Are you looking for the perfect refreshing summery treat? These Keto Strawberry Muffins are soft, delicious, and super easy to make. Each bite is filled with the perfect amount of fresh strawberries. They are gluten-free, grain-free, nut-free, low-carb, and dairy-free.
We make muffins on a regular basis at our house because most of the family loves them. I love eating strawberries too, so it makes sense that I create the perfect strawberry muffin. The texture is going to blow your mind!
We even eat low carb keto muffins as a snack or treat. They are healthier than candy or other refined sugar-filled treats. Plus, if you are in charge of hosting a baby shower, bridal shower, or even Mother’s Day, these low carb strawberry muffins will make the guests rave about them. Really, there is no wrong time to eat a muffin if you ask me.
Ingredients You’ll Need
With only eight ingredients, you can make these muffins frequently, and they won’t break the bank. They are incredibly easy as well.
- Coconut Flour - I chose to use coconut flour in these muffins because it is more economical than almond flour and I like to offer some nut free options for anyone with a nut allergy. If you want to make an almond flour based muffin try these Keto Chocolate Chip Muffins instead. You can just sub strawberries for the chocolate chips.
- Sweetener - I use my blend of xylitol, erythritol, and stevia in my baking recipes but do offer suggestions on other sweeteners in the recipe card.
- Baking Powder - Always check the date if you don't use it very often.
- Vanilla - Lemon extract is a nice sub or addition to the vanilla in this keto strawberry muffins recipe.
- Eggs - Yes, you need 5 whole large eggs. Coconut flour is very dry and the extra eggs help with that.
- Canned Coconut Milk - I recommend using the full-fat coconut milk and not low-fat or the kind in a carton for this recipe.
- Coconut Oil - Any coconut oil is fine in this.
- Strawberries - Remove the hull and the stem and chop the rest into small pieces.
How To Make Keto Strawberry Muffins
No hard steps here! Just easy to follow directions that even older kids can make. These low carb muffins are a perfect recipe for beginning bakers.
Step One: Turn on the oven to 350 degrees and add liners to a muffin pan.
Step Two: Mix together the coconut milk, eggs, vanilla, baking powder, sweetener, and coconut flour together. Once mixed well, add in the coconut oil and the fresh strawberries. Divide the batter among the muffin tins.
Expert Tip: If you add the coconut oil in the beginning the cold eggs will make it solidify. That is why I add it later on.
Step Three: Bake the pan of muffins for 25-30 minutes. When they have turned a golden brown color and are firm to the touch, they are done.
Tips for Making The Best Muffins
- When possible, use cupcake liners to easily remove them when they are done. Otherwise, they may stick to the pan and break when you try to take them out.
- To make the keto strawberry muffins the same size, use a measuring cup, large ice cream scoop, or cookie scoop. This will allow the muffins to be uniform in size and shape.
- For the best flavor, use fresh ripe strawberries whenever possible.
- Once you add in the berries, do not over stir the batter. Just gently fold them in.
- Do not overbake the muffins, or they will be dense and dry.
- Add in some keto friendly sugar free chocolate chips, white chocolate chips, toasted coconut flakes, or your favorite nuts to add some extra flavor to the muffins.
Can I Use Frozen Strawberries?
I prefer the way the muffins turn out when using fresh, but you can swap them for frozen. The big thing about frozen berries is that they will get watery as they melt. An ok alternative is if you have frozen strawberries that are already sliced. You can press a couple of slices down vertically into the batter. The large whole frozen berries release too much liquid.
Other frozen berries like raspberries, blackberries, or blueberries will work better than frozen strawberries. Any berries are ok in moderation for a keto diet. Can't get enough strawberries? Try these Strawberry Blondies.
Can I Double The Recipe?
Of course! It’s easy to double; you’ll just need to use a couple of muffin tins to have enough space for all of them. Or work in batches until they are all baked.
Is It Okay To Make The Muffins Ahead Of Time?
Certainly! Keto Strawberry Muffins are great for meal planning and prepping. I recommend baking the muffins as directed then letting them cool. For the best results, wrap each muffin separately. They only last at room temperature for 1-2 days but will last in the fridge for up to 5 days. So depending on soon you will serve them, you can decide where is the best place to store them.
- 1 cup canned coconut milk
- 5 eggs
- ¾ cup coconut flour
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2.5 teaspoon baking powder
- 2 teaspoon vanilla
- 3 tablespoon coconut oil melted
- 1 cup fresh strawberries chopped
- Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners. Spray with cooking spray.
- Combine the coconut flour, sweetener, baking powder, vanilla, eggs, and coconut milk. Stir until smooth. Stir in the melted coconut oil. Stir in the strawberries. Divide between the 12 muffin holes.
- Bake for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.
More Muffin Recipes You Should Try
All of these muffins are sure to please your sweet tooth and give you a boost of flavor! Here are some of our favorite keto recipes that I think you will enjoy.
- Keto Banana Muffins
- Keto Zucchini Muffins
- Keto Lemon Muffins
- Keto Raspberry Muffins
- Keto Coffee Cake Muffins
- Keto Cranberry Muffins