Muffins are a great make-ahead breakfast option and these gluten free Strawberry Almond Flour Muffins have become a morning favorite around here! Packed with strawberry flavor with a hint of almond, these muffins make a delicious and nutritious grab and go breakfast or snack that even the kids will love! This easy muffin recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
On the Ranch, breakfast can quickly become mundane! We are always looking for quick and easy breakfast ideas so everyone can start chores and school. The best breakfast for me is one that’s already done...grab and go! Whether it’s a batch of bacon, sausage or hard-boiled eggs, I always try to have something on hand for a healthy breakfast. These almond flour muffins are a great make-ahead option for busy school mornings! Warned up topped with butter or almond butter...AMAZING!
My girls love strawberries any way they can get them! They don’t have a chance around here…my girls go nuts for them, especially my little one, Paige! I typically only buy strawberries once a week when they're in season. We live about 45 minutes from the nearest grocery store so we don’t just “run to the store” to grab something…it’s a production! We bring insulated bags and ice chests for cold or frozen food and space is limited!
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When I do have a chance, I pick up a big container of fresh strawberries for the girls. When we get home, it’s Paige’s job to wash and cut them up…this is where the trouble begins! Paige grabs her stool, cutting board and knife and starts prepping the berries BUT for every berry, she cuts and puts in the container…she eats one. So, after its all said and done, our two pounds of berries just yielded one pound. It doesn’t stop there! I often find her with the bowl of berries while she’s busy playing or watching a movie eating them like popcorn! If we’re lucky, by the end of the day Maddie has a few left to eat with her breakfast the next morning…if Paige doesn’t beat her to them!
Can I use frozen berries for Strawberry Almond Flour Muffins?
Yup! These are made with frozen berries which we always have on hand! Maddie and I love experimenting in the kitchen and creating yummy, low carb, and keto recipes together. She’s a great sous chef! To intensify the sweet strawberry flavor we made a simple jam out of strawberries to mix into the muffin batter.
If you end up with extra jam you can swirl some into this Keto Strawberry Cheesecake.
What type of flour is in low carb muffins?
These strawberry muffins are baked with almond and coconut flour to keep them gluten-free and low carb plus the combo helps create a great muffin texture without being too eggy! Topped with sliced almonds for a little toasty crunch, you have one delicious keto-friendly strawberry muffin! Bake up a batch on Sunday and keep them in the fridge or freezer for a quick and delicious breakfast or snack...Cowboy and kid-approved! Great for weekly meal prep!
Craving blueberries? Try these Keto Blueberry Muffins.
Cranberries? These Cranberry Orange Muffins are great!
Raspberries? We love my Keto Raspberry Muffins.
Chocolate? Try my Keto Chocolate Chip Muffins.
Prefer donuts? Vanilla Donuts with Toasted Coconut Glaze are the perfect brunch treat!
Lemon? How about Keto Lemon Muffins.
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📖 Recipe
Ingredients
For the Strawberry Jam
- 1 cup frozen strawberries (about 15)
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- pinch salt
For the Muffin Batter
- 6 eggs
- 1 cup almond flour
- ¾ cup coconut flour
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sour cream
- 5 tablespoon butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoon sliced almonds crushed
Instructions
To Prepare the Jam
- In a small saucepan combine frozen berries, ⅛ cup of Lakanto sweetener and a pinch of salt over medium heat. Bring mixture to a boil, smashing the berries as they soften. You don't want large chunks of berries…keep smashing until the strawberry sauce is fairly smooth. Cook over medium-low heat, stirring frequently, for about 10 minutes or until the mixture is thick and the consistency of loose jam with no large chunks. Set aside to cool. This should yield about ⅓ cup of jam.
To Prepare the Muffins
- Preheat oven to 350 degrees and grease or spray a regular muffin tin.
- Using a stand mixer and a whisk attachment, add 6 eggs to the mixing bowl and whip until light, foamy and tripled in volume. This can also be done with a handheld mixer but use a large bowl to prevent splatter!
- Switch to a paddle attachment if using a stand mixer. Add almond and coconut flours, salt, sweetener, baking powder and baking soda to eggs and mix on medium speed till combined, scraping down sides at least once. Add sour cream, butter, and extracts to the batter and mix again till combined.
- Stir the cooled strawberry jam gently into the batter until just incorporated. Scoop the batter into the muffin tins, filling them about ⅔ full. Sprinkle sliced almonds on top of each muffin and bake for 20 minutes or until done. Cool about 10 minutes and carefully remove from pan. Serve warm with butter or almond butter! Muffins should be stored in a covered container in the fridge and also freeze very well!
Notes
Nutrition
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Debby Dickson says
Can’t wait to make them!
Dessy Mullane says
Sooo good!!! I made the jam half strawberry half rhubarb. Excellent taste and texture!
Tayler Ross says
I made these for breakfast this morning and they were a total hit! Thank you so much for sharing!
wilhelmina says
These muffins are absolutely sublime!
Trisha says
If you aren’t needing to be gluten free can you use all purpose flour in this recipe? Would the amount of flour need to change? Thanks!
Taryn says
I'm sorry but I'm not sure. I'd look for a muffin that calls for wheat flour.
Miki says
Can I substitute Almond flour/meal? If so, how much do I use?
Taryn says
Do you mean instead of the coconut flour? These do have almond flour already. To use all almond flour start with 2 cups. You may need to add more if the batter is too thin.
Miki says
I realized that about 5 minuted ago. I was looking at 2 recipes and I posted it on the wrong recipe. I then found the answer in the comments on the other recipe. Sorry for the confusion. By the way, I LOVE your site. I refer to it almost daily.