Keto Strawberry Muffins

If you’ve been looking for a recipe for keto strawberry muffins, this one is it! These are almond flour strawberry muffins, made with low carb ingredients (3g net carbs each!). They’re sugar-free and gluten-free and hey, muffins are perfect for breakfast, snack, or dessert!

The recipe card at the bottom of the post has the full list of ingredients and instructions for your convenience. Before you scroll there, there is important information in the post!

Are Strawberries Keto Friendly?

You’re wondering how many carbs are in strawberries. Well, in moderation, strawberries are a great low carb fruit option.

1/2 cup of strawberries contains 6 grams of carbs and 1.5 grams of fiber which means that 1/2 cup of strawberries contains about 4.5g net carbs. While not the lowest carb berry, they are still low carb.

Ingredients for this Keto Strawberry Muffin Recipe

The ingredients for these almond flour strawberry muffins are super simple! If you frequently make low carb treats, you might have all of these ingredients on hand!

• Strawberries (fresh*)
• Almond flour
• Egg
• Baking Powder
• Monkfruit Sweetener
• Coconut oil
• Half and Half or Heavy Whipping Cream
• Salt

If you use frozen strawberries, allow them to come to room temp and drain the excess juices off. They may need additional baking time due to moisture.

Tips and steps for making these Almond Flour Strawberry Muffins

Supplies you need to make these muffins

• Muffin Pan + Liners (See below)
• Two Mixing Bowls
• A spatula

You can use paper muffin liners or silicone liners that are reusable!

Once you have your ingredients and tools ready to go, preheat the oven to 350°F (176°C).

Combine the dry ingredients in one bowl.

Make sure they’re thoroughly mixed.

In a separate bowl, combine the egg, coconut oil, half and half, and vanilla.

Make sure the coconut oil is room temp and soft, you could even melt it and then slightly cool it (so that it doesn’t cook the eggs).

Slowly add the dry ingredients into the wet until everything is mixed.

Fold in the strawberries. This helps them to not get mashed.

Spoon portions into each muffin liner, fill each about 2/3 full.

If you want to be extra fancy, add a thin slice of strawberry on top for garnish.

Each oven is different, so cooking times will vary. It will take around 25 minutes, give or take. Do a toothpick test to make sure the muffins are cooked through.

Allow the muffins to cool slightly before you transfer them to a cooling rack.

More Keto Strawberry Recipes

Keto Strawberry Cheesecake for Two

Keto Strawberry Lemonade Cake

Strawberry Rhubarb Gluten-Free Crisp (Low Carb)

Keto Strawberry Crumble

Strawberry Coconut Fat Bombs

Strawberry Shortcake with 90-Second Cake

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5 from 1 vote

Keto Strawberry Muffins

Super simple keto strawberry muffins that are sugar-free and gluten-free! Made with almond flour and a few other ingredients, these muffins are great as a healthy breakfast, snack or dessert!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Breakfast, Brunch, Dessert, Snack

Cuisine: American, European

Breakfast, Family Friendly, Gluten-free, Keto, Keto snacks, Low Carb, Monkfruit sweetener, Strawberry, Sugar Free, THM-S

Servings: 8

Calories: 135kcal

Ingredients

• 1 cup Almond flour
• 1 Egg
• 1 tsp Baking powder
• ¼ cup Monkfruit Sweetener
• 2 Tbsp Coconut Oil Softened/ room temp
• ¼ cup Half & half or Heavy Whipping Cream
• 1 cup Strawberries* finely diced (more for garnish, optional)
• 1 tsp Vanilla
• Pinch of Salt

Instructions

• Preheat the oven to 350°F.
• In a mixing bowl, combine dry ingredients (almond flour, baking powder, sweetener, salt).
• In a separate bowl combine the egg, half and half (or HWC), coconut oil, and vanilla.
• Add the dry ingredients to the wet until everything is mixed.
• Fold in the strawberries gently.
• In a muffin tin, lined with papers or silicone liners, fill liners ⅔ full. Optional: add a thin strawberry slice on each muffin as a garnish.
• Bake for 23-28 minutes at 350°F. Do a toothpick test to make sure they are cooked through.
• Allow muffins to slightly cool before serving.
• Refrigerate any leftovers.
• Optional: serve with whipped cream or warm with butter.

Notes

*This recipe uses fresh strawberries but if you use frozen strawberries, allow them to come to room temp and drain the excess juices off. They may need additional baking time due to moisture.

Recipe makes 8-9 muffins, nutrition facts reflect 8 servings. 

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