• 1 ½ cup Almond flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ cup Erythritol
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract
  • 3 tablespoon I can’t believe it’s not butter original
  • 3 tablespoon Unsweetened vanilla almond milk
  • ½ cup Chopped strawberries


  • Preheat your oven to 350 degrees.
  • In a mixing bowl, combine the 2 beaten eggs, vanilla extract, almond extract, melted butter and unsweetened almond milk. Beat on high for 2 minutes until the ingredients are smooth and creamy.
  • In a separate bowl, combine the almond flour, baking powder, baking soda and erythritol. Mix the ingredients until they are well combined
  • Add the dry ingredients to the wet ingredients, and mix to combine well.
  • Use a spatula to fold in the chopped strawberries.
  • Using a spoon, fill 10 cupcake liners until they are about ¾ of the way full in a muffin tin.
  • Bake the muffins for 20-25 minutes until they are browned, and a knife comes out clean when inserted into the center of the muffins


3 Weight Watchers points or 2 Weight Watchers points for 20 mini muffinsWeight Watcher Smart Points: 3

By Admin

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