Keto Strawberry Muffins

If you’ve been missing the soft, sweet goodness of muffins on keto, these Keto Strawberry Muffins are about to become your new favorite! Made with almond flour, fresh strawberries, and a touch of vanilla, they’re moist, fluffy, and bursting with juicy strawberry flavor. Plus, they’re low in carbs, gluten-free, and naturally sweetened—perfect for a keto-friendly breakfast or snack.

Unlike traditional muffins that rely on sugar and wheat flour, this recipe keeps things keto with low-carb ingredients while still delivering that bakery-style texture. Whether you enjoy them warm out of the oven or as a quick grab-and-go breakfast, these muffins are sure to satisfy your cravings without knocking you out of ketosis.

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Why You’ll Love This Recipe

• Soft & Moist – These muffins have the perfect fluffy texture without feeling dry or dense.
• Low in Carbs – Only a few net carbs per muffin, making them a guilt-free treat.
• Easy to Make – Simple ingredients and quick prep time!
• Naturally Sweetened – No refined sugar, just keto-friendly sweetness.
• Kid-Friendly – Even non-keto family members will love them!

My Personal Experience

I was craving a sweet yet keto-friendly treat and decided to experiment with almond flour and fresh strawberries. The result? A batch of muffins so soft and delicious that I had to stop myself from eating more than one! The combination of vanilla, butter, and juicy strawberries gives these muffins a rich flavor without needing sugar. I love making a batch on Sunday and enjoying them throughout the week.

Required Equipment

Mixing Bowls
A good set of mixing bowls makes it easy to combine dry and wet ingredients separately before mixing them together.

Whisk & Spatula
The whisk ensures even mixing of dry ingredients, while the spatula helps fold in the strawberries gently without crushing them.

Muffin Tin & Liners
Non-stick muffin liners make cleanup easy, and a sturdy muffin tin ensures even baking and perfect muffin shapes.

Measuring Cups & Spoons
Accuracy is key with keto baking, so precise measuring tools help ensure the right balance of ingredients.

Ingredients & Substitutions

• Almond flour (2 cups) – Provides a soft, moist texture. Coconut flour is not a good 1:1 substitute, as it absorbs more moisture.
• Baking powder (1 ½ tsp) – Helps the muffins rise and become fluffy.
• Granulated keto sweetener (½ cup) – Monk fruit, erythritol, or allulose works best.
• Eggs (3 large) – Binds everything together and adds structure.
• Unsalted butter (¼ cup, melted) – Adds richness. You can substitute coconut oil for a dairy-free option.
• Vanilla extract (1 tsp) – Enhances the overall flavor.
• Unsweetened almond milk (¼ cup) – Keeps the batter smooth and prevents dryness.
• Fresh strawberries (¾ cup, diced) – Adds natural sweetness. You can use raspberries or blueberries as an alternative.

How to Make Keto Strawberry Muffins

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Mix the dry ingredients – In a large bowl, whisk together almond flour, baking powder, and sweetener.
3. Whisk the wet ingredients – In another bowl, beat the eggs, then mix in melted butter, vanilla, and almond milk.
4. Combine wet and dry ingredients – Gradually mix the wet ingredients into the dry ingredients until fully combined.
5. Fold in the strawberries – Gently stir in the diced strawberries, making sure they’re evenly distributed.
6. Fill the muffin tin – Divide the batter evenly among the muffin liners.
7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
8. Let them cool – Allow the muffins to cool for 10 minutes before transferring them to a wire rack.

Tips for This Recipe

• Use fresh strawberries for the best texture, as frozen berries release extra moisture.
• If using coconut oil instead of butter, ensure it’s melted but not too hot when mixing.
• Don’t overmix the batter—this keeps the muffins light and fluffy.
• Store in an airtight container to maintain freshness.

Optional Additions

• Chopped nuts – Add a crunchy texture with pecans or walnuts.
• Cinnamon or nutmeg – Enhances the warmth and depth of flavor.
• Chocolate chips – Use keto-friendly chocolate for a delicious twist.

Serving Ideas

• Enjoy these muffins warm with a pat of butter for a comforting breakfast.
• Pair with a cup of keto coffee or a sugar-free smoothie.
• Serve as a dessert with whipped cream and extra fresh strawberries.

Storage Recommendations

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps fresh for up to 5 days in the fridge.
• Freezing: Store in a freezer-safe bag for up to 3 months. Defrost at room temperature or warm in the oven.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent, so it will make the muffins dry. Stick to almond flour for the best texture.

Can I use frozen strawberries?
Yes, but thaw and pat them dry first to remove excess moisture.

What’s the best way to reheat them?
Warm in the microwave for 10–15 seconds or in a preheated oven at 300°F for 5 minutes.

Nutritional Breakdown (Per Serving)

• Calories: 160
• Total Carbs: 6g
• Fiber: 3g
• Net Carbs: 3g
• Protein: 5g
• Fat: 14g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀