Keto Strawberry Muffins

Low Carb Strawberry Muffins Recipe

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.

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.

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!

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!