Treat yourself to a delightful burst of berry flavor with these low carb strawberry muffins. They’re light, fluffy, and studded with juicy strawberries, making them perfect for breakfast or a snack. Made with almond flour and a keto-friendly sweetener, these muffins are low in carbs but don’t compromise on flavor. The natural sweetness of the strawberries shines through, offering a refreshing and fruity twist on classic muffins.
Strawberry muffins are a popular choice when fresh berries are in season, especially in spring and early summer. These muffins capture the fresh, summery taste of strawberries but with a keto-friendly twist. By swapping out high-carb flours and sugars for low-carb alternatives, these muffins allow you to indulge while staying on track with your diet. Whether for a quick breakfast on the go or an afternoon snack, these low carb strawberry muffins are a delicious way to enjoy the bright flavor of fresh berries.
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Ingredients
See recipe card for quantities.
- Almond Flour – A low-carb, gluten-free flour that gives the muffins a soft and tender texture.
- Coconut Flour – Helps absorb moisture and creates a sturdy, yet soft muffin.
- Erythritol – A sugar-free sweetener that provides sweetness without raising blood sugar levels.
- Baking Powder – Adds lift to make the muffins fluffy.
- Baking Soda – Works with the baking powder for extra rise and lightness.
- Salt – Enhances the sweetness and flavors in the muffins.
- Eggs – Adds structure and keeps the muffins fluffy.
- Melted Butter or Coconut Oil – Keeps the muffins moist and rich.
- Unsweetened Almond Milk – Provides moisture without the carbs.
- Vanilla Extract – Adds a subtle sweetness and enhances the flavor of the strawberries.
- Fresh Strawberries (chopped) – The star of the show, adding natural sweetness and juicy bites throughout the muffins.
Why These Ingredients?
Almond and coconut flour create the perfect low-carb base for these muffins, while erythritol sweetens without the sugar spike. Fresh strawberries bring natural sweetness and moisture to the muffins, and lemon zest adds a subtle brightness that pairs beautifully with the berries. The coconut oil or butter keeps the muffins rich and moist, while eggs and almond milk ensure they’re light and fluffy.
Instructions
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- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In a large bowl, whisk the eggs, melted coconut oil (or butter), almond milk, and vanilla extract until smooth and well combined.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter, as this can make the muffins dense.
- Fold in the Strawberries: Gently fold the chopped strawberries into the batter. Ensure the strawberries are evenly distributed throughout.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Hint: Cooking times can vary for many reasons and it is easy to overcook these muffins, which will make them firm. To avoid this and to keep the muffins fluffy and moist, once they have baked for 18 minutes inserted a toothpick into the center of a muffin to see if it comes out clean. If the toothpick is clean the muffins are ready. If the toothpick comes out with batter on it, continue cooking and checking until the toothpick comes out clean.
Recipe
Low-Carb Strawberry Muffins
Equipment
- Muffin Tin
- muffin liners or non-stick spray
- large mixing bowl
- medium mixing bowl
- whisk
- Measuring cups and spoons
- spatula
- toothpick
- Cooling rack
Ingredients
- 1 ½ cups almond flour
- 2 tablespoon coconut flour
- ½ cup erythritol
- ¼ cup melted butter or melted coconut oil
- 2 large eggs
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup freshly chopped strawberries
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In a large bowl, whisk the eggs, melted coconut oil (or butter), almond milk, and vanilla extract until smooth and well combined.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter, as this can make the muffins dense.
- Fold in the Strawberries: Gently fold the chopped strawberries and lemon zest (if using) into the batter. Ensure the strawberries are evenly distributed throughout.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition
Substitutions
For those with special dietary needs, see these easy substitutions you can make without sacrificing flavor.
- Dairy-Free: Use coconut oil instead of butter to keep the muffins dairy-free.
- Nut-Free: Substitute almond flour with sunflower seed flour to make these muffins nut-free. The flavor may change slightly, but they’ll still be delicious.
- Egg-Free: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The muffins will be slightly denser but still moist and flavorful.
Variations
Want to add a flavor burst to these already tasty low carb muffins? Try one of these variation! Just be conscious that this will change the nutritional facts for these muffins. We highly suggest making sure that you are using sugar-free ingredients any time you are making a variation or addition to these muffins.
- Chocolate Strawberry Muffins: Add ¼ cup of sugar-free chocolate chips for a decadent, chocolatey twist.
- Coconut Strawberry Muffins: Fold in 2 tablespoons of unsweetened shredded coconut along with the strawberries for extra texture and flavor.
- Lemon-Strawberry Muffins: Use both the lemon zest and 1 tablespoon of fresh lemon juice for a bright, citrusy flavor that pairs perfectly with the strawberries.
Complementary Sides
- Keto Whipped Cream: A dollop of homemade keto whipped cream on top of these muffins adds a creamy, indulgent touch.
- Iced Coffee with Almond Milk: Pair the muffins with an iced coffee made with unsweetened almond milk for a refreshing, low-carb breakfast or snack.
Equipment
- Muffin tin
- Paper muffin liners or non-stick spray
- Mixing bowls (1 medium, 1 large)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
Storage
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, keep the muffins in the fridge for up to 5 days.
Freezing: These muffins freeze well for up to 3 months. Let them thaw at room temperature or microwave them for a quick defrost.
Top Tips
Don’t Overmix: Mix just until the ingredients are combined to keep the muffins light and fluffy. Overmixing can result in dense muffins.
Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture. Frozen strawberries can make the batter too wet, but if using frozen, thaw and drain them before adding.
Add a Streusel Topping: For an extra layer of flavor, sprinkle a cinnamon-almond flour streusel on top before baking.
FAQ
Answer: Yes, but make sure to thaw them completely and drain any excess liquid to prevent the muffins from becoming too soggy.
Answer: If you prefer a sweeter muffin, you can add an extra tablespoon of erythritol or a few drops of liquid stevia.
Answer: Absolutely! These muffins store well and are perfect for meal prep. You can even freeze them for later and enjoy them whenever the craving strikes.
These low carb strawberry muffins are the perfect blend of sweet and fruity, with the satisfying texture of a traditional muffin but without the carbs. Enjoy them as a quick breakfast, snack, or even dessert while staying on track with your keto or low-carb lifestyle!
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Pairing
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