Servings: 12

2 cups Almond flour 2 cups Almond flour
2 teaspoons Baking powder 2 teaspoons Baking powder
1/4 teaspoon Salt ¼ teaspoon Salt
1/2 cup Butter melted ½ cup Butter melted
1/4 cup Erythritol or sugar substitute ¼ cup Erythritol or sugar substitute
2 teaspoons Vanilla essence 2 teaspoons Vanilla essence
2/3 cup Strawberries chopped ⅔ cup Strawberries chopped
4 Eggs 4 Eggs
1/4 Cup Water ¼ Cup Water

Preheat the oven to 180C/350F degrees.
Mix the almond flour, baking powder and salt together.
In another bowl mix the butter, water, eggs, erythritoll and vanilla essence.
Combine the wet and dry ingredients together, and stir well. Add the strawberries.
Pour the mixture into muffin liners in a muffin tin.
Bake for 15 to 20 minutes until firm.