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Keto Strawberry Muffins

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!

Course Breakfast
Cuisine American
Keyword keto muffins, strawberry muffins
Prep Time 10 minutes
Total Time 21 minutes
Servings 6
Author Kelly

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

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin pan with baking liners.

  2. In a large bowl, whisk together the almond flour, coconut flour, baking powder and baking soda.


  3. In a separate medium bowl, whisk together 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.

  4. Spoon into muffin pan using an ice cream scoop for even portions. Top with additional strawberries and sprinkle with maple sugar.

    Bake in a preheated oven for 17-21 minutes, or until a toothpick inserted in the middle comes out clean.

  5. Bake in a preheated oven for 17-21 minutes, or until a toothpick inserted in the middle comes out clean.

    Allow to cool for at least 20 minutes.