Gluten Free, Dairy Free, Oat Free and Keto Friendly… WHATT! Does it even taste good? YES! These mini muffins are so good that the reason there is only a small batch is because I ate half the batter. They are ready in under 30 minutes and are friendly to most diets, making them a great snack if you are having people over. The “sugar” that is used is by Swerve so it is friendly to most Keto diets and people that are regulating insulin.

Instructions

• Preheat oven to 350°F and line or spray mini muffin baking sheet.
• In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.

• Carefully fold in the strawberries.
• Fill each muffin container up so they are about ¾ full.

• Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
• Top with sliced strawberries and enjoy!

INGREDIENTS  

• 2 Cups Almond Flour
• 2 Eggs
• 1 tbsp Lemon Juice
• 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
• ½ Cup Swerve Confectioners Sweetener
• 1 tsp Vanilla Extract
• ½ tsp salt
• ½ Cup Raspberries
• ½ Cup Diced Strawberries

INSTRUCTIONS 

• Preheat oven to 350°F and line or spray mini muffin baking sheet.
• In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
• Carefully fold in the strawberries.
• Fill each muffin container up so they are about ¾ full.
• Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
• Top with sliced strawberries and enjoy!