biscuits. I prescribe you check the fixings rundown of preparing powder if your gluten narrow minded. Some may contains included gluten. Something else, utilize half measure of heating pop.
- 3 eggs large
- 1/2 cup sugar free crystal sweetener - Monk fruit or erythritol or xylitol
- 1/3 cup unsweetened vanilla almond milk
- 1/3 cup coconut oil melted
- 2 1/2 cup almond flour
- 2 teaspoon baking powder
- 1 cup diced strawberry fresh or thawed (170g, 6 oz)
INSTRUCTIONS
- Preheat oven to 180C (350F). Line a 12 hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
- In a medium size mixing bowl whisk together eggs, sugar free sweetener of your choice, unsweetened almond milk and melted coconut oil. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out from the fridge they will solidify the coconut oil creating oil lumps. Otherwise, use butter to avoid this to happen.
- Stir in baking powder and almond flour, 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
- Stir in the diced strawberry, if you use frozen strawberry make sure your defrost them before, eliminate any juice to avoid the muffin batter to get too moist.
- Transfer the muffin batter evenly into the 12 muffins cases. I used a mechanical ice cream scoop to be precise and ensure that each muffins have the same size (and so same amount of carbs per serve).
- Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins come out clean or with few to no crumbs on it.
- Cool for 10 minutes in the muffin pan then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient, they get the best texture at room temperature.
- STORAGE
- Store in an airtight muffin box for up to 4 days at room temperature.
- Can be frozen in airtight zip bag, preferably without the paper cup. Defrost the day before at room temperature. Can be toasted or rewarm in oven at 100C.
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