If you’re craving a sweet treat that won’t derail your keto diet, these Keto Strawberry Muffins are the answer. Moist, flavorful, and unbelievably easy to make, this recipe combines the fresh taste of strawberries with the richness of almond and coconut flours. Perfect for a quick breakfast, a snack, or a guilt-free dessert, these muffins are here to impress. Don’t be surprised if they become a staple in your low-carb recipe collection!
Why You’ll Love This Keto Strawberry Muffins Recipe
- Easy to make: These muffins come together in just around 30 minutes, perfect for busy mornings or last-minute desserts.
- Great for beginners: If you’re new to baking with low-carb ingredients, this recipe provides a wonderful introduction.
- Healthy and delicious: Packed with fresh strawberries and healthy fats, these muffins are not just low-carb but also nutrient-dense.
- Versatile: Perfect for breakfast, a midday snack, or dessert. They pair well with tea or coffee!
- Meal-prep friendly: Make a batch, and enjoy throughout the week.
Ingredients for Keto Strawberry Muffins
- 1 cup almond flour: Offers a nutty flavor and moisture.
- 1/4 cup coconut flour: Provides a soft, fluffy texture.
- 1/2 cup erythritol sweetener: A perfect sugar substitute with zero net carbs.
- 1 teaspoon baking powder: Helps the muffins rise.
- 1/2 teaspoon baking soda: Works with baking powder for extra lift.
- 1/4 teaspoon salt: Balances the sweetness.
- 4 large eggs: Adds structure and richness.
- 1/2 cup unsweetened almond milk: Keeps the batter smooth and moist.
- 1/4 cup melted coconut oil: Enhances the flavor and keeps the muffins moist.
- 1 cup fresh strawberries, chopped: Adds natural sweetness and a fruity burst.
Dietary Swaps
- For nut allergies, substitute almond flour with sunflower seed flour.
- For a dairy-free option, use coconut milk instead of almond milk.
How to Make Keto Strawberry Muffins – Step by Step
Prep Work
Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray. This ensures easy removal and clean-up.Mix the Dry Ingredients
Step 2: In a large bowl, combine your 1 cup almond flour, 1/4 cup coconut flour, 1/2 cup erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Ensure there are no clumps by mixing well.Prepare the Wet Ingredients
Step 3: In another bowl, whisk together 4 large eggs, 1/2 cup unsweetened almond milk, and 1/4 cup melted coconut oil until fully combined.Combine and Fill
Step 4: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid over-mixing as it can make the muffins dense.
Step 5: Gently fold in 1 cup of chopped fresh strawberries until evenly distributed.
Step 6: Divide the batter evenly among the muffin cups, filling each about 2/3 full.Bake to Perfection
Step 7: Bake in your preheated oven for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Step 8: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. - Can I make Keto Strawberry Muffins ahead of time?
Absolutely! These muffins can be baked a day in advance. Store them in an airtight container to retain freshness. - What is the secret to the best Keto Strawberry Muffins?
Use fresh, ripe strawberries and ensure ingredients are at room temperature before mixing. This aids in even baking and flavor distribution.
Best Ways to Serve Keto Strawberry Muffins
- With Cream Cheese: For a decadent breakfast, serve your muffins with a dollop of cream cheese.
- Alongside a Zesty Lemon Tea: Enhance the fruity notes with a refreshing lemonade or a zesty lemon tea.
- Pair with our Keto Chocolate Mousse Recipe for a delightful low-carb dessert combination.
Nutritional Information for Keto Strawberry Muffins
- Calories: 180 kcal per muffin
- Carbs: 5g
- Protein: 5g
- Fat: 15g
These muffins are a perfect low-carb option for those mindful of their calorie and carbohydrate intake.
Storage & Leftovers
- How long do Keto Strawberry Muffins last in the fridge? These muffins can be stored in the refrigerator for up to a week. Keep them in an airtight container to maintain their moisture.
- Can you freeze them? Yes, you can freeze them for up to 3 months. Place them in a ziploc bag or a sealable container, ensuring they are kept airtight.
Best Reheating Methods
- Defrost frozen muffins overnight in the fridge, and reheat them in the oven at 300°F (150°C) for about 5-7 minutes for a fresh-baked taste.
FAQs for Keto Strawberry Muffins
Can I freeze Keto Strawberry Muffins?
Yes, these muffins freeze beautifully. Ensure they’re completely cooled, then wrap them individually for best results.
What can I use instead of erythritol?
You can substitute erythritol with monk fruit sweetener or stevia; just be sure to adjust the quantity according to the manufacturer’s instructions.
Can I use frozen strawberries?
Yes, but be sure to thaw them first and pat dry to avoid adding extra moisture to the batter.
Are there any dairy-free alternatives to coconut oil?
Certainly! You can use avocado oil for a dairy-free alternative with a neutral taste.Related Recipes for Keto Strawberry Muffins
Keto Strawberry Muffins
- Total Time: 32
- Yield: 12 1x
- Diet: Low Carb
Description
Keto Strawberry Muffins are a delicious treat for anyone on a low-carb diet.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Mix well to ensure there are no clumps.
- In another bowl, whisk together the eggs, almond milk, and melted coconut oil until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
- Gently fold in the chopped strawberries until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store any leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 22
- Category: Muffins
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
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