Keto Strawberry Muffins

by KetoFocus.com
4.7 Stars (7 Reviews) 3 Comments
BreadEasyKid Friendly

Fluffy keto strawberry muffins are a quick grab and go breakfast or snack. Slightly sweet and filled with fresh strawberries, these muffins are a filling make ahead low carb meal.

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Nutrition Facts

12

Servings

218

Calories

20.1g

Fat

6.8g

Protein

3.3g

Net Carb

6.1g

Total Carbs

Keto Strawberry Muffins Ingredients

  • 1/4 cup + 1 tablespoon monkfruit sweetener or sweetener of choice
  • 2/3 cup finely chopped strawberries
  • 2 1/2 cups almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 5 tablespoons melted butter
  • 3 eggs
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract

Keto Strawberry Muffins Directions

  • STEP
    1

    Preheat

    Preheat oven to 350 degrees.

    red 350 on a black background
  • STEP
    2

    Get a small bowl

    In a small bowl, combine strawberries with 1 tablespoon monkfruit sweetener. Set aside.

    cut strawberries in a glass bowl with a spoon
  • STEP
    3

    Get a medium bowl

    In a medium bowl, whisk together almond flour, baking powder and cinnamon. Set aside.

    dry ingredients in a metal bowl
  • STEP
    4

    Get a large bowl

    In a large, mix together melted butter and 1/4 cup of monkfruit sweetener. Beat in eggs, heavy cream and vanilla. Mix until combined.

    wet ingredients in a bowl with a mixer
  • STEP
    5

    Mix ingredients

    Slowly mix in dry ingredients.

    muffin batter mixed together with an electric mixer
  • STEP
    6

    Add strawberries

    Fold in strawberry mixture.

    sliced strawberries sitting on top muffin batter
  • STEP
    7

    Add to a muffin tin

    Scoop into a mini muffin tin lined with muffin liners. You an use a regular muffin tin too. Scoop the mixture up to the top of each liner. For mini muffins, bake at 350 degrees for 10 minutes. For regular muffins, bake at 350 degrees for 14-16 minutes.

    muffin batter scooped inside a mini muffin pan
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Similar low carb recipes

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Low Carb Strawberry Muffins Recipe

three muffins stacked on top of each other Fluffy keto muffins filled with real strawberries are a favorite grab-and-go breakfast and keto snack that my kids love! This almond flour based keto muffin recipe is easy to make. I like to bake a batch of these gluten free muffins on the weekend. Then my kids can grab a couple when they are headed out the door for school or to eat as a quick breakfast or snack. This is a great keto freezer recipe too! The fresh strawberry slices paired with the buttery muffin mix create a delicious keto bite especially if you swipe a little bit of butter on top!

Almond Flour Keto Muffins

This keto muffin recipe is made using almond flour instead of coconut flour. Many people don’t like the flour of coconut flour so I decided to develop a recipe only used almond flour. It is one of my favorite keto flours to bake with because it yields a delicate, fine crumb texture in muffins and other baked keto treats. four almond flour based muffins sitting in a big muffin tin

Are Strawberries Keto?

Yes! Strawberries are keto approved. In this recipe, we use 2/3 cup of chopped strawberries. That is about 6.3 net carbs for the whole recipe. So you can have a hit of strawberry flavor and a delicious bite of a couple of strawberries in each muffin without going over your daily carb limit. chopped strawberries in a clear bowl

Muffin Tins

This keto strawberry muffin recipe can be made using a mini muffin tin or a regular muffin pan. With either one, I do recommend using muffin liners so that the batter doesn’t stick to the sides of the pan. When filling the batter in the muffin pan, add the batter so it goes up to the top. These muffins don’t rise as much as gluten based flour muffins do, so in order to get that beautiful muffin top, add the batter to the very top! baked muffins in a mini muffin tin

Keto Muffin Storage

These keto muffins can be stored at room temperature in an air tight container or in the refrigerator for up to 5 days. You can also freeze them too! Simply put in a Ziploc freezer bag, push the excess air out and freezer for up to 2 months. When you want to eat, just take out a couple of keto strawberry muffins, throw them in a baggie and take to work or school. By the time you go to have a muffin, they will be defrosted and ready to eat!

Nutritional information & Macros

Nutrition Information

Keto Strawberry Muffins

Servings: 12

Amount Per Serving
Calories 218
Fat 20.1g
Protein 6.8g
Total Carbs 6.1g
Net Carbs 3.3g

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3 Comments

  1. I’ve been making the blueberry muffins that use lemon and saw this recipe and decided to try with blueberries. Came out really good. I’ll use this one now, I like it much better and it’s less work. I don’t use paper liners as I find I lose a lot of the muffin. I just wipe the tins with butter.

    Reply

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