Today I want to share with you one of my favorite keto breakfast recipes. These keto strawberry muffins are soft, fluffy, and have that perfect sweet taste from real fresh strawberries.
If you have been looking for a simple baked treat that fits your low carb lifestyle, this is the recipe for you. I have made these muffins many times now, and they always turn out great.
The best part is that they are not complicated at all. You do not need any special skills or fancy equipment. Just a bowl, a muffin pan, and a few basic ingredients that you probably already have in your kitchen.
No weird ingredients that are hard to find. No long list of things you have never heard of. Just simple, real food that comes together to make something delicious.
👍 Why You’ll Love This Recipe
Super Easy to Make: This keto strawberry muffins recipe is really simple and anyone can make it. You do not need to be a professional baker or have years of experience in the kitchen.
Completely Keto Diet Friendly:This recipe was designed specifically for people on a low carb diet. It uses almond flour instead of wheat flour, and monk fruit sweetener instead of sugar.
Freezer Friendly: Another great thing about these muffins is that they freeze really well. If you make a double batch, you can freeze half of them and save them for later.
✨ Recipe Ingredients
- 3/4 cup Fresh Strawberries (diced small)
- 3 Eggs (large, room temperature)
- 2 1/2 cups Blanched Almond Flour – I recommend this one (amazon)
- 1/2 cup Monk Fruit Allulose Sweetener
- 1 1/2 teaspoons Baking Powder
- 1/3 cup Coconut Oil (measure when solid, then melt)
- 1/3 cup Almond Milk (unsweetened)
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F (175°C) and lining a muffin pan with 12 paper liners. This recipe makes about 12 standard sized muffins, but if your pan has larger cavities, you may end up with 8–10.
Step 2
Dice your strawberries into small pieces. Pat them gently with a paper towel to remove moisture.
Step 3
Add the almond flour, sweetener, salt, and baking powder to a large bowl. Mix together until uniform. Then, add in the almond milk, melted coconut oil, eggs, and vanilla extract. Mix well until a smooth batter forms.
Step 4
Add the diced strawberries and gently fold them into the batter.
Step 5
Divide the batter evenly among the muffin cups.
Bake for 25-30 minutes or until the tops are golden. You can insert a toothpick into the center – If it comes out clean, the muffins are ready.
💡Tips
1. Pat The Strawberries Dry
This might seem like a small step, but it makes a big difference in how your muffins turn out. Fresh strawberries have a lot of moisture in them, and when you cut them into small pieces, that moisture comes out even more.
If you just throw wet strawberries into your batter, all that extra liquid can make your muffins soggy or cause them to not bake properly in the middle.
The muffins might look done on the outside but still be wet and undercooked on the inside.
To avoid this problem, after you dice your strawberries into small pieces, spread them out on a paper towel or a clean kitchen towel. Then take another paper towel and gently press down on the strawberries to absorb the extra juice.
2. Use Blanched Almond Flour
When you go to the store or shop online for almond flour, you will notice there are different types available. The two main kinds are blanched almond flour and almond meal.
These are not the same thing, and using the wrong one can really affect your muffins. Blanched almond flour is made from almonds that have had their skins removed before being ground into a fine powder.
It is light in color and has a very smooth, fine texture. Almond meal, on the other hand, is made from whole almonds with the skins still on. It is darker in color and has a much coarser, grainier texture.
For this recipe, you want to use blanched almond flour. The fine texture is what gives these muffins their soft, fluffy crumb.
3. Fold the Strawberries In Gently
When it is time to add the strawberries to your batter, you want to fold them in gently instead of stirring or mixing vigorously.
Folding is a specific technique where you use a spatula or a big spoon to carefully turn the batter over on itself, bringing the bottom up to the top.
The goal is to distribute the strawberries evenly throughout the batter without crushing them or overmixing. If you stir too hard or too much, a few things can go wrong.
First, you might smash the strawberry pieces, which will release more juice into the batter and make it too wet. Second, overmixing can make your muffins tough and dense instead of light and fluffy.
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FAQ
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if you do not have fresh ones available, but there are some things you need to do to make them work in this recipe. Frozen strawberries have a lot more moisture than fresh ones because the freezing process breaks down the cell walls of the fruit, and when they thaw, they release a lot of liquid.
If you just throw frozen strawberries into your batter, all that extra moisture will make your muffins soggy and they might not bake properly. Here is what you need to do. First, take the frozen strawberries out of the freezer and let them thaw completely. You can do this by leaving them in a bowl on the counter for a couple of hours or putting them in the refrigerator overnight.
Once they are thawed, you will notice there is a lot of juice in the bowl. Drain off all that liquid. Then spread the strawberries on a few layers of paper towels and pat them very dry, pressing gently to absorb as much moisture as possible. After that, dice them into small pieces and pat them dry one more time.
Keto Strawberry Muffins
Print RecipeIngredients
- 3/4 cup Fresh Strawberries diced small
- 3 Eggs large, room temperature
- 2 1/2 cups Blanched Almond Flour I recommend this one (amazon)
- 1/2 cup Monk Fruit Allulose Sweetener
- 1 1/2 teaspoons Baking Powder
- 1/3 cup Coconut Oil measure when solid, then melt
- 1/3 cup Almond Milk unsweetened
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 350°F (175°C) and lining a muffin pan with 12 paper liners. This recipe makes about 12 standard sized muffins, but if your pan has larger cavities, you may end up with 8–10.
- Dice your strawberries into small pieces. Pat them gently with a paper towel to remove moisture.
- Add the almond flour, sweetener, salt, and baking powder to a large bowl. Mix together until uniform. Then, add in the almond milk, melted coconut oil, eggs, and vanilla extract. Mix well until a smooth batter forms.
- Add the diced strawberries and gently fold them into the batter.
- Divide the batter evenly among the muffin cups. Bake for 25-30 minutes or until the tops are golden. You can insert a toothpick into the center – If it comes out clean, the muffins are ready.
Delicious, great recipe.