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.
Nutrition: the nutrition facts are for 1 muffin. There are 3.6 NET carbs per muffin.Substitutions: You can actually swap the strawberries for any of your favorite berries. Blueberries, blackberries, and raspberries are all keto-friendly fruits that taste good too. To Store: For best results, keep the cooled muffins in an airtight container. They’ll last at room temperature for 1-2 days or in the refrigerator for up to 5 days. They last better when wrapped individually in plastic wrap. To Freeze: Place the muffins in the freezer in a sealed container or freezer bag. They will last for up to 2 months in the freezer—Thaw in the fridge or on the counter before serving. Notes on Sweeteners: