Name: Keto Strawberry Muffins
Prep time: 10 min
Total time: 21 min
Yield: 6
Ingredients: 2 cups superfine blanched almond flour; 2 tbsp coconut flour; 1 tsp baking powder; 1/2 tsp baking soda; 3 large eggs; 2 tsp pure vanilla extract; 1/4 cup unrefined coconut oil melted and cooled; 4 tbsp Lakanto sugar-free maple syrup; 1/2 cup unsweetened almond milk; 1 cup fresh strawberries chopped (plus more for topping)

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!

Low Carb Strawberry Muffins Recipe

Nothing says summer like a batch of homemade keto strawberry muffins! These easy muffins are the healthy breakfast or snack recipe you need this season. They’re Paleo, gluten-free and keto friendly!

My husband loves munching on one with a cup of coffee or tea. They’re made with almond flour and coconut oil to keep them nice and healthy. If you go strawberry picking this summer, I highly recommend baking some of your berries into these soft and fluffy muffins!

Recipe Ingredients

Everything you need to make these muffins is probably already in your kitchen! Here’s the list of ingredients:

Blanched Almond Flour
Coconut Flour
Baking Powder
Baking Soda: Adding both baking powder and baking soda will help your muffins rise to the heavens!
Eggs
Vanilla Extract
Unrefined Cocout Oil: Melt your coconut oil down and let it cool before you bake with it.
Lakanto sugar-free maple syrup: To make these muffins paleo, use pure maple syrup
Unsweetened Almond Milk
Fresh Strawberries: Chop up your berries and set some aside for garnishing your muffins.
Monk fruit sweetener: for topping, optional

How to Make Strawberry Muffins

Prepare for Baking: Preheat your oven to 350°F and line a 12-cup muffin pan with baking liners.
Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder and baking soda.
Combine Wet Ingredients: In a separate medium bowl, whisk together the 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.
Add Batter to Muffin Tin: Spoon the batter into the muffin pan, top with additional strawberries and sprinkle with maple sugar.
Bake: Bake in the preheated oven for 17-21 minutes, or until a toothpick inserted in the middle of the muffins comes out clean.

Tips for the Best Keto Strawberry Muffins

Use Muffin Liners: Use muffins liners, if possible, to keep your muffins from sticking to the pan. If you don’t have muffin liners, grease the pan well. It’s not a bad idea to use lightly greased muffin liners to avoid sticking.
Gently Fold in Strawberries: Lightly fold in your strawberries to avoid over-mixing the batter.
Use an Ice Cream Scoop: To make sure your muffins are all the same size, use an ice cream scoop to add the batter to the muffin pan.

Can I Use Other Kinds of Berries?

Feel free to use another type of berry in place of the strawberries. These muffins taste amazing with blueberries, blackberries and raspberries too! You could even mix and match your favorite berries. The more the merrier!

How to Store These Muffins

To store your strawberry muffins, keep them in an airtight plastic bag in the refrigerator. They’ll stay good for 3-4 days. You can eat them cold or reheat them in the microwave!

These muffins are also freezer friendly. You can freeze them in a sealed plastic bag or tightly wrapped with aluminum foil. Frozen muffins will last for up to 3 months! Just thaw them out on the counter before reheating.

5 from 3 votes