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! Moist, fluffy and with fruity strawberry bursts, these easy gluten free, low carb muffins are made with a combination of almond flour and coconut flour. 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 muffins come in! I throw them as they head out knowing they have a nutritious start to the day.
And I have a sweet snack treat waiting for me in the afternoon!
These keto strawberry muffins are great for meal prepping. They last a good 5 days in the fridge. And even better, they freeze well. Simply take one out the night before and you've got breakfast sorted.
I've used a little more low carb flours in this recipe than I would for my cake recipes such as this Keto Blueberry Bread. This makes them more substantial and filling yet still light and airy in texture.
Ingredients for almond flour strawberry muffins
Let me elaborate a little about the ingredients we'll need for this low carb strawberry muffins recipe:
Eggs - Should be large and room temperature. Cold eggs can adversely impact the rise of keto muffins.
Almond flour - I used ground almonds, which is equivalent to regular almond flour in the US. You can also use super-fine almond flour in this recipe, however I recommend that you reduce the amount by 2 tbsp because super-fine almond flour is more absorbent and we don't want the batter to become too firm.
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 - I used plain full fat yoghurt. Greek yoghurt or sour cream should also work, as well as unsweetened almond milk.
Vanilla extract - Check that it is sugar free. If you don't have vanilla, you could substitute with 1 tbsp of lemon juice and the zest of 1 lemon.
Sweetener: I used Lakanto classic, which is an erythritol and monk fruit sweetener mix and a 1:1 sugar replacement. Xylitol, stevia blends or allulose will also work.
Baking powder - You could use 1 tsp baking soda instead.
Fresh strawberries - Chop them into small pieces. Mine weighed 120g for a scant cup. I don't recommend using frozen fruit for this strawberry muffin recipe because they are too soft.
Can you eat strawberries on keto?
Absolutely! Berries are keto friendly and the go-to fruit for anyone on a keto diet. Strawberries are not only 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) One of these low carb strawberry muffins is just 3.7g net carbs.
How to make keto strawberry muffins
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.
Note - check your muffin batter at this point. If it is too firm, add a splash of almond milk (up to 2 tbsp) or a little more yoghurt.
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.
Coconut flour strawberry muffins: If you cannot tolerate almond flour, it's possible to convert the recipe to coconut flour only. In this case, I would increase the amount of eggs to 5 and use 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.
100% almond flour strawberry muffins: Instead of the coconut flour, 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: To make these low carb muffins dairy free, replace the butter with coconut oil and the yoghurt with coconut yoghurt.
You could make these muffins with other berries such as blueberries, raspberries or blackberries.
How to store healthy strawberry muffins
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.
More keto muffin recipes
Moist and Fluffy Keto Chocolate Muffins - Delightfully chocolatey and super satisfying. One of my fave keto recipes with chocolate.
Keto Broccoli Cheese Muffins Recipe - These muffins have a loyal following. What is it about cheese and broccoli together that's just so delicious?!
Low Carb Keto Blueberry Muffins - A classic muffin recipe made gluten free and low carb.
Low Carb Keto Banana Muffins - There are always people out there who insist low carb recipes cannot contain banana. Not true! This recipe does use REAL banana and the net carbs are still low. Plus, it's delicious!
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Keto Strawberry Muffins
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 / 75g butter melted, then cooled
- ⅓ cup / 85g plain yogurt full fat
- 2 cup / 200g almond flour
- ⅓ cup / 40g coconut flour
- ⅓ cup / 65g granulated sweetener (So Nourished) use ½ cup if you prefer a sweeter muffin
- 1 tbsp vanilla extract
- 2 tsp baking powder
- 1 cup / 120g strawberries chopped
- Preheat the oven to 180 C / 350F 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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