Keto Strawberry Muffins

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!

Ingredients

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.

Instructions

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.

Top tip

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.

FAQ

Variations

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!

Storage

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.

Related recipes

Here are more keto muffins to try:

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Recipe

Keto Strawberry Muffins

Katrin Nürnberger

from Sugar Free Londoner

These easy keto strawberry muffins are ready in just 30 minutes! At just 3.7g net carbs per muffin, they are a nutritious low carb breakfast or snack. Can be prepared ahead and great for freezing.

5 from 13 votes

Print Recipe Pin Recipe Rate

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine British

Servings 9

Calories 253 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Ingredients

  

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

Instructions

 

• 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.

Video

Notes

Net carbs: 3.7g per muffin. Makes 9 muffins. 

Store at room temperature for up to 2 days, in the fridge for up to 5 days. Alternatively, freeze for up to 3 months. 

Measure the ingredients using kitchen scales for best results. 

I used ground almonds, which are coarser than super-fine almond flour and absorbs less moisture. If you want to use super-fine almond flour, I recommend that you reduce the amount of almond flour by 2 tbsp. 

 

Nutrition

Serving: 80gCalories: 253kcalTotal Carbohydrates: 7gProtein: 9.3gFat: 21.8gSaturated Fat: 6.7gFiber: 3.3gSugar: 2.4g

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