These keto strawberry muffins are a delicious grab and go breakfast when you're short on time in the mornings. They also make a yummy healthy afternoon snack! Ready in 30 minutes.
My kids like to sleep in late and often find themselves with no time for a sit-down breakfast. Which is where these strawberry muffins come in. I give them one as they head out and know they have a nutritious start to the day.
Bonus, I have a sweet treat waiting for me in the afternoon, alongside a cup of almond milk matcha latte!
🌟 Why You'll Love This Recipe
- Fluffy texture
- Fruity strawberry flavor
- Naturally gluten-free
- low carb and keto-friendly - just 3.7g net carbs
- Great for meal prep and freezes well
- Easy recipe
Here are the ingredients you'll need:
- Eggs - Should be large and room temperature.
- Almond flour - I used ground almonds, which is equivalent to regular almond flour in the US. For super-fine almond flour, reduce the amount by 2 tablespoons.
- Coconut flour - Measure this with a kitchen scale if possible. If you don't have kitchen scales, pour it into the cup rather than scoop and level afterwards so you don't use too much.
- Butter - I melted mine in the microwave for 1 minute (cover it up so it does not splatter). Then I let it cool for a few minutes.
- Yoghurt - Plain full fat yoghurt. Greek yoghurt or sour cream should also work, as well as unsweetened almond milk.
- Vanilla extract - Option to substitute with 1 tablespoon of lemon juice and the zest of 1 lemon.
- Sweetener: I like Bocha Sweet. Xylitol or allulose will also work.
- Baking powder - Or use 1 teaspoon baking soda.
- Fresh strawberries - Chopped.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Whisk the eggs with an electric mixer until pale, fluffy and doubled in size.
Step 2: Add the yoghurt, melted butter and vanilla extract and whisk until well-combined.
Step 3: Stir together the dry ingredients in a second bowl - almond flour, coconut flour, baking powder and sweetener. Then add the dry ingredients to the wet and blend until you have a smooth batter.
Step 4: Fold in the chopped strawberries with a spatula.
Step 5: Fill the batter into a muffin pan lined with paper cups and smoothen the tops. Bake in the oven until golden or until a toothpick inserted comes out clean.
Let cool completely before eating.
Check the texture of the muffin batter. If it is too firm, add a splash of almond milk (up to 2 tablespoons) or a little more yoghurt.
Absolutely! Strawberries are a good source of antioxidants, vitamin C and other micronutrients. They are also low in carbs. 1 cup (150g) provides just 11.7 grams of carbs and 3 grams of fibre. (Source)
Yes. Defrost them first and discard the juice. Then, roll them in a little coconut flour so they don't make the muffins soggy.
Coconut flour strawberry muffins: Use 5 eggs and ¾ cup / 90g coconut flour. You may also need to increase the amount of butter to ½ cup / 114g because coconut flour can taste dry.
Almond flour strawberry muffins: Use an additional cup / 100g of (regular) almond flour or ground almonds. If your almond flour is super-fine, use 2 ⅔ cup / 265g in total.
Dairy-free muffins: Replace the butter with coconut oil and the yoghurt with coconut yoghurt.
Use other berries: Blueberries, raspberries or blackberries!
Store in an airtight container at room temperature for up to 2 days or keep in the fridge for up to 5 days.
Alternatively, freeze for up to 3 months.
Here are more keto muffins to try:
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Keto Strawberry Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 4 eggs large, room temperature
- ⅓ cup butter melted, then cooled, 75g
- ⅓ cup plain yogurt full fat / 85g
- 2 cup almond flour 200g
- ⅓ cup coconut flour 40g
- ⅓ cup granulated sweetener 65g, use ½ cup if you prefer a sweeter muffin
- 1 tablespoon vanilla extract
- 2 teaspoon baking powder
- 1 cup strawberries chopped, 120g
- Preheat the oven to 180 C / 350F electric or 160C / 320 F fan and line a muffin pan with paper cups.
- Whisk the eggs with an electric mixer until pale, fluffy and doubled in size. This takes about 2 minutes.
- Add the yoghurt, melted butter and vanilla extract and whisk until well-combined.
- Stir together the dry ingredients in a second bowl - almond flour, coconut flour, baking powder and sweetener. Then add the dry ingredients to the wet and blend until you have a smooth batter.
- Last, carefully fold in the chopped strawberries with a spatula.
- Fill the muffin batter into paper cups and smoothen the tops. Bake for about 25 minutes or until a skewer inserted comes out clean.
- Let cool completely before eating.