Keto Strawberry Muffins
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 with just 3.6 g net carbs each.
We make muffins on a regular basis at our house because my whole family loves them. We often eat low carb keto muffins as part of our breakfast menu, a snack, or sweet treat for your sweet tooth. I love eating strawberries too, so it makes sense that I create the perfect strawberry muffin.
With only eight ingredients, you can make these low carb strawberry muffins frequently, and they won’t break the bank. They are incredibly easy which is a great thing! And they are gluten-free, grain-free, nut-free, low-carb, and dairy-free.
I have low carb muffins for all your cravings: Keto Lemon Muffins, Low Carb Blueberry Muffins, Keto Raspberry Muffins, Keto Coffee Cake Muffins, & more low carb muffin recipes.
Ingredients
- 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 keto recipes for anyone with a nut allergy.
- Sweetener – I use my low carb sweetener in my baking recipes but do offer suggestions on other sweeteners such as monk fruit sweetener in the recipe card.
- Baking Powder – Always check the date if you don’t use it very often.
- Vanilla Extract – 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 – Choose sweet ripe strawberries (preferably during strawberry season). Remove the hull and the stem and chop the rest into small pieces.
See recipe card for quantities.
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 muffin liners to a muffin pan. Mix together the wet ingredients along with the dry ingredients in a medium bowl. Once mixed well, add in the melted coconut oil and the fresh strawberries.
Step Two: Divide the muffin batter among the paper liners in the muffin tin.
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. Cool on a cooling rack.
Top 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.
Variations
- Almond Flour – If you want to make a almond flour muffins try these Keto Chocolate Chip Muffins instead. You can just sub strawberries for the chocolate chips to make almond flour strawberry muffins.
- With Dairy – If you want to make these with dairy instead of coconut milk you can replace that with sour cream or Greek yogurt. Melted butter can be used instead of the coconut oil.
- Cheesecake Filling – Cut 3 oz of cream cheese into 12 cubes. Roll each in extra sweetener. Press into the center of each muffin before baking.
Tips
- 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.
Storage
Store muffins in an airtight container at room temperature for 1-2 days. Store in the refrigerator for 4-5 days or freeze for longer storage.
Common Questions
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.
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.
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.
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Keto Strawberry Muffins
Ingredients
- 1 cup canned coconut milk
- 5 eggs
- 3/4 cup coconut flour
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2.5 tsp baking powder
- 2 tsp vanilla
- 3 tbsp coconut oil melted
- 1 cup fresh strawberries chopped
Instructions
- 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.
Notes
Nutrition
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Originally Published March 12, 2021. Revised and Republished March 20, 2025.
Hi
I just found you and started with ice cream recipes. Outstanding BTW.
My question is, is this supposed to be the consistency of a thinner pancake batter? I followed your recipe to the T and that’s what I ended up with.
Thank you for your time.
My batter was thicker than that. You can see it in my photos. What size were your eggs? That might make a difference.
Do you think flax eggs would work in this recipe? I’m allergic to egg whites.
I’m sorry but I’m not sure. You could half the recipe to test it so if it doesn’t work you won’t waste as many ingredients.