Strawberry Pistachio Muffins

BY LOWCARBSPARK

DISH INFO

INGREDIENTS

15

MINUTES

35

INFO

DISH INFO

INGREDIENTS

Prepare a muffin tin by lining it with paper liners or greasing it with butter or cooking spray.

Start by mixing the eggs, heavy cream, vanilla extract, and pistachio extract until frothy for 1-2 minutes Use an electric mixer.

Next, add the almond flour, pistachio flour, coconut flour, sweetener, and baking powder to the mixture. Mix everything until you have a smooth batter.

 Add the melted butter and mix gently until just combined.

Gently fold the chopped strawberries into the batter, making sure they're spread out evenly.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.

Drizzle the pistachio glaze over your keto muffins. The glaze will harden slightly as it cools, creating a deliciously smooth topping.

ENJOY!!

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