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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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:
- Flaxseed Muffins30 Minutes
- Keto Chocolate Muffins30 Minutes
- Low Carb Keto Blueberry Muffins30 Minutes
- Keto Chocolate Chip Almond Flour Muffins
Tried this recipe? Give it a star rating below!
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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. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
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I made these keto strawberry muffins tonight with a few changes.
I used 55 grams of butter, 2 eggs plus half a cup of egg whites, 173 grams of plain Greek yogurt and just 30 grams of sweetener and they are moist and delicious.
Thank you Katrin for another spectacular recipe. I appreciate all the planning and trial and error that goes into these recipes.
Thank you for letting me know your tweaks!
I'm not on Keto but this is the perfect snack for my daughter with type 1 diabetes! Thank you
Hello! Could I use coconut oil instead of butter? X
Yes, that would work just as well.
Hi, I'd really like to try these, but I was wondering if I could use any fresh fruit for this recipe. I have fresh cherries that I was thinking of using. Do you think 1 cup of chopped cherries would work as a substitute?
Of course, that would work too!
I finally got around to making these, but realized I bought nonfat Greek yogurt instead of full fat yogurt. The muffins turned out delicious and moist regardless and the cherries were the perfect touch! My husband asked if I could try next time to make it with just the almond flour & no coconut flour, so I'll make sure to triple check that I have the full fat yogurt & let you know how it turns out! Thank you again for your recipes, help & suggestions!
That's great news! Thanks for taking the time to comment.
Can I substitute sour cream for the yogurt?
Yes, that should work too. They may taste a little richer.
They look amazing. Can I use coconut yogurt in the recipe instead of regular dairy yogurt?
Yes, that should work just as well.
I have made them twice, without the sweetener, and we all love them. They freeze nicely and are delicious microwaved
Would adding 1 scoop of protein powder change the consistency and/or ruin them?
Protein powder is nice in keto baking. I would use a little less almond flour so the batter does not get dry.
Is it correct that I can use 265 gr de-oiled super fine almond flour? My almond flour has a fat content of 18%.
I cannot guarantee that you would get a good result with this as it is much finer in texture than the almond flour I used. I tried using de-oiled almond flour in my grab and go low carb muffins once and did not like the way they tasted at all. If you want to try anyway, definitely use less flour.
These muffins are soooo delicious! Next time I want to add some white chocolate chips as well. Thank you so much for another great recipe.
My pleasure! I'm happy you liked the muffins. Using white chocolate chips in this recipe sounds like a wonderful idea.
I've just added it, oops! It's 180 C / 350F.
Yes, that's correct! 180 C / 350F.
At 180 they burnt
Maybe you have a fan assisted oven? My oven is electric. For fan assisted ovens, always lower the temperature by 20 Celsius. Another reason for over-browning can be when you bake on the top shelf instead of the middle shelf, where temperatures are the highest. For the next time, make these adjustments and have an eye on the muffins, putting aluminium paper on top as soon as they are golden on top. That way, the muffins won't burn and you can continue baking them until they are done on the inside.
Hope this helps!
And, by the way, these are GREAT!!
Oh, that's so good to hear! Really happy you like them!!!