These Keto Strawberry Muffins are soft, fluffy and the perfect summer treat to enjoy. They're soft made with low carb ingredients and full of fresh strawberries in every bite!
Preheat oven to 350°F and line a 12-cup muffin pan with baking liners.
In a large bowl, whisk together the almond flour, coconut flour, baking powder and baking soda.
In a separate medium bowl, whisk together eggs, vanilla, maple syrup, melted coconut oil and milk until combined. Stir the dry mixture into the wet ingredients until fully combined. Fold in strawberries.
Spoon into muffin pan using an ice cream scoop for even portions. Top with additional strawberries and sprinkle with maple sugar.
Bake in a preheated oven for 17-21 minutes, or until a toothpick inserted in the middle comes out clean.
Bake in a preheated oven for 17-21 minutes, or until a toothpick inserted in the middle comes out clean.
Allow to cool for at least 20 minutes.