These keto strawberry muffins are moist in the middle and have a light and tender crumb! Made with just 6 ingredients, they are perfect to enjoy with some coffee or an after dinner treat! 3 grams net carbs per serving.
Keto Strawberry Muffins
When it comes to keto muffins, my favorite recipes to make are blueberry muffins, almond flour muffins, and these keto strawberry muffins.
As someone who makes and creates plenty of desserts, muffins and cupcakes are my absolute favorites. Every Saturday morning while I’m preparing my breakfast, I always prepare a batch of muffins to last me throughout the week. I love having one in the afternoons with my coffee and sometimes I also enjoy one after dinner.
The beauty of muffins is that you can customize them in a variety of ways. While I tend to lean towards all things chocolate, I also have a soft spot for berries. Thankfully, most berries are suitable for a keto diet and my favorite ones to use is strawberries!
I’ve been meaning to share a keto strawberry muffin recipe for quite some time. As someone who adores muffins and enjoys strawberries every day, these are my new favorite. The muffins need just 6 main ingredients and use just one bowl to whip them up.
No sugar and no grains are needed, but you’d never tell. The texture of the muffins is moist and fluffy on the inside, with the lightest and tender crumb. The muffins are pleasantly sweet and bursting with strawberries throughout.
I had some friends over for coffee the other day and served them these muffins and NO ONE believed me when I told them they were low carb- They loved how fluffy they were!
How do you make keto strawberry muffins?
- Almond flour– I recommend using blanched almond flour, not almond meal. The latter doesn’t have the superfine texture to achieve a light and tender crumb.
- Baking soda– Gives a little rise and depth to the muffins.
- Salt– A pinch to balance out the overall sweetness of the muffins.
- Eggs– Room temperature eggs.
- Coconut oil– Refined coconut oil that has been melted and cooled. Unsalted butter can also be used.
- Sugar free syrup– A keto friendly liquid sweetener. I used homemade keto syrup.
- Strawberries– Fresh or frozen sliced strawberries.
- Powdered sweetener– Optional, but I love to sift some keto powdered sugar over the top of the freshly baked muffins!
Start by mixing together your dry ingredients in a mixing bowl. Add the eggs and syrup and whisk until combined. Fold through the strawberries at the end.
Now, line a 12-count muffin tin with muffin liners. Distribute the batter amongst them, filling them approximately 3/4 full. Bake the muffins in a preheated oven at 180C/350F for 22-25 minutes. Remove the muffins from the oven and let them cool in the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely. Once cool, sift the powdered sugar over the top of them and serve.
Tips to make the best almond flour strawberry muffins
- Use muffin liners, to ensure the muffin batter doesn’t stick to the pan.
- Do not overbake the muffins, as they will continue to bake as they are cooling in the pan. Once a skewer comes out mostly clean, the muffins are done.
- For a stronger strawberry flavor, fold through some keto strawberry jam.
- Feel free to add some chopped nuts or sugar free chocolate chips for some added flavor and fun.
Storing and freezing low carb strawberry muffins
- To store: Muffins should be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
- To freeze: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.
More keto muffin recipes to try
Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin with muffin liners.
In a large mixing bowl, add your dry ingredients and mix well. Add the eggs, coconut oil, and syrup, and mix until a smooth dough remains. Fold through the strawberries.
Distribute the batter evenly amongst the muffin liners and bake for 22-25 minutes, or until a skewer comes out mostly clean.
Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely. Once cool, sift some powdered sugar over the top.
TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 164kcal | Carbohydrates: 7g | Protein: 6g | Fat: 15g | Sodium: 112mg | Potassium: 26mg | Fiber: 4g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg | NET CARBS: 3g