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| Servings | muffins |
Ingredients
- 2 cups Bob's Almond Flour
- 2 teaspoons baking powder
- 1/4 teaspoon pink himalayan salt
- 1/2 cup kerrygold butter melted
- 1/4 cup Swerve Granular
- 2 teaspoons Vanilla Extract
- 2/3 cup strawberries
- 4 large eggs
- 1/4 cup Water
Ingredients
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Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the almond flour, baking powder and salt together.
- In another bowl mix the butter, water, eggs, erythritol and vanilla essence.
- Combine the wet and dry ingredients together, and stir well. Add the strawberries.
- Pour the mixture into cupcake liners in a cupcake tin.
- Bake for 15 to 20 minutes until firm.
- Eat and enjoy
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