5 large eggs, room temperature 1 cup almond flour superfine, blanched 1 cup pistachio flour 3 tbsp coconut flour ¾ cup sweetener 1 cup strawberries chopped 3 tbsp heavy cream or coconut cream 3 tbsp butter melted 1 tsp baking powder 1-2 tsp vanilla extract 1 tsp pistachio extract
* Sugar-Free Pistachio Glaze
Let’s start by getting your oven warm. Turn it on and set it to 350°F (180°C). You’ll also need to get your muffin tin ready. You can either put paper liners in it or just rub a little butter or cooking spray so the muffins won’t stick.
First up, grab a bowl and beat the eggs, heavy cream (or coconut cream if you prefer), vanilla extract, and pistachio extract together. You want to whisk them for about 1-2 minutes with an electric mixer until it’s nice and frothy.
Now, it’s time to add in the flours – almond, pistachio, and a bit of coconut flour. Throw in the sweetener and baking powder too. Mix all of these together until you’ve got a nice, smooth batter.
Next, pour in the melted butter. Stir it in gently, just until it’s all mixed in.
The fun part – fold in the chopped strawberries carefully. You want to spread them out so every muffin gets some of that strawberry goodness.
Now, spoon your batter into the muffin tin. Fill each one about 3/4 full so they have room to rise.
Pop the tin into your hot oven. Let them bake for 20-25 minutes. You’re looking for the tops to get a bit golden and for a toothpick to come out clean when you poke it in the middle of a muffin.
After they’re done baking, take the tin out of the oven. Let the muffins cool off in the tin for a little bit. Then, move them over to a wire rack so they can cool down all the way.
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Full recipe + glaze: [Keto Strawberry Pistachio Muffins](https://www.lowcarbspark.com/strawberry-pistachio-muffins/)
Ingredients
5 large eggs, room temperature
1 cup almond flour superfine, blanched
1 cup pistachio flour
3 tbsp coconut flour
¾ cup sweetener
1 cup strawberries chopped
3 tbsp heavy cream or coconut cream
3 tbsp butter melted
1 tsp baking powder
1-2 tsp vanilla extract
1 tsp pistachio extract
* Sugar-Free Pistachio Glaze
Let’s start by getting your oven warm. Turn it on and set it to 350°F (180°C). You’ll also need to get your muffin tin ready. You can either put paper liners in it or just rub a little butter or cooking spray so the muffins won’t stick.
First up, grab a bowl and beat the eggs, heavy cream (or coconut cream if you prefer), vanilla extract, and pistachio extract together. You want to whisk them for about 1-2 minutes with an electric mixer until it’s nice and frothy.
Now, it’s time to add in the flours – almond, pistachio, and a bit of coconut flour. Throw in the sweetener and baking powder too. Mix all of these together until you’ve got a nice, smooth batter.
Next, pour in the melted butter. Stir it in gently, just until it’s all mixed in.
The fun part – fold in the chopped strawberries carefully. You want to spread them out so every muffin gets some of that strawberry goodness.
Now, spoon your batter into the muffin tin. Fill each one about 3/4 full so they have room to rise.
Pop the tin into your hot oven. Let them bake for 20-25 minutes. You’re looking for the tops to get a bit golden and for a toothpick to come out clean when you poke it in the middle of a muffin.
After they’re done baking, take the tin out of the oven. Let the muffins cool off in the tin for a little bit. Then, move them over to a wire rack so they can cool down all the way.