Learn how to make our best Keto Strawberry Pistachio Muffins that are ultra-moist, super quick, and easy. These gluten-free muffins combine fresh strawberries and pistachio flour to achieve the perfect fluffy texture and nutty flavor. Plus, they're topped with a sugar-free white chocolate pistachio glaze, adding an extra layer of decadence.
Preheat your oven to 350°F (180°C). 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.
Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Pistachio Glaze
Add water in a pot (just a little) and heat it up until it's hot but not boiling. Then, put a bowl that doesn't touch the water on top of the pot. This is a gentle way to melt chocolate without burning it.
Add the sugar-free white chocolate chips to the bowl. Stir continuously until the chips are completely melted and smooth. Keep the heat low to avoid overheating the chocolate.
Once the white chocolate is melted, remove the bowl from the heat. Stir in the pistachio butter until the mixture is well combined and smooth. If the mixture is too thick, you can add a little more pistachio butter to adjust the consistency.
Gradually add the heavy cream to the chocolate and pistachio mixture, stirring continuously until the glaze is smooth and glossy.
If the glaze is too thick, you can add a bit more heavy cream until you reach the desired consistency. It should be pourable but thick enough to coat the back of a spoon.
Allow the glaze to cool slightly before using it. It should still be warm and pourable when you drizzle it over your baked goods.
Drizzle the glaze over your keto muffins. The glaze will harden slightly as it cools, creating a deliciously smooth topping.
Notes
If you don't have pistachio flour, you can make it in your food processor. Just blend pistachios until they turn into a flour-like consistency. But be careful not to over-process them, or you'll end up with pistachio butter instead.Please note that the nutritional information provided for these muffins does not include the pistachio glaze.For each tablespoon of the pistachio glaze, here are the approximate macros:
Calories: 86.25
Fat: 6.58g
Carbohydrates: 1.56g (net carbs, after subtracting dietary fiber)